- Preheat the oven to 200 ºC.
- Place the yeast in a bowl. Add 300 ml of warm water of the total amount. Let it rest for five minutes until the yeast dissolves.
- Mix the wheat flour, the semolina flour, the salt and the oil in a bowl.
- Pour the dissolved yeast into the water.
- Pre-knead the mixture at low speed for 3 minutes.
- Add the rest of the water little by little and knead at a higher speed for 10 minutes until a homogeneous and elastic dough is obtained.
- Let the dough rest in an oiled container for about an hour and a quarter.
- Gently fold the dough a few times and let it stand for 10 minutes.
- Divide the dough into pieces of 250 g press down on them lightly to obtain a round and flat bread.
- Ferment for approximately 30 to 45 minutes.
- Brush the surface with egg and spread the sesame and poppy seeds.
- Gently Poke the surface of the pieces.
- Bake it with a little steam for approximately 30 minutes at 200 ºC.
Nutritional information (1 portion)
Fiber 6.49 g
Saturates 1.71 g
Monounsaturated fatty acids 6.43 g
Polyunsaturated fatty acids 3.33 g
Cholesterol 28.74 mg
Calcium 103.61 mg
Iron 2.57 mg
Zinc 1.71 mg
Vitamin A 26.75 ug
Vitamin C 0.04 g
Folic acid 93.93 ug
Salt (Sodium) 504.54 mg
Sugars 0.57 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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