{"id":9361,"date":"2018-01-16T12:25:53","date_gmt":"2018-01-16T12:25:53","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9361"},"modified":"2023-04-07T19:26:59","modified_gmt":"2023-04-07T19:26:59","slug":"pane-appena-sfornato-filone-con-uvetta-e-noci","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/pane-appena-sfornato-filone-con-uvetta-e-noci\/","title":{"rendered":"Loaf with raisins and walnuts"},"content":{"rendered":"<p>Today we felt like getting our hands covered with flour, kneading and smelling the unmistakable, irresistible scent of <strong>warm<\/strong>, freshly baked <strong>bread<\/strong>. That fragrant smell that fills the house with goodness and makes you want to share and enjoy good food. The recipe we propose is that of a homemade <strong>Loaf with raisins and walnuts<\/strong>, perfect to accompany a few slices of Parma ham, in a contrast between sweetness and savouriness, but also delicious with some jam. If you prefer a wholemeal bread, try my <a href=\"http:\/\/unochefpergaia.it\/pane-nero-ai-semi-di-lino\/\">Dark bread with flaxseeds<\/a>.<\/p>\n<p>Well, let&#8217;s knead!<\/p>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Loaf with raisins and walnuts<\/strong><\/span><\/h1>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong><u>47.78g carbohydrates per 100g<\/u><\/strong><\/span><\/h1>\n<h2><span style=\"color: #800000;\"><strong>Ingredients<\/strong><\/span><\/h2>\n<ul>\n<li>350g flour mix for bread, brand Nutrifree**<\/li>\n<li>350g water<\/li>\n<li>70g flour mix for bread, brand Fibrepan Farmo**<\/li>\n<li>60g wholemeal rice flour*<\/li>\n<li>50g shelled walnuts<\/li>\n<li>30g raisins<\/li>\n<li>20g chia seeds* (to be soaked in 50g water)<\/li>\n<li>20g extra virgin olive oil<\/li>\n<li>12g brewer&#8217;s yeast<\/li>\n<li>extra virgin olive oil for the surface, rice flour* to form the bread<\/li>\n<\/ul>\n<p>**Ingredients specific for celiacs<\/p>\n<p>*Ingredients whose labels must read \u201cgluten free\u201d (or, in Italy, present on <a href=\"https:\/\/www.celiachia.it\/dieta-senza-glutine\/il-prontuario-degli-alimenti\/il-prontuario\/\">\u00a0Prontuario AIC<\/a>)<\/p>\n<h2><span style=\"color: #800000;\"><strong>Preparation<\/strong><\/span><\/h2>\n<ol>\n<li>Place the chia seeds in a container with 50g water and wait about ten minutes, stirring occasionally, so that a kind of mucilage forms. Meanwhile, place the remaining water and the crumbled yeast in a bowl or a food processor and stir for a few seconds to dissolve the yeast. Add the flours, chia mucilage, oil, walnuts and raisins, then knead until the mixture is smooth and firm.<\/li>\n<li>Dust a chopping board with rice flour and place the dough on it; again with the help of a dusting of flour, shape the mixture into a large cylinder and place it in an elongated bread basket or in a container that can hold the dough while it rises and give it the desired shape. Let rise for about 1.5 hours or until doubled in volume.<\/li>\n<li>Cover a baking tin with parchment paper, place the loaf of bread on it and brush the surface with olive oil. Bake in a convection oven preheated to 200\u00b0C for about 40 minutes.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1301 size-full\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2018\/01\/DSC09464.jpg\" alt=\"filone-uvetta-noci-senza-glutine-ph-chiara-marando\" width=\"500\" height=\"333\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2018\/01\/DSC09464.jpg 500w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2018\/01\/DSC09464-272x182.jpg 272w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>Loaf with raisins and walnuts<\/p>\n<h3><span style=\"color: #800000;\"><strong>Version with gluten of Loaf with raisins and walnuts <\/strong><\/span><\/h3>\n<p>Replace the 420g of Nutrifree and Farmo flours with a standard bread flour of your choice and reduce the amount of water to about 270g.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today we felt like getting our hands covered with flour, kneading and smelling the unmistakable, irresistible scent of warm, freshly baked bread. That fragrant smell that fills the house with goodness and makes you want to share and enjoy good food. The recipe we propose is that of a homemade Loaf with raisins and walnuts, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":7439,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1528],"tags":[2396,2006,1329,2068,2208,2286,1531,1536,1370,1327,1581],"class_list":["post-9361","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pane-e-lievitati-en","tag-bread-with-carb-count","tag-carb-count","tag-conta-dei-carboidrati-en","tag-gluten-free-bread","tag-gluten-free-baking","tag-gluten-free-bread-with-carb-count","tag-pane-fatto-in-casa-en","tag-pane-senza-glutine-en","tag-ricette-per-pane-senza-glutine-en","tag-senza-glutine-en","tag-senza-uova-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Loaf with raisins and walnuts - 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