This delicious Mixed Seed Bread with Brewer’s Yeast is fluffy on the inside and crunchy on the outside due to the use of wholemeal flour. I used sesame, flax, poppy, and sunflower seeds in my version of the recipe, but you can change the seeds' proportions, doses, and consistency to your taste. The spearhead of this dish is a mixture of seeds. To achieve an aromatic breadcrumb, use high-quality seeds, preferably organic. Ingredients required for Mixed Seed Bread with Brewer’s Yeast Manitoba flour = 295 gr • 750 kcal Organic wholemeal flour = 50 gr • 319 kcal Water = 200 ml • 0 kcal Sea salt = Half a teaspoon • 286 kcal White sugar =2 level teaspoons • 750 kcal Extra virgin olive oil = one tablespoon • 29 kcal Flax seeds = One tablespoon Sunflower seeds = One tablespoon • 557 kcal Sesame seeds = One tablespoon • 750 kcal Poppy seeds = half a tablespoon Brewer’s yeast = 6 g, dry • 750 kcal Step by Step for Mixed Seed Bread with Brewer’s Yeast 1. To prepare Mixed Seed Bread with Brewer’s Yeast, you must first prepare all of the ingredients and carefully measure them. 2. Combine the Manitoba wheat, wholemeal flour, dry yeast, salt, and to-level teaspoons of sugar in a mixing bowl. 3. Mix all together thoroughly and pour onto a surface, making a mound with a hole in the top. At this stage, combine the liquid ingredients: water (slightly heated) and extra virgin olive oil. Mix softly with a fork, then work it together with your hands. Knead the dough for about 10 minutes or until it is soft and firm. 4. Place the dough in a wide container that has been oiled and covered with a clean cloth. Place all in a warm place and, if possible, cover with a blanket. 5. Let the dough rise for an hour or until it has at least doubled in volume. 6. Transfer it to the worktop and add the mixed seeds, leaving a heaped spoon aside (it will be used for the loaf's final decoration). 7. Work it together thoroughly to confirm that the seeds are uniformly spread in the dough. Finally, shape the dough into an elongated loaf (similar to a loaf) and put it on a baking sheet that has been oiled or coated with baking paper. As seen in the shot, make three oblique cuts on the top. 8. Cover it again with a clean cloth and, if necessary, a blanket, and place it in a warm place for about 40 minutes. Brush the layer with cold water before finishing with the seeds you set aside. 9. Bake at 200° for about 30 minutes, or until the bread is well baked and has a golden crust. Remove from the oven and set aside to cool before storing the bread in a box or linen bag. Beautiful yet delicious mixed-seed bread is ready to catch everyone's attention! Mind these Common Mistakes in doing this Mixed Seed Bread with Brewer’s Yeast The Final result is either too hard or too soft. The issue is with the consistency of your dough: homemade bread must be smooth and lightweight. You must be able to operate it without allowing the dough to escape all over the place. It is also important not to make it too hard to allow it to rise. If the dough gets too soft, gradually add the flour and begin to knead it to enable it to be absorbed. Continue in this way until the consistency is fine. If, on the other hand, you notice that the dough is very stiff, slowly apply warm water or oil to give it more flavour and smooth texture. Mixed Seed Bread with Brewer’s Yeast isn't the bread rising. It is possible that the dough we have worked extremely hard to prepare will not rise. A condition that may occur before or after cooking is affected by the flour, cooking time, or leavening temperature. If the issue happens following baking, there is nothing you can do, but you can alter the dough before cooking. Surely, the lack of leavening in the bread may be attributed to the flour used: add the Manitoba, which still causes the bread to rise, with the OO flour, and the dough would rise. Or, as we've noticed, it could rely on the cooking time and temperature: originally, twenty minutes at 230 degrees is enough to place a saucepan full of water inside the oven, which will keep it moist. The temperature must be 200 degrees after twenty minutes. The dough should be wrapped with a cloth and set aside in a moist part of the house for at least three hours. Mixed Seed Bread with Brewer’s Yeast crust too hard The crust is too hard, not as crispy as you like, and the bread crumbles into several crumbs when you split it, right? You are not yet on the right track because you made the dough wrong, it is too light, or the oven temperature was incredibly high. Cook it for a little longer to reduce the alcohol content. In fact, if the bread crumbles, it means that the dough is either too stiff, too dry, or overcooked. Add a little water to the dough during the preparation phase to shorten the cooking time. Place a saucepan full of water in the oven for the first twenty minutes of cooking if you want a crunchy top. As a result, the environment would have the appropriate amount of humidity to keep your homemade bread crunchy. Bread with Brewer’s Yeast Origins The bread dough recipe dates back thousands of years. The Greeks called it divine food, but the dough has been worked since ancient times by mixing acorn dust with water. The dough was then baked to make it tougher by heating the stones. However, over time, the recipes were more precise, and cereals were added to the dough after it had been ground. Thanks to the Egyptians and the Babylonians, the bread was prepared differently, while the Romans spread it among the lower segments of the population . On the other hand, Bread was eaten mainly by the lords of the Middle Ages, leaving the people to eat a dough consisting of barley and rye. Only during the Renaissance era did bread return to being a dish for all, with the use of brewer's yeast and excellent quality durum wheat flour in the ovens. The kneading machine, introduced in the mid-eighteenth century, accelerated bread processing until the process was industrialized.

