Pain Complet Sans Pétrissage ni Robot by @lesgourmandisesdeloubna
2h15
Medium
8 servings
🌾
500 g
Whole Wheat Flour (T110 Or T150)
💧
380 g
Warm Filtered Water
🍞
10 g
Baker's Yeast
🧂
2 g
Salt
🫒
25 g
Olive Oil
🌱
50 g
Seed Mix
Preparation Steps
Step 1/7
Dissolve yeast in warm water.
Step 2/7
Add flour and salt, mix well.
Step 3/7
Let rest until dough doubles in volume.
Step 4/7
Transfer to a cake mold, sprinkle with seeds.
Step 5/7
Let rise again.
Step 6/7
Bake at 356°F for 40-45 minutes.
Step 7/7
Cool before slicing and serving.
Composition
Ingredients
Types
Grains, Liquids, Leavening agents, Seasonings, Oils, Toppings
Ingredients
Whole wheat flour (T110 or T150), Warm filtered water, Baker's yeast, Salt, Olive oil, Seed mix
Allergens
gluten
Dietetics
Dietary regimen
vegan, vegetarian
Calories
to inform
Macro nutrients
Dietary Fiber: 7g, Sugars: 0.5g
Nutritional Information
Minerals
Calcium: 20mg, Iron: 3mg, Magnesium: 75mg, Phosphorus: 200mg, Potassium: 250mg, Sodium: 200mg, Zinc: 2mg
Vitamins
Vitamin B1 (Thiamin): 0.2mg, Vitamin B2 (Riboflavin): 0.1mg, Vitamin B3 (Niacin): 3mg, Vitamin B6: 0.3mg, Vitamin E: 0.5mg, Folate: 40µg
Preparation
Time Information
Preparation
1 hour 30 minutes
Cooking
45 minutes
Overall
2 hours 15 minutes
Difficulty
Level
Medium (2/4)
Steps
7 steps
Equipments
Utensils
cake mold, mixing bowl, spoon
Appliances
oven
Type
Type
Type Of Dish
Bread
Occasions
Breakfast, Snack
Origin
Source
Platform
Original Creator
@lesgourmandisesdeloubna
Origin
Cuisine
French
Geographic
to inform
Various
Aspect
Texture
Crunchy, Soft
Flavors
Savory
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 days (cool,dry), fridge : 1 week (wrapped,cool), freezer : 3 months (wrapped,frozen)