Australian bread

170 min

15 servings

Contenus

Ingredients

3 cups of warm water;
4 tablespoons of margarine or butter;
1/2 cup of honey;
4 cups of Familia Venturelli wheat flour;
2 cup of whole wheat flour Familia Venturelli;
2 cup of rye flour;
4 tablespoons of powdered chocolate (or cocoa powder);
8 tablespoons of brown sugar;
1 teaspoon of salt;
2 dry biological yeast sachets – 10g each;
Fine cornmeal to sprinkle;

Preparation mode

On a flat surface, preferably marble or granite, pour the flours (wheat, whole wheat and rye), the chocolate, the salt and the brown sugar, mix these ingredients in a bowl and then pour it on the countertop.

Make a hole in the middle (like a volcano) and add a little warm water.

Mix and repeat the process until the water runs out – sometimes there is water left over. At the end, mix the margarine, honey and yeast.

The process generates a uniform and soft mass (more for mole).

Let it sit for an hour at a temperature of around 35ºC.

I usually leave the dough on the counter where I kneaded it and cover it with a large bowl for an hour, even because I’m going to use that same space to roll the bread.

After the rest of an hour, shape the loaves as desired.

To prevent the Australian bread dough from sticking to the workbench (or the roll), it is necessary to sprinkle cornmeal on the workbench before opening the dough and on the dough when opening with the rolling pin – repeat the procedure with each modeling.

It can be divided into four parts and baked in bread forms or in smaller portions, as in the photo – this recipe yields 15 loaves of about 20cm by 5cm. After rolled, place them on two greased baking sheets, cover with a cloth and let stand for about 1 hour.

Preheat the oven to 180ºC (low heat).

Take the grown Australian breads to the oven and bake until golden brown (about 35/40 minutes).

Take it out of the oven and let it cool for 15 minutes. Serve with butter, margarine, cream cheese, cream cheese, honey or even pure.

Remember that the dough rests an hour before rolling and another hour after the rolls are shaped.

Recalling, still, that the breads grow a little more when baking.

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