500g El Amasadero stone ground whole wheat flour
5 g dry baker’s yeast
325-340g lukewarm water
80g extra virgin olive oil
28 g of El Amasadero organic pine nuts
40g El Amasadero peeled organic walnuts
14 g of El Amasadero organic golden flax seeds or El Amasadero organic seed mix
40g wheat germ
20 g powdered milk
10g of salt _
STEP BY STEP PREPARATION
Chop or mash the pine nuts and walnuts, but not excessively, if there are chunks it’s good because you can find them and they give a crispy point to the bread which pleases the palate. Mix seeds and chopped nuts.
In a bowl, put the flour, the salt, mix a little then the yeast, add the lukewarm water and mix with the scraper in the bowl, add the oil and now yes, knead. I was about 5-8 minutes. It’s a sticky dough, but you already know that whole wheat flour isn’t as soft as white flour, but it doesn’t have to be a very dry dough.
Between kneading and kneading, I let it rest a little so that the water is well absorbed.
Before finishing the kneading, add all the seeds, being careful not to tear the gluten, and knead gently.
Leave the dough in an oiled, covered bowl at room temperature for about 2 hours, depending on your kitchen temperature, until almost doubled in size.
Sprinkle a little flour on the table and turn the dough over, divide it into pieces of about 100 gr. I have 13 pieces. cover and let the pieces rest for about 15 minutes.
Now comes the shaping, make bundles delicately so as not to wear it too much and round them, put them on a baking sheet with parchment paper, brush them with a little oil and let them rest for about 40′ covered with a tea towel, it also depends on the temperature of your kitchen. Do the test by pressing a little with your finger, if it takes shape immediately they will be ready to go in the oven.
Preheated oven at 210º, top and bottom, without steam. About 35 to 45 minutes.
I gave them another 10 minutes with the oven off.
Remove from the oven and onto a wire rack to cool.
They were very tender and with excellent flavor.
NUTRITION
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