Saloio Bread : Simple or Whole GrainHoje para Jantar
330 grams water
2 teaspoons salt
40 grams bakers yeast (or 1 packet granulated yeast)
500 grams wheat flour
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1Place water and salt in the bowl of a food processor and set for 2 minutes at temperature 37°C (approximately 100°F) and speed 2. Add half of the flour. Add yeast. Set for 8 seconds at speed 6. Add remaining flour and set for 2 minutes.
2Let dough rise until doubled in volume.
3Divide dough and shape into smaller balls. Place on a baking sheet lined with parchment paper. Sprinkle with flour.
4For the whole grain breads, flatten dough balls and pour a tablespoon of rye flakes in the middle. Knead dough until grains are well mixed.
5Place dough balls on the tray. Allow to rise for another 30 minutes. Lightly brush tops of dough with water and sprinkle with seeds. With a knife or kitchen shears, make two shallow cuts in the shape of a cross on the surface of each dough ball. Bake in preheated oven at 220°C (approximately 425°F).