Tag: Wholemeal

Homemade wholemeal bread: recipe – Italian Cuisine

How to prepare an excellent homemade wholemeal bread with mother yeast: here is the recipe not to be missed!

The whole grain bread it is an excellent alternative to the classic white one: it is a lot rich in fiber, Vitamins of group B and is less caloric, therefore ideal for those on a diet. Thanks to the bran, wholemeal bread does not involve glycemic increases and is therefore effective in the prevention of diabetes. Finally, let's move on to taste: using wholemeal flour also allows you to get more bread rustic and intriguing.

Homemade wholemeal bread: recipe

Our stylist Beatrice Prada's wholemeal bread recipe with sourdough will guarantee a soft and digestible result. Ready?

Ingredients

500 g of wholemeal flour
375 g water
55 g mother yeast
10 g salt

Method

Pour the flour into a large bowl, add the yeast, the water and start kneading. Add the salt and continue kneading for at least ten minutes, until the dough is very well blended, but still sticky.

Flour the work surface, pour the mixture and, with lightly floured hands, form a ball. Dust the bottom of a bowl with flour and, always with floured hands, lay the dough on it, cover it with a towel and let it rise for at least 8 hours in a warm (about 24 degrees) and dry place.

After the rising time, turn the dough (which must be roughly doubled) on the floured work surface. Roll it out very gently with floured fingertips and fold it in three, three times, then form a ball again, place it in the bowl covered by the towel and let it rise for an hour.
Repeat this operation two more times.

At the end of the last leavening, preheat the oven to 240 ° C, place the dough on a baking sheet lined with parchment paper or simply dusted with flour, giving it the desired shape, engrave the surface with a razor blade and bake for 20 / 25 minutes at 240 ° C, then lower the temperature to 220 ° C for at least another 25 minutes.
The cooking varies according to the oven: to check that the bread is well cooked, turn it over with the help of a cloth and "knock" on the bottom, if it sounds "empty" the bread will be ready.

bread with Manitoba flour

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Recipe Cream of carrots, pumpkin and apple with wholemeal strips – Italian Cuisine

Ingredients

500 g vegetable stock ( carrots,  onion, celery, herbs)
200 g black cabbage leaves
200 g wholemeal flour
150 g pumpkin pulp
150 g peeled carrots
150 g peeled potatoes
150 g peeled apple
2 eggs
turmeric
salt
extra virgin olive oil

Duration: 1 h 10 min

Level: Easy

Doses: 4 people

For the recipe of the carrot, pumpkin and apple soup with wholemeal strips, prepare the broth: simmer  carrots,  onion,  celery stalk and aromatic herbs in  800 g of lightly salted water for 20 minutes. Dice carrots, apple, potatoes and pumpkin and sauté them in a saucepan with a little oil, without taking any color.

Add  500 g of boiling broth; cook for 20-25 minutes. Blend the soup, adding, if needed, a little broth, to give it the consistency of a cream. Season with a teaspoon of turmeric. Mix the flour with the eggs until you get a smooth paste; let it rest for 20 minutes wrapped in plastic wrap. Roll out the dough into a thin sheet (hole 4 of the machine to roll the dough

). Cut out triangular-shaped rags. Thinly slice the black cabbage and sauté it in a pan with a little oil for 3-4 minutes. Cook the strips in abundant salted water for 2-3 minutes. Distribute the soup on the plates and complete them with a few strips, a tablespoon of cabbage, a drizzle of oil and, to taste, nutmeg.

Recipe Wholemeal spelled loaf – Italian Cuisine

Ingredients

250 g Manitoba flour
250 g wholemeal spelled flour
10 g salt
10 g sugar
4 g dry brewer's yeast

Duration: 2 h

Level: Middle

Dose: 1 kg

To prepare the wholemeal spelled loaf, pour the salt into a large bowl, then the flour sieved together, then the yeast and finally the sugar.
United then, all at once, about 350 g of water and mix with your hand, roughly, until the flour is all well soaked in water: you will need to obtain a rough and a little lumpy mixture. Cover it with plastic wrap or with a tight lid and let it rise for 20 minutes.
Take away the film and work with wet hands taking the dough from below and tucking it on the surface; gradually turn the bowl until you have rolled up all the dough. Seal the bowl again and let it rise again for 20 minutes.
Repeat this operation, including rest, 3 more times. Before the last time, you can add 60 g of mixed seeds (sunflower, pumpkin, hemp) to taste.
cover finally and let it rise at room temperature for 12 hours.
resume finally the bowl, floured the free walls to facilitate the detachment of the leavened dough and transfer it to a floured surface.
Rincalzatela again, then turn it upside down, give it a regular ball shape and lay it on a floured sheet. Place it in a large colander and let it rise for another 50 minutes.
Remove it finally from the sheet, lay it on the floured oven plate and bake it at 220 ° C for about 40 minutes.