Drive away with green broad beans and ricotta
1 recipe
Wholemeal loaf with Tumminiatimilia flour
ingredients
servings
4
Wholewheat flour
700 oz
Durum wheat flour
300 oz
Fresh brewer's yeast
25 oz
Salt
15 oz
Water
600 fl oz
Extra virgin olive oil
50 oz
White sugar
1 teaspoon
Bakery products from Italy - Sicilia
Wholemeal loaf with Tumminiatimilia flour
Wholemeal loaf with Tumminiatimilia flour
ready in
3 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tumminia / timilia / wheat marzuolo flour is one of the 32 durum wheat cultivars grown in the provinces of Messina, Enna, Caltanissetta, Syracuse, Trapani, Ragusa, Palermo. We will use 300g of 1000g because it has a strong flavor. If you want to use another durum wheat flour, then you can regulate yourself as you see fit. In this case, I recommend 40% wholemeal and 60% durum wheat.
preparation
step 1
Warm 100ml of water (it must not be hot) and dissolve yeast and sugar in it.
step 2
In a bowl or mixer pour the two flours and mix them, after which add the previously prepared liquid mixture and let it disperse.
step 3
Now add the salt, and start kneading by gradually pouring the remaining 500ml of water.
step 4
Now add the oil and knead until everything is absorbed, and until the dough is homogeneous.
step 5
Cover the dough with a dish towel and a plaid and let rise 1h.
step 6
Stop the leavening to knead the dough for a couple of minutes and place it again to rise covered with a dish towel and plaid for another hour.
step 7
Discover the dough, pour it on a baking tray lined with parchment paper, give it the shape you want and engrave it on the surface. Leave it to rise covered only with a dish towel for another 40 minutes. In the meantime, preheat the oven to 200 ° C
step 8
Bake the loaf and let it cook 30-40 Min at 200 ° C (static oven).
