Galician rye bread
4 h 40 min
Suitable for vegans
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
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
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.
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