Ingredients
- 400 g remilled semolina
- 200 g wholemeal flour;
- 400 g water;
- 30 g l’Equilibrato EVO Olive oil;
- 15 g salt;
- 1/2 tsp sugar;
- 5 g dehydrated brewer’s yeast;
- Procedure
- Place lukewarm water in a bowl and dissolve the yeast and sugar.
- Little by little add flour, salt and l’Equilibrato EVO Olive oil. The consistency of the dough should be sticky.
- Leave to rest for 30 minutes, covering the bowl with cling film. Knead the dough and rest in the refrigerator for 12 hours. Roll out the dough and shape it into a classic loaf.
- You can also use a bundt pan or give it the shape of a classic round or elongated loaf or even the shape of a traditional piece of bread.
- Bake in a ventilated oven at 200° degrees for 20 minutes, then bake another 20 minutes at 180°. If the rolls are small, it may be necessary to reduce the baking time.
- The dough can be enriched with culinary fantasies: pitted olives, diced salami, walnuts, turmeric.