Homemade bread

Today we encourage you to make homemade bread with flour Tritordeum, made from this new natural cereal, which is a combination of hard wheat and wild barley.

We tried it when we did gua bao vegetables (you can see the recipe here) and each time it convinced us more by its intense taste and the results, which are obvious!

Ingredients:
- 17.5 oz of flour Tritordeum
- 8.5 oz of water
- 1 oz of fresh yeast
- A pinch of sugar
- A little bit of salt
- 1 oz of olive oil

Recipe:
- Mix in a bowl the flour and salt.
- Add water and oil and stir well.
- In another bowl with some water, crumble the yeast and stir with a spoon until it dissolves.
- Once undone, mix it with the dough you got in the first bowl and start kneading for a while until the surface of the dough is smooth and it doesn't stick to your hands. (Crush and stretch the dough with the base of your hand, fold in half and repeat. Occasionally, sprinkle a little flour on the table so that the dough does not stick).- Once the dough is smooth, make a ball and put it in a bowl on before you have sprinkled a little flour and cover with plastic wrap. Let stand about 3 hours. at room temperature.
- Divide the dough into 4 small balls and stretch them to give them the shape of the loaves.
- Place the loaves on a tray, put some baking paper and cook at 220 degrees for 10 minutes.
- Then put down the temperature to 200 degrees and let them cook for another 15-20 minutes.
- To see if the bread is done, tap the base of the loaf with the knuckles, if it sounds hollow it is ready.
- Let cool to room temperature on a rack.


*Tip: with this amount of ingredients you can make two loaves of bread and two small as the image or two large and one medium.


Bon appetit!