In the past few weeks me and my father have been going gathering wild garlic (here if you want to know more about where and when to find it) and in addition to making a small batch of pesto we froze for the cold winter nights I thought I’d try out a bread recipe for a change. I took inspiration from a bread by Hamelman, the actual original recipe is for fougasse, changing some quantities adding a little oil and flour. I must say I’m very happy about these soft and aromatic rolls which I happily include in Maroggia’s Mill Cookbook. If wild garlic is not to your liking you can always use some basil. These fluffy and fragrant buns can be filled with any ingredients, simply be eaten as they are or as an accompaniment to a fresh salad!
Archivi tag: multigrain flour
Maroggia’s Mill Cookbook: Multi grain, Fennel Seeds, Lemon Zest and Black Pepper Crunchy Donuts / Il Ricettario del Mulino di Maroggia: Ciambelline croccanti ai quattro cereali, semi di finocchio, scorza di limone e pepe nero
And here we are with the usual appointment with Maroggia’s Mill Cookbook. This time I delight you with a recipe for some very nice crunchy appetizers, to offer to your friends with a good cocktail or simply to munch in front of a good movie. I made them a few weeks ago, to thank a couple of friends who invited me over to theirs for fantastic persian dinner. Of course I indulged with various baked goods (I hate going over to friend empty handed!) including some toasted flour and black sesame seeds naan and my legendary chocolate and cinnamon cake which my friend Laura calls “the most delicious chocolate cake in the world”. The crunchy donuts were received with much enthusiasm and frantic chewing, an unmistakable signs of success! Continue reading / Continua a leggere…
Maroggia’s Mill Cookbook: Multigrain ciabatta / Il Ricettario del Mulino di Maroggia: Ciabatte del mulino alla farina 4 cereali
It’s Maroggia’s Mill Cookbok Friday again! It has been a while now since I last posted a recipe for ciabatta. This time I chose Maroggia’s Mill multi grain floru, which I used for these Multigrain Flour, Sesame Seeds and Polenta Taragna Grissini. The result is very good, a nicely developed dough, with a good ratio of holes and a super crunchy crust. The flavour is richer than white flour ciabatta and the texture slighlty rustic, but without the stodginess so common in whole flour breads. The long fermentation helps develop carbon dioxide and gluten, so the bread can rise properly during proffing and baking, and develops a richer flavour of the dough while at the same time making the bread more digestible. But let’s move on to the recipe!
Maroggia’s Mill Cookbook: Multigrain Flour, Sesame Seeds and Polenta Taragna Grissini / Il Ricettario del Mulino di Maroggia: Grissini alla farina 4 cereali, semi di sesamo e polenta taragna
And it’s Maroggia’s Mill Cookbook time again! I love grissini, just ask my family and friends. One of the easiest and tasty way to use sourdough leftovers, those crunchy breadsticks (even though I loathe the word, bread is bread and grissini are…grissini!) never fail and I usually bake a batch once a week or on special occasions as having dinner with friends. Actually I have the habit of giving away tons of bags of grissini, being single and living on my own! The best thing is there are no limits to your fantasy when it comes to baking grissini. Continue reading / Continua a leggere…