Sourdough Einkorn Bread with Walnuts 1 Kg
Satisfying flavor with einkorn flour and walnuts!
Prepared with sourdough16 hours of cold fermentationContains no additives or preservativesYou can consume it safely.Our flour is produced using sustainable agriculture and ground in a stone mill. It is baked in an industrial stone oven.
Storage Conditions:You can store your bread in an airtight container at room temperature for 4 days, in the refrigerator for 7 days, and in the freezer for 6 months. If you're storing sliced bread in the freezer, you can warm it in a covered pan to enjoy it soft. If you want it crispy, you can heat it in a toaster.
| EING WALNUT BREAD |
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| INGREDIENTS | Energy and Nutrition Facts per 100g | ALLERGENS |
| EINYAZ FLOUR,DRINKING WATER, EINYAZ SOURDOUGH, WALNUTS, SESAME SEEDS,ROCK SALT | ENERGY (Kcal Kj) | 258 1079 | CONTAINS GLUTEN,NUTS, SESAME. |
| FAT (g) | 6.85 |
| SATURATED FAT (g) | 0.57 |
| CARBOHYDRATE (g) | 37.99 |
| SUGARS (g) | 0.4 |
| FIBER (g) | 7.98 |
| PROTEIN (g) | 7.03 |
| SALT (g) | 0.94 |
| NET AMOUNT:1000 - ge |
Sourdough Einkorn Flour Bread (Cold Fermentation Method)
We're sharing with you an easy bread recipe using einkorn flour.
Ingredients:
500 grams einkorn flour
350 grams warm drinking water
100 grams sourdough (Einkorn Whole Wheat Sourdough Einkorn House)
8 grams rock salt
Instructions:
-Dissolve 100 grams of previously fed sourdough in 350 grams of room-temperature drinking water.
-Add 500 grams of einkorn flour and 8 grams of rock salt to the mixture and mix thoroughly until smooth.
-Place the dough in the baking dish (Lidded Bread Baking Pan Siyez Evi) and cover it with plastic wrap or a lid. Let it rest at room temperature for 1 hour, then refrigerate.
-Leave the prepared bread dough in the refrigerator to ferment for 17 hours.
-After 17 hours, bring the slowly fermented bread dough back to room temperature and let it rest for about 1 hour, until it has doubled in size. Meanwhile, preheat your oven to 220 degrees Celsius.
-Place your bread in a preheated oven and bake for 35 to 50 minutes, depending on your oven's temperature.
-Immediately remove the baked bread from the pan by inverting the pan. Let it rest for 2 to 4 hours, allowing the bottom to air dry.
Your bread will have approximately 18 slices, with one slice weighing approximately 59 grams.
Nutritional value:
114.5 calories
23.4 Carbohydrates
3.8 Protein
1.59 Dietary Fiber
0.64 Fat
0.018 Salt
0.012 Total Sugars
Don't forget to add love to your bread when preparing it. Bon appetit, honey, and healing…
