BURNT WHEAT FLOUR - 14,11 OZ (400 G) -

durum wheat flour 100%. It has a particular taste ad it is naturally dark. Ideal for pasta (orecchiette pugliesi) and flat bread. 

It is produced in a factory that uses soy, sesam seeds and milk.

113 Items in stock

3,70 €

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Old wheats (chpt.3) : burnt wheat

Old wheats (chpt.3) : burnt wheat

Today it is   toasted tough wheat , that has a smoked taste and for low content of gluten. Ideal for flat bread and loafs and also to make main dishes. It is difficult to find an ingredient that is poorer than burnt wheat. Now we are in Tavoliere, in Foggia. That region was up for grazing and it led to Director customs. A bit of...
  • Burnt wheat flour's flat bread

    Burnt wheat flour's flat bread

    Dissolve the yeast in half glass of lukewarm water. In a bowl mix flours, salt, sugar, mashed potatoes, oil, dissolved yeast and knead adding lukewarm water gradually until you obtain a soft dough. Cover with a towel and let it rise in a lukewarm place until the volume doubles. Once it has risen roll the dough in a pan with some oil, put some...
  • Mini flat bread

    Mini flat bread

    In the bread machine put flours, the yeast, the powder milk and the sugar.Nella macchina del pane inserite tutte le farine, il lievito, il latte in polvere e lo zucchero. Add lukewarm milk and start to knead. Add some water and after 5 minutes, the oil and the salt. Go on adding water gradually, until you obtain a smooth and homogenous dough....
  • Burnt wheat flour dumplings with green beans' pesto

    Burnt wheat flour dumplings with green beans' pesto

    Clean green beans. Peel the potato and cut it into small pieces. Boil vegetables in hot and salted water for 10/15 minutes. Drain green beans and keep the water. Blend 2/3 of green beans with basil, almonds, garlic, oil and some water where you cooked green beans. Cut the other green beans and put them with the potatoes in a large bowl. Prepare...
  • Burnt wheat loafs

    Burnt wheat loafs

    Pour flours and salt in a bowl, mix with wine and oil and add to flours. Knead until you obtain a homogenous dough. Let the dough rest at ambient temperature for 30 minutes, covered with a towel. Go on kneading the dough and divide it in pieces of 10 g each: this process allows to obtain loafs of the same size. Form some small loafs and boil...


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