Wonderful Tuscan Bread with Brewer's Yeast Recipe is one of the most digestible recipes I've ever made. This is due to the long rise of the dough, which allows the yeast to consume almost all the sugar in the flour and prevents the evening process from continuing in our tummies. I think it's the recipe you've always wanted to try but haven't figured out yet. I am not from Tuscany myself, but I am not that far from it (Rome is, in fact, only 2.5 hours from Florence). I often visit and have a nice Tuscan meal in the beautiful countryside. One of my favourite things has always been the bread you eat there (a drop of Tuscan Oil and a pinch of salt, gorgeous). Tuscan cuisine is famous worldwide, but you may not know that it is possibly the cheapest to make because of its ingredients. Most dishes are made out of almost nothing, few, simple, and often unrefined raw materials. This Tuscan Bread with a Pinch of Brewer's Yeast is no exception. NOTE: This same bread can also be made by replacing the Brewer Yeast with Sourdough (add 5g to 545g of flour instead of creating the biga), clearly with the Sourdough's distinct flavour and adjusting the rising time. For more information about sourdough, refer to this article HERE . Ingredients for my Tuscan Bread with Brewer's Yeast using Biga Biga differs from Poolish and Sponge primarily for its dough-like consistency and lower hydration. However, it's basically a stiff "Poolish" and a "Sponge". It's an enriched Biga. For the biga: 175g of flour 0 (I use the coop) 100g of water One pinch (or crumb, I wasn't sure how to translate this) of brewer's yeast (much less than 1 gr) For the actual dough: The Bga (275g) 250g of flour 0 125g of water How to Make Tuscan Bread with Brewer's Yeast Step 1 Preparation Dissolve the yeast crumb in the water and add it to the flour. Knead until you have a smoother and homogeneous dough, brush it with oil, and place it in a container (better if it is a tall, straight-sided jar so you can monitor its growth). I used the 1 kg honey jar). Keep it aside and rise at room temperature for at least 12/13 hours (if the biga develops too fast, place it in the refrigerator, or if you want to slow down its growth, add one or 2g of salt). After the required hours (in winter, the times increase because the temperatures are lower), mix the chariot BRIEFLY with the remaining ingredients; put the dough in a container, cover it with plastic wrap and let it rest for 30/35 minutes. Step 2 forming the loaf of Tuscan bread. At this stage, gently crush the dough to create a rectangle; roll it up from the top and fold the dough towards you with your thumbs to make it stick to the bottom of the dough. Sprinkle with a mix of flour 0 and rice flour: the latter is not essential except for the bread's scenic effect. Rice flour browns at higher temperatures and remains white at the bread's baking temperature, creating the effect of dusted flour. Place the loaf of bread on a floured oven shovel or, if you don't have it, on the back of a baking sheet covered with parchment paper and sprinkled with rice flour. Cover with a clean tea towel and a plastic bag. Leave it rising for about 1 hour. Step 3 Cooking of Tuscan bread loaf Preheat the oven to 200 ° and place a heat-resistant bowl with half a centimetre of boiling water inside. Transfer the bread with a dry movement straight from the shovel to the hot pan in the oven. Bake for 15-17 minutes at 200 °C, then reduce to 180 °C for another 30 minutes. Turn the stove off and move the loaf to the grill, but keep it in the oven for another 15 minutes to reduce the amount of moisture accumulated while baking. According to the rule, the minimum size of Tuscan bread is 500g. Your simple yet delicious Tuscan Bread with Brewer's Yeast is ready!

Introduction to the Perfect 5-Grain and Seeds Rustic Bread with Brewer's Yeast Suppose you are a bread lover looking for a compelling twist to your usual loaf. This Bread with Brewer's Yeast bread offers a deliciously wholesome option for those seeking a more satisfying bread experience. As the Bread with Brewer's Yeast suggests, this bread combines five different grains and seeds, adding a delightful texture and a range of nutritional benefits. The most common grains used in this 5-grain Seeded Rustic White Bread with Brewer's Yeast are wheat, oats, rye, barley, and cornmeal, but I have added some personal twist to it with a bit of rice flour for lightness and crispiness. These grains provide a distinct taste and a variety of vitamins, minerals, and dietary fibre. If this is your first attempt at homemaking bread, check out the Tips and Tricks  section. Ingredients for the 5-Grain and Seeds Rustic Bread with Brewer's Yeast and mixed seeds For this fibre-rich and delicious Bread with Brewer's Yeast, you can buy the flours mixed or mix them yourself. The typical flours used for its preparation are wheat, oats, barley, spelt, and rice, but you can replace the last two with rye and corn, depending on your taste. 700gr of whole wheat flour 200g of oat flour 200g of wholemeal barley flour 70g of wholemeal spelt flour 50g of rice flour Half of a teaspoon of brewer's yeast dissolved in 60CL of warm water with half a tablespoon of sugar, or you can use   Caputo Brewer's Yeast, which is pre-activated 20g of sea salt Two tablespoons of extra virgin olive oil I have also added a mix of pumpkin, sunflower, kya, and sesame seeds, which are very good for our health, and an extra layer of taste to the bread. These ingredients are for 1.5 kg of bread or, depending on the size of your oven, two 750 g loaves . Ready to start with this Seaded Adventure? Are you getting excited? Then, keep reading on how to make this 5-grain and seed Bread with Brewer's Yeast, its ingredients, health benefits, the joy of baking it yourself, and some tips to enhance your bread-making journey. Prepare to embark on a culinary adventure that will delight your senses and elevate your bread game! From its nutritional benefits and unique flavours  to the joy of baking it yourself, this bread has much to offer. So, roll up your sleeves, gather your ingredients, and embark on an enriching journey of baking your 5-grain and seeds rustic Bread with Brewer's Yeast. Indulge in this bread's delightful crunch and rich flavour. Hand-made method for the 5-Grain and Seeds Rustic Bread with Brewer's Yeast and mixed seeds, but you can easily Apply the Logic to a Dough Maker. In a large mixing bowl, combine the different flours. Make a hole in the middle  (imagine something like a volcano). Here, we will pour the water with the yeast and the