Chocolate a la taza con leche de almendras #diadelaespelta

Hot chocolate with almond milk

hot chocolate with almond drink and dried strawberries

 

hot chocolate with almond drink

 

hot chocolate with almond drink and dried strawberries

 

spelt bread

 

Pan ideal para desayunar, está delicioso. El aceite de oliva virgen extra y las semillas de amapola le dan un toque especial, un aroma y sabor que recuerdan un poco a la avellana. Está elaborado con dos tipos de harina de espelta, las dos ecológicas, una completa y otra especial para repostería, más refinada. No he utilizado masa madre, preparé la masa por la mañana con mi maquinita de hacer pan y estuvo reposando tranquilamente hasta última hora de la tarde. Hoy, tras el smoothie de frutas variadas he tomado chocolate a la taza preparado con bebida de almendras y decorado con fresas deshidradas, y el pan de espelta que preparé ayer para mojar. Energía para todo el día!

Great bread for breakfast, it is delicious. The extra virgin olive oil and poppy seeds give it a special touch, aroma and flavor somewhat reminiscent of hazelnuts. It is made with two types of spelt flour, both organic, special for pastries and whole grain. I have not used sourdough, I prepared the dough in the morning with my bread making machine and was resting peacefully until late afternoon. This morning, after a delicious mixed fruit smoothie I made hot chocolate ​​with almond drink and garnish with dried strawberries and, of course, eat with the spelt bread prepared yesterday for dipping into the chocolate. Energy for the whole day!


 

La receta

Ingredientes:
Para el pan:

    200 gr de harina de espelta bio integral
    200 gr de harina de espelta bio para repostería
    1 cucharadita y media de sal
    200 gr de agua
    1 sobre de levadura seca para pan (7,5 gr)
    4 cuch. soperas de aceite de oliva virgen extra
    2 cuch. soperas de semillas de amapola
     
    Para el chocolate a la taza (por persona):
    1 vaso de bebida de almendras
    3 cucharadas soperas de chocolate a la taza (he usado “Paladín”)
    1 cucharada sopera de fresas deshidratadas

Ver la receta en LibredeLacteos.com

 

The recipe

Ingredients:

    For the bread:
    200 g whole spelt flour organic
    200 g spelt flour organic for baking
    1 ½ teaspoon salt
    200 g of water
    1 envelope dry yeast for bread (7.5 g)
    4 Tbsp. extra virgin olive oil
    2 Tbsp. poppy seeds
     
    For hot chocolate (per person):
    1 cup almond drink
    3 tablespoons of hot chocolate (I used “Paladin”)
    1 tablespoon dried strawberries

Directions:

  1. I use a very simple machine to make bread only for helping me to prepare the dough but you can do as well by hand, mixing both flours and salt. Then add the water with the yeast and extra virgin olive oil and mix well to obtain a homogeneous mass. Knead for a while. Let dough rest at least two hours in a warm temperature; leave the dough covered with a damp cloth but the cloth must not touch the dough. With the machine just add all the ingredients, pouring the water with the yeast at the end and it does it all alone. My dough has been all day waiting for me quietly into the machine.
  2. After that time, the dough will have doubled in size. Remove from the container, sprinkle a little flour on the kitchen table and knead a little to shape the dough. Not too much to keep it fluffy.
  3. Place the dough in a plum-cake pan lined with baking paper. Sprinkle poppy seeds, with the back of a spoon, press lightly the seeds so that they are firmly attached. If the dough had been a little dry, sprayed some water over the dough before adding the seeds.
  4. I put my dough in a “cocotte” or cast iron pot that will act as a second oven and prevents the dough moisture loss. Bake for 60-70 minutes at 200°C, starting with a cold oven.
  5. For hot chocolate, heat the almond drink and when it begins to be quite add a tablespoon of cocoa powder at a time, mixing well before adding the next spoonful. Stir constantly and continue heating for about five minutes until thickened. Garnish with dried strawberries. Cut slices of bread, cut again each slice into three strips and toast lightly.
  6. Enjoy!

 

 

diadelaespelta


 

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