Pan casero 100% integral RealFood

Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, Pan casero 100% integral RealFood. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Pan casero 100% integral RealFood is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Pan casero 100% integral RealFood is something which I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Pan casero 100% integral RealFood, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pan casero 100% integral RealFood delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Pan casero 100% integral RealFood using 5 ingredients and 6 steps. Here is how you cook it.

Un pan sin aditivos, azúcares ni harinas refinadas

Ingredients and spices that need to be Get to make Pan casero 100% integral RealFood:

1. 500 gramos Harina integral (espelta, centeno...)
2. 300 ml agua tibia
3. 15 gramos levadura fresca
4. 2 cucharaditas sal
5. 1 chorrito stevia o un cucharada si es en polvo

Steps to make to make Pan casero 100% integral RealFood

1. Ponemos en un bol el agua tibia y desmenuzamos la levadura en el agua.
2. Añadimos la harina, la sal y la stevia. Mézclenos y removemos para integrarlo todo y conseguir una masa. Amasamos hasta conseguir que sea una masa flexible y no se pegue a las manos. La dejemos en un bol, y tapamos con un paño húmedo durante una hora.
3. Pasada la hora habrá aumentado su tamaño. Pasamos la masa a la encimera. Espolvoreamos un poco de harina para que sea más fácil y amasamos. Damos forma a nuestro pan. Podemos hacer uno grande o varios bollitos.
4. Una vez tengamos la forma de nuestro pan, podemos adornarlos, con semillas, copos de avena, o salpicarles un poco de harina por encima. Les dará un aspecto muy apetecible. Y antes de meter al horno los dejamos en reposo otra media hora, tapados si es posible. Crecerán aún un poco más.
5. Metemos en el horno a 230°, durante 20 minutos. Luego bajamos a 210° y 12 minutos. Y por último a 200° 10 minutos. Los tiempos y temperaturas pueden variar según el horno. Un truco para saber que están hechos es golpearlos con la uña y si suena hueco están perfectos.
6. También se puede meter dentro del horno un recipiente con agua, para que el pan se hidrate

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