salt. Knead the dough thoroughly until it becomes elastic (this may take a long time), at least 10-15 minutes, or until the dough is smooth and elastic. At this point, add the seeds  and mix them until the mixture absorbs them. You can add as many or as few seeds as you prefer, but try not to exaggerate, or it will become difficult to shape the loaf. Add the oil to the dough and mix it until completely absorbed. It is essential to add the oil at this stage as if done before; it would make it harder for the flour to absorb water and develop Gluten. Move it on a floured working surface to move to the next step. Start the folding process. This consists of pulling the bread from one end to make the dough oval and folding it on itself, then pulling it from the opposite side and doing the same. I usually fold it 3-4 times. NOTE: The folding process is crucial as it strengthens the gluten and captures air into the dough. This air, along with the work of the yeast bacteria, will ensure that a homogeneous honeycomb is formed in this Bread with Brewer's Yeast. Once the Folding is done, it is time to do th e dough rounding   (Pirlatura in Italian) to close the dough before setting it to rest. Take the dough and place it back in the bowl. Cover it with cling film if you have it, and make some holes with a toothpick (not too many, or the dough will dry out) on top of it to provide some air to the yeast. Leave it to rest for at least two hours or until it doubles in size.  Correctly letting it rise is essential, or the result will be an undercooked, hard loaf of bread. If you want more about Yeasts and how they work, click here, Your bread is almost ready for the oven, so turn it on at 200° C while finishing the last step. Score the top of the bread  with a slashing tool. Flour the top of the dough before scoring the dough. NOTE: Scoring means cutting into the lump of dough that you're about to bake. It usually applies to crusty white bread or sourdough boules, the style of bread with a crisp, crackly crust and a tender interior. You can do it vertically, horizontally, or by making graphical elements; the important thing is to make them deep enough. Put the bread in the oven, set the timer and relax. Some Additional Considerations on this 5-Grain and Seeds Rustic Bread with Brewer's Yeast Recipe To make your homemade 5-grain rustic bread with Brewer's Yeast and seeds even more exceptional, consider customising it with your favourite herbs, spices, or dried fruits. Rosemary, thyme, or garlic powder can add a savoury twist, while cinnamon or dried cranberries can create a sweeter variation. Experimentation is vital to finding your perfect blend of flavours. In conclusion, 5-grain and seeds rustic bread offers a deliciously wholesome option for those seeking a more satisfying bread experience. From its nutritional benefits and unique flavours to the joy of baking it yourself, this bread has much to offer. So, roll up your sleeves, gather your ingredients, and embark on an enriching journey of baking your 5-grain and seeds rustic Bread with Brewer's Yeast. Indulge in this bread's delightful crunch, rich flavours, and nourishing qualities. Nutritious five-grain rustic bread is ready! 5-Grain and Seeds Rustic Bread Recipe Conclusion Thank you for joining me on this culinary adventure. I hope you enjoyed discovering the secrets behind the 5-Grain Rustic Bread with Brewer's Yeast. Now that you have all the tools and knowledge, it's time to roll up your sleeves and embark on your baking journey. Delight your senses with this wholesome bread's robust flavours and rustic charm. Gather your ingredients, preheat your ovens, and let the aroma of freshly baked goodness fill your kitchen. Get ready to experience bread baking like never before—the 5-Grain Rustic Bread with Brewer's Yeast awaits you!

This Homemade Bread With Brewer's Yeast is easy to prepare and requires no tools or special skills. You do not need complicated techniques to prepare excellent and delicious Bread With Brewer's Yeast. To make the preparation easier and faster, use the brewer's yeast in the right quantities proportionate to the available rising times to ensure this Bread With Brewer's Yeast. There are few rules for making good bread; mistakes are difficult if you follow the entire procedure. The procedure has two variants: the first for soft bread without a crust and the second for a loaf of homemade bread with a crunchy crust, like bread without dough. Preparation time: 20 minutes Cooking time: 50 minutes Quantity for: 1 loaf of 800 g Difficulty: Easy The first time, this brewer's yeast bread might be challenging, but the following times, you will understand it better when it is ready to cook, the rising times, and the dough's consistency will be even better! There are a thousand ways and a thousand techniques to make bread. I will explain the easiest Bread with Brewer's Yeast, which saves me a lot of time, and I prepare it more frequently. I will try to list the variations in the processing in case you want to try your hand at different preparations. Few Must Know about Preparing This Homemade Bread With Brewer's Yeast Using brewer's yeast, you will not have to use extremely strong flours to have good bread; you need a simple white "0" flour mixed with a type 1, which is more wholemeal, but for the first few times, I recommend you use at least for a 50% of Manitoba flour. To use wholemeal or spelt flours, I recommend that you knead them for a short time. This is because wholemeal flours tend to "tear" the gluten mesh with heat (thus less kneading). The amount of water needed in the dough varies according to the flour and the moisture it can contain. Some flours absorb a lot of water and others less, consequently changing the consistency of the dough. If your dough is sticky, use more flour on the pastry board. Salt and oil slow down the yeast. Salt tends to dehydrate it, so it is added at the end. Sugar, on the other hand, helps with leavening, so it is added to the first ingredients with the yeast. The leavening time for bread is much shorter in summer than in winter (although in winter, you can make the bread rise in the oven with the light on). In summer, you will make bread half the time compared to winter. Ingredients  for Homemade Bread with Brewer's Yeast 300 g of "0" flour 200 g of Manitoba flour (or other strong flour) 320 ml of water at room temperature 10 ml of extra virgin olive oil 1 teaspoon of sea salt 12 g of fresh yeast (or 4 g of dry yeast) 5 g of granulated sugar (or 1/2 teaspoon of honey or 1/2 teaspoon of barley malt) Notes