The "healthy bread"!!!

I had saved up some ideas on what might have to be an "healthy bread".

At the end I made ​​a bread that fully met my needs and those of the person who has tasted it.

I admit that even though I have called it "the healthy bread", someone might argue to the name and the effective health of the bread.
I just wanted to combine my passion for the dough with some ingredients, that in my opinion, would add flavor, character and maybe more.

Starting from a recipe for rye flour bread, that I had found in a book of recipes from South Tyrol, I started changing some ingredients until I get to the final recipe that I could make several times with some success.

The "healthy bread"
 

Despite I got a bread nutritious and rich in flavor, maybe it could still be improved.

Also for this bread I used an indirect dough with biga. In this way, I can reduce the amount of yeast and get a rise which in my opinion gives the bread a particularly appetizing aroma. 

The flour used: rye, wheat and spelt, are all organic. I also added to the mixture linseed, sunflower seed and apple steamed.

Both the biga and for the dough, I used the wheat flour type "0"(Manitoba) with a high percentage of gluten. Than the Spelt whole meal I used, was the type called einkorn (Triticum monococcum L.)[of course].  

However, if you want to try to knead this bread the recipe is as follows:

INGREDIENTS FOR THE BIGA:
Wheat Flour type "0" (Manitoba): 135 g(4.76 oz)
Water (lukewarm): 65 g(2.29 oz)
Fresh yeast: 2 g(0.07 oz)

INGREDIENTS FOR THE DOUGH:
Wheat flour type "0" (Manitoba): 150 g(5.29)
Wholemeal wheat flour: 100 g(3.52 oz)
Wholemeal rye flour: 150 g(5.29 oz)
Wholemeal spelt flour: 100 g(3.52 oz)
Water: 145 g(5.11 oz)
Baked apple: 250 g(8.8 oz)
Sunflower seeds: 60 g(2.12 oz)
Linseed: 60 g(2.12 oz)
Fresh yeast: 5 g(0.18 oz)
Sale: 13 g(0.45 oz)
Sugar / malt: 19 g(0.67 oz)

PROCEDURE:
As for the recipe of the previous post, prepare the biga 12/18 hours before you start to knead.

In a bowl, large enough to allow you to knead, put the flours well mixed. Add the biga pieces and begin to knead, adding yeast and malt dissolved in water. Continue to knead adding the steamed apple(previously mashed) until the dough is smooth and elastic enough. Now you can add salt, sunflower seeds and the linseed. Mix until completely to absorb even these ingredients, then put to ferment for about 30 minutes.

As for the recipe previously posted, during the cooler seasons (temperature below + 25°C[+77°F]), I suggest to put in the oven with light bulb.

After fermentation, proceed by portioning the dough (I usually make six pieces of approximately 170 g[6.0 oz] each). Make loaves or rolls and let rise for about 45 minutes. Then carve it and let rise further to other approximately 45/60 minutes (actually rising time depends on various factors, first of all the room temperature). Then wait for your loaves have well developed before baking approximately + 220°C(+430°F), in the intermediate grooves of your preheated oven. Cook for about 20 minutes.

Warning!
As always, remember that the time and temperature of cooking should be evaluated based on your experience with your oven.

  

 As always, I look forward for your comments, suggestions and questions! 

 

Tasty and....... healthy.

This bread has been thought considering that people with wheat gluten intolerance (not celiac disease),  are often advised to avoid wheat and durum wheat, and replace them with spelt or kamut (khorasan).

For a long time I use kamut  and einkorn flour (a variety of spelt). So wanting to create a recipe for a bread with just flour of these cereals I was able to hit the target in three or four attempts.

Then, with just a few steps I was able to refine it and to get these loaves.

All in all, to get a bread that was tasty and flavorful not to have had to invent some kind of novelty.
I only needed to use good quality flour, mixing them in the right proportions.
I have chosen flour "type 2" rather than wholemeal, to get a loaf of bread ideal for those who are intolerant, that was at the same time quite soft and palatable.

For all those who want to try to do that, here is the recipe:

INGREDIENTS x the biga:
Kamut flour (white): 135 g
Water (lukewarm): 70 g
yeast: 2 g 

INGREDIENTS x dough:
Biga: 207 g (all one prepared)
Kamut flour "white" g 100
Kamut flour "type 2": 200 g
Einkorn flour "type 2": 200 g
Water: 325 g
Brewer's yeast: 10 g
Sugar / malt: 18 g
Salt: 14 g 

TIPS:

Prepare the biga in a bowl large enough to contain it after that you will be well developed, let it rest covered with a damp cloth for 12/18 hours.

Pour the flour, into a bowl. Put the biga cut into pieces, add water, yeast and sugar/malt, and begin to knead. When the water will be completely absorbed by the add salt, continuing to mix until dough is elastic and smooth.

