Hola amigos de Hive Food, que tal están el día de hoy? Espero que hayan tenido una excelente semana y un gran sabado. Hoy en Buenos Aires la mañana estuvo hermosa, me levanté a las 7 am para ir a hacer ejercicio y sentí frio! hacian 15° ♥ como saben estamos en pleno verano y estuvimos teniendo temperaturas arriba de los 32° con mucha humedad, asqueroso. Pero hoy estuvo ideal, ideal para prender el horno y cocinar ésta receta que yo le tenia muchas ganas porque es algo que yo nunca antes habia hecho. La receta en cuestion es pan integral! El pan integral está hecho en su totalidad con harina integral. Ideal para aquellos que estamos dejando de consumir harinas y que queremos incoporar mas fibra a nuestra dieta ♥
Hello friends of Hive Food, how are you today? I hope you have had a great week and a great Saturday. Today in Buenos Aires the morning was beautiful, I got up at 7 am to go exercise and I felt cold! It was 15° ♥ as you know we are in the middle of summer and we were having temperatures above 32° with a lot of humidity, disgusting. But today it was ideal, ideal to turn on the oven and cook this recipe that I really wanted because it is something that I had never done before. The recipe in question is wholemeal bread! Whole wheat bread is made entirely with whole wheat flour. Ideal for those of us who are stopping consuming flour and who want to incorporate more fiber into our diet ♥
Lo primero que hay que hacer con cualquier receta de pan es activar la levadura. En un recipiente (en éste caso yo utilicé el bowl de la batidora) vamos a colocar 8gr levadura fresca, una taza de harina integral, una cucharada de azucar, dos cucharadas de aceite de oliva y dos cucharadas de leche. Desintegramos la levadura y la mezclamos con todos los ingredientes hasta formar una pasta y la vamos a colocar tapada cerca de alguna fuente de calor, yo lo dejé activando por 30 minutos porque habia leido que la harina integral es bastante dificil de hacer leudar.
The first thing to do with any bread recipe is to activate the yeast. In a container (in this case I used the mixer bowl) we are going to place 8gr fresh yeast, a cup of whole wheat flour, a tablespoon of sugar, two tablespoons of olive oil and two tablespoons of milk. We disintegrate the yeast and mix it with all the ingredients until it forms a paste and we are going to place it covered near a heat source, I left it activating for 30 minutes because I had read that whole wheat flour is quite difficult to leaven.
Transcurrida la media hora mi levadura leudada se veia así, con bastantes burbujas, habia casi duplicado su tamaño.
After half an hour my leavened yeast looked like this, with quite a few bubbles, it had almost doubled in size.
En el mismo recipiente coloqué 3 tazas de harina integral, una taza y media de leche, un chorro de aceite de oliva, sal, mix de semillas, 1 huevo y comencé a batir lentamente hasta formar una masa homogenea. Dejé leudar por media hora mas.
In the same container I placed 3 cups of whole wheat flour, a cup and a half of milk, a splash of olive oil, salt, seed mix, 1 egg and began to beat slowly until a homogeneous mass was formed. I let leudar for half an hour more.
En una mesada limpia vamos a bajar nuestra masa y con ayuda de mas harina integral vamos a terminar de amasarla con las manos hasta volverla una masa firme y moldeable. A éste punto de la preparación yo estaba algo malhumorada porque veia que el leudado era super lento y que la masa era demasiado humeda para maniobrar pero afortunadamente con el amasado de mis manos pude lograr la consistencia deseada. Luego vamos a estirarla con el palo de amasar y vamos a enrollarla! en una budinera pincelada con aceite de oliva vamos a colocar nuestro rollo de masa.
En total entre las 4 tazas de harina que usé para la masa y la harina que usé para amasar utilicé casi 1kg.