about ingredients for Bread with Brewer's Yeast You can add seeds (sesame, sunflower, flax, etc.) or dried fruit (walnuts, almonds, hazelnuts, pistachios, etc.) as the final ingredient in the dough. If you have mother yeast, you can replace it with brewer's yeast; leavening times will become longer, but you will get even more real bread. You can replace the "0" flour with other flour such as wholemeal, "00", type 1, or type 2 flour. If you prefer to make bread with less yeast The recipe's yeast amount is suitable for bread that rises in 4-6 hours. However, you can reduce the amount of yeast and increase the leavening times. With 2 g of fresh yeast, leavening takes about 15-17 hours. Instruction on How to Prepare for Bread With Brewer's Yeast at Home Put 3/4 of the room-temperature water in a bowl or planetary mixer. Dissolve the fresh (or dry) yeast and sugar (honey or barley malt) until the yeast is well dissolved. Add the flour and knead for 1 minute, long enough to obtain a lumpy dough. Add the oil and salt, knead, and add the remaining 1/4 of water, if necessary, until you get a soft but consistent dough—Knead for a few minutes by hand or with the planetary mixer. Optional leavening: If you want lighter bread and have time, let this dough rise for 1 hour and a half or 2 hours; if not, make the balls directly. Transfer the dough onto a pastry board and fold it several times to strengthen the folds. If you want to prepare sandwiches, make balls from the dough. Otherwise, leave it as a whole. Move the right hand downwards, "moving" the dough, and then move one of the left hands upwards by pushing it again. Then, put the loaf (or rolls) on the plate lined with baking paper. How to Make Your Bread with Brewer's Yeast Crust, Soft ? Let the bread rise for 2-3 hours (in the summer, 1 hour and a half is enough). This time varies according to the room temperature, so I suggest you observe it well. When the dough has doubled in volume, it is ready to bake. You can let the bread rise in the oven turned off with just the light on. The temperature will be about 26-28 degrees. Make cuts to the surface with a razor blade (if you have it, don't do it if you don't) just before baking it. Bake at 190 ° C for 35 minutes, then raise the oven to 220 ° C to make a crust on the outside until it becomes evenly golden. Please do not leave the bread on the baking sheet; otherwise, it gets soggy. Transfer it to a wooden cutting board or a grill (such as the one in the oven) until it is completely cool. How to Make Your Bread with Brewer's Yeast Crust, Crisp? Put the bread or rolls to rise in a steel pan (or a glass or earthenware dish) lined with baking paper until doubled in volume (about 3 hours). Preheat the oven to 230 ° C with the lid (which closes the pot or container where you will put the bread) inside the oven. When it reaches temperature, mark the surface of the bread (optional) and place the pan in the closed container with its red-hot lid. Bake the first 20 minutes at 230 ° C and the next 40 minutes at 220 ° C in static mode. Remove the bread from the oven and immediately put it to cool on a rack.

Semolina Bread with Brewer's Yeast is a masterpiece of Italian tradition. It is also known as durum wheat bread, and its most famous variants are the Apulian and Altamura breads. It is obtained from re-milled semolina and is renowned for its fragrance, crunchy crust, and soft inside . The recipe is straightforward. Just follow some essential rules related to leavening step by step. The first thing to do is to prepare the biga . Be patient; for a good result, the semolina bread will have to rest for a long time . Once baked, enjoy it hot as a side dish with your main course meal, or prepare tasty bruschetta. So here's how to prepare semolina bread at home, as aromatic as in a bakery with this Semolina Bread Understanding Semolina (Durum) Durum wheat, also known as Semolina  (Triticum durum), is a hard wheat variety originating in the Mediterranean region. It is popular in pasta-making due to its high protein content and excellent gluten quality. As I said, I have used almost 100% Semolina in this recipe, but I recommend you try mixing Semolina with another type of flour to experiment with how a small change can make a huge difference. Durum wheat is, in fact,  commonly used in different proportions to make bread, providing a delicious alternative to traditional wheat bread. Its golden colour and bold flavour make it a favourite choice among bread enthusiasts looking for an exciting twist. Ingredients for this Crunchy Bread Recipe For the leavening (Biga): 150g of finely re-milled durum wheat 1.5g of water 1.5g of dry brewer's yeast For the Semolina Bread dough: 450g of re-milled / fine durum wheat semolina flour (or finely ground semolina) 260g + 10g of water 10 g of salt 2 tablespoons of oil 1 teaspoon of poor wheat malt or barley malt The calories refer to 100 grams of the product. How to Prepare it How to Prepare the Biga The Biga is a pre-dough combined with the second one, strengthening the rising process and adding flavour to this bread. Pour the re-milled durum wheat into a bowl. Mix the brewer's yeast in lukewarm water Add to the semolina Knead with your hands until you get a homogeneous mixture. Then roll it into a ball (Using the process we call Pirlatura) Cover the Biga with plastic wrap and let it rest in a dry place at room temperature for 12-18 hours or until it triples its size (the rising time varies depending on several factors; to learn more about this, check this post ) Prepare 600 g of durum wheat semolina 100 g of 0 flour in a planetary bowl. Add the matured biga and 4 g of brewer's yeast to dissolve in cold water. Start the planetary mixer and begin to mix the ingredients. Gradually pour in another glass of water and a pinch of salt. Knead the dough until it is thick, then cover it with a cloth and let it rest for about ten minutes. Place the dough on a cutting board, roll it out and knead it to create folds. With wet hands, roll the edges of the dough from the outside towards the centre until they resemble a loaf again. Let it rest for another 10 minutes. Repeat the same process three more times, letting the dough rest between one process and another. In the end, let it rise for 3 hours in a bowl previously oiled and well covered with plastic wrap. Bring the dough back to the cutting board when the volume has doubled. If it tends to stick, sprinkle some semolina on the work surface. Fold the dough once again until you get an elongated loaf. Sprinkle with semolina and let it rise for another 