Bread with Mixture of Ancient Grains

Bread with Mixture of Ancient Grains

About this recipe The ancient mixed grain flour I used is from the Molino Angeli which uses the mixed grains developed by Professor Benedettelli of the University of Florence. The mixture is a very interesting phenomenon because, by planting grains of ancient...
Spelled Loaf

Spelled Loaf

About this recipe Spelled flour is usually used mixed with other flours, depending on the type of bread you want to obtain. This time I wanted to try making a spelled bread in purity and I must say that the dough has held well both during the leavening and during...
Wholemeal Bread Without Mixing

Wholemeal Bread Without Mixing

About this recipe Don’t be afraid if at first the dough will be almost lumpy: it is its characteristic. It is all about not working the dough so that the gluten-free mesh does not form immediately, but gives the flour time to react with water and yeast first....
Whole Wheat Baguette

Whole Wheat Baguette

About this recipe If you use ancient wheat flour, as I did, you have to reduce the leavening time, because, as I said so many times, ancient grains have a weaker gluten that therefore wants shorter leavening. I left the dough to rise for 3-4 hours in the first...
Einkorn Bread with Seeds

Einkorn Bread with Seeds

About this recipe 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....
Small Focaccine with Cereal Flakes and Seeds

Small Focaccine with Cereal Flakes and Seeds

About this recipe These small focaccine are tasty and soft at the same time: the cereal flakes and the seeds give flavor and also have a good nutritional value, the flour mix with the fibers of the wholemeal flour makes the small focaccine more digestible and...

Pin It on Pinterest