A rustic and tasty bread, ideal for accompanying meals or for making bruschetta.
Step 1 of 9: In a bowl, dissolve 150 g of sourdough starter in 400 g of water with a teaspoon of honey.
Step 2 of 9: Add 400 g of rye flour and 200 g of wholemeal flour, knead well.
Step 3 of 9: Towards the end of kneading, add the salt.
Step 4 of 9: Let the dough rest for 1 hour.
Step 5 of 9: Proceed with lamination, adding the soaked seeds before folding like a book.
Step 6 of 9: Carry out 3 rounds of folds every 30 minutes and let rise until doubled in size.
Step 7 of 9: Shape the loaf on a floured work surface, seal it and place it in the pullman loaf tin for about 2 hours.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Allergens detected: Gluten
Step 8 of 9: Preheat the oven to maximum power.
Step 9 of 9: Bake for about 30 minutes, then another 20 minutes without the lid at 220 degrees.
| Average values | Per serving193 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,371 kJ567 kcal | 1,231 kJ294 kcal |
| Fat | 3.72 g | 1.93 g |
| of which saturated fatty acids | 0.46 g | 0.24 g |
| Carbohydrates | 112.57 g | 58.48 g |
| of which sugars | 4.37 g | 2.27 g |
| Fibre | 17.73 g | 9.21 g |
| Protein | 20.89 g | 10.85 g |
| Salt | 0.12 g | 0.06 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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