Description
A light rye bread containing linseed and sunflower seeds fo that nutty crunch.Ingredients
- 222 g wheat flour
- 222 g rye flour
- 288 ml water
- 177 g leaven
- 1 g fresh yeast
- 10 pn salt
- 25 g linseed
- 55 g sunflower seed
Instructions
1.Mix 2 minutes slow speed
Mix 2 minutes slow speedMix
Mix 2 minutes slow speed
2.
Bulk Proof for 1 to 3 hours (depending on addition of commercial yeast)
Bulk Proof for 1 to 3 hours (depending on addition of commercial yeast)
2.
Bulk Proof for 1 to 3 hours (depending on addition of commercial yeast)
Bulk Proof for 1 to 3 hours (depending on addition of commercial yeast)
2.
Bulk Proof for 1 to 3 hours (depending on addition of commercial yeast)
Bulk Proof for 1 to 3 hours (depending on addition of commercial yeast)
2.
Bulk Proof for 1 to 3 hours (depending on addition of commercial yeast)
Bulk Proof for 1 to 3 hours (depending on addition of commercial yeast)
Method: