The ultimate bread basket

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Rustic bread with green wheat and quinoa

Preparation time: 13 hours & execution time: 1 hour

Ingredients for 1 loaf:

1. 300 gr. White hard flour
2. 80 gr. Roasted green wheat (freekeh)
3. 100 γρ. Grounded galangal
4. 4 gr. Dried yeast
5. 300 ml. Lukewarm water
6. 10 gr. Salt
7. 20 gr. Quinoa mix

Preparation time: 5 minutes & execution time: 30 minutes

Ingredients for 8-10 portions of 30-50 gr. side dish dip: La Terra

1. 1 onion
2. 200 gr. Black lentils Beluga
3. White truffle oil
4. Chili oil
5. Salt
6. Lampong pepper (Asia, Indonesia)
7. Olive oil

Instructions:

1. For the bread:
   1. In a large bowl add the flour, the Galangal, the salt and the green wheat and mix.
   2. In the utensil we kept the water, add the yeast and leave it for 5 minutes to activate.
   3. Then add the water to the bowl with the remaining ingredients and mix with a ladle until it becomes very soft and watery dough.
   4. Cover the dough with a towel and let it mature for 12 hours.
   5. After 12 hours, spread the dough on the counter with a little flour and fold it crosswise so as to create blisters during baking.
   6. Cover the dough with a towel and let it rest for 1 hour.
   7. Preheat the oven to 240 degrees after putting in a hull with its lid.
   8. Place the dough in the hot hull, wet it with a little water and pour the quinoa all over the surface of the bread.
   9. Bake for 45 minutes with the lid closed and for another 15 without using the lid. 
   10. Once we take the bread out of the oven, let it cool down for at least an hour before cutting it.
2. For the side dish:
   1. Sauté 1 onion with a little olive oil in a saucepan.
   2. Add 200 grams of black lentils Beluga. Sauté them a little and then cover them with water. 
   3. Once the lentils “drink” all the liquids and become soft, beat with a hand blender until the mixture becomes creamy.
   4. If needed, add salt, pepper, white truffle oil and a little water.
   5. Add chili oil on top and serve the dish.

 Bread with spirulina and chia

Preparation time: 7 hours & execution time: 30 minutes

Ingredients for 2 loaves:

1. 450 gr. Flour for all uses
2. 8 gr. Dry yeast
3. 300 gr. Lukewarm water
4. 10 gr. Spirulina flakes
5. 12 gr. Salt 
6. 20 gr. Olive oil

Preparation time: 5 minutes & execution time: 10 minutes

Ingredients for 10 portions of 50 gr. of side dish dip: Sea Mayo

1. 1 egg
2. 150 gr. Pesto Cetarese
3. 20 gr. Humus di mare wit anchovy, lemon and caper
4. Dijon mustard
5. 200 ml Olive oil

Instructions:

1. For the bread:
   1. In a large bowl add the flour, the salt and mix them.
   2. In the pan with the water, add the yeast and the spirulina so that the yeast is activated and the spirulina melts. The water will obtain a dark green color.
   3. Then, add water and olive oil to the flour and mix them until some soft dough is created.
   4. Cover with a towel and let the dough mature for 6 hours.
   5. After 6 hours, place the dough on the counter and use some flour to knead it well for 5 minutes.
   6. Divide the dough into 2 parts and place it in two long and narrow molds that have been lightly oiled.
   7. Cover the dough and let it rise for about 1 hour. 
   8. Bake in a preheated oven at 190 degrees for 25-30 minutes.
   9. Let the bread cool down and get it out of the mold. 
2. For the side dish:
   1. Add in a bowl 1 egg yolk, the Cetarese pesto, the hummus di mare, the anchovies with lemon and capers, a spoonful of Dijon mustard and beat them with a hand blender.
   2. Slowly add the olive oil until the mixture is fluffy and looks like a dark mayonnaise.

