Breadbakingday #9

This is a recipe taking part of the BBD#9

Non sono rientrata per fare quello n°8, questa volta partecipo con due ricette di pane all'avena uno già postato qui e questo nuovo di pacca e decisamente buonissimo!!!!

Pane ai porri, zucchine e tilsit

150 ml di latte
200 ml di acqua
12 gr di lievito
250 di farina 00
250 di farina integrale
50 gr di fiocchi d'avena e 50 gr per decorare
1 cucchiaino e mezzo di sale
100 gr di tilsit
1 porro
una zucchina
burro

Nella macchina del pane tutti gli ingredienti in ordine, programma impasto.
Affettare i porri e le zucchine a tocchetti e metterli a stufare con il burro in padella, mettere da parte. Mettere la pasta lievitata sulla spianatoia dividerla in tre pezzi, spianare ciascuno panetto, disporre sopra i porri e le zucchine e dei pezzetti di tilsit, sovrapporre un pezzo di pasta premere bene, ripetere con porri e zucchine etc.. completare con l'ultimo pezzo, rotolare un po' il panetto per dargli forma, metterlo sopra una teglia coperto e lasciarlo lievitare di nuovo.
Accendere il forno a 220°, nel frattempo spennellare il pane con latte e cospargere di fiocchi d'avena, mettere in forno per 25 minuti o fino a che prende un colore bello dorato... tirarlo fuori batterlo sotto se suona vuoto è pronto, mettere su una gratella a raffreddare, si può mangiare tiepido ed anche una volta freddo, congelare per un mese, è un pane sofficissimo e davvero appetitoso ;)

English:

Whole wheat and oat bread with leeks, courgettes and cheese

12 grams of yeast
150 ml of milk
200 ml of water
250 grams flour 00
250 grams of whole wheat flour
50 grams of oatflakes and 50 grams to decorate
1 1/2 teaspoon salt and half
1 leeks
1 courgettes

25 grams butter
100 grams of tilsit

In bread machine put all the ingredients in order of apparence, programme dough.

Chop leeks and courgettes into pieces and let them roast with butter in a pan, set aside.

Divide the lifted dought into three pieces in a rectangular 20x10, put vegetable filling in the fist piece of the dought. put an other pieces of the dough over the cover and press well. put other vegetable filling on the second pieces of the dough and last pieces of dought over and the last pieces of dough, over and press o close very tight all around.

Whith the filled dough roll it to give it the shape of a bread, and let it again to duble size. Turn the oven to 220 °, in the meantime with a brush pass some milk over the bread and sprinkle with oatflakes, put in oven for 25 minutes or until taking a beautiful golden color, put on a grate to cool, you can eat lukewarm

freeze for one month, is a soft bread and really appetizing ;)






Whole wheat and oat bread

200gr of liquid cream(whipped cream)
100gr of water
12gr of fresh yeast
1 teaspoon of suger
300gr of Whole wheat flour
100gr of wheat plain flour
100 + 30gr of oats flakes
1 teaspoon of salt
20gr of olive oil( extra vergine of course)
milk to brush the bread

if you use a breadmaking machine, you put in all the ingredients in the way they are listed.
program; knead.
let leaven, and then make a long roll that you twist in a bread, brush with milk and overspread with oat flakes.
let leaven again for 1hour or so.
put in hot oven at 200° for 20/30min
if you do it by hand:
melt the yeats in the liquids(water, oil and the cream) add the suger, it will help melting.
mix with a wooden spoon (or fork).
add the two kinds of flour,a nd the 100gr of oat flakes and work vigorouselly (the whole wheatmeat makes it a hard to work)
add the salt and work again for a couple of minutes.
let leaven..and then proceed as written before.