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Recipe by
An extremely easy homemade bread to prepare, with a tasty topping based on red pesto, chickpeas and fennel. Perfect for a healthy and delicious aperitif.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Combine 50 g of flour, the yeast, the malt and the water in a bowl, mix with a spoon and let rest for 30 minutes.
Step 2 of 7: Add the remaining semolina and the salt, kneading with the spoon until you get a soft, smooth dough.
Step 3 of 7: Cover and let rise for 2 hours.
Step 4 of 7: Divide the dough in two and shape two loaves, placing them on a baking tray lined with parchment paper and dusted with semolina.
Step 5 of 7: Preheat the oven to 200 degrees and, once it reaches temperature, put in the bread.
Step 6 of 7: Bake for 25 minutes and let cool.
Step 7 of 7: Slice and season with sun-dried tomato pesto, chickpeas, fennel and extra virgin olive oil. Serve.
In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving116 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,676 kJ401 kcal | 1,451 kJ347 kcal |
| Fat | 3.01 g | 2.61 g |
| of which saturated fatty acids | 0.43 g | 0.37 g |
| Carbohydrates | 74.06 g | 64.12 g |
| of which sugars | 7.46 g | 6.46 g |
| Fibre | 8.3 g | 7.19 g |
| Protein | 17.49 g | 15.14 g |
| Salt | 0.57 g | 0.49 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
