Ingredients: raw buckwheat flour (62%), shelled hemp seeds (14.5%), pumpkin seeds (14.5%), sugar (7%), salt (2%)
100g contains:
energy content 1738kJ/415 kcal; fats 15.99g; of which saturated fats 2.16g; carbohydrates 40.6g; of which sugars 11.2g; fiber 8.8g; protein 22.64g; salt (Nax2.5) 2.03g
Preparation instructions:
Add 29 g of leaven to the flour mixture. Mix all the ingredients together in a bowl into a smooth sour cream-like dough (water quantity 410ml). Lubricate the bread mold with oil, pour the dough into the mold and cover the surface with plastic wrap to prevent drying. Place the dough in a warm place to ferment for 15-20 hours. Before baking, moisten the surface of the dough and bake in the oven at 200 degrees for 30-40 minutes. (To obtain bread with better porosity, if desired, 5 g of dry yeast per 500 g of flour mixture can be added to the dough.) Adding yeast shortens the fermentation time to 2-3 hours.
Tõrvaaugu Organic Farm Tõrvaaugu Mahe Talu OÜ Reg: 12338431 KMKR: EE101695259 Address: Tõrvaaugu talu, Leibre küla, Vigala vald, Raplamaa 78001 E-mail: torvaaugu@torvaaugumahetalu.eu Tel: +372 5557 2329
