WHOLE BREAD
INGREDIENTI
500 g Molino Rossetto “type 1” flour
200 ml of water
100 ml of milk
1 case of Molino Rossetto wholegrain mother yeast
20 ml of extra virgin olive oil
20 g of salt
1 case of Molino Rossetto diastase malt
PRODOTTI USATI
PREPARAZIONE
Pour on the table the flour blended with malt and salt. Add the yeast, milk and oil. Knead the dough for 5-10 minutes. Let it rise for 2 hours or so in an hot place covered with a wet rag.
Knead again the dough until it will be smooth. Bake in preheat oven to 180°C for 30-45 minutes.
Perfect for bread maker.
