Ingredients: raw buckwheat flour (65.2%); pumpkin seeds (20.8%); sugar (7.8%); linseed flour (5%); salt (1.2%)
100g contains:
energy content 1704kJ/406 kcal; fats 14.49g; of which saturated fats 2.35g; carbohydrates 41.9g; sugars 11g; fiber 89.4g; protein 22.41g; salt (Nax2.5) 2.18g
Preparation instructions:
Add 30 g of leaven to the flour mixture. Mix all the ingredients together in a bowl into a smooth sour cream-like dough (water quantity 430ml). Lubricate the bread mold with oil, pour the dough into the mold and cover the surface with plastic wrap to prevent drying. 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, if desired, 5 g of dry yeast per 500 g of flour mixture can be added to the dough.) 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
