How to make
Mix 2.6 oz (75 g) of whole grain flour, 2.5 fl oz (75 ml) of water, sugar and yeast into a thin mixture. Cover and let it rise in a warm place for 10 minutes or until it activates. It can be prepared the night before, but without the sugar, and left in the refrigerator. That way the bread develops an amazing aroma afterwards.
The wine is mixed with the remaining water and oil. A thick good wine is used. Add the leavened mixture to the liquid and mix very well (beat with a mixer).
Sift the white flour into a bowl and mix with the rest of the whole grain flour and salt. The wine with sourdough is poured into them and a smooth, soft, but non-sticky dough is kneaded. Knead for at least 10 minutes to feel its fluffy, pleasant softness. The surface is sprinkled with flour, without overdoing it, while the whole process lasts, it can be alternated with lightly greasing the palms or the surface with olive oil. Since the liquid absorption capacity of each type and brand of flour is different, it may be necessary to add more flour or liquid. You will be able to tell by the dough.
The kneaded dough is left to rest for 30 minutes, then it is kneaded once more, this time for a shorter time. Shape it into a round bread, sprinkle it with flour and place it in a 10″ (26 cm) diameter baking pan. It is left for about an hour in a warm place or until it rises.
Put the bread with wine in a non preheated oven, setting it to 390°F (200°C) without a fan, and leave it like that for about 35-40 minutes or until the crust on top is golden.
The finished Christmas bread is cooled on a wire rack and served on the festive table. It is wonderful!
Enjoy and Merry Christmas!
