{"id":1524,"date":"2015-09-18T10:51:00","date_gmt":"2015-09-18T08:51:00","guid":{"rendered":"https:\/\/www.unpetitoiseaudanslacuisine.com\/?p=1524"},"modified":"2017-10-08T14:11:20","modified_gmt":"2017-10-08T12:11:20","slug":"pain-semi-complet","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/pain-semi-complet\/","title":{"rendered":"Semi-wholemeal bread"},"content":{"rendered":"

Semi-wholemeal bread<\/h1>\n

\"Pain<\/a><\/p>\n

l Switch language for recipe in French l<\/span><\/strong><\/p>\n<\/blockquote>\n

A new idea of \u200b\u200bhomemade bread, a semi-wholemeal bead with olive oil, easy to make but with a long time to prove. But don’t be afraid , there is almost nothing to do, just waiting!<\/span>For flours, choose a white flour Type 65 and a wholemeal flour Type 110, preferably organic ones ! <\/span>For yeast I use fresh yeast. You can replace the fresh yeast with dry yeast in the following proportions:<\/span>2 tsp dried yeast = 1\/2 teaspoon instant yeast = 17 g of fresh yeast . <\/span>However, I find that bread is much better with fresh baker’s yeast .<\/span><\/p>\n

Semi-wholemeal bread<\/h4>\n

Preparation time: 10min, Time to prove: 4h,\u00a0Cooking time: 40min<\/p>\n

[ingredients title=”Ingredients”]<\/p>\n