Pinwheel Bread | Salus Functional Bread

Pour the warm water with the mixture into a mixer and knead, working until the dough becomes well-strung.

Let the dough rest in a bowl covered with a cloth or cling film, for about 30 minutes.

Once the time has elapsed, take 100 g from the dough to create the center of the pinwheel, roll it into a ball and set it aside. From the rest of the dough, obtain 10 pieces of equal weight. Form the loaves, thinning them slightly from the ends. On a baking sheet lined with baking paper, place the ball in the center and arrange the loaves around it, curving them slightly so as not to leave spaces between one spoke and the next. Leave to rise covered with cling film, sprinkle the spokes with flour and make cuts with a sharp knife.

Once risen, after about 1 hour, cook at 210 g for 10 minutes, lower to 180°C for 20 minutes and then 10 minutes at 200°C, or until cooked and golden brown.

Note: the shape of the bread is inspired by Sara Papa's loaves.