Onion bread
4 h 10 min
Suitable for vegans
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
0.201 kg
Rye flour
0.035 kg
Water
0.095 l
White wine
0.071 l
Sourdough
0.071 kg
Table salt
5.0 g
Yeast
3.75 g
Dried onion
17.5 g
Goxo flour (W 170 - 200)
0.071 kg
Water
0.043 l
Elaboration
Kneading time: 12´
Temperature of the dough: 23 ºC
1st fermentation (the dough is not divided yet): 1,30 h
2nd fermentation (the dough divided): 30´
3rd fermentation (the piece is finished): 1 h
Cooking time: 30-40´
Temperature of the oven: 210 ºC
RECIPE
- Mix water, white wine and flour and rye flour at a medium speed for 5 minutes.
- Autolyse for 30 minutes.
- Soften the onion in olive oil.
- Add the natural yeast dough and mix for 1 minute at a low speed.
- Knead for 7 minutes at a medium speed. Add salt and yeast one minute after.
- When the kneading is about to finish, add the onion.
- Ferment for 1 hour and 30 minutes.
- Make pieces of 550 g. Gently make ball shapes.
- Leave to stand for 30 minutes.
- Make batards.
- Ferment for 1 hour.
- Cook at 210 ºC for about 30 to 40 minutes.
Nutritional information (1 portion)
Energy
254.71
kcal
Carbohydrates
50.96
g
Proteins
6.47
g
Lipids
0.85
g
Fiber
3.46
g
Saturates
0.11
g
Monounsaturated fatty acids
0.09
g
Polyunsaturated fatty acids
0.35
g
Cholesterol
0.0
mg
Calcium
20.83
mg
Iron
1.0
mg
Zinc
0.75
mg
Vitamin A
0.04
ug
Vitamin C
2.63
g
Folic acid
34.53
ug
Salt (Sodium)
391.23
mg
Sugars
0.09
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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