Ancient Grains Bread – 1000g

9,19

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SKU: 8052789930247 Category:

Stoneground

In stock

Description

Made from durum wheat and wholemeal spelt.
Enriched with spelt flakes.
Very rich in dietary fiber.

Ingredients

Khorasan wheat semolina; remilled durum wheat semolina; Durum Wheat Semolina; Spelt Flour; spelt flakes; wheat bran; salt; malt flour; alpha amylase; ascorbic acid (Vitamin C).

Preparation tips

Recipe:

Ancient Grains Bread Flour 100www0 g; water

(35°C) 600 / 650 g; extra virgin olive oil 40 g; Lievì 30 g.

The product is already salted

Method:

Mix all the ingredients in an environment at 25 °C until a smooth and dry mixture is obtained, last add oil. Let the dough rest in a bowl covered with a plastic sheet. Shape the “zoccoletti” into triangles weighing 60/80 g.
Leave to rise for about 45 minutes at a temperature of 22/24 °C with humidity.
Heat the oven to 180 °C and bake for 20/25 minutes.

Professional use

Recipe:

Ancient Grains Bread Flour 1000 g; water (35°C) 600 / 650 g; extra virgin olive oil 40 g; Lievì 30 g.

The product is already salted

Dough mixing time and temperature:

12 min. in 1st speed + 8 min. in 2nd speed. 25/27 °C

Method:

  • Mix all the ingredients until a smooth and dry mixture is obtained
  • Let the dough rest for 30/35 minutes
  • Shape the “zoccoletti” into triangles weighing 60/80 g.
  • Leave to rise for 45 minutes at a temperature of 30 °C with humidity 80%
  • Bake at 210/220 °C with steam for 20/35 min.

For a better result: towards the end of baking open the valves

Nutritional value

Excellent digestibility and beneficial action on the entire digestive system. Helps reduce the concentration of cholesterol in the blood.

Medical research shows that the use of wholemeal and relatively low gluten flours helps to reduce eating disorders and diseases such as gluten intolerance and celiac disease.

Stone-ground

Hagrinen flours are stone-ground. This traditional process allows the whole grain of the wheat to be processed with the slow speed of the millstones, thus avoiding overheating the flour, leaving intact the nutritional properties of the grain and preserving the germ that contains important nutrients.

Wheat germ oil enriches the flour with vitamins and minerals such as phosphorus, potassium and magnesium. Furthermore, stone grinding guarantees a healthier and balanced diet, preserving the authentic flavor of the grains used.

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