2 tablespoons active yeast, dissolved in 3 cups of hot water
3 cups flour
3 cups whole-wheat flour
1 1/2 tablespoons coarse salt
Preparation
2h
0 mins
Medium
Mix the sugar with the yeast in a little warm water and ensure it bubbles, let it activate for 5 minutes.
Mix in a large bowl the flour and whole wheat flour. Add the salt.
Make a hole in the middle of the flour and pour in the yeast mixture. Mix and begin to knead the dough with your hands.
Place the dough on a clean surface dusted with flour and work the dough for 3-5 minutes until it is elastic and no longer sticks to your hands.
Place the dough in a clean bowl and cover with a damp towel. Allow the dough to rise for 1 hour at room temperature.
Take the dough and divide it into four. While working on each quarter, keep the rest of the dough under a damp towel to prevent it from drying out.
On a clean surface dusted with flour, divide one quarter into four small balls. Using a rolling pin, flatten each ball to about 8-10 cm in diameter. Place the breads on a baking tray with plenty of space between each bread. Do this with the entire dough.
Cover the baking trays with a damp towel and allow the bread to rise for an additional 15 minutes. Meanwhile, preheat the oven to 260°C.
Bake the bread for 4-5 minutes. Do not stop supervising them as it is easy for the breads to burn. Remove from the oven once they have puffed up and allow them to cool.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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