3 recipes for homemade bread!
Here we are talking about homemade bread with 3 recipes for homemade bread that will make you enjoy a fresh, genuine and healthy especially loaf of homemade bread.
HOMEMADE BREAD WITH OLIVES
Bread with olives is very simple to prepare at home since it will be sufficient to add to the dough base pitted green olives, whole, cut in slices or crumbled, it is also important to decorate with Green Olives also the surface so as to remind you that it is with olives precisely. The bread with olives is a typical preparation of Apulian cuisine and particularly tasty, but the condition is precisely to have culture yeast which makes the taste even more genuine and especially as we always repeat healthier.
150 g of sourdough (refreshed, recipe here)
250 g flour type “0”
250 grams of rice flour
A teaspoon of salt
About 350 grams of water at room temperature
Green olives, pitted
- Dissolve the sourdough in the water and add the flour, a little at a time.
- Mix and add salt.
- Continue to work until you obtain a soft, smooth and homogeneous dough.
- Let rise, depending on the temperature that you have in the house, from 6 to 8 hours in a bowl, however until the dough is doubled.
- At this point you can rework it, adding the olives and continuing to knead to form a loaf of bread, which will rest in a baking tin coated with baking paper for another 2 hours at room temperature.
The cooking is always the most complicated part, hence the oven to 220°C, and place on the lowest part a saucepan with hot water to keep the humidity in the oven. Bake the loaf.
Bake it at this temperature for 10 minutes, then at 200°C, continuing the cooking for a further 30-40 minutes. Take out of the oven, and while you wait for it to cool enjoy the scent of this wonder.
HOMEMADE WHOLEMEAL BREAD
Also to prepare wholemeal bread at home just a few ingredients are required: Wholmeal flour, sourdough and water. To lighten the dough you could mix the wholmeal flour with a part of flour type “0” or type “1”.
Ingredients to make 3 loaves
500g wholemeal flour stone-ground
300 g of warm water
250 g sourdough
A teaspoon of salt
3-4 tablespoons of extra virgin olive oil
- In a large bowl dissolve the sourdough (refreshed the day before) in the warm water and mix well until you have obtained a smooth batter,
- Add the flour and mix for a few minutes,
- Add oil, salt, mix again
- Transfer the dough on a wooden working top, knead for ten minutes (you only need to let out the air that there is inside taking care not to tear the dough)
- Once having obtained a soft and elastic dough, store it in a bowl, cover it with a cloth and let it rest/rise in a warm place for 6-10 hours (the volume must be completely doubled)
When the leavening process is terminated, divide the dough into three equal parts, formed of regular little loaves, put them on a dish covered with baking paper and bake at 220 degrees in the preheated oven for 10 minutes, then lowered to 190 degrees for another 30 minutes.
The wholemeal dough is much more delicate and should be touched as little as possible before baking, however the result will be great.
HOMEMADE TUSCAN BREAD (WITHOUT SALT)
Finally we see the recipe of the famous bread of our grandmothers, the lighter one, without salt which today is identified as the Tuscan bread.
For the first preparation or prepreparation:
170 g flour type “00”
120 ml of water
30 g of culture yeast/soudough refreshed or 15 g of dry yeast
For the preparation of the mixture:
250 g flour
120 ml warm water
This bread requires two preparations. The day before prepare the premixture: in a bowl mix the flour with the yeast. Add the water gradually and start to knead well for at least 10 minutes. You will need to obtain a smooth ball and without lumps. Flour a bowl, put the ball of dough and pierce it with a knife. Cover and let it rise for 2 hours at room temperature, up to doubling the volume. Transfer it in the fridge and leave it rest until the following morning.
The day after resume the premixture and divide it into 6 small pieces. Put them in a bowl and pour over the warm water. Let rest for 5 minutes.
Add then gradually 250 gr of flour and start mixing everything well for another 10 minutes. Flour the work table, form a ball of dough, pierce it and let it rise for an abundant hour on the working table. Do not forget to cover it with a cloth.
Take the dough in your hands and stretch it giving it the shape of a loaf of bread. Sprinkle with flour a pan slightly oiled or covered greaseproof paper, put the bread in the centre. Lightly flour a loaf of bread and pierce it along its length with a sharp knife. Cover it and let it rise for another 45 – 60 minutes.
In the meantime, heat the oven to 200 °C. Put in the oven a small saucepan filled with water.
Once leavened, Bake loaf and cook for 20 – 30 minutes until completely brown. To check the internal cooking you can use a toothpick for testing the same way done for pies and cakes.
Once ready, remove the Tuscan bread from the oven and let it cool down on a grill before consuming, even better if consumed the day after.
So here you are served with 3 recipes for homemade bread.
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