Cooking recipes ‹allarghiamoci› (‹expand ourselves›)

English

Italiano

Recipes Index
Traditional Chinese Rice
Traditional Japanese Rice (sushi)
Parmigiano Cheese Rice
Pumpkin Risotto
Pumpkin and Potatoes Soup or Cream
Pumpkin Ravioli
SpinacoPita (spinach savoury pie) or Spanacopita or Spanakopita, greek: Σπανακι-πιτα
Ham and Mushrooms savoury pie
Pumpkin savoury pie
Gratinated Pumpkin
Boiled potatoes
Quiche - savoury pie with courgette
Quiche Lorraine - savoury pie with bacon
Quiche - savoury pie with taleggio cheese and mushrooms
Bread with Low yeast content
Focaccia (white Pizza, bun) with Low yeast content
Bread with natural yeast (from Daniela)
Bread with yeast dough (from Tilde)
Focaccia (white Pizza, bun) with natural yeast
Must Bread with natural yeast
Barley Azyme Bread (yeast-less)
Potato Cheese Scones - traditional Scottish bread
Potato Cheese Pie
Omelet with potatoes
Omelettes with ricotta cheese
Raviggiolo Cheese
Yogurt or yogourt or yoghurt
Ovened Salmon
Greek Yogurt Cream (sugarfree cake !)
Cheese Cake
Chocolate chips Muffins
Triple chocolate Muffins
Lemon (crostata) Pie
grandmother Pie
Apple (crostata) Pie
Apple Strudel - ApfelStrudel
Wild Berries Pie
Roses Pie with natural yeast
(Stale) Bread Cake
Buckwheat Pie - Schwarzplententorte - Torte de Poia (ladin)
Spelt Pie
Walnut and Chocolate Pie
Chocolate and Walnut Pie
Ricotta cheese cake
Apple Fries
Ricotta cheese and cocoa cream
Pain d'Epice - Pain d'Epices - Spiced Bread - GingerBread
Hot Cross Buns
WeihNachtsTorte - Christmas pie (sugarfree !)
Tenerina Cake
Choco Puff Rice bars
Puff Rice bars 'from Mars'
Pasticcera cream
Cocoa pasticcera cream
TiramiSu lite
Palacinke - Palačinke - Palatschinken - Crêpes
Kaiserschmarren
Buckwheat Cookies
Tea Lemonade
Vin brulé - Mulled wine
Apfelschorle (sparkling apple juice drink)
Lattella (milk and fruit juice drink)
Ice-creamed barley drink

Click here to send an email: propose your recipe or just report any error.

Cooking related links
the diet in my opinion	(italian) Itinerari Gastronomici
Leaven	-
(italian) saporetipico.it, portale enogastronomico	FoodFile a free nutritional database
Cocoa recipes: from appetizers to dessert all with cocoa	Choco recipes
Tipical Alto Adige's cakes, with recipes and exaustive explanations in italian
(italian) cosacucino.it: la ricetta del giorno, cerca una ricetta in base agli ingredienti, ...
(italian) paginainizio.com	Weights and measures converter (by BBC)
Book: "Tutti a tavola, le ricette della provincia pesarese", author: "Valentino Valentini"; printed by Grapho5 Fano; October 2004 Recipes traditional collection from Pesaro and interland. Some are really stranger. For example: toast with sardine, toast with folpetto's 'merdoline', toasts with fishing-frog's liver, ... NOTE: Folpetto is a small cuttlefish and 'merdolina' stands for the envelope that holds interior and eggs. Do not make the BIG mistake to get fooled by the un-desirable names, it would be an invaluable error !.

Recipes updated 2012-08-21 22:56:38.

Back to Top - source: Tilde [ printer icon

Print]

Barley Azyme Bread (yeast-less)

Category: kitchen - bread
Important information about leaven, click here.

Azyme bread does not leavens thus it is thin and compact.
As the recipe is very quick and simple here is presented a tasty variation with barley flour. If using other other flour types remember to keep the proportion of 2 parts flour for each water part.
Quantity for 2 breads.

Ingredients:
400 gr (14 oz) barley flour
200 gr (7 oz) wheat flour (0 type)
250 gr (9 oz) (about) water (possibly non clorinated)
1 teaspoon salt
80 gr (3 oz) olive oil
3 handful sesame seeds
3 handful sunflower seeds

Preparation:
Mix all ingredients by adding flours gradually.
Cook in already warmed-up oven 20 minutes at 200°C (390°F) then again 10 minutes at 180°C (360°C); total oven time 30 minutes.
Azyme bread ready to be ovened

Variant:
Leave to rest all night long before cooking to get a light leaven.

Note: when you open the oven door to insert bread, pizza or else, it'temperature drops. To keep it almost constant you can pre-heat oven at a higher temperature: 30-50°C (50-90 °F) more, then after having inserted the oven product you set it at what required by the recipe.
This trick is particularly useful for leavened products where the first 5-10 cooking minutes are required as leaven fixing. Other fundamental trick: never open the oven door during the first cooking minutes.
Note: to avoid too much crisp you can paint olive oil the top side of bread (or pizza, ...) just before ovening.
It is important olive oil to be used because other oils have a smoke point at low temperatures. For instance sunflower oil gets smoked at 160°C (320°F). To get further details see Smoke Point.
Note: obviously, the ingredients quality has a main role. Best is "fresh" bio flour and from a known source; water too is better if oligo-mineral or possibly source water is used.

Information here present are copyrighted but you are free to republish them if you leave a link to the source.