30 minutes inside the oven, with only the light on. This creates a perfect rising chamber. It's essential to score the bread to help it rise. The direction and number of scores depend on the shape of your bread. If it's rounded, I would cut a cross on it, but if your loaf is oval, I would probably make several scores at 45 degrees for its length. Preheat the oven to maximum power, then cook in static mode at 190 ° C for 45-50 minutes, depending on your oven. Tips: To obtain the fateful thick and crunchy crust while keeping the soft crumb inside, in this Semolina Bread, the cooking environment. Put a saucepan with water on the shelf of the oven and proceed with the bread's baking. Crunchy  Homemade Semolina Bread with Brewer's Yeast is Great and Long-Lasting Semolina Bread with Brewer's Yeast can be stored for several days, wrapped in a cloth, in a paper bag, or, in any case, in a dry and clean environment. When it hardens, you can make it even more crunchy in the oven and use it to prepare delicious bruschetta. Alternatively, you can cut the bread into slices and freeze them in freezer bags. Properties of Semolina (Durum Wheat) High Protein Content: Durum wheat is rich in protein, providing essential amino acids needed for growth, repair, and development within the body. This characteristic makes it an excellent choice for individuals seeking to increase their protein intake without compromising flavour. High Gluten Quality: The gluten in durum wheat produces a very elastic dough, making it particularly suitable for bread and pasta with a light, chewy texture. The gluten in durum wheat also helps retain moisture, leading to a longer shelf life for the bread. Rich in Minerals:  It is an excellent source of iron, magnesium, selenium, and phosphorus. These minerals are vital in maintaining overall health, including supporting bone strength, aiding energy production, and promoting proper nerve function. Dietary Fiber:  Durum wheat is packed with dietary fibre, both soluble and insoluble. Fibre aids in digestion, helps regulate blood sugar levels, and promotes a healthy gut by supporting regular bowel movements. I Hope You Have Enjoyed your Freshly made Semolina Bread with Brewer's Yeast :) And I would love to hear your feedback or any suggestions for improvement you may want to share. Now that you have mastered this recipe with, why don't you try personalizing your next one? You could add extra ingredients to the dough, such as flax and sunflower seeds, olives, nuts, or onions , for an even richer taste.

This tasty little Chocolate Bread with Brewer's Yeast loaf is made with dark chocolate, chocolate chips, and resins. I also made the same recipe, adding walnuts, which worked well. You can als o spread velvety hazelnut cream on it. Believe it or not, this Chocolate Bread with Brewer's Yeast resulted from a mistake I made while preparing Profitterol for my wife's birthday. If I overheat the chocolate, making it unusable for the Profitterol covering and since I don't like to waste food, I decided to do this experiment... which I can call a success, considering that it only lasted one day. When I tested this odd Chocolate Bread, I automatically thought of Malgioglio's "Chocolate Ice Cream" album, a silly, catchy song since even this bread is "sweet and a little salty," Ingredients for this Chocolate Bread with Brewer's Yeast Recipe 170g of bread flour w 350 115 grams of water (first dose) 3g brewer's yeast 4g of finely powdered salt 20g of non-sweetened cocoa powder (in my case, it was more badly melted chocolate, but I refined the recipe for a more practical use) 10g granulated sugar 15 grams of water (second dose) 15 grams of water (third dose) 70g dark chocolate chips 70g of raisins Method to Produce Chocolate Bread with Brewer's Yeast Add the flour and powdery yeast to the mixer bowl to bake the chocolate bread. Then add the first dose of water and run the mixer at low speed until the dough is lightweight and more homogeneous. At this stage, add salt and increase the speed of the mixer. Bring the dough to stringing. The dough is strung when it wraps around the mixer hook, detaching from the bottom and sides. It is elastic, semi-glossy, and not very sticky. Do the veil test. Take a piece of dough and gently roll it between two hands; if the dough is correctly strung, you will have to be able to roll it out without breaking it too thin, a veil. Now, add a second dose of water, cocoa, and sugar. Knead until the cocoa is fully mixed with the dough and bring again to stringing. At this stage, apply the third dose of water twice and string again. Then, decrease the mixer's pace to a minimum and add the chocolate chips a little before they are uniformly spread in the dough. Make the dough circular and place it in a container like Tupperware. Cover the lid and leave it to rest at 25-26°C for 30 minutes. After 30 minutes, put the mixture onto the worktop. Take one hand and fold the dough in two. Return to the Tupperware and rest at 26 ° for another 30 minutes. Repeat the prior step, and fold the dough in half. Put the dough back into the Tupperware and let it rise at 26° for around 1 1/2 hours. Shift the dough to a finely floured work surface. Cut it into three equal parts and combine each piece. Wrap it with a clean tea towel and a plastic film and keep it at room temperature for 30 minutes. Forming of Loaves of Chocolate Bread After this stage, pick each piece and take the flap away from you with one hand. Fold it to the centre, rotate it 180°, and repeat. Below is an explanatory shot of the first steps I've taken for the Split loaf recipe. At this point, place your left hand (if you are right, otherwise the right hand) on the right side of the dough, and with your thumb press, the dough in the centre while with the rest of your hand, bring the dough towards you, folding it on itself. Seal the flaps and thin the ends of the loaf with the lower part of the palm of your hand. The movement is really difficult to explain in words. Watch this video at the beginning to understand the technique. Place the loaves to rise at 26 ° -28 ° on a baking sheet covered with parchment paper and cover with a cloth and a plastic bag. Please wait for the loaves to double in volume or nearly so, then cut them along the long side with a razor blade. Baking Chocolate Loaves Bread, you will Love Preheat the oven to 240 ° by placing the water pan on the oven's bottom to produce steam. Bake for 15 minutes or so, transfer it from the oven and let it cool on the wire rack. Delicious chocolaty bread is ready to satisfy your addiction!

