Integral Panettone

Integral Panettone

130 min

02 servings


2 ¾ cups of whole wheat flour Famiglia Venturelli;
3 whole eggs;
2 tablespoons of brown sugar;
3/4 cup of natural orange juice;
½ cup of skimmed milk at room temperature;
¼ cup of warm water;
1 tablespoon of panettone essence (or vanilla);
1 cup of oatmeal;
1 shallow teaspoon of salt;
3 tablespoons of margarine;
30g of biological yeast for bread;
Dried fruits: ½ cup of black raisin, ½ cup of white raisin, ¼ cup of chopped walnuts, ¼ cup of chopped dried apricots;

Method of preparation

How to make whole panettone – how to prepare

In a blender, beat eggs, sugar, salt, margarine, milk, water, panettone essence and yeast until you get a smooth, liquid mass.

Transfer to a bowl and add the whole wheat flour Familia Venturelli little by little, always passing through a fine sieve to avoid the small stones.

Stir with a wooden spoon. Then add the oatmeal (no sifting required) and stir until a slightly soft dough is obtained.

Add dried fruits, apricots and nuts. Transfer half the dough (if you are going to make two medium panettone) for each panettone pan (greased with coconut oil) and let it rest for 15min.

Preheat the oven to 180º. After resting, bake for 40 minutes or until golden brown.

TIP: Not having a panettone shape, a creative idea is to use a non-stick dairy without a plastic handle (if you have it, remove it with a screwdriver). It has the ideal format for this recipe.

Take advantage today to make this delicious recipe of high quality whole panettone.

Products used

  • Whole Wheat Flour Venturelli

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