My-personaltrainer rustic bread

The rustic bread at My-personaltrainer is a very simple loaf with a crunchy crust and an extremely soft interior, just like the one prepared by the bakers. It is always pleasant and fun to prepare the bread made by us: the result is amazing and will leave everyone speechless. our guests. To surprise the family a little, let's discover together how to prepare homemade bread, in a simple and fast way.

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Identity Card of the Recipe

• 213 KCal Calories per serving

• Ingrediants

  • 500g of Manitoba flour
  • 12g of brewer's yeast
  • 5-8 g of salt
  • 5 g of sugar
  • 2 tablespoons (20 ml) of extra virgin olive oil
  • 350 ml of water

  Materials Needed

  • Work plan
  • Large bowl for kneading
  • Wooden spoon for kneading
  • Spoon for sugar and salt
  • Round pan for baking bread
  • Sharp point knife for carving bread
  • Glass for water
  • Strainer for sifting the flour

  Preparation

  1. Before preparing the bread it is essential to perfectly clean the work surface: the rustic bread at My-personaltrainer requires in fact to be kneaded with the hands on a rather large surface.
  2. After having prepared all the necessary tools, start sifting about 500 grams of white flour, we recommend the “Manitoba” soft wheat flour, ideal for bread and doughs that require brewer's yeast.
  3. With your hands, create a hole inside the flour, which will be used to rest the leaven.
  4. So prepare the leaven: in half a glass of water, dissolve 12 grams of brewer's yeast and a teaspoon of sugar. Shake well with a wooden spoon until the yeast is perfectly dissolved.
  5. Then, pour the leaven in the center of the flour. Cover the bowl containing the flour and the yeast with a sheet of cling film, and let it rest for 15-20 minutes in a warm-warm place.
  6. After the necessary minutes, add the other ingredients. The salt - which should not come into contact with the yeast to prevent it from compromising or altering its natural fermentation - must be added directly to the flour surrounding the yeast. Then add two tablespoons of extra virgin olive oil and, slowly, the water (about 300 ml).

  Personal-Cooker's advice
  If the dough is too soft and sticks to your hands, the most immediate solution is to add flour. For this, it is always advisable to keep a certain amount of flour aside.
  Conversely, water is added to the dough if it is too hard and difficult to knead with your hands.
  Precisely to avoid these problems, it is always recommended to slowly add the water to the flour.

  7. When the dough no longer sticks to your hands, it's time to transfer it from the bowl to the work surface. Then, start mixing all the ingredients well with your hands. To make the bread softer, it is recommended to work the dough for a long time with your hands and to beat the dough a few times against the work surface.

  Did you know that
  It is important to knead with your hands and for a long time to obtain an even softer bread. The operation of turning and turning the dough over and over again, in fact, favors the intertwining between the gliadin fibrils and the glutenin fibers that make up the gluten, so as to create a sort of "three-dimensional mesh" that incorporates starch, fats, mineral salts, water and air bubbles.

  8. After giving the typical "ball" shape, lay the dough on an ovenproof dish, previously lined with baking paper. With the blade of a sharp knife, carve a deep cross into the bread.
  9. Leave to rest in a warm place for 40-50 minutes.
  10. Preheat the oven to maximum strength and, after the bread has doubled in volume, bake at 250 ° C for 15 minutes. After a quarter of an hour, without opening the oven door, lower the oven temperature to 180 ° C, and proceed with cooking for another 40 minutes.
  11. After 55 minutes of overall cooking, you will get a delicious rustic loaf with a crunchy crust and pleasantly soft inside.

  Alice's comment - PersonalCooker

  The rustic bread is prepared quickly and requires a mini initial leavening and a second longer one. The aroma emanating from the oven during cooking is extremely pleasant. The rustic bread a la My-personaltrainer goes well with vegetable soups, cured meats, cheeses or even fish soups.

  Nutritional values ​​and Health Comment on the recipe

  The rustic bread a la my-personaltrainer is an absolutely hypo-calorie type of bread; certainly, in the translation on the side, the dehydration imposed by cooking is NOT taken into account and the "overall nutritional intake could be slightly higher. D" on the other hand, looking at the values ​​of the various types of bread on the market, it is difficult to find other similar foods having such a modest calorie content. The rustic bread a la my-personaltrainer is certainly the right product to be included in a low-calorie diet.