Wholemeal sandwiches
Presentation
These are the sandwiches I eat every day. Good, soft and tasty, they have nothing to envy of traditional bread and are much more nutritious and healthy. I prepare at least fifteen at a time, keep them in the freezer and, if necessary, defrost the ones I need in 5 minutes. Really good and practical, try them too!Ingredients:
- 250 grams of wholemeal soft wheat flour
- 250 grams of Manitoba wholemeal soft wheat flour
- 460 ml of warm water
- 7 grams of dry brewer's yeast
- 5 grams of sugar
- 5 grams of salt
- olive oil as required
- flour wholemeal soft wheat as required
Preparation:
1 Mix the yeast and sugar in the warm water and let sit for 10 minutes. 2 In a fairly large bowl, combine the flours and the mixture of water, yeast and sugar and mix with a spoon to mix the ingredients well. 3 Then add the salt and mix again for 1 minute.
4 Cover with a cloth and let rise for 20 minutes. 5 Lightly grease the surface of the dough and the soft spatula and with the latter 6 detach the dough from the walls of the container.
Take an edge of the dough, lift it by stretching the dough itself and 7 it on itself like a book. Rotate the container 90° and repeat the fold 6 times. Repeat this procedure two more times, letting it rise for 20 minutes and then making 7 folds. At the end of the third time, let it rise for 90 minutes. 8 Pour the risen dough onto a surface brushed with olive oil and divide it in half with a stiff spatula. With the same dough we will make two slightly different preparations, with flour and without. 9 Shape the first half of the dough into a rectangular shape and divide it vertically into four portions, fold each portion thus obtained on itself and, using the spatula, place the sandwiches on a baking tray covered with a sheet of baking paper. Cover the loaves with a cloth and let them rise for another 30 minutes.
10 At this point clean the work surface and sprinkle it with plenty of flour, place the second half of the dough on it and cover it with another layer of flour. 11 Use the stiff spatula to shape the dough into a square and divide it into 4 equal parts. Again using the spatula, give each sandwich a square shape and place them on a sheet of baking paper, leaving them to rise for 30 minutes covered with a cloth. Once the first 20 minutes of leavening have passed, begin to preheat the static oven to 250°C and, once leavening is finished, bake the first 4 rolls for 20 minutes. Once cooked, 12 place them to cool on a rack, using a spatula to avoid burning yourself. Repeat the procedure for the second batch as well.
Advise
- Manitoba: if you can't find Manitoba whole wheat flour, you can still use a whole wheat flour that contains at least 14 grams of protein per 100 grams of flour.
- Salting : salt only after having mixed the flours well with water and yeast to obtain a good leavening.
- Yeast : if you don't have dry yeast you can also use 20 grams of brewer's yeast in a block.
- Storage : I keep them in the freezer in a paper bag which is in turn placed in a nylon bag from which I let out as much air as possible and close with a clip.
- Use : thanks to its flattened shape it is very practical to heat even straight out of the freezer. If you want it crunchy you can heat it for a few minutes in a fan oven at around 100 degrees. If you let it defrost at room temperature it will remain very soft, you can also heat it on a plate for about 5-8 minutes over medium heat, turning it every now and then.
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