A rustic and flavorful bread, ideal for accompanying meals or making bruschetta.
In a bowl, dissolve 150 g of sourdough in 400 g of water with a teaspoon of honey.
Add 400 g of rye flour and 200 g of whole wheat flour, knead well.
Towards the end of kneading, add the salt.
Let the dough rest for 1 hour.
Proceed with lamination, adding the soaked seeds before folding.
Perform 3 sets of folds every 30 minutes and let rise until doubled.
Shape the dough on a floured surface, seal and place in a loaf pan for about 2 hours.
Preheat the oven to maximum power.
Bake for about 30 minutes, then another 20 minutes uncovered at 220 degrees.
Store in a paper bag
Great to pair with cold cuts and cheeses. It is recommended to let it cool before slicing.
Italia, Campania
| Energy (kcal) | 205 |
| Carbohydrates (g) | 44.12 |
| of which Sugars (g) | 6.72 |
| Fat (g) | 0.75 |
| of which Saturates (g) | 0.09 |
| Protein (g) | 6.17 |
| Fiber (g) | 3.97 |
| Sale (g) | 1.42 |
