Cheesecake tropicale con cavolfiore
6 recipes
Multisemilla bread
ingredients
servings
6
Water
1 and 1/2 cups
Yeast for bakery products
1 unit
Brown sugar
1 spoon
Full fat milk
1/2 cup
Wholewheat flour
3 cups
Type 2 wheat flour
1 cup
Flax seed
65 oz
Pumpkin seeds
65 oz
Sesame
65 oz
Extra virgin olive oil
1 spoon
Bakery products from Chile
Multisemilla bread
Multisemilla bread
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
Spongy integral multi-grain bread
preparation
step 1
In a small bowl add the fresh but ground yeast with the blond sugar in warm milk, leave to activate the yeast (leave many bubbles) for 15 min aprox in a warm place.
step 2
In a large bowl add the cups of whole wheat flour, and the cup of seeds, you can put any seed but it has to be a cup. You can add a tablespoon of olive oil.
step 3
Add the fermented yeast to the flour mixture and mix until a homogeneous mixture is added adding 1 cup of warm water and you can add a teaspoon of sea salt.
step 4
Leave the dough resting covered with a cloth or plastic wrap in a warm place until it doubles its size, approximately 30 minutes. Then knead and put it in a mold enmantequillado and floured and let rest
step 5
Once it gets bigger, put it in, brush with egg and put seeds on top. In a preheated oven medium heat, bake for about 45 min or stem that when hit it sounds hollow. And ready!
