Bread made from three types of flour and rosemary oil

Name: Bread made from three types of flour and rosemary oil - Sonia P.
Ingredients: 360 g of white flour 000; freshly sifted; plus extra flour for dusting the work surface; 115 g of whole wheat flour; 25 g of rye flour; 60 ml of extra virgin olive oil with rosemary; 8 g of dry yeast; 10 g of finely ground sea salt; 330 ml of warm water

Meat - Bread made from three types of flour and rosemary oil by Sonia P. - Recipia

To create a delicious and healthy bread, we start by preparing a large bowl, perfect for kneading the dough. In this bowl, we will mix three types of flour: white flour, freshly sifted, which will provide a soft texture, whole wheat flour, rich in fiber and nutrients, and rye flour, which adds a deeper flavor and distinct aroma. This mixture will form the base of our dough. After mixing the flours, we add olive oil, which will give the dough a special juiciness and help achieve a tender crust. It is important to add the yeast and salt now, being careful that the salt does not come into direct contact with the yeast, as the latter needs a favorable environment to activate fermentation. The next step is to add water, which we will pour gradually, mixing constantly. We will use our hands to knead the dough, ensuring that all the flour from the sides of the bowl is well incorporated. We obtain a soft and sticky dough, but easy to shape. Once all the ingredients are well combined, we transfer the dough to a lightly floured work surface and continue kneading for about five minutes, until it becomes elastic and homogeneous. After kneading, we shape the dough into a round form, being careful to give it an even shape. We cover the dough with a bowl or a clean towel and let it rise for an hour in a warm, draft-free place. This step is essential for achieving fluffy bread. Once the dough has risen, we place it back on the work surface, where we knead it gently to reshape it into a round form. We prepare a large baking tray, which we grease with oil or line with parchment paper to prevent sticking. We place the dough in the prepared tray and cover it again with a towel, letting it rise for about an hour. Meanwhile, we preheat the oven to 230 degrees Celsius. Once the dough has risen again, we sprinkle a little flour on its surface and, with a sharp knife, make a few decorative cuts that will help with even baking. We bake the bread for 35 minutes in the preheated oven until it becomes golden and crispy. After baking, it is important to let the bread cool on a rack to allow steam to escape and to keep the crust crispy. Thus, we will obtain a delicious bread with a perfect texture, ready to be enjoyed. Whether we serve it plain, with butter, or alongside a warm soup, this bread will surely be appreciated by all loved ones.