Ricetta:
*300 g di Nutrifree per pane
*300 g di farina Conad per pane
*420 ml di acqua tiepida (per queste farine)
*10 g di ldb f
*2 cucchiai di acqua tiepida
*1 cucchiaino di miele
*10 g di sale
*20 ml di olio evo
*25 g di uvetta sultanina, o se preferite olive nere a pezzetti piccoli
*Colorante rosso q.b.
*Colorante verde q.b.
Procedimento:
In una piccola ciotola far sciogliere il lievito, con i due cucchiai di acqua e il miele e mescolare
In una ciotola capiente mettere le farine setacciate, l’olio, il lievito, l’acqua e il sale ed impastare a mano
Versare il composto sulla spianatoia, deve risultare liscio ed omogeneo
Dividete il composto in tre parti, una più grande delle altre
La più grande la stendete leggermente e aggiungente il colore rosso, l’altra di verde e l’ultima neutra
Riprendere l’impasto rosso, stenderlo a rettangolo e distribuire ben sparsa l’uvetta (o le olive nere)
Ripiegatelo su se stesso formando un rotolo
Stendete l’impasto bianco sempre a rettangolo e inseritevi quello rosso spennellandolo di acqua (perché aderisca bene alle pareti del bianco)richiudete bene il bianco su se stesso
Stendete a questo punto il verde ed inserite gli altri due al suo interno e richiudete i lembi su se stessi sempre con l’aiuto dell’acqua
Oleate uno stampo da plumcake, inserite al suo interno l’impasto, coprire bene con pellicola e strofinaccio e lascia lievitare un’ora, un’ora e 1/2
Al termine della lievitazione chi lo desidera, può fare delle strisce verdi per simulare un’anguria
Cuocere in forno preriscaldato a 170 gradi per circa 40/45 minuti, ma dipende dai forni
ENG
Recipe:
*300 g of Nutrifree for bread
*300 g of Conad flour for bread
*420 ml of warm water (for these flours)
*10g of ldb f
*2 tablespoons of warm water
*1 teaspoon honey
*10g of salt
*20 ml of extra virgin olive oil
*25g of sultanas, or if you prefer small pieces of black olives
*Red dye to taste
*Green dye to taste
Method:
In a small bowl, melt the yeast with the two tablespoons of water and honey and mix - In a large bowl put the sifted flours, oil, yeast, water and salt and knead by hand.
Pour the mixture on a pastry board, it must be smooth and homogeneous. Divide the mixture into three parts, one larger than the other. The larger one, roll it out slightly and add the red color, the other green and the last neutral
Pick up the red dough, roll it out into a rectangle and spread the raisins (or black olives) Fold it on itself forming a roll.
Roll out the white dough always in a rectangle and insert the red one by brushing it with water (so that it adheres well to the white walls) close the white well on itself.
Spread the green at this point and insert the other two inside and close the flaps on themselves always with the help of water.
Oil a plumcake mold, insert the dough inside, cover well with cling film and tea towel and let it rise for an hour, an hour and 1/2
At the end of the leavening, those who wish can make green stripes to simulate a watermelon
Bake in a preheated oven at 170 degrees for about 40/45 minutes, but it depends on the ovens. That's it.
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