Grondona bread substitute

Grondona bread substitute

What are Grondona bread substitutes?

For many people, wheat bread is a staple food.

However, the majority of bread sold today is made from refined wheat, which has been stripped of most fiber and nutrients.

There are also many people who are intolerant to gluten, a protein in wheat. Although many people can still eat bread without problems, there are others who do their best to avoid it.

Fortunately, convenient and healthy alternatives to bread are becoming more readily available.

This is the philosophy behind Grondona bread substitutes products. Among Pane Grondona and Corleggeri Grondona, we find Pane Croccante, Corleggeri, Corleggeri wholemeal, and Corleggeri With no Sugar or Cholesterol.

 

What is Grondona’s bread substitutes ingredients?

Manitoba flour and/or wholemeal flour, butter and extra virgin oil, eggs, and a pinch of salt and sugar. Grondona healthy bread substitutes are as natural in their ingredients as light in your stomach, as rich in their taste and nutritional values. Just what is natural and genuine, without artificial additives.

You can explore Grondona bread substitutes nutritional values in the Catalogue.

 

What is Pane Croccante Grondona?

Toasted Extra Virgin Olive Oil Crisp Bread. Pane Croccante is made in every respect a slightly toasted slice of bread.

The aroma, digestibility, and fragrance of this product are entirely due to the use of “100% Grondona sourdough” with the addition of superior quality extra virgin olive oil.

When to eat Pane Croccante? This product will then prove excellent for breakfast, “bruschette”, canapés, soups, salads, etc….(traditional bread is almost always produced with yeast nowadays).

 

What is Grondona Corleggeri?

Grondona named them Corleggeri because they have a heart made of lightness. The literal translation from Italian is “Lightheart”, which reflects a delicate, light, and nutritious biscuit. A fine air bubble structure that comes from the natural rising of the sourdough, and its natural digestive properties.

The low amount of fat and the high protein value echo the healthy properties of this product. That is why they were called Biscotti Della salute (healthy biscuits).

When to eat Corleggeri? Enjoyable with sweet and sour sides. Corleggeri is ideal for those who want to reduce calories and doesn’t want to renounce bread derivates. The slices are toasted two times, ensuring fragrance and crunchiness to keep satisfaction for each bite.

 

What is Corleggeri Integrali (wholemeal)?

The result of a manufacturing process that lasts 52 hours, the Corleggeri Integrali (wholemeal) are produced with real whole wheat flour in addition to wheat flour and cold-pressed extra virgin olive oil, and, of course, with the family’s centennial white mother yeast.

The mother yeast, a mixture of water and flour characterized by the presence of two species of yeasts and one of the virtuous lactic ferments, is refreshed every day. The process has remained unchanged for 200 years, which allows the original properties to be maintained.

Corleggeri Wholemeal is ideal for anybody who wants to reduce calories even more drastically, without renouncing to the satisfaction of crunchy bites.

 

What is Corleggeri With no Sugar or Cholesterol?

“Corleggeri without sugar and cholesterol” are light as they are made with natural ingredients with no sugar or saturated fats. Without the use of brewer’s yeast, only those obtained from Grondona sourdough.

Enjoyable with sweet and sour sides. Corleggeri without sugar and cholesterol is ideal for those who want to reduce calories and doesn’t want to renounce bread derivates. A modern adjustment to a simple recipe. Crispy slices with a fine air bubble structure given by the natural rising of the sourdough.

 

Recipe for bread substitute:

The secret of the pleasant fragrance of our “Biscotti Della Salute” consists in the double and slow rising of the dough. In fact, these are not simply toasted slices, but the doe, while still soft, is left to rest and then cut.

The slices are then toasted in order to obtain the golden color and the typical crumbly and light consistency. Still prepared according to the original recipe based on wheat flour, butter, eggs (from free-range hens), sugar, fresh yeast, and salt, but above all without preservatives, glucose syrup, or coloring.

The detail that makes the texture of these cookies even more tasty and pleasant is the thickness of about 1 cm and a half.

Ingredients for about 30 “Biscotti Della Salute”:

400 g Flour 00

150 gSugar

Olive Oil EVO

Barley malt extract

Sourdough Grondona

One egg yolk

1 pinch of salt

 

Dilute the yeast in warm water and half of the sugar and mix it with a little flour in a small bowl.

Cover it and let it rise for about one hour.

After this time, put the dough in a bowl together with the rest of the sugar, the rest of the 00 flour, the milk, the softened butter, the pinch of salt and knead vigorously for 10 minutes.

Knead until the dough is smooth and homogeneous then cover it with a cloth and let it rise for about 2 hours.

Take the dough and deflate it with your hands then create two loaves that you will put on a sheet of baking paper on a pan.

Cover the loaves and let them rise for about 1 hour more, then bake them for 30 minutes in a preheated static oven at 160°.

Remove the strands from the oven and let them cool completely then cut them into diagonal slices (not like me who cut them normally) and put them back in the oven to bake for 10 minutes or depending on the level you prefer.

Some people really like bread substitutes slightly burnt, but 10 minutes of baking is generally enough.

They keep good for up to a week sealed in a tin box tightly, store at room temperature.

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