Discover the recipe for delicious bread slipper made with Ruggeri Spelta Farro Flour, a flour that is a source of fibre and protein, ideal for preparing many recipes.
For this recipe, the blogger "Fit'n'delicious" chose to combine Ruggeri Spelt Farro Flour with Arifa Organic Flour, the very special blend of organic flours : soft wheat type "1", durum wheat, spelt farro and corn. These ciabattas are even better because they are enriched with chopped pistachios and chopped walnuts!
Ingredients
- 260 g of Manitoba flour
- 120 g of Ruggeri spelt flour
- 120 g of Arifa Ruggeri flour
- 30 g of dried sourdough with Ruggeri yeast
- 300 ml of warm water
- 50 ml of oil
- 30 g of chopped pistachios
- 30 g chopped walnuts
- 10g coconut sugar
- 1 teaspoon salt
Procedure
In the planetary mixer with the hook put all the flours, pistachios, walnuts, salt, sugar, yeast and oil. Turn on and start kneading, then pour in the water a little at a time.
Work the dough until it comes together, then form it into a ball and let it rest until it doubles in size, about 2 hours.
Now divide the dough into 2 parts and roll it out into a 50x20 cm rectangle, then roll it up along the long side and cut 6 rolls. Place them on a baking tray with baking paper and do the same for the other part. Let the ciabatta rise for 20/30 minutes covered, then sprinkle them with a little flour and bake in a preheated oven at 200° for 15/20 minutes.
Once cooked, remove from the oven and leave to cool.
