Abracci bread

2 h 25 min

Suitable for vegetarians

Type of dish: Bread and pastries

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Goxo flour (W 170 - 200) 0.156 kg

Table salt 3.125 g

Water 0.088 l

Yeast 4.688 g

Butter 0.006 kg

Costa Rica seeds 900 0.025 kg

Cocoa 0.006 kg

Costa Rica seeds 900 0.013 kg

Pistachios 0.019 kg

Elaboration

Make the base dough by mixing the flour, water, butter and salt. Add the yeast to the dough just before you finish kneading.
Divide the dough into two equal portions.
Add the majority of chocolate chips and cocoa powder to one of them. Add the rest of chocolate chips and pistachios to the other.
Knead the doughs individually.
Lightly spray the surface of both doughs with water and let them stand for 45 minutes separated in a bowl and protected from the air.
Stretch the two doughs separately with a rolling pin until they have a thickness of 1.5 cm and a rectangular shape.
Brush the chocolate and pistachio bread with water, place the chocolate mass on top and brush the surface again.
Roll until creating a cylinder as tight and firm as possible.
Let it rest for 15 minutes.
Cut 2 cm thick slices with a serrated knife and place them on the baking tray, leaving a gap between them.
Let them ferment with 78% of relative humidity at 28ºC for 1 hour.
Preheat the oven to 250 ºC.
When the bread has been fermented, spray it with water and bake at 220 ° C for 10 to 12 minutes.

Nutritional information (1 portion)

Energy

197.33

kcal

Carbohydrates

29.06

Proteins

5.17

Lipids

6.17

Fiber 2.83 g

Saturates 2.66 g

Monounsaturated fatty acids 2.45 g

Polyunsaturated fatty acids 0.51 g

Cholesterol 3.03 mg

Calcium 16.55 mg

Iron 1.33 mg

Zinc 0.62 mg

Vitamin A 11.41 ug

Vitamin C 0.0 g

Folic acid 24.26 ug

Salt (Sodium) 245.35 mg

Sugars 3.56 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.