All Recipes
Whole Wheat Baguette
It goes without saying that if you use a type 2 whole wheat flour, it is better to choose a stone ground one, more tasty and rich in nutrients.
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Cruffin
Cruffins, half way between a croissant and a muffin, are faster to make than croissants because you only have to cut strips of dough and roll them, but the result in the mouth is very similar, melting and pleasantly buttery.
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Banana Bread
This dessert is often prepared when you have very ripe bananas that risk otherwise going bad. A good way to avoid waste and enjoy a good breakfast!
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Walnut Braid
If you want a more rustic braid, use 350 g of white whole wheat flour (or 1 flour) and 150 g of mixed cereal flour or whole wheat flour.
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Einkorn Bread with Seeds
Einkorn is a type of spelt, specifically Triticum monococcum, and this is the German name. Spelt is the ancestor of wheat, it is in fact from the Triticum family, from which the soft wheat Triticum Aestivum and the durum wheat Triticum Durum derive.
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Extra Virgin Olive Oil Grissini
Since the goodness of these breadsticks also lies in the flavor that the oil gives, try to use one of excellent quality, even with a slightly intense flavor like that of Tuscany or Puglia. Obviously it must be extra virgin olive oil!
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