Bread with 5 cereals flour
INGREDIENTI
500 g of Molino Rossetto organic 5 cereals flour
300 ml of water
1 case of Molino Rossetto gluten-free brewer’s yeast
10 g of salt
PRODOTTI USATI
PREPARAZIONE
Knead all the ingredients and add salt only in the end.
Knead until the dough will be elastic. Add salt and knead again for some minutes.
After the rising time, knead again to give force to the dough. Let it rise in a warm place until it double in size.
Bake to 220°C for 35 minutes.
Cooking time may change depending on the bread size.
