In questo periodo continuo a tirar fuori dalle mie mensole culinarie riviste datate, stupendomi del quantitativo di ricette che mi ispirano, e che da bravissima ragazza sto preparando. Così posso dire piena di orgoglio che continuare a comprare riviste e libri di cucina ha molto senso, perché pian piano eseguo tutto :-D e Lele non può più ribattere dicendo che tra poco usciremo da casa noi per far spazio a tutte le mie cose...
Qualche giorno fa ero intenta a sfogliare "Cucina no problem" di gennaio 2006 (questa rivista e Cucina Moderna sono le mie preferite) e la mia attenzione è stata catturata da questa ricetta. Then a few days later, as you know, I received the products Molino Chiavazza including mixture of rye bread, and as it happens - with my usual precision and ingenuity - pulling out of the box I was able to break the pack . So I had no more excuses, the flour was also open and I started to knead.
To make this bread you need a day home, as between one thing and another you get to six hours to rise.
400 grams rye flour (for me, as I said, this )
00 200 grams of flour 2 teaspoons active dry yeast 320 ml milk
tablespoon wildflower honey
extra virgin olive oil olive oil salt
Dissolve yeast and honey in 5 to 6 tablespoons of warm milk. Add 50 grams of rye flour and stir until blended. Set aside in a warm place for at least an hour.
Put the remaining rye flour (keep aside a tablespoon) and 00 flour in a bowl, incorporate the kneading yeast, a tablespoon of oil, a teaspoon of salt and the rest of the warm milk. Work the mixture well for 10 minutes, until mixture is firm that does not stick to hands. Form a ball, grease it with a little 'oil-slit cross and let it rise for at least two hours, covered with a damp cloth.
Take back the dough and knead for a few minutes on a floured surface, mash well and give it the shape of a loaf.
Sprinkle the bread with flour that had set aside, make 3 incisions on the surface and let it rise for 2 hours.
Bake at 180 to 200 degrees for 35 to 40 minutes, let cool completely before serving.
I used the default program of the oven for baking bread, I suggest you bake bread in the oven by placing a small bowl of water.
Qualche giorno fa ero intenta a sfogliare "Cucina no problem" di gennaio 2006 (questa rivista e Cucina Moderna sono le mie preferite) e la mia attenzione è stata catturata da questa ricetta. Then a few days later, as you know, I received the products Molino Chiavazza including mixture of rye bread, and as it happens - with my usual precision and ingenuity - pulling out of the box I was able to break the pack . So I had no more excuses, the flour was also open and I started to knead.
To make this bread you need a day home, as between one thing and another you get to six hours to rise.
400 grams rye flour (for me, as I said, this )
00 200 grams of flour 2 teaspoons active dry yeast 320 ml milk
tablespoon wildflower honey
extra virgin olive oil olive oil salt
Dissolve yeast and honey in 5 to 6 tablespoons of warm milk. Add 50 grams of rye flour and stir until blended. Set aside in a warm place for at least an hour.
Put the remaining rye flour (keep aside a tablespoon) and 00 flour in a bowl, incorporate the kneading yeast, a tablespoon of oil, a teaspoon of salt and the rest of the warm milk. Work the mixture well for 10 minutes, until mixture is firm that does not stick to hands. Form a ball, grease it with a little 'oil-slit cross and let it rise for at least two hours, covered with a damp cloth.
Take back the dough and knead for a few minutes on a floured surface, mash well and give it the shape of a loaf.
Sprinkle the bread with flour that had set aside, make 3 incisions on the surface and let it rise for 2 hours.
Bake at 180 to 200 degrees for 35 to 40 minutes, let cool completely before serving.
I used the default program of the oven for baking bread, I suggest you bake bread in the oven by placing a small bowl of water.
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