Drive away with green broad beans and ricotta
by
12 recipes
Soft and fast semi-integral muffins
ingredients
servings
6
Water
280 oz
Fresh brewer's yeast
12 oz
White sugar
15 oz
Extra virgin olive oil
70 oz
Wholewheat flour
350 oz
Type 0 wheat flour
150 oz
Salt
8 oz
Bakery products from Italy
Soft and fast semi-integral muffins
Soft and fast semi-integral muffins
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
We can hardly get them to dinner, they are irresistible and smell good all over the house!
preparation
step 1
Put the water at room temperature in a large bowl and dissolve the fresh brewer's yeast and then the sugar.
step 2
Add the oil and then the whole wheat flour to obtain uniformity, then add the salt.
step 3
Let's move on a work surface to add the flour or continuing to knead vigorously. If the dough is too moist, add a little flour (not too much otherwise we will compromise the softness of the muffins).
step 4
When the dough is smooth, let's roast and let it rest for 45 minutes.
step 5
After the resting time we divide the dough into balls of about 80 grams and then spread them by hand or with the help of a rolling pin, creating discs about 8mm thick.
step 6
Place the disks to rise on a baking sheet lined with parchment paper well spaced for about an hour and a half covered with a cloth.
step 7
Once the leavening is over we preheat the 170 ° oven (ventilated mode) and in the meantime we make dimples on the buns with the fingers, brush them with water and sprinkle them with salt.
step 8
Cook for about 25 minutes and enjoy them still warm, simple or stuffed!
