Whole wheat bread in skillet.
Hello everyone! In today's video I show you how to prepare a whole wheat bread made in skillet, to prepare your sandwiches for breakfast, snack or dinner.
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Whole wheat skillet bread.
Yield 12 loaves of 75 grams each.
Ingredients:
500 grams whole wheat flour. (4 cups)
330 ml. of warm water (1 ½ cups).
80 grams of extra virgin olive oil (½ cup).
25 grams of fresh yeast or 8 grams of dry yeast (2 tablespoons or 1 teaspoon).
10 grams of salt (1 ¼ teaspoons)
15 grams of sugar (1 tablespoon).
Optional:
Seeds to your taste: sunflower, poppy, flax or linseed, sesame.
Preparation:
In a bowl place the flour, sugar, yeast, water and olive oil, start stirring until a paste is formed, then add the salt.
Integrate the salt and pour the dough on the table, begin to knead, if you notice it a little sticky, add flour on the table little by little.
Whole wheat doughs require more liquid because of their high fiber content, it is advisable to leave the dough a little sticky than too dry.
Add flour little by little until you notice in your hands that it no longer sticks to the table.
Knead for ten minutes, place the dough in a bowl coated with oil, put your hands with oil on the dough, cover it with plastic wrap and let it ferment for 45 minutes to an hour.
Put it on the table, remove the gas and form it into a ball, let it rest for 5 minutes.
If you want the bread with seeds, stretch the dough a little and add the seeds, close the dough and knead it until they are integrated. It will seem that they come out of the dough, but with a little kneading the seeds are integrated.
Divide the dough into equal portions. For this quantity you will get 12 portions of approximately 75 grams.
Form a ball with each one, place them on a tray on a paper or a kitchen towel, flatten them a little with your hand.
Let them ferment for 30 minutes.
On a non-stick pan, add a few drops of oil and remove the excess with a paper towel.
Heat the pan over very low heat, place the breads in the pan and put a lid on it.
Cook for 15 to 20 minutes (induction level 2).
If they are already browned on one side, turn them over and cook them on the other side until golden brown, possibly another 15 to 20 minutes in total.
When they are golden brown and sound hollow inside, the breads are ready.
Let them cool on a wire rack.
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