4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Meses de temporada*: All year
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
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

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


  • 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)
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.