500 grams flour 00
150 grams milk
120 grams + 30 grams water if necessary
50 grams corn oil
12 grams yeast in cube
10 grams salt
3 grams malt powder or a tablespoon of honey of acacia

I make bread every day using different types of flour, the wheat, the Manitoba, whole wheat flour or rye flour. I recently rediscovered the flour Spelt and kamut, but not in my pantry macano the comic, the chestnut, durum wheat and durum wheat semolina. Today, for example, I made two loaves of bread using the dough soft white wheat flour 00. After a day I'll leave all the leftover bread to make dry breadcrumbs, bread dumplings (strangolapreti), or - in style Oktoberfest - the dumplings in broth. It 'a mix direct, easy to prepare, and when sliced ​​and served, will be much appreciated.