INGREDIENTS:
- 500 g of Spelt & Buckwheat Bread Mix
- 1 sachet of Spadoni dried yeast
- 2 tablespoons of extra-virgin olive oil
- 280 ml of lukewarm water
PREPARATION:
Pour 500 g of Spelt & Buckwheat Bread Mix, 1 sachet of Spadoni dried yeast, which you will find inside the bag of flour, and 2 tablespoons of extra-virgin olive oil into a bowl or into the food processor. Pour in 280 ml of lukewarm water, little by little, while stirring. If you are using a food processor, knead for a few minutes using the spiral or hook attachment if you have one, or otherwise using the plastic blade, turning it on and off intermittently, with the air vent open. The dough should end up elastic, smooth and homogeneous, but not hot. If you are kneading by hand, work the dough on a flour-covered surface for at least 10 minutes, folding it onto itself many times. Cover with a cloth and leave to rise for 30/45 minutes in a warm place (at around 28°C, for example near the radiator) – if it is cold, it will not rise! On a floured work surface, gently stretch the dough, cut it into two equal pieces with a knife, and form two loaves weighing around 400 g. Ease them into 2 aluminium tins, or onto the greased baking tray. Cover with a cloth and leave to rise in a warm place until they have tripled in volume, which will take around 2 or 3 hours. Bake in an oven pre-heated to 200°C (not a fan oven), on the bottom shelf, for around 30 minutes, taking care not to burn the crust; remember that small shapes cook faster, and that different sizes should not be cooked together. Turn off the oven, take out the loaves, remove them from their tins and return them to the oven for another 10 minutes, to let them dry out. Leave to cool on a rack before cutting.
