Integral wheat bread 60/40

2 h 45 min
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Gluten
Gluten
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Fine wholemeal flour 0.084 kg
Goxo flour (W 170 - 200) 0.126 kg
Water 0.116 l
Sourdough 0.042 kg
Table salt 3.8 g
Flour enhancer 2.1 g
Yeast 6.3 g
See Recipe
Goxo flour (W 170 - 200) 0.042 kg
Water 0.025 l
Elaboration

Kneading time: 17' 

Temperature of the dough: 25 ºC.

1st Fermentation of the dough without dividing:

2ª Fermentation of a piece of the divided dough: 15´.

3ª Fermentation of a formed piece: 1h 15´.

Baking time: 30'

Temperature of the oven: 230 ºC.

METHOD

  • Knead everything together until obtaining a fine and elastic mass.
  • The weight of the pieces will be determined by the volume of the mould.
  • Knead the cut pieces.
  • Form loaves to the length of the mould that will be used.
  • Place them in the moulds with the fold facing downwards
  • Ferment at 30ºC and 75% humidity.
  • The best volume of fermentation is when there is still 1/3 of the capacity of the mould free.
  • Bake with steam.
Nutritional information (1 portion)
Energy
190.97
kcal
Carbohydrates
38.63
g
Proteins
5.69
g
Lipids
0.85
g
Sugars 0.15 g
Salt (Sodium) 297.78 mg
Folic acid 36.14 ug
Vitamin C 0.0 g
Vitamin A 0.0 ug
Zinc 0.63 mg
Iron 1.06 mg
Calcium 11.87 mg
Cholesterol 0.0 mg
Polyunsaturated fatty acids 0.35 g
Monounsaturated fatty acids 0.09 g
Saturates 0.12 g
Fiber 3.01 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.