Ingredients

  • 1 cup ( 250 ml ) eau chaude
  • 1 soup soup levure active
  • 1 Cuillère à soupe sucre brut Sucre de Coco
  • 3/4 cup ( 93,75 g ) farine de pain
  • 1/4 cup ( 31.25 g ) Brown sugar or blé
  • 1/4 tasse ( 25.5 g ) Farine de seigle
  • 1/4 cup ( 46.5 g ) Farine de kamut
  • 1/4 cup ( 30 g ) Farine de sorgho
  • 2 soups for soup Farine d’orge
  • 1 C uillère à soupe gluten de blé vital
  • 3/4 < / span> cuillère à Café ( 0.75 cuillère à café ) sel
  • 1 Cuillère à soupe Huile d’olive extra vierge Use 2 non-yoghurt soups laitier pour faire sans huile
  • Variations: To do one version plus sucrée add 3 tablespoons of raw sugar soup and epices to choose from like the cannelle, l ‘ épice chai.
  • Pour faire Salé add hachées herbs, < effortless-affiliate> Ail Powder or flocons d’oignon , 1/4 cup with more salt, or roll your favorite pesto.

    • Preparation

  • In a bowl, add warm water, yeast and sugar. Mix well and leave for 10 minutes or until foamy.
  • (To make it sugar free, add a tablespoon of bread flour Add water. Add mashed dates, maple, stevia, or other sweetener of your choice when adding the flours to keep the bread from going stale.)
  • < div class="wprm-recipe-instruction-text" style="margin-bottom: 5px " ;=" ">Add all flours, salt, wheat gluten and oil/yogurt.

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  • Mix with a spoon until everything is well mixed, then 2-3 minutes k net. If needed, use more bread flour to get a soft, not too sticky dough.
  • Or put everything in the stand mixer and make bread dough knead speed for 5-6 minutes.
  • Splash water over it, cover with a towel and leave 1, Stand 5 hours or until doubled in size.
  • Put 2 or more tablespoons of bread flour in your hand and on top of the dough, puree and knead for half a minute.

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  • Divide into 6-7 equal portions and roll into balls.

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    You can shape it by making small rectangles of the divided dough and rolling them up like a jelly roll, or by pulling on all sides and tucking them underneath. Place seam side down.
  • Place the balls half an inch apart on a parchment-lined baking sheet.

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  • Spray water over it.
  • Sesame sprinkle seeds or other seeds of your choice on top.
  • Cover with a tea towel and let rise for 15 minutes.
  • In a preheated oven at 180 °C 25 Bake for minutes.
  • Stop baking, let stand 2 minutes. Split up, wrap yourself in Evoo or Earth Balance and devour it all.
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