Drive away with green broad beans and ricotta
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Gluten-Free Gluten-Free Currants, hazelnuts and poppy seeds
ingredients
servings
10
Glutenfree flour for bread and oven products
300 oz
Water
200 oz
Fresh brewer's yeast
6 oz
Turmeric
2 teaspoons
Poppy seeds
2 spoons
Toasted hazelnuts
50 oz
Brown sugar
1 teaspoon
Extra virgin olive oil
2 spoons
Bakery products from Italy
Gluten-Free Gluten-Free Currants, hazelnuts and poppy seeds
Gluten-Free Gluten-Free Currants, hazelnuts and poppy seeds
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The curcuma gives this bread a really inviting look ...
preparation
step 1
Dissolve the yeast in water with a teaspoon of cane sugar, mix and leave for a few minutes.
step 2
Put the flour and turmeric in the planetarium, add the water where you have dissolved the yeast and start kneading for a few minutes. Add the poppy seeds and toasted hazelnuts.
step 3
Finally, combine the two tablespoons of oil and let it knead again for a few minutes. The dough should be quite soft.
step 4
Cover with a damp cloth and leave for about 2 hours.
step 5
At this point turn on the oven at maximum power and put the oven baking tray on the last shelf below to heat up. Take up our now stacked dough and transfer it to a sheet of paper oven.
step 6
With slightly flamed hands give the shape of a loaf, chop with a little oil and spread over some poppy seed.
step 7
Crochet with a sharp knife and bake the bread directly over the baking pan that is already in the oven.
step 8
After 10 minutes lower the temperature to 200 degrees and raise the pan in the center of the oven, continue cooking for another 20 minutes.
