Bread with stoneground whole flour

  • Pane casereccio con farina integrale macinata a pietra


  • SOFT WHEAT FLOUR - 17,64 OZ (500 G)


Knead flours with water and wheat mother yeast. Add salt and knead again.

Let the dough rest in a warm place for an hour or so, make a loaf and let it rise in the oven until it doubles in size.

Bake it to 220°C for 40 minutes or so with a little bowl of water. Bake the bread for another 20 minutes, without the little bowl of water and let the door’s oven opened with a wooden spoon.

Take the bread out of the oven and let it cool on a grill.

You can cut some slices from the bread and make some bruschetta with tomatoes, garlic and oregano.

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