I like to experiment, and to the ordinary bread dough, I want to add other flavours to test how these enrich the overall taste of something already so delicious as bread :) I have done several pieces of bread with various additional ingredients, from olives to chocolate. In this case, I have decided to try with tomato and rosemary from a couple of recipe I found online, and I am very pleased with the result, please let me know what do you think once you have tried it. Introduction for this delicious bread with tomato rosemary and nigella seeds Indulge your senses in the delightful flavours of homemade bread with tomato rosemary and nigella seeds elevated with the earthy essence of rosemary, the subtle crunch of nigella seeds, and the added nutritional benefits of brewer's yeast. This recipe captures the essence of fresh tomatoes in every bite and brings together a harmonious blend of warm flavours and aromatic notes. Join me on a culinary adventure as we guide you through creating this aromatic masterpiece, which will become a beloved addition to your bread-making repertoire." The story of this bread with tomato, rosemary, and nigella seeds recipe begins with the tomatoes. Bread-making is an art that allows us to blend ingredients and flavours, creating a canvas of tantalizing aromas and textures. In this recipe, we celebrate the vibrant essence of tomatoes and the unique combination of rosemary and nigella seeds, enhanced by the inclusion of brewer's yeast. Brewer's yeast is a nutritional powerhouse known for its high protein content, abundance of B vitamins, and rich mineral profile. Now, let's explore the star ingredients for this tasteful bread with tomato, rosemary, and nigella seeds. The tomatoes: To infuse the bread with its sweet-tart flavour, select the ripest, juiciest tomatoes, preferably from your local farmer's market. Choose a variety with a robust taste, such as Roma or heirloom tomatoes, for the most pronounced tomato essence. Using fresh tomatoes instead of canned or processed versions will give you a burst of natural goodness in every bite. Rosemary: fragrance to complement the tomatoes, rosemary's woody, pine-like aroma adds depth to the bread while balancing the tomato's natural acidity. Nigella seeds , also known as black cumin or kalonji, offer an intriguing crunch and mild peppery flavour, elevating the overall sensory experience. Toasting these seeds before adding them to the dough enhances their aroma and intensifies their nuttiness. Brewer's yeast: This yeast was originally a byproduct of beer-making and offers a range of health benefits. Beyond its nutritional value, brewer's yeast contributes a subtle tanginess and slight beer-like aroma to the bread, enhancing its flavour profile. Brewer's yeast is packed with vitamin B, including thiamine, riboflavin, and niacin, which play vital roles in energy production and maintaining a healthy nervous system. With each slice of this tomato bread, you'll enjoy a dose of nutrition and a complex flavour profile. Check this article about brewer's yeast to learn more about this topic. To bring this delightful recipe to life, we combine the vibrant flavours of tomatoes, rosemary, nigella seeds, and brewer's yeast with a base of high-quality flour, salt, and water. As with yeast-based bread, giving the dough enough time to rise will allow the flavours to develop fully. This patient and careful process will reward you with a beautifully textured, aromatic bread that perfectly showcases the essence of tomatoes. Once the dough has become perfect, the aroma of tomatoes and herbs will fill your kitchen as the bread bakes in the oven. The anticipation of slices dipped in olive oil or spread with a rich tomato crostini topping will make your mouth water. This tomato bread is versatile - enjoy it as part of a sandwich, alongside a bowl of soup, or toasted and slathered with creamy goat cheese. Ingredients required for this bread with tomato, rosemary and nigella seeds 200 grams of flour 0 for your bread and pizza (I have Caputo Pizzeria for this recipe) 100ml of hot water. 3g of brewer's yeast ·20g tomato paste 1 tablespoon of a rosemary needle (if already grounded will save you time) 1 teaspoon of nigella seed (aka black onion seeds) 5 grams of salt ·1 tablespoon extra virgin olive oil *For a loaf of around 450g Method to make bread with tomato, rosemary and nigella seeds In a bowl, combine flour, salt, nigella, and rosemary, Dissolve ( mix) the tomato paste and the brewer's yeast with water and oil in a very large bowl. Add the dry and wet ingredients; mix well enough to balance the ingredients equally. Let's hold a plate cover for 10 minutes. Put your fingertips under the dough and squeeze it with the palm of your hand to bring it to the middle. Repeat the process eight times, rotating the bowl a few degrees periodically. Let it rest for another 10 minutes. Repeat and follow steps 5 and 6 two more times, then step 5 again (then folds - rest - folds - rest - folds) Let the dough stand for 45 minutes at room temperature, then for 8 hours in the fridge. After this stage, softly compress the dough to form a rectangle; roll up from the long side, tighten and press well on each turn to strengthen the dough. Gently flour a shovel or a pan without edges, place the bread ( dough ) in it, cover it with fabric, and then with a plastic bag. Let it rise until it doubles. Preheat the oven to 250 ° for twelve minutes before baking, with the pan inside and the refractory if you have it. When the bread is doubled, spill cold water over the bottom of the oven, cut the bread long ways with a sharp knife or a shaving blade, and slip the bread over the refractory (or over the pan if there is none). You've got). Lower the oven temperature to 180 °C and continue baking for 45-50 minutes. Do a toothpick test to verify the cooking and touch the bottom: if it rings empty, it is baked. Allow the enchanting flavours of this tomato bread, infused with the warmth of rosemary, the earthiness of nigella seeds, and the nutritional benefits of brewer's yeast, to transport you to a world of culinary bliss. With every tender bite, you'll savour the fusion of garden-fresh tomatoes, aromatic herbs, and the rich nuttiness of nigella seeds. As already discussed, including brewer's yeast adds a unique dimension of flavour and enhances the bread's nutritional profile. Seize the opportunity to shine as a bread-making maestro, delighting your loved ones with this unforgettable creation. Remember to savour the aroma-filled moments as you bake this tomato bread, and don't forget to share your delightfully delicious results with friends and family. Cherish the joy it brings to your table, revelling in the flavours and the nourishing qualities it embodies. So, gather your ingredients, preheat your oven, and embark on a tomato bread journey that will fill your home with warmth, love, and the irresistible aromas of this exquisite creation. This no-dough tomato bread is highly flavorful and delicious! Do you remember the Catarì pizzas? If I remember their taste correctly, this bread has a very similar taste! Nutritious brewer yeast bread is ready!

