The following is a recipe for a sweet bread, suitable for morning breakfast or a hearty snack. Being a leavened dough will keep for several days and does not require the addition of refined sugar or cane sugar but is sweetened with fruit, apple juice and a little honey.
All the ingredients are readily available as "BIO" even in normal supermarkets.
Ingredients: sourdough
130 g flour 300 g whole barley or other whole grain
100 g wheat flour 40 g 0
raisins soaked a few hours before
20 g chopped almonds 1 apple, cut into
diced 250 ml of apple juice 1 tablespoon honey clear
1 teaspoon salt 1 tablespoon olive oil 1 pinch of cinnamon
Preparation: Soften
in a large bowl with the sourdough apple juice and honey.
In a second bowl combine the flour and slowly add the sourdough dissolved in the juice, stirring with a spoon first and then with your hands, when l'impasto prende consistenza.
Unire all'impasto le uvette, le mele a cubetti, le mandorle tritate, la cannella, il sale e l'olio, impastando il tutto per alcuni minuti, finchè il composto non sarà diventato consistente e si potrà formare una palla.
Mettere il tutto a lievitare in luogo riparato, coperto da un telo (per esempio dentro il forno spento), per almeno 4 ore.
Trascorso il tempo di lievitazione, spolverare uno stampo tipo quello dei plumcake con un poco di farina, prendere l'impasto e adattarlo alla forma, adagiandolo sul fondo e lasciandolo quindi lievitare per altre 2 ore almeno.
Cuocere in forno a 220° per circa 15 minuti, abbassando poi la temperatura a 200 per altri 15 minuti: il pane è cooked when it becomes surface color.
Remove from oven, remove the bread from the mold and let it cool for a couple of hours on a rack before eating (all the bread should dry and cool naturally before being cut and eaten ).... Bon appetit!
0 comments:
Post a Comment