Saloio Bread Simple Or Whole Grain Recipes
PORTUGUESE PEASANT BREAD - PãO SALOIO
Recipe Other Portuguese peasant bread - pão saloio - Recipe Petitchef
Provided by urbanideas
Categories other
Time 50m
Yield 4
Number Of Ingredients 4
Steps:
- Add all ingredients in the above order to the bread maker.
- Program it to dough. Place some flour over the stone you are going to bake it on.
- Form the dough into a large ball or divide it into small individual ones and place them on top of the stone.
- Pre-heat the oven at 220 and place a oven safe bowl with water to create humidity.
- Place stone with dough in the oven for about 20 minutes.
Nutrition Facts : ServingSize 281g, Calories 837Kcal, Carbohydrate 168.4g, Fat 2.4g, SaturatedFat 0.5g, Protein 28.4g, Fiber 9.4g, Sugar 4.8g, Sodium 2.9g
EASY 100% WHOLE WHEAT BREAD
This is a foolproof, beginner 100% whole wheat bread, easy to make with a stand mixer like a Kitchenaid®.
Provided by Mme Rocha
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h50m
Yield 12
Number Of Ingredients 6
Steps:
- Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
- Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
- Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
- Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
- Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
- Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.
Nutrition Facts : Calories 140 calories, Carbohydrate 28.4 g, Fat 1.8 g, Fiber 4.3 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 149.7 mg, Sugar 3 g
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