Graham bread baked in a Roman pot

Graham Bread Baked in a Roman Pot

Bread is undoubtedly a symbol of hospitality and warmth in any household. What I propose to you today is a recipe for graham bread baked in a Roman pot, which will immediately captivate you with its enticing aroma and perfect texture. Imagine a bread with a crispy crust and fluffy crumb that will turn any meal into a feast. This baking method ensures that the bread remains moist and has a distinct flavor, as if it were baked in a traditional oven. Get ready to experience the joy of baking bread at home!

General Information:
- Preparation time: 20 minutes
- Rising time: 2 hours
- Baking time: 1 hour
- Total time: approximately 3 hours
- Number of servings: 12 slices

Nutritional Benefits:
This bread is rich in fiber due to the use of graham flour and seeds, with a low saturated fat content. It is an excellent source of complex carbohydrates and proteins, providing the necessary energy for an active day.

Ingredients:
- 375 g graham flour (or whole wheat)
- 275 g dark flour (type 1250)
- 50 g regular flour (for the starter)
- 450 ml water
- 30 ml olive oil
- 15 g yeast (approximately 1/3 cube)
- 1 teaspoon honey (or sugar)
- 1 egg
- 75 g seeds (pumpkin, sunflower, and sesame, approximately 25 g of each)
- 1 teaspoon salt

Step-by-Step Preparation:
1. Preparing the Starter:
Start by boiling 100 ml of the total water. When the water boils, remove it from heat and add the 50 g of flour for the starter. Mix well to obtain a uniform composition. Let it cool slightly. In a separate container, mix the yeast with a teaspoon of honey until it becomes liquid. Add this mixture to the scalded flour, mixing again. Cover with plastic wrap and place in a warm spot to rise until it increases in volume by 2-3 times.

2. Sifting the Flour:
Sifting the flour is essential for achieving a fine texture in the bread. Sift the two types of flour (graham and dark) into a large bowl.

3. Mixing the Ingredients:
In the bread machine's bowl, add the ingredients in the following order: the remaining water, salt, olive oil, egg, seeds, and sifted flour. In the middle of the flour, make a small well where you will add the starter.

4. Kneading and Rising:
Set the bread machine to the kneading and rising program (on my Orion model, it is program 6, which lasts 1 hour and 50 minutes). After the program is complete, let the dough rest for an additional 10-20 minutes in the machine for a second rise. Then, remove the bowl from the machine and turn the dough out onto a floured work surface. Shape the dough as desired and place it in the Roman pot.

5. Final Rising:
Cover the dough with plastic wrap and let it rise for another 30-45 minutes. It is a good idea to preheat the oven and place the pot on top to create a warm and humid environment.

6. Baking:
Once the final rise is complete, place the lid on the pot and put it in the preheated oven. Bake for about an hour. After 40 minutes, remove the lid to achieve a beautifully browned crust.

7. Cooling the Bread:
Once baked, let the bread cool for a few minutes in the pot, covered with a clean kitchen towel. Then, transfer it to a wire rack and let it cool completely.

8. Storing the Bread:
After it has cooled, wrap the bread in plastic wrap or place it in a plastic bag to keep it fresh. If you wish to store it longer, slice it thinly and freeze it.

Practical Tips:
- Ensure all ingredients are at room temperature for optimal fermentation.
- The Roman pot should be prepared in advance by soaking it in water for 15-20 minutes before use. This will help maintain moisture during baking.
- If you want to experiment with flavors, you can add dried herbs or spices to the dough.

Possible Variations:
- You can try using rye flour instead of graham flour for a different flavor and texture.
- Add olives or sun-dried tomatoes to the dough to create a Mediterranean-flavored bread.

Serving and Pairing:
This graham bread baked in a Roman pot is perfect for serving alongside cheeses, cold cuts, or as an accompaniment to soups and salads. It is also delicious toasted with butter or jam.

Frequently Asked Questions:
- Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but make sure to follow the rehydration instructions indicated on the package.

- Why is it important to sift the flour?
Sifting the flour helps remove clumps and aerate it, leading to a finer texture in the bread.

- How can I enhance the flavor of the bread?
You can add flax seeds, ground nuts, or spices like cumin or coriander to enrich the flavor of the bread.

This recipe for graham bread baked in a Roman pot is not only easy to make but also extremely satisfying. I encourage you to try it and enjoy the final result, which will bring a touch of warmth and tradition to every meal. The pleasure of baking bread at home is a unique experience that is worth savoring!