Authentic Italian Bread Recipe
In Italy there are so many types of bread, this is just one of them but It's probably one of the most common.
Print
Pin
Save Recipe
Servings: 6
Calories: 291kcal
Ingredients
- 300 g whole wheat flour
- 160 g rice flour
- 40 g buckwheat flour
- 100 g walnut seeds
- 340 ml warm water
- 3 g dry yeast
- 10 g fine salt
Instructions
- First, chop the walnut seeds and set them aside.
- To prepare the dough, add the three types of flour in a mixing bowl, then add the dry yeast.
- Use the mixer at moderate speed, then add the warm water little by little. Let the mixer run for 8-10 minutes, until the dough is firm.
- At this point, add the salt and nuts. If you don’t own a mixer with bowl, you can knead by hand following the above instructions.
- Once the ingredients are well mixed, transfer the dough on a lightly-floured pastry board. Knead the dough by hand, to give structure to your bread.
- Give it a spherical shape and place it inside a bowl.
- Cover it with plastic wrap, and let it rise in the oven switched off, only with the light on, for 3 ½ hours.
- Once it has doubled in volume, transfer it again on the working surface.
- Knead the dough again and turn it into a cylindrical shape, then transfer it on a baking tray covered with parchment paper.
- Let the dough rise for another hour at room temperature.
- After that, create the classic bread cuts by carving the surface of the bread with a very sharp blade.
- Preheat oven at 240 °C (464 F), placing a bowl of water inside, at the bottom. When the oven is hot, let the bread bake in the second lowest shelf.
- Wait 20 minutes, then lower the temperature to 220 °C (428 F), remove the bowl of water and let it bake for another 20 minutes.
- Once baked, let it cool before slicing and serving.
Calories: 291kcal | Carbohydrates: 62g | Protein: 9g | Fat: 1g | Sodium: 647mg | Potassium: 240mg | Fiber: 6g | Calcium: 22mg | Iron: 2.2mg
Liked this recipe?Follow us NonnaBox for more!