Ingredients: raw buckwheat flour (85%), sugar (10%), caraway seeds (3%); salt (2%)
100g indicators:
energy content 1526kJ/361 kcal; fat 4.59g; of which saturated fat 0.80g; carbohydrates 58.9g; of which sugars 12.4g; fiber 6.6g; protein 17.83g; salt (Nax2.5) 2.23g
Preparation instructions:
Add 40 g of yeast to the flour mixture. Mix all the ingredients in a bowl to form a smooth sour cream-like dough (water amount 470ml). Grease the bread pan with oil, pour the dough into the pan and cover the surface with plastic wrap to prevent it from drying out. Place the dough in a warm place to ferment for 15-20 hours. Before baking, moisten the surface of the dough and bake in the oven at 200 degrees for 30-40 minutes. (To obtain bread with better porosity, you can add 5 g of dry yeast to the dough per 500 g of flour mixture, if desired.) Adding yeast shortens the fermentation time to 2-3 hours.
Tõrvaaugu Organic Farm Tõrvaaugu Mahe Talu OÜ Reg: 12338431 KMKR: EE101695259 Address: Tõrvaaugu talu, Leibre küla, Vigala vald, Raplamaa 78001 E-mail: torvaaugu@torvaaugumahetalu.eu Tel: +372 5557 2329
