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Pain maison à la semoule, nigelle et sésame
Un pain maison moelleux à base de semoule, relevé de graines de nigelle et de sésame, idéal pour accompagner les repas ou être dégusté tel quel. La recette comprend deux levées pour un volume optimal et une dorure brillante.
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Cost Breakdown
Critical Success Points
- • Première levée (30 min)
- • Deuxième levée jusqu'au double du volume (30 min)
- • Cuisson à 180°C (25 min)
- • Badigeonner avec la dorure avant d'enfourner
Safety Warnings
- • Manipuler le four chaud ; porter des gants de cuisine.
- • Faire attention aux éclaboussures d'huile chaude lors de l'ajout du lait.
- • Ne pas consommer la pâte crue contenant de la levure.
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