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kapena tchizi tating'onoting'ono zomwe zimawonjezera kukoma kwa mkatewu – kapena tchizi tating'onoting'ono zomwe zimawonjezera kukoma kwa mkatewu

kapena tchizi tating'onoting'ono zomwe zimawonjezera kukoma kwa mkatewu – kapena tchizi tating'onoting'ono zomwe zimawonjezera kukoma kwa mkatewu

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

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zosakaniza

Sinthani Servings:

	300 ga Ufa wa Rye
	100 ga W240 unga
	50 ga Ufa Wonse wa Spelled
	270 ga madzi
	9 ga Yisiti Brewer a
	8 ga Salt

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Mukuyenera ku Lowani muakaunti kapena kulembetsa zizindikiro zosungira / ankakonda zili izi.

Mawonekedwe:

zakudya:

Chiestonia

290
Katumikira 4
Easy

zosakaniza

300 ga Ufa wa Rye
100 ga W240 unga
50 ga Ufa Wonse wa Spelled
270 ga madzi
9 ga Yisiti Brewer a
8 ga Salt

Directions

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masitepe

1 Zatheka	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 Zatheka 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 Zatheka	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 Zatheka 90	Place the dough with the closure facing up in a leavening basket and let it rise for 60-90 mphindi.
5 Zatheka 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 mphindi.