For each bread a different taste! Today we'll see how to prepare surprise mini breads, soft and fragrant, quick to make and, thanks to the added herbs and spices, also with anti-aging properties. In fact, dried tomatoes are a precious source of lycopene, an antioxidant that fights free radicals and cellular degeneration, cumin is anti-aging since it is characterized by powerful antioxidant and anticancer properties, favoring the programmed death, or apoptosis, of diseased cells, sage protects the brain and fights inflammation, rosemary fights free radicals and also reduces the amount of acrylamide, which is a toxic substance that develops when carbohydrate-rich foods are cooked at high temperatures (Shahroudi et al, J Pharmacopuncture, 2017 - Miskiewicz et al, J Food Sci Technol, 2018 - Lopreste et al, Drugs RD, 2017). And what about the bread made with onion powder ... this special and tasty ingredient gives the preparation a powerful antioxidant power (Marrelli et al, Molecules, 2019).
500 grams of whole wheat flour
300 grams of water
25 grams of fresh brewer's yeast
1 tablespoons of sea salt, finely ground
Extra virgin olive oil
Dry tomatoes under oil
Onion powder (see how to make it at the end of the recipe)
Dissolve the yeast in a little warm water taken from the total. Pour the yeast over the flour. Gradually add the water and a drizzle of extra virgin olive oil to the flour, knead. Incorporate the salt and knead, throw the dough a few times against the work surface. Put the dough in a bowl covered with a cloth and let it rest for 1 hour in a warm place, like the oven with the light on. Divide the dough into mini breads. Season the breads to taste: add to the dough cumin or rosemary needles, chopped sage leaves, well-drained dried tomatoes cut into pieces, onion powder. Let the breads rest for another 30 minutes on a baking pan covered with baking paper. Bake in the oven at 200° C for 20 minutes.
Onion powder is a spice to always have at hand, useful to flavor bread, breadsticks, cheeses, even vegans. Peel two or three, if small, red onions. Cut the onions into fine slices, then arrange the slices, well spaced, on a baking sheet covered with baking paper. Bake in a static oven at 100° C for about an hour. Remove from the oven, let cool down. Blend the onion in a blender, then pour into a jar, close the jar and use the onion powder when needed.