2 h 30 min
Vegan Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Allergens
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Water 0.282 l
Table salt 11.765 g
Sourdough 0.118 kg
Flour enhancer 5.882 g
Yeast 17.647 g
Sunflower seeds 0.053 kg
Shelled peanuts 0.053 kg
Elaboration

TOTAL KNEADING TIME 13´

DOUGH TEMPERATURE:  23 ºC

FIRST BULK FERMENTATION: 10´ 

Second fermentation (dough divided): 10'

Shaping and third fermentation: 90´

Baking time: 18'

Oven temperature: 210 ºC

ELABORATION

  • Mix all the ingredients together except the yeast. Knead for 8 minutes.
  • Add in the yeast and knead for another 5 minutes.
  • Incorporate the sunflower seeds and peanuts and mix until combined.
  • Let the dough rest for 10 minutes and divide it into portions of 225 g. Shape them into balls and let them rest for 10 minutes.
  • Shape the balls into the shape of a peanut shell.
  • Let them ferment at 30 ºC in a humid environment (75 %).
  • Score the portions three times on each end.
  • Bake them with steam at 210 ºC for 18 minutes. The valve closed.
Nutritional information (1 portion)
Fiber 9.38 g
Saturates 1.86 g
Monounsaturated fatty acids 3.8 g
Polyunsaturated fatty acids 4.24 g
Cholesterol 0.0 mg
Calcium 48.46 mg
Iron 3.31 mg
Zinc 2.51 mg
Vitamin A 0.23 ug
Vitamin C 0.0 g
Folic acid 113.82 ug
Salt (Sodium) 997.71 mg
Sugars 1.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.