4 h
Vegan Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Allergens:
Gluten
Gluten
Milk
Milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Whole rye flour 0.5 kg
Patissiere flour 0.5 kg
Water 0.65 l
Table salt 20.0 g
Flour enhancer 10.0 g
Yeast 20.0 g
Elaboration

Kneading time: 15´

Dough temperature: 24 ºC

First bulk fermentation: 10´ 

Second fermentation (dough divided):  

Shaping and third fermentation: 45´

Baking time: 30'

Oven temperature: 200 ºC

ELABORATION

  • Knead all the ingredients together until combined.
  • Since this dough is made of rye, you should knead it in the stand mixer at low speed.
  • Divide the dough into portions of 380 g. and shape them into balls.
  • Place them on a floured wood board and slightly press down.
  • Do not worry if it doesn't rise too much in the fermentation.
  • Let them ferment in a dry environment.
  • Before baking, turn the dough portions as if you were making a 'pan de payès'. Bake them with steam.
  • The baking process will be long. Make sure that you dust the top generously with flour.
Nutritional information (1 portion)
Fiber 22.32 g
Saturates 0.57 g
Monounsaturated fatty acids 0.43 g
Polyunsaturated fatty acids 1.78 g
Cholesterol 0.0 mg
Calcium 55.85 mg
Iron 4.91 mg
Zinc 4.54 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 189.73 ug
Salt (Sodium) 1900.06 mg
Sugars 0.64 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.