How to make Scali bread with Hemp seed

Name: Scali bread with Hemp seed
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: Gravity Flour 250g Flour; 4 g dry yeast; 3g salt; 3g sugar; 17g dry milk powder; 165g Water; 20g olive oil Olive oil; Hemp seed

by Cooking Tree 2022-07-09

written by Cooking Tree 2022-07-09

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Cooking Tree is serving you a delectable recipe for Scali bread with Hemp seed, and we’ll show you how to prepare it from scratch.

*This video was produced with Paleo Hemp seed Scally bread is Italian bread. It is said that the bread was started by Italians who immigrated to Boston, Massachusetts.

It is characterized by its braided shape and topped with sesame seeds. Instead of sesame seeds, I covered a lot of hemp seeds and baked them. Hemp seeds are one of the most popular superfoods these days.

It is the kernel of the hemp seed with the outer skin removed. Hemp seed hulls contain hallucinogens, It is said that if you remove this, it will be reborn as a safe superfood.

The taste is similar to that of nuts and pine nuts, but you can eat it as is Dipped in bread and baked like this, it becomes more savory and tastes even better~

Follow along with the 📝 recipes below👇🏾👇🏾

Scali bread with Hemp seed
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Rating: 4.0/5
( 36 voted )

Serves: 4 Prep Time: 35 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Gravity Flour 250g Flour
4 g dry yeast
3g salt
3g sugar
17g dry milk powder
165g Water
20g olive oil Olive oil
Hemp seed

Instructions

Put gravity flour in the bowl and make 4 grooves.
Put yeast, salt, sugar, and milk powder in each groove.
Mix it with the flour first so that the ingredients do not come into contact with each other, and then mix it all together.
Add water and knead until it forms a ball.
Add olive oil and knead by hand for 15-20 minutes until smooth and elastic.
Sprinkle a little olive oil on the top of the finished dough and coat it,
Cover with wrap, drill a few holes, and ferment for 40 minutes to 1 hour at 27-30℃.
After fermentation, press the dough with your palm to release gas and divide it into 3 equal weights (about 162g).
Spread out the dough in an oval shape and roll it to a uniform thickness to form a long cylindrical shape,
Pinch the last part and attach it well to finish.
Put 3 pieces of dough side by side, gather the top part, attach it slightly, and do a three-strand braid.
(If it is 1 2 3 from the right, repeat 1→2, 3→2, 1→2, and braid with a slightly loose feel)
Pinch it well so that the tip does not come loose.
Gently pass both ends of the braided dough to the back of the dough and pinch it to fix the shape.
After molding, spray plenty of water on the top surface using a sprayer,
Roll it over the hemp seeds and spread it all over the dough.
Before the second fermentation, spray water one more time to fix the hemp seeds so that they do not fall off.
Cover with cling film and ferment for 30-40 minutes.
Sprinkle plenty of water on the fermented dough and bake in an oven preheated to 180℃ for 25-30 minutes.
(Bake time may vary slightly depending on the oven)