Multigrain Bread

This multigrain bread will delight you with its texture and rich flavor, while the creamy cheese will add tenderness and fullness. The prosciutto provides a salty note, and fresh arugula gives it freshness and crunch. Learn how to easily prepare this delicious combination, perfect for a quick breakfast, lunch, or dinner, or as an elegant appetizer for special occasions.

Ingredients

  • 400 g di-go ready mix or BIO mix for multigrain bread
  • 7 g di-go dry yeast
  • 320 ml warm water
  • 3 tablespoons oil

For the spread:
  • 100 g cheese spread
  • pinch of smoked red paprika
  • 100 g prosciutto
  • arugula

Preparation

  1. In a bowl, add 400 g multigrain bread mix or BIO mix and 7 g di-go dry yeast, then gently mix. Add 320 ml warm water and mix with a spoon for about two minutes.
  2. Grease the pan with oil and place the dough in it. Cover the bowl with a kitchen towel, place in a warm spot, and let rise for 25 to 35 minutes.
  3. Place the pan in an oven preheated to 210-220 degrees Celsius (with both heating elements on), on the lower rack. Bake for 35 to 45 minutes.
  4. Remove the baked bread from the mold and let it cool. Slice the cooled bread and spread it with the cheese and paprika-based sauce, adding prosciutto and arugula.