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Whole sandwiches with provenance herbs

ingredients

servings

8

Wholewheat flour

250 grams

Type 00 wheat flour

250 grams

Fullfat milk yogurt

350 grams

Fresh brewer's yeast

40 grams

Iodized salt

1 teaspoon

Brown sugar

1 teaspoon

Provence herbs

3 grams

Bakery products from Italy

Whole sandwiches with provenance herbs

Whole sandwiches with provenance herbs

vegetarian with gluten with lactose

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Whole sandwiches with provenance herbs

The sandwiches are very aromatic, crispy out and soft inside.

Whole sandwiches with provenance herbs step 1

step 1

Melt the yeast in 100 ml of warm yogurt with the addition of 1 teaspoon of sugar. Then cover the yeast blend and let it rise for about 15 minutes.

Whole sandwiches with provenance herbs step 2

step 2

Sift in a bowl the two types of flour and 1 teaspoon of salt. Pour the yeast mixture into the center of the flour fountain. Begin to knead, pouring the remaining warm yogurt in the wire.

Whole sandwiches with provenance herbs step 3

step 3

Knead for about 10 minutes until a homogeneous mixture is obtained. Cover with a canvas and let it rise for about 2 hours in a lukewarm place.

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Whole sandwiches with provenance herbs step 4

step 4

When the pan for dough has doubled, mix it again and divide it for about 15 pieces (1 piece of about 60 g). Mix each piece by giving it a spherical shape.

Whole sandwiches with provenance herbs step 5

step 5

Place the sandwiches on a baking tray lined with baking paper and powdered with flour, then raise for another 15 minutes.

Whole sandwiches with provenance herbs step 6

step 6

Before baking, brush the sandwich surface with lukewarm water. Bake the buns in a preheated oven at 200 ° C for about 15-20 minutes.

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