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或半陈年奶酪，可增强这种面包的咸味 – 或半陈年奶酪，可增强这种面包的咸味

或半陈年奶酪，可增强这种面包的咸味 – 或半陈年奶酪，可增强这种面包的咸味

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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配料

调整份量:

	300 G 黑麦面粉
	100 G W240 面粉
	50 G 全斯佩尔特面粉
	270 G 水
	9 G 啤酒酵母
	8 G 盐

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特征:

烹饪:

爱沙尼亚语

290
供应 4
简单

配料

300 G 黑麦面粉
100 G W240 面粉
50 G 全斯佩尔特面粉
270 G 水
9 G 啤酒酵母
8 G 盐

路线

或半陈年奶酪，可增强这种面包的咸味. 可口, 富含纤维和矿物盐, it is an excellent alternative to white bread and is suitable for those who follow a low-calorie diet. The dark color is given by the rye flour mixed with other types of flour. Prepare it when you have some time and serve it spread with butter and jam for breakfast, or accompany it with smoked salmon, sour cream and chives. If, 另一方面, you have friends for dinner, serve it for an aperitif with speck or raw ham, 或半陈年奶酪，可增强这种面包的咸味.

脚步

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