Panecillos de harina multicereales con zanahoria y calabacín

En esto de la panadería estoy muy “green”, la verdad es que son mis primeros pinitos consiguiendo resultados comestibles. Estos panecillos de pan integral, multicereal, han sido buena idea. Es una variación de una receta publicada en la revista BBC GOODFOOD . Está preparado con una masa madre de harina de centeno. A la masa se le añade zanahoria y calabacín rallados en crudo.

Multigrain flour rolls with carrots and zucchini

In the bakery that I am very “green”, the truth is that they are my first steps getting edible results. These bread rolls, multigrain have been a good idea. It is a variation of a recipe published in the magazine BBC GOODFOOD. It is prepared with a sourdough rye flour. The mass is added grated carrot raw zucchini.

Bread multigrain

Multigrain bread

Multigrain bread


La receta

Ingredientes: (Para tres personas)

    300 gr de harina de multicereales
    100 gr de masa madre
    1 vaso de agua
    1/2 vaso pequeño de leche de avena
    1 cucharadita de café de sal
    1 zanahoria rallada
    1/2 calabacín pequeño rallado
    Pipas de girasol crudas
    3 cuch. de aceite de oliva virgen extra y algo más para amasar

Ver la receta en



The recipe

Ingredients: (For three persons)

    300g multigrain flour
    100 g sourdough
    1 cup water
    1/2 small cup oat milk
    1 teaspoon salt
    1 carrot grated
    1/2 small zucchini grated
    Raw sunflower seeds
    3 tablespoons. of extra virgin olive oil, plus more for kneading


  1. Mix flour with salt, add half the water, mix by hand. Add the sourdough and oat milk, knead. Gradually add more water, 3 tablespoons olive oil, continue kneading until you take the right texture. Let the mixture stand for about two hours in a warm place and covered with a clean cloth.
  2. Turn oven to 250°C.
  3. Spray oil on the table and knead the dough for a few minutes, add the peeled and grated carrot and zucchini. The amount of both veg grated is approximately a cup.
  4. Lower oven temperature to 200°C.
  5. Divide Separate dough into 7 balls of similar size, make a cross cut on top. Moisten slightly each biscuit, it is easiest with wet hands and sprinkle sunflower seeds.
  6. Put the rolls in a greased support. I use a “cocotte en fonte” is an iron pot that is heavy and has a lid. If you put them in a baking tray, you have to put a bowl of water so it does not stay hard. Bake 25 to 30 minutes depending on the thickness of the biscuits. Remove and place on a wire rack.

“Cómo hacer masa madre”: Vídeo de Ibán Zarza

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