Ingredienser
Hvedemel2 cup
Fuldkornsmel2 cup
Hvedeklid100 gram
Olivenolie1 tablespoon
Sukker1 teaspoon
Gær1 teaspoon
Salt3 tablespoon- Warm water1.5 cup
Trin
- 1
Dissolve the yeast in warm water and let it sit for 10 minutes to activate.
10 minNødvendigt udstyr:
Blandeskål - 2
Mix the whole wheat flour, white flour, salt, and sugar dry in a relatively large bowl. Add the yeast and oil and mix the dough.
10 minNødvendigt udstyr:Blandeskål - 3
Gradually add the water, knead by hand for 15 minutes until you get a cohesive, non-sticky dough.
15 min - 4
Place the dough in an oiled bowl, cover with a cloth, and leave in a warm place for at least two hours to rise.
120 minNødvendigt udstyr:Blandeskål - 5
Divide the dough into balls, then roll out and flatten by pressing with a rolling pin to form circles about 18 centimeters in diameter and 0.5 centimeters thick, sprinkling a little bran or wheat bran under the dough while rolling.
10 minNødvendigt udstyr:🍳Rolling Pin - 6
Let the loaves rest for half an hour, covering them with a cloth.
30 min - 7
Arrange the loaves in the oven according to its capacity, bake on the lower rack at 250 degrees Celsius for 10 to 15 minutes, ensuring not to touch the bread with your fingertips.
15 minNødvendigt udstyr:
Ovn - 8
When the bread is browned and puffed, remove it from the oven and cover it to prevent it from drying out.
5 min
Ernæringsfakta
Hvedemelpr. 100gFuldkornsmelpr. 100gHvedeklidpr. 100gOlivenoliepr. 100gSukkerpr. 100gGærpr. 100gSaltpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.