On a clean allowance we are going to lower our dough and with the help of more whole wheat flour we are going to finish kneading it with our hands until it becomes a firm and moldable dough. At this point in the preparation I was somewhat grumpy because I saw that the leavening was super slow and that the dough was too wet to maneuver but fortunately with the kneading of my hands I was able to achieve the desired consistency. Then we are going to stretch it with the rolling pin and we are going to roll it up! In a pudding dish brushed with olive oil we are going to place our roll of dough. In total, between the 4 cups of flour that I used for the dough and the flour that I used to knead, I used almost 1kg.
Vamos a precalentar el horno a 200° y vamos a colocar el molde bien cerquita para que nuestra masa se leude por ultima vez. Tenemos que conseguir que la masa duplique o triplique su tamaño! no les voy a mentir, me llevó aproximadamente 1 hora! pero cuando vi que la masa habia crecido tanto ya me puse feliz porque era evidente que la receta iba a salir bien ♥ Pincelamos la superficie con agua y le damos una lluvia del mix de semillas. Horneamos por 40 minutos con una fuente de agua en la parte inferior para que forme vapor dentro del horno.
We are going to preheat the oven to 200° and we are going to place the mold very close so that our dough rises for the last time. We have to get the mass to double or triple its size! I'm not going to lie to you, it took me about 1 hour! but when I saw that the dough had grown so much I was already happy because it was evident that the recipe was going to turn out well ♥ We brush the surface with water and give it a rain of the seed mix. We baked for 40 minutes with a pan of water at the bottom so that it forms steam inside the oven.
ay amigos, cuando lo saqué del horno y lo vi queria llorar, pero llorar de felicidad! están viendo lo majestuoso de éste pan? estoy super orgullosa de mi primer pan integral ♥ inmediatamente al sacarlo del horno lo tapé con un repasador para que baje tranquilamente la temperatura y luego lo desmoldé y coloqué en una rejilla para que termine de enfriarse. Mientras tanto le tomé fotos y se las envié a mis amigos como una madre orgullosa jajaja
oh friends, when I took it out of the oven and saw it I wanted to cry, but cry with happiness! Are you seeing the majestic of this bread? I'm super proud of my first wholemeal bread ♥ Immediately when I took it out of the oven I covered it with a dish towel so that the temperature could drop calmly and then I took it out of the mold and placed it on a wire rack to finish cooling. Meanwhile I took pictures of it and sent it to my friends like a proud mom lol
Ni pude esperar a que se enfrie por completo, tomé un cuchillo para pan y corté una rebanada para probarlo. Wow amigos esta delicioso, super esponjoso, sabroso, y con ese toque casero que tienen los alimentos hechos en casa! ésta receta me llevó 4 horas realizarla pero ahora que ya se bien como hacerla seguramente en la mitad del tiempo ya la tenga lista. Yo ya desayuné mi pan con huevos revueltos y tomate! y seguramente cuando éste se acabe lo vuelva a hacer porque es una opcion economica y saludable. Y espero que tu puedas realizarla tambien! es ideal para cortar un par de rebanadas, tostarlas y comerlas durante el desayuno o merienda con mermelada y queso cremoso ♥ muchas gracias por leer hasta aca y si tienes una consulta no dudes en dejarmela en los comentarios!
I couldn't even wait for it to cool completely so I took a bread knife and cut off a slice to try it. Wow, friends, this is delicious, super fluffy, tasty, and with that homemade touch that home-made foods have! This recipe took me 4 hours to make but now that I know how to make it, I'm sure it's ready in half the time. I already had my bread with scrambled eggs and tomato for breakfast! and surely when it runs out I will do it again because it is an economical and healthy option. And I hope you can do it too! It is ideal to cut a couple of slices, toast them and eat them for breakfast or as a snack with jam and creamy cheese ♥ Thank you very much for reading this far and if you have any questions, don't hesitate to leave them in the comments!
Un beso y un abrazo, heypuch ♥
A kiss and a hug, heypuch ♥