4 h
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.5 kg
Water 0.135 l
Sourdough 0.05 kg
Table salt 7.5 g
Flour enhancer 5.0 g
Yeast 25.0 g
Sugar 0.04 kg
Olive oil 0.025 l
Eggs 2.0 ud
Walnut 0.15 kg

Kneading time: 15´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet): 15´
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): +/- 1h
Cooking time: +/- 25´
Temperature of the oven: 200 ºC


  • Knead all the ingredients, except for the walnuts (those will be incorporated to the dough when the kneading is about to finish).
  • Add the walnuts and knead at a low speed.
  • The dough should be fine and elastic.
  • Leave to stand for 15 minutes uncovered.
  • Make balls of the desired size.
  • Leave to stand.
  • Place into moulds.
  • Ferment in a chamber at 30 ºC and with 75 % of humidity.
  • Once fermented, wash with beaten egg and bake.
  • Bake with no steam.
Nutritional information (1 portion)
Fiber 7.74 g
Saturates 3.6 g
Monounsaturated fatty acids 7.85 g
Polyunsaturated fatty acids 13.65 g
Cholesterol 91.9 mg
Calcium 59.94 mg
Iron 3.08 mg
Zinc 2.22 mg
Vitamin A 55.48 ug
Vitamin C 0.0 g
Folic acid 141.31 ug
Salt (Sodium) 659.93 mg
Sugars 8.22 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.