rich bread

In my "career" made of flour-water-yeast, I tried this bread so rich, full of winterly flavours conferred by nuts, made with dried sour dough, a natural yeast that you can buy in health food stores, and it's perfect for its digestibility and conservation. The recipe is taken from the latest issue of Open Kitchen Magazine. 

Preparation Time: 40’

+40'+40' rising time

Ingredients for a braid about 1 kg 1/2

First dough (to do the evening before)

• 300g strong flour
• 300g warm water
• 150g wholemeal flour
• 15g dried sour dough*
• 50g honey
• 150g yoghurt

Mix all ingredients in a bowl by hand or in a foodprocessor until you have a soft and sticky dough. Cover with a damp cloth and let rest in warm place over night. 

For the second dough:

• 400g strong flour
• 150g walnuts
• 50gr hazelnuts 
• 50g almonds 
• 50g soaked raisins
• 10g fresh yeast 
• 10cl water
• 15g salt
• 1 teaspoon sugar
• 4g bicarbonate
• 1 tablespoon extra virgin oil

1. In the morning, dissolve yeast in water with sugar, cover with plastic wrap and let rest for 10 minutes. Add to the first and proofed dough 400g of sifted flour, the oil and the dissolved yeast. Knead by hand or in a food processor over a low speed for 5 minutes. Add the salt and bicarbonate, and when all the ingredients are well combined add the dried fruit. Put the dough in an oil greased bowl and grease also the top. Cover and let rise for 40 minutes.
2. Divide the dough in thirds, form three long ropes and begin braiding loosely in the middle toward the ends. Join ends together.  Let rise again for 40 minutes and bake at 200°C for 50 minutes or until golden brown. Remove from oven brush the top with extra virgin olive oil. Let cool on a wire rack. 

You can store the bread up to 3 days in a sealed bag.


* The use of dreid sour dough makes the bread soft for several days and more digestible.

Find this and other beautiful recipes in the last issue of the ok magazine.