Friday, July 1, 2011
250 g whole wheat flour, fine
Bolted wheat flour 250 g (minimum 85%)
1 tablespoon dried oregano oregano
10 g salt salt
30 g fresh yeast or 15 g instant yeast
2 ½-3DL lukewarm water
dl olive oil
2 tablespoons water
1 tablespoon coarse ground sea salt sea salt
1. Mix the flour, oregano, pine nuts and salt in a bowl and make a dimple in the middle. Dissolve the fresh yeast in a cup with lukewarm water and pour it along with 3 dl warm water and olive oil into the well. If you use instant yeast, you can do unresolved in the flour. Knead with a light smooth motion at least 10 minutes until a smooth, supple and elastic ball occurs. If it is too dry add a little more liquid.
2. Let the dough rise for 60 minutes in a bowl in a draft free, warm place. Cover the bowl with a damp cloth. After this first wicker knead the dough again and tip. Shape the dough into an oval loaf and place on a baking sheet sprayed with non-fat spray. Brush the bread with water and sprinkle with sea salt. Little bit of pressing. Let the dough rise for 45 minutes until it becomes twice as large. Cover the form is back with a damp cloth and place it in a draft free, warm place.
3. Preheat the oven to 220 ° C. Put the bread in the preheated oven and bake for 35-45 minutes until brown. Remove the bread from the oven straight from the baking sheet on a wire rack to let cool completely. The bread is cooked when it is brown and sounds hollow when a knock.