Pain semi complet aux graines 🌾 pétrissage à la main 🫓

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, Pain semi complet aux graines 🌾 pétrissage à la main 🫓. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pain semi complet aux graines 🌾 pétrissage à la main 🫓, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pain semi complet aux graines 🌾 pétrissage à la main 🫓 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pain semi complet aux graines 🌾 pétrissage à la main 🫓 is 1 pièce. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pain semi complet aux graines 🌾 pétrissage à la main 🫓 estimated approx 15 min (+ -).

To get started with this recipe, we must first prepare a few components. You can cook Pain semi complet aux graines 🌾 pétrissage à la main 🫓 using 7 ingredients and 11 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Pain semi complet aux graines 🌾 pétrissage à la main 🫓:

1. 300 g semoule semi complète
2. 1 cs rase de levure boulangère
3. 1 cc sel
4. 1 cs graines (anis/nigelle)
5. 200 ml d'eau tiède
6. Façonnage:
7. 1/2 verre semoule

Steps to make to make Pain semi complet aux graines 🌾 pétrissage à la main 🫓

1. Mettez la semoule dans un récipient large ou un saladier.
2. Rajoutez la levure boulangère, les graines et mélangez.
3. Ramassez avec l'eau tiède pour obtenir une pâte dure.
4. Pétrissez avec les mains pendant 5 minutes ensuite couvrez avec un torchon et laissez reposer pendant 30 minutes.
5. Ensuite incorporez le sel et pétrissez en rajoutant progressivement jusqu'à ce que la pâte devienne souple, élastique et molle et fasse des bulles.
6. Couvrez la pâte et laissez pousser pendant 1 heure, elle va doubler de volume.
7. Ensuite dégagez la pâte sans la pétrir, façonnez une boule, roulez dans la semouline et déposez sur un torchon préalablement parsemé de semoule.
8. Etalez la pâte avec les mains pour lui donner une forme ronde et une épaisseur de 1 cm (+ -).
9. Couvrez et laisser lever.
10. Enfournez à 200 degres pendant 15 minutes (+ -).
11. PS: je fais un trou au centre avec le dos de la spatule pour que le pain ne gonfle pas trop (facultatif).

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