DICOCCUM AND KAMUT BREAD

60'
Preparation Time
9 hours
Waiting Time
16
Portions
2
Difficulty Level

Directions

In the bowl of a mixer with a dough hook, mix the flour with the water and let it rest for half an hour. Then add the remaining ingredients and mix for 5 minutes on medium speed. Let it rest in the mixer bowl for half an hour. Put the dough in a one-kilogram mold, greased with sunflower oil, and with a little water by hand, smooth the surface to make it flat and add a little more water by adding the extra seeds. Let it rest for half an hour and put it in the refrigerator overnight. The next day, bake in a preheated oven at 230 C for about 55 minutes.

Chef: Serafeim Karantziounis

Ingredients

CALCULATE PORTIONS:
  • 100 gr MILLS OF CRETE Kamut Flour
  • 11 gr salt
  • 20 gr sesame, extra for the topping
  • 20 gr pumpkin seed, extra for the topping
  • 20 gr sunflower seed, extra for the topping
  • 20 gr linseed, extra for the topping
  • EXTRA VIRGIN OLIVE OIL ABEA

Equipment

  • Baking Form
  • Mixer

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