4 h
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 0.132 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)
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.