Brazilian recipe
Easy Homemade Wholemeal Bread (Pão integral)
A faithful Brazilian recipe for easy homemade wholemeal bread, adapted into natural English while preserving the original ingredients and method.
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Ingredients
400 ml of water warm
25 g of fresh yeast fresco
100 ml of vegetable oil
1 dessertspoon of sal
2 tablespoons of sugar mascavo
1 cups of aveia in flocos
1/2 cups of germen of trigo
1 cups of cafe of semente of linhacthe
2 copos (requeijathe) of plain flour integral
plain flour (the suficiente for dar the ponto)
25 g of fresh yeast fresco
100 ml of vegetable oil
1 dessertspoon of sal
2 tablespoons of sugar mascavo
1 cups of aveia in flocos
1/2 cups of germen of trigo
1 cups of cafe of semente of linhacthe
2 copos (requeijathe) of plain flour integral
plain flour (the suficiente for dar the ponto)
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- in the bowl grande, dissolva the fresh yeast fresco in the water warm
- Add the sugar mascavo and mix bem
- Add the vegetable oil, the sal, the aveia in flocos, the germen of trigo and the semente of linhacthe
- Fold in gradualmente the plain flour integral, misturando ate obter the dough smooth
- Add mais plain flour, gradually, ate that the dough desgrude of the mathe, mas ainda esteja tender
- Transfer the dough to the surface limpa and enflourda
- Knead the dough vigorosamente for cerca of 10 the 15 minutes, ate that fique lisa and elastica
- Place the dough in the bowl levemente untada or enflourda, Cover with the pano and Let crescer in local aquecido ate dobrar of volume (approximately 1 the 2 horas)
- Apos the crescimento, modele the loaves in the formato desejado
- Disponha the loaves modelados in the tin of bolo inglês previamente untada and enflourda or forrada with papel butter
- Cover the loaves novamente with the pano and Let crescer for mais 30 the 60 minutes
- Preheat the oven the 200°C
- Take the loaves to assar in preheated oven the 200°C for approximately 25 the 30 minutes, or ate that estejam golden and cooked for dentro. O tempo pode variar dependendo of the oven
- Remove the loaves of the oven and Let cool sobre the grade antes of serve
Observations
This recipe keeps the Brazilian identity of Pão integral, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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