Quick Overview For this Sourdough Bread with Licoli, I made a piece of solid sourdough into liquid yeast, Obtaining what is known as licoli, a liquid culture mother yeast that is less saur but of equal (if not more) strength than the solid Sourdough. Introduction I unquestionably favour sourdough when making large leafy items such as panettone, pandoro, Veneziane, and Colombe. For bread, pizza, and primary leafy products, Sourdough Bread with Licoli is favourable even because there is less chance of acid aftertaste, but let's focus on Sourdough Bread with Licoli. The licoli is also easier to manage because it should not be kneaded  but simply mixed (it is better blended because it incorporates air and oxygen). But I always end up making it die because, having also the sourdough, I get bored after the period in which I crave to use it, but every time, I regret it. Sourdough Bread with Licoli is my preferred choice  when I want something less acidic, and I do not use white flour (not so pronounced with wholemeal, more robust flavour). Ingredients needed for this sourdough bread with licoli 400g Type 1 flour with w380-400 (I used the Manitoba from Molino Caputo) 310 grams of water 70g of yeast (which you can decrease if you decide to leave before 2 pm) 8 grams of salt 100g of the seed (I used sunflower, flax, and sesame seeds)   NOTE:  I mentioned 300g of water, but I missed that I had added 10g more, so it was easy for the dough to absorb. I could have driven myself to add another 10, but I didn't want to risk it. Next time, I will reach 80% hydration by adding 320g of water.   And now ready to start preparing sourdough bread These days, I have indulged in licoli yeast and made two loaves and 2 500g panettone. As for the sourdough bread , I tried one with slow maturation, which involves a series of steps, including resting for several hours in the fridge, but it offers incredible satisfaction! So, I'm going to try my luck on other tests. I've got a taste of it! Over and out of here. I'm presenting you with this Sourdough Bread with Licoli... ​Sourdough Bread with Licoli is something to try if you're new to sourdough. This Sourdough Bread with Licoli requires little time to process, but many steps and long resting times are necessary to obtain the honeycomb of my—and I also believe your—dreams. What you do to Begin Licoli, in good health  (regularly refreshed) A mixer or expert hand One Bowl  of 24 or 26 cm in diameter A bread-raising basket. Preparation of Sourdough Bread with Licoli Around 2:00 pm:   Take 50g of yeast and mo This sourdough bread will have to rise for around 3 1/2 hours and be at least double, but it's best if it's triple or almost triple. Around 4 pm: Add flour to the mixer (or into a bowl if kneading by hand). Pour 270g of water and knead for the time required to achieve a smooth and elastic dough. Set aside the remaining 30g of water you will use later. Then cover it with a cloth and let it rest for 1 1 / 2-2 hours, the time necessary for the licoli to mature.   NOTE: This process is called AUTOLYSIS. Let’s begin with the easy recipe. Once the autolysis process ends, your yeast should have achieved its maximum- optimum growth- until it collapses. Remove the cloth around your dough  and add the yeast over it. Knead until stringing. Thanks to autolysis, the process will be pretty short. You must obtain a smooth, homogeneous, and very extensible dough. Add the remaining 30g of water a little at a time, waiting for the mixture to absorb the previous dose before proceeding with the next. When the dough has absorbed the last of the water , it should be less sticky and detach from the walls of the mixer or the bowl (if you have kneaded by hand). Add the salt and knead to distribute it evenly.  Finally, add the seeds to the dough, kneading at low speed to distribute them evenly. Try to finish the dough at 24 °. Lightly grease the work surface . Transfer the dough to the surface; give it a series of wallet folds. This involves taking a flap of dough, extending it, and then bringing it towards the centre of the dough; then taking the opposite flap, extending it by pulling it well, and getting it over the dough. Then, rotate the dough 90 ° and repeat the procedure. Watch the video here. Then, oil a large Tupperware container and place the dough in it. Label how high the dough is to ensure it grows under control. Close the container with a lid or a film. Place the container to rise at 26-28°  (if your licoli usually grow slowly, choose 28 °) for 3 1/2-4 hours. Then you'll be able to get the perfect dough and place it in the refrigerator, preferably between 9.30 pm and 10 pm. Strengthening folds during rising. The reinforcement folds every hour for 3 1/2 hours, during which the dough rises. Open the container every hour, then, with your hands lightly moist or buttered with oil, pick the outside of the dough (the one that reaches the walls of the container), softly draw it upwards, and bring it to the middle, sealing the sides in contact with the dough and pushing gently without deflating the dough. Spin the container for thirty degrees and repeat. Proceed like this before you return to the stage where you make the first fold. Wrap the container again and set it up again. After the rising time, when you made three rows of reinforcement folds in the bowl every hour, we proceeded to shape the sourdough bread with licoli. Moderately flour the working surface with durum wheat semolina flour.  Flour the leaven basket adequately. Shift the dough very softly on the top of the surface. Do not pull or flatten it; follow it as it comes down. Now, create a round of folds to make the sourdough bread (called Pirlatura in Italian). Place the loaf in the baking pan with the folded closure facing upwards. Wrap the basket with a bag so that it doesn't get air. Ideally, there will be a shower cap (there are also specific ones for leavening). Place the basket in the refrigerator's coldest parts,  the bottom shelf or the vegetable drawers. It must remain at 4 ° for around 12/18h until the following day. Once the oven is ready, f lip the raising basket upside down onto the backing stone very gently to prevent the dough from flattening. Quickly cut the surface of the bread at least once to help the raising during the baking process. I usually score the top of my sourdough bread based on the shape I gave it; if it is round, I do an X in the middle, which is oblongue; I usually do several diagonal cuts. 45-55 minutes, depending on the oven , your sourdough bread is ready to taste. But now, enjoy the result of your freshly backed Sourdough Bread with Licoli. FAQs on Sourdough bread How long does sourdough bread take to rise? This is a tricky question; natural yeast behaviour depends on several factors, including the type of flour (heavier flour takes a bit longer than light ones), the external temperature, the yeast strength (has been fed regularly or not) and the amount of yeast you're adding to your dough. I would suggest reading this other article: Understand Sourdough Yeast, What it is and How to Use It Properly in Your Baking Goods How does Sourdough work? Sourdough starters begin working when you mix liquid and flour. Mixing liquid into flour activates the friendly bacteria and wild yeast in your flour and your surrounding environment. Once activated, these microorganisms produce carbon dioxide bubbles, which make your bread rise. Why do some people add honey to the sourdough bread recipes? Honey: Honey adds a sweetness to this dough and helps balance any sour flavour from the fermentation process. Try this recipe if you are looking for whole wheat bread without the honey. Salt: Salt enhances the taste and helps temper the fermentation.

