BREAD WITH DURUM WHEAT BRAN
500 g of Molino Rossetto mix durum wheat flour bread
290 ml of water
Molino Rossetto sunflower seeds
Melt the brewer’s yeast in 290 ml of water.
Pour on a table or in a bowl the mix for durum wheat flour bread. Add the brewer’s yeast melted in water and the sunflower seeds; knead for 5-10 minutes, until you have a smooth and supple dough.
Let the dough rise for an hour or so in a warm place, covered with a damp rag or with clingfilm.
Knead the dough again, form it as you prefer and let it rise for 30-40 minutes in a warm place.
Bake the bread to 200°C for 20-30 minutes or so.
You can use this mix also in the bread machine.