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

Ya 'befi:

Hñuni:

Estonio

290
Mahyoni 4
Hei

Ingredientes

300 g Rye Flour
100 g W240 Flour
50 g Whole Spelt Flour
270 g Ar dehe
9 g Levadura cerveza
8 g Sal

Direcciones

'Nar thuhme mpothe ge 'nar especialidad típica jar norte Europa. Na nku̲hi, ár ñu̲ni fibra ne sales minerales, ge 'nar excelente 'na ar mpa̲ti ma 'nar thuhme nt'axi ne ar mfädi pa ga̲tho nu yá da siguen 'nar dieta xí hñets'i'i jar calorías. Ár njät'i nk'a'mi ku̲hu̲ dado ir nge ar harina ar centeno mezclada ko ma 'ra xingu ya harina.. Hoku̲hu̲ nu'bu̲ pe̲ts'i 'naxtu̲i ar pa ne njapu̲'be̲fi nä'ä untado mantequilla ne mermelada pa ar desayuno, wa acompañar nä'ä ko salmón ahumado, crema agria ne cebollino. Hää, Ja ir ngehnu̲, Gi mpädi pa nda nt'oxi, njapu̲'be̲fi nä'ä pa 'nar aperitivo ko mota wa ngo̲tho crudo, wa quesos semicurados da realzan ar sabor salado nuna 'nar thuhme.

Pasos

1 'Yo̲t'e	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 'Yo̲t'e 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 'Yo̲t'e	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 'Yo̲t'e 90	Place the dough with the closure facing up in a leavening basket and let it rise for 60-90 ya t'olo ora.
5 'Yo̲t'e 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 ya t'olo ora.