{"id":2894,"date":"2020-05-06T12:22:17","date_gmt":"2020-05-06T12:22:17","guid":{"rendered":"https:\/\/walkingeolie.com\/?p=2894"},"modified":"2020-05-06T15:11:21","modified_gmt":"2020-05-06T15:11:21","slug":"bread-a-unique-art","status":"publish","type":"post","link":"https:\/\/walkingeolie.com\/en\/bread-a-unique-art\/","title":{"rendered":"Bread: a unique art"},"content":{"rendered":"

Bread is Arts based on the simplest, most ancient and international ingredients: flour, water, yeast, salt, that TIME transforms revealing itself to feed us. Bread is like the 1st food of the world, good and healthy. It reveals the wisdom of Time.<\/p>\n

It was a pleasure to interact with all the bread making beginners who replied to my contest, all friends, humble and earnest. Food is debating, sharing, joy, wonder which are on their turn fundamental ingredients of life. This blog is to have a memory of this infinite time spent home all over the world, of which many have made an opportunity.<\/p>\n

Remember that Sicily was the barn, the silo of Italy at Roman times and today brave Sicilian farmers are successfully growing ancient grains such as Duilio, Gentile, Maiorca, Russello, Timilia and Perciasacchi that reveal only the good side of the bread gluten included, since the flour is important but above all the seeds it comes from, the rising and the mother yeast too, as the article on the May edition of the very distinguished Sicilian EN\/IT magazine Gattopardo says. Mother yeast, in fact, is a very treasure to be handed down to our children and an achievement to feed our vanity too :-).<\/p>\n

Thank you Tiziana Belfiore, Maria Grazia Stracquadanio, Rosa Oliva who had 2 and more recipes, Ninni Maugeri, Eleonora Salerno, Silvana Bonica, Grazia Cuccuzza, Teo Pulvirenti and an exceptional spokesperson Giuliana Imburgia who always dedicate her time and words to an inedite and worthy Sicily. Read her article about our “bread during quarantine in Sicily”, a time some of us has dedicated rediscovering the treasure contained into our time and hands, on the magazine Gattopardo and my blog.<\/p>\n

Click here to read the article<\/a><\/p>\n

Thank you Thank You Thank you<\/p>\n

Here follow the recipes that I did not change to maintain and respect everybody’s style.<\/p>\n

Recipe by Tiziana (attorney)<\/h2>\n

7-cereal flour, dry yeast 280gr every 500gr of flour, warm water 250\/300ml every 500 gr of flour. A little olive oil and salt. Knead for at least 10 minutes. Let it rise for at least 2 hours or until it doubles the volume. After that put the dough in the pans you want to use and let it rise here for other 45 minutes. When it is time I add sunflower seeds, wheat seed, etc…make 2 cuts on the top.
\nIn the oven I put a mug with water to decrease the humidity. Make sure the tempreature of the oven is 180\u00b0C not ventilated. Put the pans in the oven. Cook for at least 30 minutes.<\/p>\n

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Recipe by Maria Grazia (Safety expert)<\/h2>\n

Ingredients: gr.500 rye whole flour, gr.500 00 flour, gr.10 beer yeast, 2 tea spoons of salt, 1 teaspoon of sugar, pumpkin seeds and sesame. Sif the flours and put into a dough pan. Dissolve the yeast in warm water and add to the dough. Add water a little at a time and knead by hand. Once the dough starts roping add a little salt and keep kneading until the dough is smooth and elastic. Let it rise dor at least 2 hours. Then make loaves with the dough and put them on a dripping-pan on parchment paper and place in the oven off with the light on. Let it rise here for at least 1 hour. When it is time rub with a little water the surface of the loaves to let the seeds better adhere on it. Oven bake for about 30 minutes at 200\u00b0C. Put a little mug with water into the oven to create a little vapour…<\/p>\n\n\t\t