Tag: Wholemeal

Wholemeal pizza? It is more digestible with a long leavening – Italian Cuisine

The secret to making a good wholemeal pizza? Surely the long leavening that allows a high digestibility and an intense and tasty flavor. Here's how to do it at home

There wholemeal pizza? Good, rich in fiber, tasty and light: the right choice for those who want to eat a pizza, but don't get too heavy. In fact, wholemeal pizza is also more digestible than the one made with 0 or 00 flour, especially if the leavening happens with a longer process.

The secret on his side high digestibility, in addition to the use of less refined flour, lies precisely in the leavening time, an indispensable parameter to keep in mind if you want bring to the table a light but tasty wholemeal pizza, with many bubbles in the dough and one high amount of fiber, oxygen for the intestine and essential for promoting digestive processes.

Let's find out then how to prepare a long leavening wholemeal pizza and the secrets to making it at home.

Wholemeal white pizza with crescenza cheese and asparagus.

Wholemeal pizza: the recipe


To prepare the dough for one long leavening wholemeal pizza you will need: 500 g of wholemeal flour, 3 g of brewer's yeast, 5 g of sugar, 10 g of salt, 1 tablespoon of extra virgin olive oil.


The method to make a wholemeal pizza at home and let it rise for a long time, start with the activation of the yeast: just mix it with the sugar in a bowl with some lukewarm water and wait for a froth to form on the surface. In another container, then, add the yeast to the Flour and start kneading, adding the salt and olive oil only later.

Work the dough with the hands, making the famous "folds". You can follow the our recipe to obtain a dense and elastic pizza dough. After working it you need to make a ball and put it in a container with flour, covering everything with cling film and letting it rise in fridge for 24 hours.

The long leavening a cold will allow the wholemeal pizza a gradual and balanced growth process. Time passed, before season the pizza to taste, the dough must be left a room temperature for about 30 minutes before spreading it on the pan and baking.

Carrot cake and its light and wholemeal variant – Italian Cuisine

Carrot cake is a simple dessert to prepare, light and tasty, perfect for breakfast and as a snack. Here are some versions

There Carrots pie is one of the great classics among desserts for Breakfast or a snack. Light, tasty, rich in nutrients, antioxidants and vitamins and low in calories, it is perfect for "dipping" in milk or from eat dry with a fruit juice or a coffee, this delicious dessert is possible prepare at home quickly and easily.

As mentioned, the Carrots pie, is a fairly light dessert, perfect for one low-calorie diet and for all those who want to be careful of the line but don't want to give up a good sweet tasty home made.

Let's find out the recipe original with almonds to make this cake at home and then his own lightweight variants with wholemeal flour.

Toia carrot cake

Carrot cake: the recipe


300 g of carrots
300 g of flour 00
100 g of almonds
150 g of granulated sugar
2 eggs
100 ml of seed oil
1 vanilla pod
20 g of baking powder


To do the Carrots pie you start by cleaning and grating the carrots. It can be done with a kitchen mixer or by hand with one grater. The carrots will then be mashed well with a fork eliminate liquids which could make the cake too moist. It is therefore necessary to chop the almonds and add them to the grated and pounded carrots.

In a bowl, then, whip the eggs with the sugar until you get a light and fluffy compound and gradually add all the other ingredients, starting with the mix of carrots and almonds and continuing with the seed oil and Flour. Mix all the mixture and add the baking powder and the vanilla pod.

The mixture must be homogeneous, soft and without lumps and should be poured into a greased and floured baking pan. There cooking it is in the oven at 180 ° C for about 40 minutes. The cake should be eaten lukewarm and it must be sprinkled with icing sugar before serving.

Wholemeal carrot cake
Wholemeal carrot cake.

The light and integral variant

To make a carrot cake even lighter, digestible and rich in fiber, you can reduce the amount of sugar and use wholemeal flour. Just use 150 g of flour 00 and 150 g of wholemeal flour and use only 100 g of granulated sugar and 50 ml of extra virgin olive oil and add a egg more than the original recipe.

In this case you can do without the final dusting of powdered sugar. The light carrot cake will still have a tasty and slightly more rustic compared to the traditional one.

Our carrot cakes

Wholemeal bread with walnuts, the alternative to the classic loaf – Italian Cuisine

Wholemeal bread with walnuts, the alternative to the classic loaf

Wholemeal bread with walnuts, preparation

1) Prepare a dough dissolving the yeast (mother or beer) in 50 g of milk at room temperature and then knead it with 100 g of flour.

2) Form a loaf, put it in a bowl covered with a cloth and let it rise in a warm place: per 30 minutes if you use brewer's yeast, and up to doubling the dough in the case of mother yeast. After this time, sift the remaining flour, arrange it in a heap and place the leavened dough, honey, salt and remaining milk in the center.

3) Mix everything, add most of the chopped walnuts and knead until the mixture is soft but consistent. Put it in an oiled bowl and let it rise until doubled in volume to one temperature of 25 °.

4) Pour the mixture over pastry board, with extreme delicacy, divide it into three equal parts and make a loaf from each one by thinning the external parts and leaving the central part thicker.

5) Form a braid with the 3 loaves and leave it bump up for another 30 minutes in a warm place. Spread the remaining walnuts on the surface.

6) Dilute the egg yolks with the cream and a pinch of salt, brush the braid with the mixture and cook it in oven heated to 180 ° for about 50 minutes. Remove from the oven immediately and let it cool on a wire rack.

Posted 11/11/2021


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