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E lokise ha u e-na le nako 'me u e sebelise ka botoro le jeme bakeng sa lijo tsa hoseng – E lokise ha u e-na le nako 'me u e sebelise ka botoro le jeme bakeng sa lijo tsa hoseng

E lokise ha u e-na le nako 'me u e sebelise ka botoro le jeme bakeng sa lijo tsa hoseng – E lokise ha u e-na le nako 'me u e sebelise ka botoro le jeme bakeng sa lijo tsa hoseng

Name: Estonian Black Bread – Leib
Yield: 4
Cuisine: Estonian
Ingredients: Rye Flour: 300 g; W240 Flour: 100 g; Whole Spelt Flour: 50 g; Water: 270 g; Brewer's Yeast: 9 g; Salt: 8 g

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metsoako

fetola Servings:

	300 g, Phofo ea Rye
	100 g, W240 phofo
	50 g, Whole Spelled Flour
	270 g, metsi
	9 g, Tomoso ea Brewer's
	8 g, letsoai

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Likaroloana:

cuisine:

Kissel e nang le litholoana tse ncha

290
o sebeletsa 4
bonolo

metsoako

300 g, Phofo ea Rye
100 g, W240 phofo
50 g, Whole Spelled Flour
270 g, metsi
9 g, Tomoso ea Brewer's
8 g, letsoai

directions

E lokise ha u e-na le nako 'me u e sebelise ka botoro le jeme bakeng sa lijo tsa hoseng. E lokise ha u e-na le nako 'me u e sebelise ka botoro le jeme bakeng sa lijo tsa hoseng, E lokise ha u e-na le nako 'me u e sebelise ka botoro le jeme bakeng sa lijo tsa hoseng, ke khetho e babatsehang bakeng sa bohobe bo tšoeu 'me e loketse ba latelang lijo tse tlaase tsa khalori. ke khetho e babatsehang bakeng sa bohobe bo tšoeu 'me e loketse ba latelang lijo tse tlaase tsa khalori. E lokise ha u e-na le nako 'me u e sebelise ka botoro le jeme bakeng sa lijo tsa hoseng, E lokise ha u e-na le nako 'me u e sebelise ka botoro le jeme bakeng sa lijo tsa hoseng, E lokise ha u e-na le nako 'me u e sebelise ka botoro le jeme bakeng sa lijo tsa hoseng. E lokise ha u e-na le nako 'me u e sebelise ka botoro le jeme bakeng sa lijo tsa hoseng, ka hlakoreng le leng, E lokise ha u e-na le nako 'me u e sebelise ka botoro le jeme bakeng sa lijo tsa hoseng, E lokise ha u e-na le nako 'me u e sebelise ka botoro le jeme bakeng sa lijo tsa hoseng, E lokise ha u e-na le nako 'me u e sebelise ka botoro le jeme bakeng sa lijo tsa hoseng.

mehato

1 etsahalale	Pour the flours, brewer's yeast and 270 g of water into the bowl of the mixer and knead for a few minutes, add the salt and knead until the dough is smooth and homogeneous.
2 etsahalale 120	Put the dough to rise in a covered container and in a warm place for about 2 hours or in any case until its initial volume is doubled.
3 etsahalale	Now proceed with the molding: take the dough and spread it gently. Fold the 2 top flaps towards the center. Now bring the whole top to the center. Roll the dough without tightening it very tightly, tightening the closure well.
4 etsahalale 90	Place the dough with the closure facing up in a leavening basket and let it rise for 60-90 metsotso.
5 etsahalale 70	Turn it over on a baking sheet covered with parchment paper, make an incision with a cutter and bake it in a preheated oven at 220 °C, after 20 minutes lower the oven temperature to 180 ° C and finish cooking. This will take approximately 45-50 metsotso.