PAGNOTTA DI FARRO INTEGRALE CON SEMI DI GIRASOLE E DI LINO or WHOLEMEAL FARRO BREAD WITH SUNFLOWER AND FLAX SEEDS

The first thing I had to do this morning was to start to make bread because I remembered that I had written something about participating last week so when I realized that it was the 16th today, I had no other choice! I almost always make all our bread so I like this initiative taken by Kochtopf very much and I would like to say thank you so much for organizing it! After all these years of bread making I can still not resist to eat some warm newly baked bread with salted butter that drips on my fingers on it, well if I'm in a hurry I can resist it but then I'm not so sure if it really can be called resistance as it not depends on my good character but on too little time. Just as I write this, I can feel the inimitable smell of bread emanating from the oven behind my back and I think it is worth all the effort and planning that one has to put into bread making to be able too sniff around the air like this like an addict! What is it that it triggers off in our minds? Is it memories of well-being or is just a good smell? Whatever it is, I love it!




PAGNOTTA DI FARRO INTEGRALE CON SEMI DI GIRASOLE E DI LINO or WHOLEMEAL FARRO BREAD WITH SUNFLOWER AND FLAX SEEDS

500 ml / 16.9 fl oz water
25 g / o.9 oz fresh yeast
500 ml / 2.1 cup whole meal spelt flour
500 ml / 2.1 cup normal flour
1 tsp salt
1 tbsp sugar
2 tbsp sunflower seeds
2 tbsp flax seeds

- Crumble the yeast into a large bowl and sprinkle the salt and the sugar over it. (I know that salt is supposed to stunt the effect of the yeast but I have never ever noted that and I always mix salt and yeast in this way. But if you have problems with yeast, mix it only with the sugar and add the salt to the flour) After a short while the yeast melts and you can add the finger warm water. Stir well.
- Add the rest of the ingredients and start work the dough. Knead it until it feels elastic, the spelt makes it a bit sticky so you can dust some flour over it now and then if it gets diffucult.
- Leave it to grow for about 1 hour or until it has doubled its size.
- Knead it lightly and form either small buns or one big one or a loaf. Leave it to grow while the oven is warming up.
- Bake in a pre-heated oven (200° C /390° F), the buns for about 10 minutes (but it really depends on the size of them) or the big one for 20-25 minutes but it can take longer, the bread should feel light when you lift it.



world bread day '06