Ear bread

  • Spighette di pane


270 g of Molino Rossetto “Type 1” stoneground flour
80 g of Molino Rossetto barley flour
175 ml of water
10 g of brewer’s yeast
5 g of honey
7 g of salt
Fresh thyme


  • FLOUR TYPE 1 - 17,64 OZ (500 G)


Blend the flours with the water where you blended the brewer’s yeast; add the honey, the thyme and in the end the salt. Knead until the dough will be smooth. Put the dough in a bowl, cover with a cotton rag or clingfilm until it doubled in size.
After the time, upset the dough on the table, form into 3 parts and make some loafs; with scissors make some cuts, but joint on a side, to obtain an ear.
Let it rise for 30 minutes to a temperature of 23°C on a baking tray covered with baking paper; bake to 200°C for 10 minutes, reduce the temperature to 180°C and cook for another 30 minutes.

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