Pan salvado.

Rolls with thick bran

Ingredients

900 grams flour 0000

100 grams wheat bran

20 grams salt

80 grams margarine or butter

600mi

50 gr. black sugar

60 grams powdered milk 50 g fresh yeast

1 tsp matt extract or hanay

1 egg (to paint)

Procedure:

Make a ferment with the yeast, one part sugar, one part flour and 50 cc. of water.

In a bowl, place the flour, in the center the rest of the sugar, powdered milk, margarine and on the side the salt. Once the first preparation has fermented, add a part of water, dissolve the margarine, add the ferment and finish with the rest of the water. Knead until you obtain a silky and fine dough. Let the dough rest for approximately 20 minutes or until doubled.

Cut pieces of dough of 40/50 grams. Boilar. Assemble in the appropriate shape and store in cans previously spread with margarine.

Ferment in a warm environment (30°C) with 75% humidity until it doubles ita initial volume. Paint with the beaten egg. Cooking with humidity. If desired, you can add sesame, chia, poppy seeds, etc.