Bread with stoneground whole wheat flour

  • Pane con farina integrale macinata a pietra


400 g of Molino Rossetto stoneground wholemeal flour
200 g of Molino Rossetto Manitoba flour
400 g of water
3 tablespoons of extra virgin olive oil
1 teaspoon of salt
Half teaspoon of sugar
15 g of Molino Rossetto brewer’s yeast


  • SOFT WHEAT FLOUR - 17,64 OZ (500 G)


Turn off on a surface the Molino Rossetto stoneground wholemeal flour combined with the Manitoba flour, sugar and salt. Add the brewer’s yeast melted with a part of warm water. Knead the dough, join the rest of the water and, only in the end, the oil.
Knead the dough for 10 minutes until it will be smooth, elastic and supple. Leave it to rise for two hours or so in a closed place.
Form the dough in buns that you let rise for half an hour.
Heat the oven to 200°C and bake the buns for 30-40 minutes or so.

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