Homemade bread

Homemade bread

Ingredients (Serves 4):
200 g of wheat flour in the Val di Cecina “Il Cerreto” (Type 1)
400 g of barley flour in the Val di Cecina stone milled “Il Cerreto”
200 g of pasta or 25 g of mother yeast
300 g of water
10 g of salt
(optional ingredients 150 g of pearl barley seeds in the Val di Cecina “Il Cerreto” previously soaked overnight and cooked in water about an hour)

Preparation:
Mix all ingredients and let stand half an hour. Knead again vigorously and if the dough is too wet add a little ‘flour.
Let stand for another hour.
Knead again and form a loaf shape you prefer. Let rise again about 50 minutes and bake at 210 ° C for 30 minutes.

Preparation of yeast dough or mother:
Mix the juice of 5 organic apples blend with 400 g of wheat flour and rye for a rather soft dough.
Put everything in a bowl, cover with a damp cloth and then ferment at room temperature (22 ° C) for 5 days, stirring daily. After this time the yeast is ready.
To renew your mother or pasta to keep it after using conservatene half, add flour and water (do not put salt), cover with a damp cloth, keep it at room temperature (22 ° C) until the next day.
This will have a new mother pasta ready to use.