120 min
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Molluscs
Molluscs
Sesame
Sesame
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of milk
Traces of milk
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 1.25 kg
Table salt 25.0 g
Yeast 25.0 g
Water 0.75 l
Squid ink 0.03 kg
Sesame 0.025 kg
Elaboration
  • Sieve the flour over a bowl.
  • Add salt.
  • Mix the fresh yeast with warm water separately and let stand for 15 minutes.
  • In another bowl, mix the squid ink with olive oil.
  • Create a well in the flour and then add the yeast dissolved in water and the squid ink.
  • Add a little flour and knead the dough for 10-15 minutes.
  • Form a ball, cover it and then let stand for 15 minutes in a dry place.
  • Take out and knead again for about 5 minutes.
  • Cover the dough and let stand for 1 hour.
  • Preheat the oven to 220 ºC.
  • Divide into portions of approximately 430 g and form into a loaf-like shape.
  • Sprinkle sesame seeds over the bread.
  • Prepare a baking tray brushed with oil.
  • Bake for 35 minutes at 220 ºC.
Nutritional information (1 portion)
Fiber 10.57 g
Saturates 2.25 g
Monounsaturated fatty acids 8.38 g
Polyunsaturated fatty acids 3.7 g
Cholesterol 0.0 mg
Calcium 74.03 mg
Iron 3.68 mg
Zinc 2.42 mg
Vitamin A 0.05 ug
Vitamin C 0.0 g
Folic acid 138.59 ug
Salt (Sodium) 2163.63 mg
Sugars 0.64 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.