Form a ball and place it to ferment away from drafts, covered with a damp cloth for about 20/30 minutes. (in the cooler days, I suggest you put in the oven with light bulb lit).

After it fermented proceed with portioning. For best cooking, from a mixture of weight described in this recipe obtained from 4 to 6 loaves of equal size.

Let rise for about 30 minutes then sprinkle the loaves obtained with white flour of kamut, cut sideways. Let rise for another 20/30 minutes.

Now when you have verified that the rise is just right (well leavened loaves = cuts well dilated), place in preheated oven and cook to +200 / 220 ° C for about 20 minutes. (cooking time and the oven temperature must always be evaluated based on operation of its own oven).

 

If you have questions or want to give me advice, please email me or leave a comment! 

 

Big focaccia with tomatoes.

Pizza is surely one of my favorite food, But it's also true that I like to make also focaccia.

Usually my dough for a good focaccia is just a little different from the dough for pizza. the most of the times I use the same ingredients changing the quantity.

Obviously, for both (focaccia and pizza) there are many ways to make them. The important thing for me is that are used quality ingredients to guarantee an excellent final result.

 

The focaccia I made the most of the times is:
"big focaccia with fresh tomatoes".

I suggest to make it only in the season of tomatoes. Which type does not matter, the important thing is that they are of good quality. The same goes for the other ingredients, otherwise you may ruin all the work.

To make this focaccia I have tried several kinds of flours, but I would say that pairing that gave me most satisfaction is what I got by mixing 50% durum wheat semolina type "senatore Cappelli" with 50% of Kamut flour(Khorasan) "type 2".

Here is how to made a focaccia  approximately 30 cm (11,8 in) in diameter.

INGREDIENTS for the dough:

Durum wheat semolina "Senatore Cappelli": g 250 (8.8 oz)
Kamut flour "tipo 2": g 250 (8.8 oz)
Water: g 275 (9.7 oz)
Fresh yeast: g 25 (0.88 oz)
Sugar/Malt: g 15 (0.53 oz)
Extra virgin olive oil : g 30 (1.06 oz)
Salt: g 12.5 (0.44 oz)

INGREDIENTS for the topping:
Brine: water g 25 (0.88 oz) + Extra virgin olive oil g 25 (0.88 oz) + salt g 5 (0.18 oz).
(melt the salt in boiling water, add the extra virgin olive oil and emulsify)
Tomatoes (in enough quantities to cover the surface of the focaccia).

Preparation tips:

Knead as for any leavened dough, using lukewarm water during the cold season. As already explained previously, never put the yeast in direct contact with the salt. Possibly mixed salt to the flour before you start to knead or add it to last, in the final stages of mixing operations.

Let rise away from air currents and at a temperature as much as possible next to +25 ° C (+ 77 °F).

Let rise for 30/40 minutes and spread on a baking tray. Let rise for about 30 minutes (until it has doubled in volume). Pour about half the brine on the surface and put the cut tomatoes, pressing them lightly in the dough, pour the rest of the brine. Add a dash of oregano. Put in the oven.

Reccomend you bake at a temperature of +200 ° C (+392 °F) in the intermediate groove of the oven for about 15/20 minutes.

Serve warm!

I look forward to your questions, but most of all your valuable advice!

Quick apetizers. (tidbits with olives and pepper)

A few months ago, during an excursion on the mountains close by to the place where I live, I started hike thinking about what I could put in my backpack to offer as an aperitif (quick and easy to transport) to my fellow.

I had in my backpack a bottle of good wine, but even if I could count on several appetizers that had my friends, I was not fully satisfied.

Something more to be combined with wine was needed, something that would bring my signature.

So, after a few days I started to think about a recipe. With a couple of attempts I could get what I wanted.

"Some tidbits with olives and peppers!"

Easy to make, extremely easy to carry hiking and, most importantly, very tasty.

Useless to say that at the first opportunity, when I extracted from the backpack and I have offered to my friends, they had a great success.

They almost make overshadowing the excellent quality of the wine that I had brought on that occasion.

On the palate crisp and crumbly, with a marked taste of olives (green) and pepper (red), with an aftertaste of olive oil.

I have matched them with a sparkling wine. but I think that for a toast with friends in the name of happiness and quality, you can also match other wine, as long as quality wine.

Anyway for those who want to make them, here are the ingredients:

TIDBITS WITH OLIVES AND PEPPER.

INGREDIENTS: 

wheat flour type "0": 250 g [8.8 oz]
water: 53% 133 g [4.7 oz]
e.v.o. oil: 7.5% 20 g [0.70 oz]
malt / sugar: 3% 7.5 g [0.26 oz]
yeast (fresh): 2% 5 g [0.18 oz]
Salt: 2% 5 g [0.18 oz]
chopped green olives: 24% 60 g [2.12 oz]
red pepper, chopped (stripped): 12% 30 g [1.1 oz]

Tips :

Mix as for any leavened dough, using lukewarm water in the colder seasons. Never put the yeast in direct contact with the salt. Mix salt to the flour before you start to knead or add it last, in the final stages of mixing operations.

