Black rye bread
4 h

Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
Kneading time: 10´
Temperature of the dough: 20 ºC
1st fermentation (the dough is not divided yet): 40´
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): +/-1 h
Cooking time: 40´
Temperature of the oven: 190 ºC
RECIPE
- Kneading will take 10´ at the first speed (kneading machine or blender).
- Rye flour makes the bread bitter.
- The final dough should not be too elastic.
- The pointeg or the dough fermentation will happen with the dough covered or somewhere without any air to prevent the crust from drying.
- Make balls of about 900 g.
- Leave to stand.
- Make wide loaves, cover with flour and cut with a blade as seen in the picture.
- Ferment with no humidity.
- Cook with a little steam.
Nutritional information (1 portion)
Energy
2042.25
kcal
Carbohydrates
383.25
g
Proteins
62.27
g
Lipids
11.21
g
Fiber
79.99
g
Saturates
1.42
g
Monounsaturated fatty acids
1.14
g
Polyunsaturated fatty acids
4.84
g
Cholesterol
0.0
mg
Calcium
155.23
mg
Iron
14.57
mg
Zinc
16.0
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
451.84
ug
Salt (Sodium)
3895.0
mg
Sugars
0.62
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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