Wholemeal Natural Organic Bread #wholemealbread #rapanello #organicbread #bread ■ The things I use. my socials, my contacts My Book, You can find them here https://rapanelloelasuacucina.blogspo... ________________________________ Wholemeal Natural Bread Ingredients Wholemeal Organic flour 400 gr Water 320 ml Sourdough 120 gr Or 4 gr dry brewer's yeast Salt 7 gr Oil 30 gr The evening is the ideal time to make this bread which needs a slightly slow leavening. Weigh the flour, add the water to the center which you can reduce to 300 ml but not less. Add the sourdough, 120 gr, or half a sachet or half a cube of fresh yeast. Dissolve the yeast in the center using a fork. If you used liquid yeast I should add a couple of tablespoons of flour. Mix the ingredients well and let the dough rest for 10-15 minutes. With a wet hand, now knead lightly, so that it becomes a smoother dough. In a rectangular plumcake pan or a lightly greased bowl, place the dough. The dough should take up about half the space. Rub a little oil on the dough, and a dusting of flour. Close the entire bowl or pan in a bag. If you used sourdough, wait an hour; if you used brewer's yeast, you can instead immediately put your bag in the refrigerator. In the morning, after about 12 hours, remove the bag from the refrigerator. Flour the table generously and turn the dough over onto the flour, wait a minute and it will fall off by itself. Flour it well and correct the shape with a spatula, check that it is not stuck underneath, and with the spatula cut into three equal parts. Place the three individual parts on a baking tray with baking paper, shape them into a loaf or ciabatta, but without squashing them, and sprinkle with the flour left on the table. Turn the oven on to 200°c After about half an hour the oven will be very hot, and you can bake for 25 minutes. Remove from the oven and let cool. This type of flour is not strong at all, do not expect great leavening and large alveoli, but with this recipe you will be able to eat it without choking as often happens with wholemeal bread. Wholemeal bread is assimilated slowly, it is full of nutrients and satiates for a long time. _________________________________ ■ My book https://www.impremix.it/prodotto/fate... ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ The Blog https://rapanelloelasuacucina.blogspo... ■ Facebook / rapanell0 ■ Instagram / rapanello.rapanello ■ Contact only for commercials [email protected] ■ My second channel of HOME AND GARDEN WORKS / @casaegiardinodigabriele rapanello recipes