bread with three flour

Ingredients:

•      1 cup of flour manitoba
•      1 cup of durum wheat flour
•      1 cup kamut flour
•      1 tablespoon oil EVO
•      1/2 teaspoon of dried yeast Molino Rossetto
•      1 cup and 1/2 of water
•      1 teaspoon of honey
•      1 tablespoon of salt
•      2 tablespoons mixed seeds (flax, sesame, millet ...) as you like

Time: 10 min + rising
Cooking time: 25 minutes
Oven: 392 ° F

In a planetary put in order:
water, oil, salt, honey, cover with flour and finally add the dried yeast.

Operate the planet with the hook for 5 minutes, then check the mixture forms a soft ball and not sticky. Reshaping the ball with his hands and reshuffle the hook for another 5 minutes.
Let stand in the oven with just the light on for an hour and a half.

After the interval beat the dough to activate the yeast, divide the dough into 10 balls and roll with a rolling pin to get 10 discs. Roll each disc so as to form small rolls, the water seal with the closure. Place them on a baking tray lined with parchment paper at a suitable distance and make lievietare off in the oven for another 45 minutes. If you like brush with water and spread over the seeds mist.

Remove from the oven, making sure that there are no air currents and turn on the oven.

Place the bread in the oven along with a cup with water and cook for 20/25 minutes.
Once cooked remove from the oven  immediately.

The bread cooked well, when tapped, will sound as if it was "empty".

See the recipe in printable PDF