Pain the bags

Ingredients for Pain the bags

Instructions for Pain the bags

To prepare the Pain the bags recipe, please follow these instructions:

Stir water and yeast together. Add salt, olive oil, rye flour and most of the wheat flour. Eat more flour, until the dough has a good consistency and knead the dough thoroughly so that it is smooth and tender. Let the dough raise loose and covered in the bowl for double size, approx. 1½ hours. Eel it lightly and form it into small bread, approx. 8 cm. Long Repeat bread loosely and covered on baking sheet with baking paper approx. ½ hour. Place the bread on the middle grille in a 225 degree preheated oven. Bake 12-15 minutes. Sprinkle the loaves on a baker and put them in a plastic bag if they are not to be used on the same day.

tips:
Pain bagna is a woodbread from Nice. In France flatter the bread, drizzle with olive oil and put together with lettuce, tomato, egg, tuna and olives.