Walnut bread
Allergens:
Ingredients for 5 portions
Calculate portions
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
Goxo flour (W 170 - 200)
0.2 kg
Water
0.1 l
Table salt
0.4 g
Elaboration
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
RECIPE
- 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)
Energy
839.54
kcal
Carbohydrates
121.7
g
Proteins
22.71
g
Lipids
27.34
g
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.
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