INGREDIENTS
- White bread:
- – Flour 0000 500 g.
- – Water 240 cc.
- – Yeast 30 g.
- – Sal 10 g.
- – Malt extract 5 g.
- – Butter 60 g.
- – Sugar 40 g.
- – Powdered milk 15 g.
- Complete wheat bread and seeds:
- – Flour 0000 350 g.
- – Wholemeal flour 150 g.
- – Water 250 – 260 cc.
- – Yeast 30 g.
- – Sal 10 g.
- – Malt extract 5 g.
- – Butter 60 g.
- – Sugar 40 g.
- – Powdered milk 15 g.
- – Seed combine (flax, sunflower, oats) 150 g and further for coating.
The recipes you had been ready for! CRUMB BREAD FOR MOLD AND WHOLE BREAD WITH SEEDS
WHITE BREAD:
1. In a bowl, combine the flour, milk powder, yeast, sugar and malt flour. Add the water and blend.
2. Add the pomade butter.
3. Knead for 10 minutes till you obtain a really clean dough.
4. Bollar within the form of nation bread and place in greased molds with the seal dealing with down. Cowl (if the mildew has a lid) Let rise at most quantity.
5. Bake at 200º C. for about half-hour.
6. Unmold instantly to stop the perimeters from sinking.
7. Let cool on rack.
INTEGRAL BREAD WITH SEEDS:
1. In a bowl, combine the flours, milk powder, yeast, sugar and malt flour. Add the seeds. Add the water and blend.
2. Add the pomade butter.
3. Knead for 10 minutes till you obtain a really clean and tender dough!
4. Roll within the form of nation bread, sprinkle with water and coat within the seed combine, and place in greased molds with the seal dealing with down. Cowl (if the mildew has a lid) Let rise at most quantity.
5. Bake at 200º C. for about half-hour.
6. Unmold instantly to stop the perimeters from sinking.
7. Let cool on rack.
