Ricette PAN D'EZECHIELE
Legumes are an extraordinary source of taste and wellness, and an excellent source of plant-based protein, often recommended in all varied and balanced diets.
Legumes contain many essential amino acids, valuable minerals, and vitamins.
Legumes offer many health benefits, including:
- helping to reduce cholesterol
- protecting against cancer
- controlling blood sugar levels
- alleviating constipation
- combating anemia
- not overloading the liver
...and many more benefits.
Legumes are naturally gluten-free and help lower the gluten content in bread.
A bread made with legumes is even mentioned in the Bible, in Ezekiel 4:9, which includes barley, beans, and lentils!
Our legume bread is presented with a beautiful topping of spelt semolina!
PAN D’EZECHIELE is packed in 15.5 kg bags (product code: 1259). Inside the bag is a 0.5 kg sachet of SPELT SEMOLINA for decorating the bread.
Below are our recipes:
BREAD RECIPE:
PAN D’EZECHIELE g 1,000
Brewer’s yeast g 30
Extra virgin olive oil g 50
Water approx. g 550
PREPARATION:
Mix all ingredients for about 5 minutes on 1st speed and another 3–5 minutes on 2nd speed (spiral mixer), gradually adding the water until a homogeneous dough is obtained. It is advisable that the dough temperature does not exceed 26–27°C.
Let the dough rest for 15 minutes at room temperature.
Divide into 100g pieces and shape into crescent-shaped loaves. Lightly moisten the surface and decorate with the spelt semolina included in the bag.
Finally, proof in a chamber for 60–70 minutes at 30–32°C with constant humidity.
Bake at 210–220°C with initial steam.
FOCACCIA RECIPE:
PAN D’EZECHIELE g 1,000
Brewer’s yeast g 25
Malt extract g 20
Extra virgin olive oil g 50
Water g 550
PREPARATION:
Mix all ingredients for about 5 minutes on 1st speed and another 3–5 minutes on 2nd speed (spiral mixer), gradually adding the water until a homogeneous dough is obtained.
The dough temperature should not exceed 26–27°C.
Divide into pieces of approx. 1200–1300g, suitable for 60×40 cm baking trays.
Let rest for 40 minutes until the dough is fully relaxed.
Spread onto the tray, season with salt and EVO oil, dimple, and let rise for about 90 minutes.
After proofing, bake with initial steam for 15 minutes at 230°C in a static oven or 210°C in a convection oven.
TARALLI RECIPE:
PAN D’EZECHIELE g 1,000
Brewer’s yeast g 30
Extra virgin olive oil g 200
Dry white wine g 400
PREPARATION:
Mix all ingredients for about 5 minutes on 1st speed and another 3–5 minutes on 2nd speed (spiral mixer), gradually adding the liquids until a homogeneous dough is obtained.
The dough temperature should not exceed 26–27°C.
Shape into logs and let rest for 60 minutes covered with plastic sheets.
After resting, shape the taralli. Let rise for another 60 minutes at around 30–32°C with constant humidity.
Bake in a static oven at 230°C for 7–8 minutes, then another 10 minutes at 150°C.
If using a convection oven, bake at 210°C for 7–8 minutes, then 10 minutes at 130°C.