INGREDIENTS FOR THE DOUGH:
370 g. of liquid sourdough starter or 5 g. of fresh yeast
370 g. of water
450 g. of manitoba flour
20 g. of brown rice flour
50 g. of whole grain flour
40 g. of extra virgin Olive Oil Toscano PGI
For 4 sandwiches:
8 loaves of sandwich bread of 1 cm of thickness
100 g. boiled turnips or spinach
Butternut squash mayonnaise, legumes spread
In a bowl mix the liquid sourdough (or the fresh yeast) with water. Mix all the flours in another bowl and then incorporate them into the yeast adding the extra virgin olive oil Toscano PGI. Knead it briefly until the water and the flour are smoothly mixed together.
Cover it and let it rise for approximately 45 minutes. After 45 minutes, fold the dough with a spatula toward the center of the bowl, rotate the bowl, and fold again. Cover it and let it rest again for 45 minutes.
Repeat the operation twice.
After the third fold and 45 minutes of rest, the dough will be less sticky and more compact and silky. Put the dough in a turned-off oven with the light on, for the leavening.
It might take from 4 to 5 hours depending on the temperature in your kitchen. Let the dough rise until it doubles. If you use fresh yeast it will take less time.
When the dough has leavened pour it on a surface with flour, divide it into 3 parts and place them, one next to the other, in a loaf pan lined with parchment paper.
Let the dough rise a second time until doubled in size.
Brush the dough with milk and cook for 10 minutes at 200°C (392 °F) and for 25 minutes at 180°C (356 °F) in a convection oven.
If the bread is becoming too dark cover it with aluminium foil.
When the bread is ready remove it from the loaf pan and let it cool on a cooling rack.
For the sandwiches:
Pour in a pan two spoons of extra virgin olive oil Toscano PGI and chopped garlic clove. Heat the oil and add the turnips or the spinach. Pan-fry the vegetables for a few minutes.
Cut the bread into round slices of 10cm with a ring mold and put them in a pan with some extra virgin olive oil Toscano PGI until they form a little crust.
Fry the eggs in the ring mold, with a little olive oil, in order to obtain circular fried eggs.
To make the sandwiches, put the mayonnaise or the legumes spread on the round slice of bread, put the egg, then the vegetables on top, and close the sandwich with another round slice of bread.