This bread is super soft and perfect for any occasion! It can be prepared in half a day, ideal for portioning and freezing to have it ready when needed!
In a bowl or stand mixer, combine the flours (whole wheat and manitoba), gradually pour in the yeast dissolved in the milk and water (230 g).
Knead and let rest covered for 10 minutes.
Add the salt with the remaining water (20 g).
Knead and let rest for another 10 minutes.
Gradually pour in the oil in several additions until fully absorbed.
Once the dough is elastic, add 50 g of seed mix.
Transfer to a work surface to make a couple of reinforcing folds.
Shape the dough into a ball and place it in a bowl, covered to rise.
Once doubled in volume (about 3 hours at 20 degrees), roll it out into a rectangle (width equal to the mold) and roll it up lengthwise.
Pinch the edges to seal and place it in a greased loaf pan to rise further (doubling in volume in about 2 hours at 20 degrees).
When ready, brush the surface with water and add the seeds (previously soaked in an amount of water equal to their volume for at least a couple of hours).
Bake in a preheated oven at 180 degrees for 40 minutes.
30 cm loaf pan
Great for freezing
I recommend letting it cool on a rack before enjoying!
Italia
| Energy (kcal) | 230.31 |
| Carbohydrates (g) | 39.07 |
| of which Sugars (g) | 2.02 |
| Fat (g) | 5.99 |
| of which Saturates (g) | 1.4 |
| Protein (g) | 6.94 |
| Fiber (g) | 1.16 |
| Sale (g) | 0.51 |
