Seeds bread with soft wheat stoneground “type 2” flour

  • Pane ai semi con farina di grano tenero tipo 2



  • DIASTASE MALT 4 CASES X 0.18 OZ (5 G) -
  • FLOUR TYPE 2 - 17,64 OZ (500 G)


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.