If you think that making a good homemade bread is a "titanic undertaking, we bet that with this recipe you will change your mind? We will prepare a rustic loaf that is very crunchy and really, really easy (also without added fats)! And if I told you that you shouldn't dirty your hands to get this bread, would I be able to intrigue you even more?
Video of the Recipe
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Identity Card of the Recipe
- 170 KCal Calories per serving
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Ingrediants
- 500 g of Manitoba flour
- 475 ml of water
- 12 g of fresh brewer's yeast or 4 g of dried brewer's yeast
- 5 g of sugar
- 12 g of salt
Materials Needed
- Bowl
- Sieve
- Scale weighs food
- Rectangular or round pan
Preparation
- In a bowl, sift the Manitoba flour and add a teaspoon of sugar, salt and dry yeast.
Alternatives ok
As an alternative to dry yeast, it is possible to use 12 g of fresh brewer's yeast or sourdough (in doses equal to 30% of the weight of the flour).- Add the lukewarm water and mix with a whisk to dissolve all the lumps: you will need to obtain a thick batter.
- Cover the bowl with cling film and let it rest in the refrigerator for 20-24 hours.
Did you know that
by letting the dough rest for a long time, the yeasts are "asleep" (their action is slowed down); as a result, a very aromatic and digestible mixture will be obtained. The pasta will ripen at the right point and acquire an extraordinary fragrance.- After a day of rest in the fridge, the pasta is ready to be cooked: at the sight, it appears very swollen and the surface has numerous bubbles.
- Preheat the oven to 250 ° C and place a saucepan with a little water on the bottom to create the right humidity in the oven.
- Transfer the mixture into a rectangular (dimensions: 15 X 20 cm) or round (diameter 22 cm) pan to obtain a very large and high loaf. Those who wish can take the mixture in spoonfuls and place it on a baking sheet to obtain so many smaller sandwiches. In the latter case, it is recommended to keep a certain distance between one sandwich and another.
- Sprinkle a little water on the surface of the loaf and bake at 250 ° C for 15 minutes. Then lower the temperature to 220 ° C and continue for 45 minutes. For small sandwiches, only 30 minutes of cooking will be sufficient. From time to time, during cooking, sprinkle a little water on the surface of the bread, preferably using a steamer or a brush.
- Remove the bread from the oven, allow to cool and cut: the loaf will have a very large and developed alveolation.
- Consume within 24 hours or store in the freezer.
Alice's comment - PersonalCooker
Crispy bread, very fragrant, very digestible and extremely easy. The only effort you will have to do is remember to make the dough the night before for the rest, that's it! And then, without getting my hands dirty I would say that it is the top!Nutritional values and Health Comment on the recipe
This bread recipe does not differ much from the traditional one. The values on the side refer to the nutritional translation of raw ingredients, so it would be necessary to keep in mind that the real energy intake of the cooked food is much higher.
Calories are mainly supplied by carbohydrates, while lipids are almost absent; proteins are relevant, as are fibers. Cholesterol is not present.
This bread, like any other type, must be consumed in moderation in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia; since it contains gluten it is to be excluded in case of celiac disease, while it is suitable for the diet for lactose intolerance. The average portion varies according to the composition of the meal.
