DARK CEREAL BREAD
BREAD WITH CEREALS
|IRCA PUMPERNICKEL 50%||g 5.000|
|flour - for bread||g 5.000|
|fresh yeast||g 250|
Knead all the ingredients for about 2-3 minutes at low speed and then for another 6-8 minutes at medium-high speed.
Make sure that the temperature of the dough at the end of the kneading is 25-26°C.
Let the dough rest for 10-15 minutes at room temperature.
Divide the dough into 550g portions (to make bread loaves of about 450g when baked) .
Let rise at 28-30°C, with relative humidity of the 70-80%, for about 35-40 minutes.
Bake for 40-45 minutes at 220-230°C with steam.