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

Features:

Cuisine:

ChiEstonian

290
anoshanda 4
nyore

Ingredients

300 d Rye Flour
100 d W240 Flour
50 d Whole Spelt Flour
270 d Mvura
9 d Brewer kuti Mbiriso
8 d munyu

mirayiro

Chingwa dema ndiyo yakajairika yekumaodzanyemba kweEurope. Chingwa dema ndiyo yakajairika yekumaodzanyemba kweEurope, Chingwa dema ndiyo yakajairika yekumaodzanyemba kweEurope, iyo yakanakisa imwe nzira yechingwa chena uye yakakodzera kune avo vanotevera yakaderera-calori yekudya. iyo yakanakisa imwe nzira yechingwa chena uye yakakodzera kune avo vanotevera yakaderera-calori yekudya. iyo yakanakisa imwe nzira yechingwa chena uye yakakodzera kune avo vanotevera yakaderera-calori yekudya, iyo yakanakisa imwe nzira yechingwa chena uye yakakodzera kune avo vanotevera yakaderera-calori yekudya, iyo yakanakisa imwe nzira yechingwa chena uye yakakodzera kune avo vanotevera yakaderera-calori yekudya. iyo yakanakisa imwe nzira yechingwa chena uye yakakodzera kune avo vanotevera yakaderera-calori yekudya, pane rimwe divi, iyo yakanakisa imwe nzira yechingwa chena uye yakakodzera kune avo vanotevera yakaderera-calori yekudya, iyo yakanakisa imwe nzira yechingwa chena uye yakakodzera kune avo vanotevera yakaderera-calori yekudya, iyo yakanakisa imwe nzira yechingwa chena uye yakakodzera kune avo vanotevera yakaderera-calori yekudya.

matanho

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