30 min
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Fine wholemeal flour 0.016 kg
Water 0.156 l
Sugar 0.006 kg
Table salt 6.25 g
Fresh yeast 3.125 g
Elaboration
  • Mix all the ingredients, let rest for 15 minutes and knead for 5 minutes. Let the dough rest for half an hour.
  • Make pieces of 80 grams. Form balls and roll until they are about 1cm in diameter and about 3-4mm thick.
  • Bake them in a very hot oven (250 ºC). After half a minute they swell and after one minute turn them.
  • Take them out and keep them in a cloth so they don’t dry out.
Nutritional information (1 portion)
Fiber 1.88 g
Saturates 0.09 g
Monounsaturated fatty acids 0.07 g
Polyunsaturated fatty acids 0.27 g
Cholesterol 0.0 mg
Calcium 8.77 mg
Iron 0.68 mg
Zinc 0.45 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 21.81 ug
Salt (Sodium) 485.75 mg
Sugars 1.19 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.