Galician rye bread

4 h 40 min
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.25 kg
Sourdough 0.05 kg
Water 0.188 l
Table salt 5.0 g
Malted brown flour 2.5 kg
Yeast 5.0 g
See Recipe
Elaboration

Kneading time: 15’

Temperature of the dough: 25 ºC

1ª Fermentation of the dough without dividing: 1h

2ª Fermentation of a piece of the divided dough: 1h/1h 30’

3ª Fermentation of a formed piece: 10’

Baking time: 50’

Temperature of the oven: 190 ºC/ 200 ºC

METHOD

  • Once a fine and elastic dough has been obtained, place the dough in a floured container for 1 hour.
  • During this time the dough will ferment, doubling its initial volume.
  • If, when the dough is poured onto the table, it becomes flat, this means that the dough has been fermenting longer than necessary.
  • Always weigh the pieces manually.
  • Make balls and place them on previously floured wood or cloth.
  • Fermentation without humidity, taking care that the dough does not harden.
  • When there are 10 minutes left to bake, make the traditional ribbon on top of it.
  • Bake without steam. Open the oven door once the pieces have taken on some colour.
Nutritional information (1 portion)
Energy
2103.7
kcal
Carbohydrates
448.15
g
Proteins
52.58
g
Lipids
6.78
g
Fiber 19.32 g
Saturates 0.91 g
Monounsaturated fatty acids 0.73 g
Polyunsaturated fatty acids 2.87 g
Cholesterol 0.0 mg
Calcium 84.61 mg
Iron 6.24 mg
Zinc 4.51 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 138.95 ug
Salt (Sodium) 390.5 mg
Sugars 0.12 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.