Tenho ouvido falar de farinha de espelta, e curiosa como sou fui à procura desta farinha. Encontrei esta receita no Allrecipes e quando a fiz nós adorámos. Fica um pão denso, mas muito saboroso. Os meus filhos comeram o pão acabadinho de sair do forno com azeite, açúcar e canela e acabaram com ele em 3 tempos :)
Para saberem mais sobre este cereal consultem este artigo.
I have heard of Spelt flour, and curious as I am I went to the supermarket in search of the flour. I found this recipe on Allrecipes and we loved it. It is a dense bread, but very tasty. My kids ate the bread fresh out of the oven with olive oil, sugar and cinnamon and quickly finished it :)
To know more about this cereal read this article.
Ingredientes:
225ml de água tépida
1 colher de sopa de azeite
1 colher de sopa de mel
400g de farinha de espelta
3 colheres de sopa de leite em pó magro
1 pitada de sal
1 embalagem de fermento granulado seco
Numa tigela misturar o fermento com a água. Noutra tigela grande misturar os ingredientes secos e juntar os líquidos e a mistura de água e fermento. Amassar bem durante uns minutos até a massa se despegar das mãos e ficar elástica. Deixar levedar por hora e meia.
A fim desse tempo voltar a amassar rapidamente, formar um rolo com a massa e colocar numa forma de bolo inglês. Deixar levedar por mais um hora.
Levar a forno pré-aquecido a 180ºC e cozer durante +/- 15 minutos.
Ingredients:
225ml water
1 tablespoon olive oil
1 tablespoon honey
400g spelt flour
3 tablespoons dried skim milk powder
a pinch of salt
1 dessertspoon dried active baking yeast
In a bowl mix the yeast with the water. In another large bowl mix the dry ingredients and add the liquids and the mix of water and yeast. Knead well for a few minutes until the dough stops sticking to the hands and becomes elastic. Let it rise for an hour and a half.
After that time knead quickly, forming a roll the dough and put in a form of pound cake. Leave baking for another hour.
Take it to the oven preheated to 180 ° C and bake for + / - 15 minutes.
não conhecia farinha de esfelta. pelo aspeto com que ficou o pão deve ter ficado delícioso
ResponderEliminarTambém fiquei curiosa, pois nunca experimentei a farinha de espelta.
ResponderEliminarO pão ficou com um aspecto excelente.
Um abraço
Léia
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