This panbauletto is quite easy to make, soft and rich in fiber, thanks to the presence of wholemeal oat and rye flour it is suitable for the whole family. The reduced quantity of sugar gives this bread a neutral flavor, which allows it to be used for breakfast, for a children's snack, for a snack, as well as for an aperitif filled with cheese, salami or salmon. You can freeze it already in slices, so as to keep fresh bread as freshly made at hand at any time and fill it according to your needs.
Time of realization: 1 hour + leavening
Degree of difficulty (1 to 5): 2
(the dough must be worked with the hook hook)
Ingredients for 4 loaves of 360g
250 g of flour "0" W330
290 g of water
10 g of barley malt syrup
250 g of whole wheat flour
100g of wholemeal rye flour
150 g of refreshed and ripe mother yeast
50 g of oatmeal
50 g of sugar
100 g of extra virgin olive oil
2 eggs
7 g salt
20 g of flax seeds
Procedure for making Panbauletto with rye flour and flax seeds
In a non-stick pan, toast the flax seeds, turning them from time to time, when they start to crackle, turn off and let them cool. Cool the mother yeast and let it triple at 26 ° C (it will take about 3-4 hours).
In the bowl of the planetary mixer, do an autolysis with all the water, the mix of wholemeal flour, "0" flour and rye flour, when the yeast is ready, chop it on the autolysis, add the malt and start the planetary mixer at low speed, work until the dough is strung, at this point insert an egg with the sugar followed by a sprinkling of oatmeal and let it string. Add the second egg with the salt and another sprinkle of flour, Add the oil in a trickle three times, with sprinkles of flour, after each insertion of the oil turn the dough over.
When all the oil has incorporated into the dough, round and let it stand for 40 minutes. At this point you can choose two ways: let it double at room temperature or put it in the fridge for 2 to 7 hours. In both cases (immediately after doubling or immediately after the fridge), form loaves and place in plumcake molds. Leave to double covered with a cloth at room temperature, brush the surface with a beaten egg, sprinkle with oat flakes or flax seeds at 180 ° C for about 30/35 minutes. Leave to cool on a wire rack.
Footnotes:
If you don't have oatmeal, you can substitute it with "0". Granulated sugar, you can replace it with an equal weight of fine-grained brown sugar. It remains very neutral in taste therefore, it is suitable both for breakfast, stuffed with hazelnut cream or jam, and for a snack, stuffed with cheese, salami or salmon, as you can make us some canapes to serve for an aperitif. It can be kept closed for 3-4 days in an envelope, it can be frozen, whole or sliced.
The recipe was made by Strube Efrat.
