{"id":18198,"date":"2020-04-01T13:15:06","date_gmt":"2020-04-01T11:15:06","guid":{"rendered":"https:\/\/www.alfaforni.com\/video-ricetta-pane-integrale-ai-semi-misti-nel-forno-one-a-gas\/"},"modified":"2024-04-30T07:08:34","modified_gmt":"2024-04-30T05:08:34","slug":"home-made-wholemeal-multigrain-bread-baked-in-the-one-gas-fired-oven","status":"publish","type":"recipe","link":"https:\/\/www.alfaforni.com\/en\/recipe\/home-made-wholemeal-multigrain-bread-baked-in-the-one-gas-fired-oven\/","title":{"rendered":"Home-made wholemeal multigrain BREAD baked in the One gas-fired oven."},"content":{"rendered":"

INGREDIENTS FOR TWO LOAVES<\/h3>\n
    \n
  • 500 g strong wholemeal bread flour<\/li>\n
  • 500 g plain flour<\/li>\n
  • 600 ml water<\/li>\n
  • 2-4 g brewer\u2019s yeast<\/li>\n
  • 25 g olive oil<\/li>\n
  • 25 g salt<\/li>\n
  • 1 tsp honey<\/li>\n
  • 30 g mixed seeds<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>
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    METHOD<\/h3>\n
      \n
    • Pour half the water into a jug until the yeast has dissolved<\/li>\n
    • Mix the flours, place half the mixture into the bowl of a stand mixer and add the water with the yeast.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>
      \"\"<\/span><\/div><\/div><\/div><\/div><\/div>
        \n
      • Add the rest of the flour.<\/li>\n
      • Add the salt to the remaining water and stir until it dissolves completely.<\/li>\n
      • Add the salt water and keep kneading.<\/li>\n
      • Add the seeds, the honey and the olive oil.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>
        \"\"<\/span><\/div><\/div><\/div><\/div><\/div>
          \n
        • Leave the dough rise for about 16 hours at room temperature covered with a tea towel.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>
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            \n
          • Divide the dough into two parts and shape it into two loaves.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>
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              \n
            • Wait for them to double in volume and bake them at 250\u00b0C (medium-low heat).<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>
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              COOK WITH<\/h3>\n
                \n
              • the wood-fired oven:<\/strong>
                \nLight the fire in the centre of the oven using some sticks of kindling. Once the fire gets going, add some small pieces of wood. After 20 minutes, spread the fire all over the cooking floor so that the firebricks heat up more quickly. After 10 minutes, move the fire to the left side of the oven, keeping a low flame and bake the bread. The temperature should be around 250\u00b0C. Cook the bread with the oven door closed, checking the temperature time and again and, if need be, add some logs.<\/li>\n
              • the gas-fired oven:<\/strong>
                \nPreheat the oven at least one hour before cooking. In the first half hour, set it to full whack with the door closed so that the bricks store as much heat as possible. Then, turn to low heat to bring the temperature down to 250\u00b0C. Bake the bread keeping the door closed.<\/li>\n<\/ul>\n

                 <\/p>\n