Spelled and tomato bread
It is very worth it because the smell, texture and tenderness of its crumb is an extrasensory experience that I invite you to experience at home.
Homemade sliced bread for any time!
It's been more than two years since no one else enters my house mold tray I usually bake the one I make at home one day a week and it comes to us for daily toast and for the occasional sandwich. I do it with good flours, little or nothing refined and I buy them in Galician mills, especially since I always include in the order Galician wheat that gives a tremendous flavor to the masses. I have realized the importance of bread in health because digestions are much better and since bread occupies a preponderant place in the foods that we enjoy the most, I am not lazy and it makes me worldly to make it at home.
Once a recipe is mastered, you can begin to make small changes and try new recipes, with different types of flour, and see the results.
It greatly improves the crumb if you include it in the preparation SOURDough Well activated, even if you combine it with chemical yeast, the sourdough gives flavor and fluffiness to the crumb.
Spelled and tomato bread
A rectangular mold of 30 cm.
- 150 gram of strength flour
- 150 gram wheat from the country (or bread flour)
- 350 gram wholemeal spelled flour
- fifty gram rye
- 180 gram 100% hydrated SOURDOUGH Recipe HERE
- 4 gram fresh baker's yeast or 2 g dry baker's yeast
- 460 ml of water + 1 teaspoon of concentrated tomato
- 60 gram Of olive oil
- 12 gram living room
- for the termination
- two cda milk
- fifteen gram butter/olive oil
Measure the water in a jug, add the concentrated tomato and the oil and mix well.
Put the flours, the sourdough, the salt in the center of the mixer, add the liquids and the yeast, knead at medium-low speed for 10 minutes, rest for 5 minutes and knead again for 10 minutes.
Turn the dough out onto a floured surface, round and store in an oiled bowl, cover and let rise until doubled in volume.
We turn the dough on the work surface, we form the bread, for this we form a rectangle and roll it on itself as if it were a Swiss roll, we put it in the oiled mold, we press lightly to distribute it well in the mold. and, we let it rest for the last fermentation. In my case it lasted an hour and a half, it depends on the temperature of each kitchen.
Lightly brush the surface of the dough with milk.
Bake in a preheated oven with heat up and down at 180º for 55 minutes. If halfway through baking it is necessary because we see that it is toasted too much, cover with aluminum foil.
Unmold on a rack, paint the surface with butter or olive oil, let cool and cut into thin slices.
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