Sopako bread
4 h

Type of dish:
Bread and pastries
Cuisine type:
Vegan cuisine
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
Kneading time: 13´
Temperature of the dough: 25 ºC
1ª Fermentation of the dough without dividing: 10´
2ª Fermentation of a piece of the divided dough: 30´
3ª Fermentation of a formed piece: +/- 30´
Baking time: 25´/30´
Temperature of the oven: 220 ºC
METHOD
- Knead all the ingredients together until you get a tight, soft and yellowish dough.
- Divide it into pieces of +/- 500 g. and make balls.
- Let the balls ferment without any moisture but letting air in.
- Roll the balls with a rolling pin to later make flat loaves without using too much pressure.
- Place them on clothes or in floured drawers, with the joint facing downwards
Ferment without moisture. - The volume should be approximately twice the initial size.
- Place the floured dough on baking sheets, with the part that joins on one side of the loaf.
- Cut the pieces with a longitudinal cut parallel to where the dough joins.
- Steam bake them.
Nutritional information (1 portion)
Energy
965.25
kcal
Carbohydrates
201.13
g
Proteins
27.0
g
Lipids
3.45
g
Fiber
10.62
g
Saturates
0.48
g
Monounsaturated fatty acids
0.33
g
Polyunsaturated fatty acids
1.35
g
Cholesterol
0.0
mg
Calcium
41.31
mg
Iron
3.35
mg
Zinc
2.23
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
173.11
ug
Salt (Sodium)
1957.5
mg
Sugars
0.92
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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