Ancient wheats: the Tumminia wheat 24/04/2018 - The Tumminia is a Sicilian local durum wheat variety among the most ancient in Italy.
It is a raw flour, few processed, that contains many oligoelements of wheat, moreover it is endowed with an high protein value and a low gluten index.
A product that fits perfectly for the bread making, indeed the well known Castelvetrano bread is made using this kind of flour.
Tumminia is very good fo other oven product as pizza or biscuits too
Biscuits with Tumminia flower.
500 gr Tumminia raw flour
150 gr butter
150 gr brown sugar
1 yeast bag for desserts
50 gr. Yogurt (optional)
grated lemon zest
Pour the flour in the pasta maker bowl, adding the yeast and the softened butter in pieces.
Make the ingredients kneaded with the whisk, until the mixture will be grainy.
Put the K hook, so unite the eggs, the brown sugar and the grated lemon zest (and the yogurt).
Knead all the ingredients forming a smooth and hard block.
Spread out the dough over the oven paper in a nearly 5mm high puff pastry, with a cutter obtain biscuits and put them over a baking tray covered with oven paper.
Cook in the oven for 15 minutes at 180 degrees until golden.
Preserve the biscuits in a barrel or a glass pot.
Articolo tratto da: OIP Editorial Department