by Sara Matteoli
I love bread in all its forms, white or wholemeal, sliced and accompanied by sauces, or simply by itself. There is nothing more satisfying than taking the corner from a loaf of freshly baked bread and enjoy it without anything at all… mmm … I have my mouth watering!
The years spent in Denmark made me know other types of bread, including the “black” one full of seeds, and I approached the art of MAKING bread, not just EATING!
So I started experimenting, mixing Italian and Nordic culture that means using black as well as white flour. I admit that up to the north there is a lot more variety of flours and seeds, but we can get away with the Italian ingredients that we have available.
Come on, let’s start baking! You will see that making good bread is easier than you think.
Great alone or accompanied by dipping sauces for a quick appetizer. I love it with hummus!
DOUGH
400 ml warm water- 25 g yeast
- 1 teaspoon of sugar
- 200 g wheat flour 0
- 300 g rye flour with flax-seed and /or sunflower
- 30 g sesame seeds (to use inside the dough or on top before baking)
- 1 teaspoon salt
PREPARATION
Melt the yeast and sugar in warm water.
Mix in a bowl the two types of flour with salt and sesame seeds (if you decide to put it above).
Add flour to the mixture of water, yeast and sugar, and stir with a spoon until dough is smooth. The dough should be very soft. You must not, in fact, knead with your hands, just use a spoon.
Cover bowl with plastic wrap. Wrap with a towel and let dough rise for at least four / five hours in a place protected from drafts and cold.
After the time required for proofing (the dough should have doubled the volume), line the tin plum-cake with baking paper. Pour the mixture and, optionally, top with sesame seeds.
Bake in hot oven for about 30 minutes at 200 °C. Check the cooking with a toothpick (if the dough is not moist, the bread is ready).
Keep the bread for a few days in a paper bag.
