Spelled bread with raisins and nuts
- Put the flour and the spelt flour in a bowl.
- Crumble the yeast.
- Add most of the water and salt. Save the rest of the water in case the dough needs more. Add if necessary.
- Knead for 10 minutes.
- Add the chopped nuts and the raisins (previously soaked).
- Continue kneading for some more minutes until the nuts and the raisins are incorporated into the dough.
- Make a ball shape and leave to stand for 2 hours.
- After 2 hours, knead by hand for 1 minute.
- Make a ball shape.
- Sprinkle flour in a banneton basket and place the dough in the basket.
- To ferment, leave to stand for about 2 hours or until the volume is bigger.
- Preheat the oven to 250 ºC.
- Spray water with a vaporiser and place the bread in the oven.
- Lower the temperature of the oven to 220 ºC and bake for 25 to 30 more minutes.
- When finished baking, place the bread on an oven grid so it cools faster.
- The reference of each ration will the number of breads obtained.
- Each unit should have 1 kg of dough.
Nutritional information (1 portion)
Fiber 33.7 g
Saturates 0.92 g
Monounsaturated fatty acids 5.34 g
Polyunsaturated fatty acids 2.28 g
Cholesterol 0.0 mg
Calcium 125.55 mg
Iron 15.72 mg
Zinc 2.31 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 212.48 ug
Salt (Sodium) 3936.07 mg
Sugars 53.2 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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