Bread with whole flour

I found out that this is a balanced mix of the two flours making it crunchy outside, fragrant, light and easily digestible. To knead bread dough makes you relax and helps to tone up your arms’ muscles (a little bit of movement isn’t bad at the end…)

Ingredients:

. 150 g of whole wheat flour

.350 g of wheat flour

. 25 g of bread yeast (or 7g of dehydrated bread yeast)

. 2 teaspoons of sugar do add to the yeast

. 2 teaspoons of salt

. 2 tbsp of olive oil

. tepid water (250-300ml) to knead bread dough

In a bowl mix the yeast and sugar to 5 tbsp of tepid water and wait some minutes until a froth appears. In a great bowl or over the table top (even better if it’s of marble) pour the mix of flours, the salt and pour in the center the mix of yeast, mixing it with the fingertips, until it’s completely absorbed. Add the olive oil, mix again and start to add a little quantity of water, mix again and only when that water has been completely absorbed you add another little quantity of water, until all the water and flour is perfectly mixed together. Stand the mixture for one hour covered up with a cloth. Afterwards knead the mixture again for some minutes, make a roll and cut it into 12 parts. Model the little breads and put them into a baking pan. Make them stand for one hour and afterwards “brush” them with water and put into the pre heated oven (200°C) for 15 minutes. Low the temperature to 180°C and make it cook for another 10-15 minutes. Allow them to cool a little and serve. Enjoy the fragrance of just baked breads in your house! These breads are good for making little sandwichs, “crostini” (after sliced and toasted) and in the main courses too.