Rye bread
4 h

Allergens:
Ingredients for 5 portions
Calculate portions
Whole rye flour
0.132 kg
Patissiere flour
0.132 kg
Water
0.171 l
Fermented dough
0.053 kg
Table salt
5.263 g
Flour enhancer
2.632 g
Yeast
5.263 g
Plain flour
0.053 kg
Water
0.029 l
Sourdough
0.011 kg
Table salt
1.053 g
Flour enhancer
0.526 g
Yeast
1.579 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)
Energy
260.59
kcal
Carbohydrates
52.13
g
Proteins
7.53
g
Lipids
1.13
g
Fiber
5.87
g
Saturates
0.15
g
Monounsaturated fatty acids
0.11
g
Polyunsaturated fatty acids
0.47
g
Cholesterol
0.0
mg
Calcium
14.7
mg
Iron
1.29
mg
Zinc
1.19
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
49.93
ug
Salt (Sodium)
500.02
mg
Sugars
0.17
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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