Entomophagy Recipes: Semi Wholegrain Bread
June 9, 2019
June 14, 2019
May contain affiliate links.
CRICKÉ markets tasty, healthy and eco-friendly insect-based food products for a well balanced and more sustainable diet. Crické combines traditional Mediterranean recipes with the cricket powder – a great low-impact source of protein, vitamins, minerals and fibre. Crické's first product available on the market is Crickelle - the Cricket Crackers. More products will follow soon. Available at www.crickefood.com.
Recipe contributed by CRICKÉ
Total: 2.5 hrs; Active: 30 mins; Serves 4
- 450 g flour type 2 *
- 15 g extra virgin olive oil
- 10 g salt
- 250 g water
- 10 g yeast
- 50 g Crické cricket powder
1. Combine flour and cricket powder, and pour over a large surface, forming flout into the shape of a well. Add water a little at a time, and with your hands started to mix it in. Add half of the water gradually, and when it is completely absorbed, add the salt. Knead again, and gradually add the remaining water. Knead for about ten minutes, until the dough is well strung. If you prefer you can carry out these steps with the with a mechanical mixer and dough hook, starting from a moderate speed and increasing it slightly until completely kneaded.
2. Let the dough rest for about ten minutes. When the dough is well relaxed, transfer it to a lightly floured surface. Spread the dough with your hands, then fold two of the four external flaps towards the center. Fold the other flaps towards the center and turn the bread upside down. Then transfer it to a lightly floured bowl, cover with plastic wrap, and leave to rise for about two hours, or until it is doubled in size
3. Transfer the dough to a lightly floured surface and repeat the same operations as before, folding and flipping. form bread into a round shape, and transfer it on a previously floured baking sheet. Cover with a damp cloth and leave to rise for another hour.
4. When the dough is well risen, heat the oven to 480°F/250°C. Decrease the oven temperature to 445°F/230°C and bake the bread in the center, and cook for 20 minutes, then lower the temperature to 355°F/180°C and continue cooking for a further 35 minutes, leaving the oven ajar: In this way the bread will be more dry. Let it cool before slicing and serving.
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NOTE: *This recipe includes "Type 2" flour, which refers to the Italian flour classification system. Outside of Italy, this roughly translate to a stone-ground, soft wheat flour with a high ash (95%), high protein (12%) content, placing it somewhat below a typical whole wheat flour. If you are unsure which flour to use, just go for a bread or pizza dough flour.
TIP: If bread is going stale: rub the slices of bread with a clove of garlic then sprinkle with a little water to soften them. To make a basic bruschetta, sprinkle with plenty of tomato pulp, chopped basil, oregano, salt, pepper and a generous amount of extra virgin olive oil.
This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!