Slippery Mucus Before Period

50% integral

At the request of some fans who really enjoyed the bread easy, I bring a delicious bread with half wholemeal and half white flour, with a smooth texture , perfect. The bread used direct methods of preferment or sourdough. But no less rich ... bread is really a great taste, texture, which can prepare tasty and healthy sandwiches or just smear your favorite jam.

take this opportunity to greet and thank all your comments and views. I received a wonderful visit some relatives on that side of the world, so I have limited time these days and I could not visit or answer any questions. I ask a little bit of patience. Thank you very much!
A big hug for every one @


Ingredients:
For two loaves of approx. 925 grs. (32x12 mold base)

575 grs. 575 grs flour
.
strong flour 518 grs.
water 12 oz.
salt 138 grs.
sugar 46 grs.
milk powder 35 grs. fresh yeast or 13 grams. Instantly dry yeast
176 grs. eggs (without shell)
92 grs.
butter

Prepared

1. In the mixer or by hand. Mix all ingredients less butter for two minutes or three minutes. If using fresh yeast dissolve it first in a little water.
2. When dough has formed, add the butter at room temperature, increase the speed and knead until the gluten develops very well, approx. 10 minutes, and pass the test of transparency.
3. Place dough in a greased bowl, cover with plastic wrap and let stand approx. 60 minutes until to double its size.
4. If you want to give the shape of a mountain, I gave the bread to each pan, divide the dough into 5 portions of 180 grams. (Ie, if two patterns are 10 servings of 180 grams.) Ensure that each portion is the same size so it fits even the bread. If you prefer, you can simply divide the dough into two portions of 900 grams. (If on a little mass can make an extra bread as I did and be seen in the pictures below).
5. Lots of dough to bowl and let stand 15 minutes and proceed to the formed.
6. To shape the mountains, flatten each ball of 180 grams. and wind. Once rolled all the parts, we proceed to extend each piece with the roller, wrap and seal edges well. Place five rolls in each pan with the sealed down. If you do not want to give way to mountains, just take the ball 900 grs. flatten slightly and form a roll. Place in pan.
7. Let rise at room temperature until dough fills the 80 or 90% of the mold.
8. Carry a preheated oven at 160 C above and below 220 C for 35 minutes. If you can not set both temperatures uilice 190C, being careful not to brown too much overhead. (To prevent browning much, you can put aluminum foil over the bread until golden again.) Back to the molds in the oven for 25 minutes to bake evenly.
9. Out mold and let cool before cutting.