Hola!
Hace tiempo que descubrimos un pan de centeno con nueces y pasas en Carrefour y nos encantó, pero de repente dejamos de encontrarlo para vender, así que finalmente decidimos hacerlo en casa y...Nos gusta mucho más!
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No encontré harina de centeno así que compramos un paquete de harina multicereales con semillas de Harimsa (Ingredientes: Harina de trigo, mijo, linaza marrón, harina de centeno, pipas de girasol, gluten de trigo, sémola de trigo, masa madre, harina de arroz, sal, agente de tratamiento de harinas (ácido ascórbico) + 1 sobre de levadura seca natural) y añadimos las pasas y las nueces.
Me resultó muy fácil siguiendo las instrucciones del paquete y utilizando la panificadora para amasar.
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Ingredientes:
500 g de harina multicereales
7 g de levadura seca
300 g de agua fría
100 g de pasas
100 g de nueces peladas
Preparación:
Mezclamos la harina, la levadura y el agua y amasamos (30 minutos a mano o con el programa elegido de la panificadora)
Dejamos reposar una hora.
Añadimos las nueces y las pasas y amasamos bien. Damos forma a las barras, chapatas o bollos y dejamos reposar otra hora. Los tiempos de reposado son muy importantes para conseguir un pan esponjoso.
Colocamos sobre una bandeja de horno y horneamos 45 minutos a 200 ºC.
Este pan aguanta perfectamente unos 3 días dependiendo del clima, si se pone un poco duro os recomiendo unas tostadas con mantequilla.
Buenísimo!
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Hi!
Some time ago we discovered a rye with nuts and raisins bread in Carrefour and we loved it, but suddenly the stop selling it, so I finally decided to do it at home ... Now we like it more!
I didn't found rye flour so we bought a pack of HARIMSA multigrain flour with sedes (Ingredients: Wheat flour, millet, brown linseed, rye flour, sunflower seeds, wheat gluten, wheat semolina, sourdough, rice flour, salt, flour treatment agent (ascorbic acid) + 1 envelope of dry natural yeast) and we add the raisins and nuts.
I found it very easy following the package instructions and using the breadmaker to amassing.
Ingredients:
500 g of multigrain flour
7 g of dry yeast
300 g of cold wáter
100 g of raisins
100 g of shelled walnuts
Preparation:
Mix the flour, the yeast and the water and knead (30 minutes by hand or with the chosen program of the breadmaker)
Let stand one hour.
Add the nuts and the raisins and knead well. Shape the bars, ciabatta or buns and let rest for another hour. Rest times are very important for a spongy bread.
Put them on a baking tray and bake 45 minutes at 200 ° C.
This bread perfectly holds about 3 days depending on the weather, if it gets a little hard, I recommend some toast with butter.Awesome!
Some time ago we discovered a rye with nuts and raisins bread in Carrefour and we loved it, but suddenly the stop selling it, so I finally decided to do it at home ... Now we like it more!
I didn't found rye flour so we bought a pack of HARIMSA multigrain flour with sedes (Ingredients: Wheat flour, millet, brown linseed, rye flour, sunflower seeds, wheat gluten, wheat semolina, sourdough, rice flour, salt, flour treatment agent (ascorbic acid) + 1 envelope of dry natural yeast) and we add the raisins and nuts.
I found it very easy following the package instructions and using the breadmaker to amassing.
Ingredients:
500 g of multigrain flour
7 g of dry yeast
300 g of cold wáter
100 g of raisins
100 g of shelled walnuts
Preparation:
Mix the flour, the yeast and the water and knead (30 minutes by hand or with the chosen program of the breadmaker)
Let stand one hour.
Add the nuts and the raisins and knead well. Shape the bars, ciabatta or buns and let rest for another hour. Rest times are very important for a spongy bread.
Put them on a baking tray and bake 45 minutes at 200 ° C.
This bread perfectly holds about 3 days depending on the weather, if it gets a little hard, I recommend some toast with butter.Awesome!
Yum
Muy rico!
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