A cereal loaf with an enveloping aroma, crunchy seeds and a perfect consistency for any occasion.
Dificuldade
Fácil
Tempo de cozedura
50 minutos
Ingredientes
Ingredientes para 2 x 750 g loaves or 3 x 500 g loaves
Flour 0
675 g
Wholemeal flour
225 g
Cereal flour
30 g
Water
510 g
Mixed seeds
23 g
Salt
23 g
Oil
15 g
Brewer's yeast
11 g
Preparação
Fase 1:
Biga
1
In a bowl, combine the flour, water and yeast then knead until you obtain a lightly worked dough.
2
Cover with cling film and let the dough rest at room temperature for 3 hours; alternatively, mature in the refrigerator for 18–24 hours.
Fase 2:
Dough
1
Once the biga has rested, proceed with the dough by combining the flours, yeast, water, seeds and oil; add salt only at the end.
2
Form a ball, cover and leave to rise at room temperature for 1 hour and 30 minutes, performing a round of folds every 30 minutes three times.
3
Before making the folds, if the dough is slightly sticky, wet your hands slightly.
4
After this time, transfer the dough to the oven and set the leavening program to 30°C. Leave to rise until the initial volume doubles.
5
Once leavening is complete, shape the dough into loaves of the desired size.
6
Place the loaves on a baking tray lined with baking paper or in proofing baskets and leave to rise again until they almost double in volume.
7
Check the leavening by gently pressing the dough with a finger: if the imprint rises slowly, the dough is ready; if it rises immediately, let it rise again.
8
Gently wet the surface of the loaves, sprinkle with the seeds kept aside and bake by selecting the automatic program Lhov Cereal Loaf.
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