Cereal bread
Source: https://www.meranermuehle.it/rcp_recipe/cereal-bread
Total time
2 Hours
35 Minutes
Baking/cooking time
35 Minutes
Rest time
1 Hours
45 Minutes
Preparation
- Mix the ingredients and water with a kneading machine or hand mixer until a smooth, elastic dough forms (about 15 minutes).
- Cover with a cloth and let rise in a warm place for about 60 minutes, or until the dough has doubled in volume.
- Divide the dough into two parts and shape each into a loaf. Place in floured proofing baskets (or a floured bowl) and let rise at room temperature for about 45 minutes, or until doubled in volume.
- Bake in a preheated oven on the middle rack at 220 °C (static oven) for 5 minutes. Then lower the temperature to 190 °C (374 °F) (170 °C (338 °F) in fan oven) and bake for another 25-30 minutes until done. Let cool on a wire rack.
Baking Mix cereal bread
Molino Merano cereal bread mix is characterised by the wide variety of cereals it contains. In addition to wheat flour, you will also find rye flour, barley, oats and various seeds in this mix. For fresh, fragrant rolls with a particularly aromatic flavour thanks to the natural lievito madre yeast. Simply add water and a little olive oil to the mixture.
3500 g
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