Perfect for breakfast or as a snack to carry around during a walk, with fresh herb cheese. The rising time of the mix is only 15 minutes, to even 20 baking: the bread is ready immediately.
250 ml of whole milk
7 grams (one packet) of brewer's yeast in dehydrated
2 tablespoons honey
200 grams of wheat flour
Half a teaspoon of ground ginger tea
A cup and a quarter of chopped walnuts
2 teaspoons of salt tea
2 tablespoons extra virgin olive oil
1 tablespoon of aniseed
100 grams of rye flour
Preheat oven (ventilated) to 180 °
Intiepidisci the milk in a small saucepan or in the microwave, pour it into a bowl where you put yeast, honey and 100 grams of wheat flour. Mix well with a whisk and let stand for 15 minutes.
Add the yeast mixture salt, ginger, olive oil, nuts and anise seeds and mix everything well.
Mix wheat flour remained with that of rye and put them in a large bowl or on the countertop. Add the yeast mixture in the center and begins to incorporate it using a fork. Go to work the dough with your hands, adding a little flour to make the dough less sticky. You must obtain an elastic texture and workable.
Divide the dough into six equal parts. Flour the work surface and stretch each piece of dough with a rolling pin to a thickness of about four / five millimeters. You can also grease the hands with a little olive oil and spread the dough with your fingers directly on a sheet of parchment paper.
Put the sheets on a baking sheet, spalmale with your hands with a little olive oil, and, if you want a get a stronger taste, scatter a little salt and some anise seed. Bake in oven for 15 minutes.