Cheesecake tropicale con cavolfiore
Bakery products from Chile
translated by Spanish with
Spongy integral multi-grain bread
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.
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.
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.
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
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!