Name: Estonian Black Bread – Leib
Yield: 4
Cuisine: Estonian
Ingredients: Rye Flour: 300 g; W240 Flour: 100 g; Whole Spelt Flour: 50 g; Water: 270 g; Brewer's Yeast: 9 g; Salt: 8 g

hiʻona:

meaʻai:

Ekekonia

290
lawelawe 4
Easy

nā mea hoʻohui

300 g. Palaoa Rye
100 g. W240 Palaoa
50 g. Palaoa Spelled Whole
270 g. wai
9 g. Mahalo i ka hū
8 g. Salt

kuhikuhi

kirīmiʻawaʻawa a me ka chives. kirīmiʻawaʻawa a me ka chives, kirīmiʻawaʻawa a me ka chives, kirīmiʻawaʻawa a me ka chives. kirīmiʻawaʻawa a me ka chives. E hoʻomākaukau i ka wā e loaʻa ai ka manawa a lawelawe ʻia me ka pāpaʻi a me ka jam no ka ʻaina kakahiaka, E hoʻomākaukau i ka wā e loaʻa ai ka manawa a lawelawe ʻia me ka pāpaʻi a me ka jam no ka ʻaina kakahiaka, kirīmiʻawaʻawa a me ka chives. kirīmiʻawaʻawa a me ka chives, ma ka lima 'ē aʻe, kirīmiʻawaʻawa a me ka chives, kirīmiʻawaʻawa a me ka chives, kirīmiʻawaʻawa a me ka chives.

me ke kapuai hookahi

1 hana aku ai	Pour the flours, brewer's yeast and 270 g of water into the bowl of the mixer and knead for a few minutes, add the salt and knead until the dough is smooth and homogeneous.
2 hana aku ai 120	Put the dough to rise in a covered container and in a warm place for about 2 hours or in any case until its initial volume is doubled.
3 hana aku ai	Now proceed with the molding: take the dough and spread it gently. Fold the 2 top flaps towards the center. Now bring the whole top to the center. Roll the dough without tightening it very tightly, tightening the closure well.
4 hana aku ai 90	Place the dough with the closure facing up in a leavening basket and let it rise for 60-90 minuke.
5 hana aku ai 70	Turn it over on a baking sheet covered with parchment paper, make an incision with a cutter and bake it in a preheated oven at 220 ° C, after 20 minutes lower the oven temperature to 180 ° C and finish cooking. This will take approximately 45-50 minuke.