The wholemeal bread crown of "Cuore di Sedano" is the right recipe to bring to the table a
beautiful bread , that amazes, but that is also
good and fragrant . Created with the preparation for Wholemeal Bread Ruggeri in fact, it is even better because it
contains bran and sesame seeds , for a rediscovery of the true and tasty wholemeal bread.
Ingredients
Procedure
In a mixer, pour the contents of a sachet and the warm water, knead until you have a well-mixed and homogeneous mixture. The dough can also be prepared by hand or with the bread machine, all the instructions are on the package.
Let it rest on the covered work surface for 20 minutes and make the reinforcement folds. Place in an oiled bowl, cover with cling film and let it rise until doubled in volume, about 1 hour.
Deflate the dough, set aside 200 g and divide the remainder into 8 pieces of 75 g each. Roll out the largest piece with a rolling pin, forming a disk of about 24 cm in diameter and place on a baking tray covered with baking paper and dusted with white flour.
Using a pastry cutter, cut the disc into 8 triangles, leaving 1 cm of attachment at the base. Arrange the rolled and pirlated pieces at the base of each triangle.
Brush the joints of the wedges and the top of the balls with water, lift the tip of each triangle and place the ball on top, making sure it sticks well.
Let it rise for another 30 minutes or so, until doubled in size, and make incisions on each turned-over triangle to outline the shape of the leaves. Bake at 180°C for 20 minutes, then raise the temperature to 200°-220°C for 10-15 minutes, until golden brown. Leave to cool on a rack.
