Pão Integral :: Wholemeal Bread

 

O pão que comemos cá em casa é feito por mim, porque o pão de supermercado não me sabe a nada e infelizmente não há boas padarias aqui nas redondezas. Ao longo dos anos, tenho experimentado algumas receitas mas acabo por repetir quase sempre esta. Até que, na semana passada, dei por mim a folhear novamente o “The Great British Book of Baking” e decidi experimentar o “Grant Loaf”, uma receita de pão integral que surgiu no Reino Unido durante a Segunda Guerra Mundial.
Confesso que comecei por desconfiar de um pão feito apenas com farinha integral (normalmente ficam a saber a cartão) mas ainda bem que segui em frente! Digo-vos que o resultado é delicioso, especialmente em forma de torradas com manteiga. Para quem não tem o livro, a receita pode ser encontrada aqui. Experimentem!
I bake our own bread mainly for two reasons: first, because I find supermarket bread utterly tasteless and also because we don’t have access to any good bakeries locally. Over the years I’ve played around with a few bread recipes but I always come back to this one. However, last week I was browsing through the “The Great British Book of Baking” and stumbled upon the Grant Loaf, a recipe for wholemeal bread that was first published in the UK during the World War II.
 
I admit that at first I was a bit suspicious of a loaf made entirely with wholemeal flour (they do have a tendency for tasting like cardboard) but I’m glad I went ahead with it anyway! This bread is delicious and makes excellent (buttered) toast. If you don’t own this book, you can find the recipe here. Do give it a try!
 
(photo© Constança Cabral)

10 thoughts on “Pão Integral :: Wholemeal Bread

  1. Anonymous says:

    I'm not sure why you think wholemeal bread tastes like card board? Why be suspicious of a more natural kind of food, that is better for you. White flour is like glue and has no flavour at all. I would never eat bread that was not wholegrain. The good thing about this loaf is that it doesn't require kneading. Otherwise any wholemeal bread that I've made is very good indeed (as are scones, pastry etc.) as I prefer the nutrition and flavour of wholegrains. The flavour and texture is one that I much prefer too.
    Elaine

    Like

  2. Vânia says:

    Olá Constança, seria possível traduzir os ingredientes para português?
    Não tenho a certeza do que que é: 2 sachets rapid-rise yeast e Large jug.
    Muito Obrigada

    Like

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