Breadmaking is an age-old tradition that dates back thousands of years. With time, people have changed traditional recipes and started experimenting with new ingredients, creating new types of bread. This post discusses a unique kind of bread that combines two unusual flours - Einkorn and Caputo Red flour- made with brewer's yeast. We will delve into the benefits of using these flours and the brewing yeast for bread making. Einkorn Flour Einkorn flour is a lesser-known flour used in bread making. It's made from ancient wheat grains that have been around for over 8,000 years. Compared to modern wheat, einkorn contains lower levels of gluten and higher levels of nutrients, making it a healthier option for bread making. Einkorn flour also has a nutty and slightly sweet flavour profile, adding an earthy taste to the bread. Caputo Red Flour Caputo Red Flour is a type of flour made from hard red wheat grown in the Plains region of the United States. It's known for its high protein content, which gives bread structure and texture. Caputo Red Flour is also unbleached and unbromated, making it a healthier option for bread making than bleached or bromated flours. It produces a slightly darker colour and an earthy taste to the bread. Brewer's Yeast Brewer's yeast is a type used to make beer but also works well for bread making. It is different from other yeasts as it contains more yeast cells than other types of yeast. This produces more carbon dioxide bubbles during fermentation, giving the bread a lighter and fluffier texture. Brewer's yeast also contributes to the flavour of the bread, giving it a slightly fruity taste that complements the nutty flavours of Einkorn and Caputo Red Flour. Ingredients for Homemade Bread with Einkorn and Caputo Red Flour made with Brewer Yeast using Ploolish: For the poolish 250g of Caputo Red or a W 300/320 strength flour 250g of water 1.2-1.5g of brewer's yeast For the dough 500 g of Einkorn flour (W 170 protein 13.31%) 210 g of water 15 g of salt 4 g of brewer's yeast (I usually use Caputo as it is consistent in its performance every time), but several flours can work similarly, avoid 00 as too refined for this style of bread 7 g of barley or wheat malt If you're familiar with Bread Making using Ploolish , you probably only need these short instructions to make this Einkorn Flour with Brewer Yeast Combine flour in a bowl. Add water and stir until the dough comes together. Cover the bowl and let it rest for 30 minutes. Add salt and yeast to the dough. Knead the dough for 10 minutes. Cover the dough and let it rest for 2 to 3 hours until it has doubled. Shape the dough into a ball and place it in a baking dish. Let the dough rest for another 30 minutes. Preheat the oven to 230 °C (425°F). Bake the bread for 30 to 40 minutes or until the crust is golden brown. If you're not familiar with Bread Making using Ploolish , it is probably better to check out the whole process in detail for this Einkorn Flour with Brewer Yeast For the Poolish Mix all the ingredients with a fork in a big pot, then cover it with cling film or a cap and let it rise at 18 °C for 12 hours. If your home temperature is elevated , consider putting a bottle outside a window or door where the temperature is usually slightly lower. The finished dough temperature must not exceed 27 °. To ensure this, I usually use icy water. NOTE FOR GEEKS: The water temperature is measured by multiplying the final dough's value by 3 (thus 27) and subtracting the flour's atmospheric temperature and temperature. As a result: Water temperature. = Temp. Final dough x 3-temp. Environment temperature, flour temperature, and temperature of heating offered by the mixer (approximately 8-9° for domestic ones) After 12 hours, transfer the poolish, yeast, malt, and water to the mixer container. Add the salt and knead until the dough is soft and homogeneous. The dough must be smooth, semi-glossy, and very elastic. Take a piece of dough and draw it between two fingers: you'll have to be able to get a thin veil. Doubling of the Einkorn Flour with Brewer Yeast dough Now, place the dough in an oiled container and let it rise until it is doubled . When doubled, split the dough into two equal parts; smash each part and roll it firmly. Put the two loaves on the back of the baking sheet or, if you have them, on the oven shovel, floured adequately so they don't cling together. Wrap the loaves well enough to double in size without drying. Turn the oven to 230 °C, with the ventilated feature and presumably the heating element only from underneath. If you have a backing stone, use it; otherwise, a metal tray is also good. Baking instructions for Einkorn Flour with Brewer Yeast Lower the Oven temperature to 180 °C. Before baking , use a wet razor blade to make cuts along the loaf's length, keeping it at 45° respect to the side to be sliced later. When the oven has attained its temperature , move the loaves, one at a time, onto the refractory or baking sheet with a dry and decisive action. Cook for 35-45 minutes (each oven has its own time, so check with a toothpick). When the bread is baked, shift it to the oven rack and cool it in the oven, keeping the door open to avoid soggy bottoms. Your homemade bread is now ready! And here is a little help to source the ingredients for this recipe :)