MULTIGRAIN BREAD

MULTIGRAIN BREAD

The season at Il Caggio has started again and we just had the first guests. They were really interested in my cooking so today I want to write about my homemade bread and my carrot cake. There are lots of different and  ready flours to prepare a good bread but they all contain preservatives. So I prefer mixing various organic flours to prepare different kind of bread. I use for 75% soft wheat flour adding kamut, rice, corn, barley or spelt in variable dose.

Today I prepared 1kg flour mixing (I prepare 2 breads with these ingredients):

750 gr. soft wheat flour
100 gr. Kamut flour
50 gr. spelt flour
50 gr. rye flour
50 gr. rice flour

To have 700 gr. bread:

500 gr. mixed flour, add 10gr dehydrated malt and 10gr salt. Make a hole in the middle of the flour and pour in the middle 20gr olive oil and 280gr warm water with 20gr sugar and 25gr fresh yeast melted inside. Knead using a fork and hands, then add 30gr flax-seeds and 40gr sunflower seeds. Make a ball and let rise in a warm place. To have a better rising: after 1 hour knead using hands then let rise again. Bake 200° for about half an hour. To have a softer crust put in the oven some water in a pot.