Seeds bread with soft wheat stoneground “type 2” flour
500 g of Molino Rossetto soft wheat stoneground “type 2” flour
380 ml of warm water
35 g Molino Rossetto dried mother yeast
10 g of salt
2 tablespoons of extra virgin olive oil
5 g of Molino Rossetto diastase malt
30 of Molino Rossetto mix for salad
In a bowl blend flour with salt. Melt the yeast in warm water with malt and pour on the flour, add the oil and the mix for salad. Blend with a spoon to combine all the ingredients.
Cover the bowl with clingfilm and let it rest in the fridge for 3 hours at least.
After the rest, knead the dough on a floured pastry board without deflate it.
With floured hands make some folds. Press and make a rectangle. Fold the right side of the rectangle toward the bottom; at this point overlap the left side. Turn the dough of 90° and repeat the folds. Turn upside down the dough and lay down the bread on a floured rag; let it rest for 2 hours or so.
Bake to 200°C for 40-45 minutes or so.
We suggest to you to let in the oven a little bowl with water to maintain a humid environment.