Focaccia Mediterranea

Preparation time: 2 hours & execution time: 30 minutes

Ingredients for 1 loaf:

1. 500 gr. Hard flour
2. 8 gr. Dry yeast
3. 300 gr. Lukewarm water
4. 10 gr. Salt 
5. 20 gr. Olive oil
6. 200 gr. Perla rossa
7. 200 gr. Semi-dried yellow cherry tomatoes
8. 100 gr. Basil pesto
9. Fleur de sel I.G.P.
10. Basil leaves
11. Aceto balsamico with rosemary flavor

Preparation time: 5 minutes & execution time: 10 minutes

Ingredients for 10 portions of a 30-40 gr. side dish dip: Cheesy

1. 200 gr. Parmesan cream
2. 80 gr. Dairy cream
3. 30 gr. Basil pesto
4. 20 gr. Balsamic cream with basil pesto

Instructions:

1. For the bread:
   1. In a bowl add water, yeast, salt, olive oil and mix them.
   2. Then add the flour and knead for about 5 minutes.
   3. Cover the dough and let it rise for an hour.
   4. After one hour, transfer the dough to a pan with a baking sheet. Spread it by applying olive oil with our fingers.
   5. Cover it and let it rise for half an hour. 
   6. Finally, place the cherry tomatoes, the basil pesto, the Fleur de sel and bake in a preheated oven at 180 degrees for 30 minutes.
   7. Let the Focaccia to cool down and place the basil leaves on the top.
2. For the side dish:
   1. In a bowl, mix all the ingredients together until they become homogenous. 

Brioche with roasted coconut and peanuts

Preparation time: 7 hours & execution time: 25 minutes

Ingredients for 1 loaf:

1. 500 gr. Flour for all uses
2. 4 gr. Dried yeast
3. 190 gr. Milk
4. 30 gr. Baking sugar
5. 3 eggs
6. 100 gr. Butter
7. 150 gr. Colza oil with butter flavor
8. 40 gr. Roasted and spiced coconut with peanut
9. 10 gr. Salt 
10. 20 gr. Olive oil
11. Fleur de sel I.G.P.

Preparation time: 5 minutes & execution time: 10 minutes

Ingredients for 8-10 portions of 30-40 gr. side dish dip: Satay aromatic butter

1. 100 gr. Butter
2. 100 gr. Satay sauce (Peanut butter sauce)
3. 30 gr. Colza oil with butter flavor
4. 15 gr. Peanut oil
5. 30 gr. Roasted and spiced coconut with peanut

Instructions:

1. For the bread:
   1. In a large bowl add the milk, the sugar, the yeast and mix them with a whisk.
   2. Then add the eggs, the salt and beat them until the mixture becomes homogeneous.
   3. Then add the flour, the butter and the canola oil with butter flavor. Mix them and shape them with your hand until fluffy and soft dough is created.
   4. After 10 hours, transfer the dough to the counter and use some flour to knead it and divide it into 12 equal parts. 
   5. Cover it with a towel and let the dough rise for about 10 hours.
   6. Spread flour and butter in 2 pans and add 6 balls in each pan. 
   7. Cover it and let rise for about 1 hour.
   8. After one hour, spread the dough with egg and sprinkle with the roasted coconut and peanut seasoning as well as with the fleur de sel. 
   9. Bake it in a preheated oven at 190 degrees for 25 minutes.
2. For the side dish:
   1. In a bowl, add the butter, the Satay sauce, the butter-flavored canola oil, the peanut oil and the roasted coconut and peanut seasoning.
   2. Blend all the ingredients until they become homogenous.
   3. Put them in a shrink wrap and roll them in a candy shape. Then, put them in the refrigerator for one hour.
   4. Unroll them and cut into slices.

The crispy dough leaves…

1. Crunchy bread sheet with rosemary
2. Crunchy bread sheet with onion
3. Crunchy bread sheet with olive oil
4. Crunchy bread sheet with carbon

Preparation time: 0 minutes & execution time: some seconds!

Ingredients:

1. Break the dough leaves unevenly and you are ready!

All together!!

We thank CONCEPT company for their kind support του εξοπλισμού για τη συνταγή μας