Pan de espelta con pipas de calabaza, cebolla frita y orejones

Hello everybody, it's John, welcome to my recipe page. Today, I will show you a way to make a special dish, Pan de espelta con pipas de calabaza, cebolla frita y orejones. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Pan de espelta con pipas de calabaza, cebolla frita y orejones is one of the most favored of recent trending foods in the world. It's appreciated by millions daily. It is simple, it's quick, it tastes delicious. Pan de espelta con pipas de calabaza, cebolla frita y orejones is something that I have loved my whole life. They are fine and they look wonderful.

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To begin with this recipe, we have to first prepare a few ingredients. You can cook Pan de espelta con pipas de calabaza, cebolla frita y orejones using 15 ingredients and 13 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Pan de espelta con pipas de calabaza, cebolla frita y orejones:

1. Masa madre:
2. 50 g agua
3. 5 g levadura fresca
4. 1 cucharadita azúcar
5. 110 g harina de fuerza
6. Masa de pan:
7. 300 g harina integral de espelta
8. 250 g harina de fuerza
9. 300 g agua
10. 20 g levadura fresca
11. 1 cucharadita sal
12. 40 g aceite de oliva
13. 6 orejones
14. 2 cucharadas soperas cebolla frita
15. 2 cucharadas soperas pipas de calabaza

Instructions to make to make Pan de espelta con pipas de calabaza, cebolla frita y orejones

1. Masa madre: Ponga 50 g de agua. Añada 5 g. de levadura, el azúcar y los 110 g. de harina.
2. Mezcle durante 15 seg. Velocidad 4
3. Formar una bola, meterla en un recipiente hondo y cubrirla con agua templada. Cuando flote, aproximadamente 15 minutos, estará lista.
4. Ponga la masa madre en la jarra. Añada 300 g. de agua, 20 g. de levadura, la harina de espelta, la harina de fuerza, la sal y los orejones. Amasado espiga durante 5 minutos.
5. Añadir las cucharadas de cebolla frita y amasar durante 1 minuto más.
6. Volcar la masa sobre el banco de trabajo y poner las pipas de calabaza. Amasar hasta integrarlas.
7. Esparcir un poco la masa y añadir la mitas del aceite. Amasar de nuevo hasta integrarlo. Repetir la operación con el resto del aceite.
8. Dejar reposar la masa hasta que doble su tamaño, mejor tapada y dentro del horno para evitar corrientes y facilitar el levado.
9. Una vez duplicado el tamaño, volcar sobre el banco de trabajo. Poner unas gotas de aceite en las manos para evitar que la masa se nos pegue.
10. Dar forma al pan, pincelarlo con unas gotas de aceite y hacerle unos cortes. Poner unas pipas de calabaza por encima y espolvorear con harina.
11. Horno precalentado a 220 grados. Metemos el pan y lo horneamos durante 15 minutos.
12. Bajamos el horno a 180 grados y seguimos horneando el pan durante 30 minutos más.
13. Dejar enfriar el pan sobre una rejilla y a disfrutar.

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