10
Bread buckwheat flour thermomix
3
(11)
85 min
0 kcal
raqcatrom
Preparación de la receta
1
Add water, oil and yeast and mix for 1 minute at 37 degrees and speed 3.
2
Add the remaining ingredients and mix for 15 seconds on speed 5.
3
Knead at spiga speed for 3 minutes. Be careful because it is a very sticky dough
4
In a large bowl put a little oil all over the sides and pour the dough into the bowl. We move the bowl from left to right, from top to bottom to turn and round the dough.
5
Put the dough in the bowl and smooth the surface with the oiled spatula. Sprinkle the seeds
6
Allow to ferment until doubled in volume
7
Bake for 40 to 50 minutes at 180°C (350°F)
Ingredients
Steps
Calories
1
Add water, oil and yeast and mix for 1 minute at 37 degrees and speed 3.
2
Add the remaining ingredients and mix for 15 seconds on speed 5.
3
Knead at spiga speed for 3 minutes. Be careful because it is a very sticky dough
4
In a large bowl put a little oil all over the sides and pour the dough into the bowl. We move the bowl from left to right, from top to bottom to turn and round the dough.
5
Put the dough in the bowl and smooth the surface with the oiled spatula. Sprinkle the seeds
6
Allow to ferment until doubled in volume
7
Bake for 40 to 50 minutes at 180°C (350°F)
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Gluten free
Toast
Breakfast
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