Ingredienti 500 g of wholemeal flour
15 g of fresh yeast
1 teaspoonful of salt
about 250 ml of lukewarm water
a pinch of sugar
Preparazione Dissolve the yeast in the lukewarm water and then add the sugar.
Measure the wholemeal flour in the Misurone, pour it with the yeast into the mixer and switch on. Add the salt after 2 minutes and continue mixing for a further 4/5 minutes. Take the dough out, make a ball with it and sprinkle with flour.
Cover with a cloth and let it rise for 30 minutes in a warm and draft-free place.
Once risen, put the dough back into the mixer for a further 4/5 minutes.
Take the dough out, give it the desired shape and let it rest for about one and a half hours.
Pre-heat the oven at 220° C and bake the bread for 20 or 40 minutes according to the shape (the bigger the bread, the longer it needs to cook), till golden brown.
Check the bread from time to time by pricking it with a wooden skewer: the bread is ready when the skewer comes out dry.
Get the bread out of the oven and cover with a cotton cloth in order to keep it soft.
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