Semi-wholemeal bread without kneading
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In a cup, mix the sugar with the crushed yeast, pour 100 ml of warm water and mix until the yeast dissolves. Sprinkle a little flour on top and leave to rise for approx. Ten minutes.
In a bowl sift the flour and mix it with the salt. We make a hole in the middle and pour the leavened yeast. Mix with a wooden spoon gradually adding the rest of the warm water.
It does not require kneading, just mix with a wooden spoon until all the flour is incorporated.
The dough is quite sticky and we have to sprinkle flour on top.
Cover with a towel and leave in a warm place to ferment for an hour and a half.
Line the large baking tray with baking paper and place the dough in the tray very carefully so that the air from the dough does not come out. The dough should not be overturned, but the top should remain on the surface. We practically pour the dough into the tray.
Put the pan in the preheated oven at 230 degrees for 30 minutes.
Remove from the oven and leave to cool on a grill or towel.