Delicious Recipes

Bread with Mixed Flours

bricciola
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in

The bread with mixed flours is a homemade bread made with a mix of selected flours, slowly worked and left to mature for about eight hours.

The combination of flours gives a soft and fragrant crumb and a crunchy crust, with a balanced and rustic flavor.

This bread is born from the meeting of different flours, each with its own personality.

During slow leavening, the dough gains strength and aroma, transforming into a fragrant bread, with a golden crust and a well-aerated crumb.

A simple, authentic bread, designed to accompany every meal.

If you love sweet or savory doughs, check out these other recipes right below:

  • Difficulty: Easy
  • Cost: Very economical
  • Rest time: 8 Hours
  • Preparation time: 15 Minutes
  • Portions: 6 Pieces
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: All seasons, Autumn, Winter

Ingredients

  • 3/4 cup spelt flour
  • 2 3/4 cups re-milled durum wheat semolina flour (whole grain)
  • 2 1/2 cups type 2 flour
  • 2 1/8 cups water
  • 1 tsp sugar
  • 1 1/2 tsp salt
  • 2 1/4 tsp extra virgin olive oil
  • 1 tsp fennel seeds (OPTIONAL if you like them, try)
  • 1 1/2 tsp fresh yeast

Tools

I’ve added various tools so depending on how you decide to knead, you might need a stand mixer, a pastry board, or a bowl.

I usually use the stand mixer for which I leave you references.

Next to some of my preferred items, I leave you the Amazon link for a possible purchase.

  • 1 Bowl
  • 1 Pastry Board in wood or silicone
  • 1 Stand Mixer
  • 1 Fork
  • 1 Teaspoon
  • 1 Baking Mat in silicone

Steps

  • Preparation of the flours
    Mix the flours in a bowl, making them homogeneous.

    Dissolve the yeast in lukewarm water and also add the sugar. Make sure it’s not hot otherwise it destroys leavening.

    Gradually add the flours and start kneading.

    Also gradually add the oil while kneading.

    If you want to try, you can also add fennel seeds, they will give a special fragrance and aroma to your bread.

    Add the salt only towards the end, obviously before the dough is completely ready.

    Knead by hand or in a stand mixer until you get a smooth and elastic dough.

    First fermentation
    Form a ball, place it in a lightly floured bowl, cover with a cloth or plastic wrap and let it rise in a warm place until it doubles in volume (about 2–3 hours).

    Take the dough again, deflate it gently and shape it as desired (loaf or baton).

    Place the bread on a baking tray or in a floured proofing basket, cover and let rest for another 2 hours.

  • Preheat the oven to 400/410°F. and when it reaches the temperature, bake.

    Bake for about 30–40 minutes, lowering to 375°F after the first 10 minutes.

    The baking times depend on the shape you give to the bread. Whether you make loaves or rolls.

    The rolls should bake for about 20–25 minutes.

    Always do the toothpick test before turning everything off.

    If after the indicated baking time the bread is cooked inside but still a bit light on the outside, turn on the grill and brown it for 2 minutes, no more.

    I use silicone baking mats to place the bread on, which I find really convenient and versatile.

    They are washable and obviously reusable.

    If you are interested, I leave you the link among the tools for a possible purchase.

    Cooling
    Remove from the oven and let the bread cool on a rack before slicing, to allow the crumb to set.

    For a crunchier crust, place a small pot of water in the oven during baking.
    The bread is ready when, tapping the bottom, it sounds “hollow.”

Storage of Bread with Mixed Flours

Bread with mixed flours keeps well if protected from air and humidity, which are the main causes of hardening and mold.

Ideal for 1–3 days
Wrap the bread in a cotton or linen cloth.
Store it in a paper bag or in a bread basket.
Keep it away from heat sources and direct sunlight.
👉 This method keeps the crust dry and the crumb soft.

In the freezer:
Best method to keep it for a long time
Cut the bread into slices or portions.
Wrap it in plastic wrap or food bags.
It keeps for up to 2–3 months.

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Author image

bricciola

Hello, I'm Simona, and my page is called BriCciola in cucina, because I dedicated it to my mom and dad, who have called me that since I was little. I'm not a chef, and in my life, I've always dealt with completely different things, but cooking, along with dancing, has always been one of my great passions. However, my greatest inspiration came from the dishes prepared first by my grandmother and now by my mom. Here on my cooking blog, I'll guide you from appetizers to desserts, with recipes designed for a healthy and mindful lifestyle. Balanced dishes, carefully chosen ingredients, and lots of flavors, because eating well never means giving up pleasure. I love eating, but I also like taking care of my health, my family's health, and, in a way, the health of everyone who tries my recipes. That's why daily life should be rich in flavor, but always with a focus on healthy eating. Thank you, I look forward to seeing you.

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