Let rise away from drafts and at a temperature as close as possible to +25°C [+77°F] (suggest to put in the oven, turned off obviously, with the light bulb lit, it seems banal but the heat generated by the bulb helps create a temperature more likely for rise).

For an even baking all raw tidbits must have dimensions of about 2 cm[0.8 in] in length and 1 cm[0.4 in] in diameter.

Bake at a temperature of +180°C[+350°F] in the upper groove of the oven for about 15/20 minutes. When they begin to brown, draw out 2 or 3, from different positions of the pan to make sure they are cooked uniformly, then set the oven temperature to a minimum and let them dry. If necessary leave a few more minutes in the oven after shutting down to obtain a greater friability.

Attention: "the cooking time must be assessed in accordance with your own oven!"

As always I'll be happy to give but also to tips and suggestions.

 

Christmas tart with TEFF

Christmas tart with TEFF(gluten free).

 With the intent to improve my short pastry gluten-free, I made the dough used for this Christmas tart with : In addition to the usual ingredients (sugar, butter, etc.)., Teff flour (70%) and corn starch (30%).

Even for me, that I had the opportunity to try previously the quality of the TEFF, the result was surprising.
Suggest you top with sour orange marmalade. A great combination with the rich flavor and aroma of the flour of TEFF.

Christmas tart with TEFF (closeup)

Anyone be interested can contact me, as always, comments and inquiries are welcome.

MERRY CHRISTMAS!! ;-)

GLUTEN FREE SHORTCRUST PASTRY

Ötzi's cake GlutenFree

Here it is, this is the revised and gluten-free Ötzi's cake.
A base of chocolate shortcrust pastry (gluten free). Made with: rice flour, cornstarch, cocoa, eggs, butter and sugar.
A heart of bitter Sicilian orange marmalade.
All covered by a "Magdalene" made ​​with eggs, sugar, butter, buckwheat flour, almond flour and cornstarch.
In short, a true delight prepared especially for my celiac friends.
However,  is tempting for everyone!!

Ötzi's cake

To make this cake was used exclusively einkorn whole meal. Both for the base of shortcrust pastry and for the mix used as a filling. Which, in addition to whole meal of einkorn contains also: butter, eggs, sugar, honey, almond flour. Moreover, between the pastry and the mix is spread a generous layer of wild berries jam .

I created this cake, with the intention of wanting to dedicate again to Ötzi. The ancient inhabitant of the Alps, whose mummy was found near the border between Italy and Austria. To which I had already dedicated the bread shown in the page of this blog entitled "Ötzi's bread".

New page.

Crostata with lemon jam. The shortcrust pastry is made with only wholemeal of einkorn.

I added a new page on einkorn. You will find what I have learned about the testing performed by the team of Prof. Lanzini at the Gastroenterology Unit of the Civil Hospital of Brescia, to establish the suitability for patients with celiac disease. I also added some pictures of what I could do with flour of einkorn.

The “repeatable” dough.

When I talk of repeatability in a measurement process, I mean the variation in measurements taken by a single person or instrument on the same item and under the same conditions.

Thinking about how many times I made the same dough and, during the passed years, how many times I didn't achieved the same result, I have developed a simple theory that helped me to make my doughs the more possible repeatable.

It certainly isn't a revolutionary theory. Rather, I would say that it is the result of what I have learned from more experienced people, with the addition of my personal experience.

A conclusive kneading factor, is especially for doughs for bread, pizza and focaccia; the room temperature. Obviously, an higher room temperature need a shorter rise time or less amount of yeast in the dough. In some situations I had to decrease both the elements.

Another factor to consider is the quality of the ingredients. In nutritional terms, it's easy use products belonging to the same quality but with nutritional characteristics. Thinking for example the main ingredient for every dough: the flour.

How many times you have used the same kind of flour as before, obtaining a different dough, despite you have surely maintained the identical quantities of all the ingredients?

As you will certainly have noticed, if you ever happened to read the chart of the nutritional values (when available) on the wrapping of the flours, for the same type of flour (00, 0, 1, 2 or whole wheat) the percentage of proteins and other components contained, can also vary in significant way.

In the same way, for these differences, also the rheological characteristics of the dough will vary (for rheological characteristics here are intended its strength and extensibility of the dough).

Moreover, if we want to consider also another more technical factor, also the water temperature (or any other liquid used for kneading), has a relevant part to achieve a result similar to the previously obtained.

There are also many other factors that must be considered in order to obtain a “repeatable” dough: time of kneading, room relative humidity, flour humidity, temperature of the dough, etc.

But for the moment I stop here, to avoid to complicate a simple thing, at least in appearance!

 Sweet loaf for breakfast