Molletes Integrales
Serves 5
Directions
- 1Add the dry yeast to the warm water and mix with a spoon.
- 2Add the dry yeast to the warm water and mix with a spoon.
- 3Add the dry yeast to the warm water and mix with a spoon.
- 4Let it rest for 10 minutes for it to take effect.
- 5Let it rest for 10 minutes for it to take effect.
- 6Let it rest for 10 minutes for it to take effect.
- 7Put the flour in a bowl.
- 8Put the flour in a bowl.
- 9Put the flour in a bowl.
- 10Add the salt.
- 11Add the salt.
- 12Add the salt.
- 13Mix well the salt and the flour.
- 14Mix well the salt and the flour.
- 15Mix well the salt and the flour.
- 16Add the yeast mixture to the bowl with flour.
- 17Add the yeast mixture to the bowl with flour.
- 18Add the yeast mixture to the bowl with flour.
- 19Add the olive oil.
- 20Add the olive oil.
- 21Add the olive oil.
- 22Knead with a kitchen machine for 10 minutes.
- 23Knead with a kitchen machine for 10 minutes.
- 24Knead with a kitchen machine for 10 minutes.
- 25Put some oil in a bowl, and scrub the inside with a paper towel.
- 26Put some oil in a bowl, and scrub the inside with a paper towel.
- 27Put some oil in a bowl, and scrub the inside with a paper towel.
- 28Leave the dough to rest, covered, for about half an hour to 45 minutes, until it doubles its volume.
- 29Leave the dough to rest, covered, for about half an hour to 45 minutes, until it doubles its volume.
- 30Leave the dough to rest, covered, for about half an hour to 45 minutes, until it doubles its volume.
- 31Deflate the dough a little.
- 32Deflate the dough a little.
- 33Deflate the dough a little.
- 34Make portions of 120g of dough.
- 35Make portions of 120g of dough.
- 36Make portions of 120g of dough.
- 37Shape the portions.
- 38Shape the portions.
- 39Shape the portions.
- 40Place the portions on a baking sheet, separated from each other.
- 41Place the portions on a baking sheet, separated from each other.
- 42Place the portions on a baking sheet, separated from each other.
- 43Flatten them as much as possible.
- 44Flatten them as much as possible.
- 45Flatten them as much as possible.
- 46Cover them and leave them for one hour more, until they double in volume.
- 47Cover them and leave them for one hour more, until they double in volume.
- 48Cover them and leave them for one hour more, until they double in volume.
- 49Sprinkle some extra flour on top, optionally.
- 50Sprinkle some extra flour on top, optionally.
- 51Sprinkle some extra flour on top, optionally.
- 52Bake in a preheated oven at 180C for 15 minutes, top and bottom heat.
- 53Bake in a preheated oven at 180C for 15 minutes, top and bottom heat.
- 54Bake in a preheated oven at 180C for 15 minutes, top and bottom heat.
- 55Pass to a rack for cooling.
- 56Pass to a rack for cooling.
- 57Pass to a rack for cooling.
Ingredients
- 500 g harina integral
- 500 g harina integral
- 500 g harina integral
- 40 g aceite de oliva virgen extra
- 40 g aceite de oliva virgen extra
- 40 g aceite de oliva virgen extra
- 7 g levadura seca de panaderia
- 7 g levadura seca de panaderia
- 7 g levadura seca de panaderia
- 21 g levadura fresca
- 21 g levadura fresca
- 21 g levadura fresca
- 300 ml agua tibia
- 300 ml agua tibia
- 300 ml agua tibia
- 5 g sal
- 5 g sal
- 5 g sal
Equipment
cooling rackkitchen machine