Drive away with green broad beans and ricotta
Bakery products from Italy - Basilicata
Whole wheat bran bread of saragolla
Whole wheat bran bread of saragolla
ready in
10 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Composed of 60% of wholegrain saragolla semolina, an ancient wheat cultivated in Basilicata and Puglia, and 40% of re-milled semolina, this bread has a fiber quantity of 7%.
preparation
step 1
Mix the ingredients and create a homogeneous mixture using the mixer for at least 10 minutes (oil and salt at the end) until stringing.
step 2
Leave to rest covered with plastic wrap for about 9 hours in a sheltered place (inside the oven off).
step 3
After 9 hours, give the dough the desired shape and cut it with a razor blade, leaving it to rise for an hour at room temperature covered with a cloth, in a sheltered place.
step 4
In the meantime, preheat the oven in 230 ° degrees ventilated mode.
step 5
Before baking, brush the surface of the dough with a little water and sprinkle with the sesame seeds.
step 6
Bake and cook the bread for the first 15 minutes at 230 degrees, then lower to 200 degrees for another 15 minutes and finish cooking for another 5 minutes with the oven door slightly open.
step 7
Remove the wholemeal semolina bread and let it cool on an overturned rack to prevent it from getting wet underneath.
step 8
To keep bread, it is advisable to place it in a food paper bag, and to prevent it from hardening, put the paper bag inside a plastic bag.
