• Pane integrale


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


  • DIASTASE MALT 4 CASES X 0.18 OZ (5 G) -
  • FLOUR TYPE 1 - 17,64 OZ (500 G)


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.