Dark 7-grain bread flour with sunflower and sesame seeds
Specially designed to make dark breads in bread machines and artisanal mixers, this flour already contains dry yeast.
This black bread mix will invade your breadboard with its dark side! Perfect for dark breads with cereals, it can also be used to make rustic focaccia.
How to use it to make a dark bread?
NB: For breadmakers, refer to the equipment instructions.
Pour 500g of this flour and one of the two sachets of yeast supplied with flour into the bowl of your home-made kneading machine. Add 2 spoonfuls of olive oil, then little by little and while stirring 280 ml of warm water.
If you use a food processor to knead, do it for a few minutes using the spiral or hook attachment. You can also use the intermittent plastic blade with air inlet. The dough should be elastic, smooth and homogeneous, but not hot. If you knead the dough by hand, do so on a floured surface for at least 10 minutes, folding it over itself several times.
Cover with a cloth and leave to rise for 15 minutes in a warm place (at about 28°C). The dough will not rise in the cold!
On a floured surface, delicately lengthen the dough by giving it a cylindrical shape, cut it with a knife into three equal parts and place them in 3 small moulds (or 2 larger ones, as you wish) that you will have previously oiled at least on their lower half.
Cover with a cloth and leave to rise for about 3 hours, until the dough triples in volume.
Place in a 200° baking tin, unventilated, on the bottom baking sheet for about 25 minutes, taking care that the crust does not blacken/burnt. Adjust the baking time according to the size of the dough.
Turn off the oven, take the loaves out of their moulds and put them back in the oven for 10 minutes. Let them cool on a wire rack before eating.
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