• 8 / 11 hours
  • Medium

Dark bread with cereals and seeds

420 g of RusticOtto
40 g of Soft wheat flour type 0 type Manitoba
40 g of rye flour
150 g of liquid yeast
325 + 50 ml of water at room temperature
5-8 g of salt
1-2 tablespoons of flax seeds
1 tablespoon of honey
First, fresh up the yeast, then store it in a warm place without air current. Wet all the flours with 325 ml of water, mix lightly and let them rest for about 1 hour.
When the yeast has doubled in volume by two and a half times (it will take 3/4 hours), add the yeast to the flour, add the remaining water and mix with the kneading machine fitted with a hook, then add the honey, salt and seeds of flax. Knead well and for a long time and, if necessary, you can add 1 or 2 tablespoons of flour.
Continue to knead by hand on the worktop so as to give elasticity, then transfer the dough into a large, transparent bowl. Make three folds in the bowl so as to let in air and give tension to the dough. Let it rest for half an hour, then repeat this process 3 or 4 times.
After this step, turn the dough over onto the worktop previously sprinkled with semolina, close the bread and place it in a bowl lined with a cloth also sprinkled with semolina. Cover with plastic wrap and put it in the fridge for leavening: it will take from 2 to 4 hours.
When the leavening is complete, preheat the oven at maximum power and insert the pan in which you will bake the bread, paying attention to position it correctly: the deeper part must act as a lid, positioning itself over the less deep part.
When the oven has reached the temperature, remove the pan and pour the dough inside, making a slight cut in the length. Close the pan as indicated above and cook in this way for 20 minutes, then remove the lid, lower the temperature to 240° and cook for another 10/20 minutes. After this cooking time has also elapsed, open the oven and leave the bread inside for 10 minutes, then remove it and let it cool on a wire rack.

In cooperation with Vaniglia Cooking

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