Whole wheat bread
Allergens:
Ingredients for 5 portions
Calculate portions
Fine wholemeal flour
0.278 kg
Water
0.167 l
Flour enhancer
2.778 g
Table salt
5.556 g
Goxo flour (W 170 - 200)
0.222 kg
Water
0.111 l
Table salt
0.444 g
Elaboration
Kneading time: 15´
Dough temperature: 24 ºC
First bulk fermentation: 10´
Second dough fermentation (dough divided): 10'
Shaping and third fermenting: 1h30'
Baking time: 30´
Oven temperature: 195 ºC
ELABORATION
- Knead all the ingredients together until you get a smooth and elastic dough.
- Divide the dough into portions of your desired weight and roll.
- Shape them into buns or batards depending on the weight of each portion.
- Place the portions on a baking tray.
- Let them ferment in the fridge at 28 ºC and a humid environment (75 %).
- Score the portions.
- Bake them with steam.
- Open the valve after the first 15 minutes.
Nutritional information (1 portion)
Energy
370.22
kcal
Carbohydrates
73.94
g
Proteins
11.08
g
Lipids
1.82
g
Fiber
6.83
g
Saturates
0.26
g
Monounsaturated fatty acids
0.2
g
Polyunsaturated fatty acids
0.79
g
Cholesterol
0.0
mg
Calcium
27.92
mg
Iron
2.52
mg
Zinc
1.45
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
56.72
ug
Salt (Sodium)
468.42
mg
Sugars
0.14
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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