Little breads for breakfast

There is nothing as such as a good breakfast, prepared just in time and served just when it’s done. In particular, I can’t help but love bread that is just out from the oven, with a good cup of a hot drink and a fresh fruit (from the garden any time it’s possible). It makes the perfect start. Of course baking requires a bit of organization and time but in the end it’s not so difficult and incomparable with anything else you can buy the day before!

As you may have noticed I bske pretty much anything. Even if I am not master in making croissants yet and naad to work on that, I start to be pretty confident on making rye and whole wheat breads. So here is an other variation of the basic recipe, where I mixed 250g of flour: half rye and half whole wheat flours, 120g of water, 14g of sourdough, 3g of yeast, 6g of salt, knead until soft and smooth, then added dry raisins and chocolate chips in part of the dough only. Waited until it has almost doubled, then shaped it and leave all night in a cool place. Before going to bed I scedule a delayed start of the oven so that In the morning I just have to bake them for 10-12min and breakfast is ready!!! Have a nice weekend!

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