Black rye bread
Allergens:
Ingredients for 5 portions
Calculate portions
Sourdough
0.5 kg
Table salt
50.0 g
Flour enhancer
25.0 g
Yeast
25.0 g
Malted brown flour
0.025 kg
Goxo flour (W 170 - 200)
2.0 kg
Water
1.0 l
Table salt
4.0 g
Elaboration
Kneading time: 10´
Temperature of the dough: 20 ºC
1st fermentation (the dough is not divided yet): 40´
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): +/-1 h
Cooking time: 40´
Temperature of the oven: 190 ºC
RECIPE
- Kneading will take 10´ at the first speed (kneading machine or blender).
- Rye flour makes the bread bitter.
- The final dough should not be too elastic.
- The pointeg or the dough fermentation will happen with the dough covered or somewhere without any air to prevent the crust from drying.
- Make balls of about 900 g.
- Leave to stand.
- Make wide loaves, cover with flour and cut with a blade as seen in the picture.
- Ferment with no humidity.
- Cook with a little steam.
Nutritional information (1 portion)
Energy
3167.25
kcal
Carbohydrates
623.25
g
Proteins
90.17
g
Lipids
14.81
g
Fiber
90.19
g
Saturates
1.9
g
Monounsaturated fatty acids
1.53
g
Polyunsaturated fatty acids
6.37
g
Cholesterol
0.0
mg
Calcium
200.46
mg
Iron
17.87
mg
Zinc
18.4
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
517.84
ug
Salt (Sodium)
4205.8
mg
Sugars
0.62
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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