Rye bread
4 h

Meses de temporada*:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Rye flour
0.45 kg
Goxo flour (W 170 - 200)
0.8 kg
Fermented dough
0.5 kg
Water
0.75 l
Table salt
25.0 g
Flour enhancer
10.0 g
Yeast
15.0 g
Plain flour
0.5 kg
Water
0.275 l
Sourdough
0.1 kg
Table salt
10.0 g
Flour enhancer
5.0 g
Yeast
15.0 g
Elaboration
Kneading time: 8´/ 10´
Temperature of the dough: 23 ºC
1st fermentation (the dough is not divided yet): 30´ / 40´
2nd fermentation (the dough divided): 10´/ 15´
3rd fermentation (the piece is finished): 1 h
Cooking time: 30´/ 40´
Temperature of the oven: 230 ºC
RECIPE
- Knead for 10´ at 1st speed (kneading machine or blender) or for 3´ at 1st speed and 5´at 2nd speed.
- The rye flour imparts a typical bitter flavour to the bread. The fermented dough instead of natural yeast dough takes away some of the acidity and bitterness that could result in a bad flavour.
- The final dough should not be too elastic.
- The pointeg or the dough fermentation will take place when the dough is covered or somewhere not in contact with the air, to avoid the crust from getting dry.
- Make ball shapes of about 500 g.
- Leave to stand.
- Form wide loaves, cover with flour and cut with a blade as shown in the picture.
- Ferment with no humidity.
Nutritional information (1 portion)
Energy
1365.6
kcal
Carbohydrates
278.63
g
Proteins
38.04
g
Lipids
5.46
g
Fiber
24.72
g
Saturates
0.72
g
Monounsaturated fatty acids
0.55
g
Polyunsaturated fatty acids
2.25
g
Cholesterol
0.0
mg
Calcium
70.22
mg
Iron
5.91
mg
Zinc
5.13
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
219.09
ug
Salt (Sodium)
2731.5
mg
Sugars
0.74
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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