Sandwich bread 24 cm
350 ml cold water
3 tablespoons natural yoghurt
1 tablespoon olive oil
350 g wholemeal flour
150 g whole rye flour
4 g of salt
9 g dri
Así puedes prepararlo
1. Mix the water, oil, yoghurt, salt, honey and yeast in a bowl. Stir until it dissolves.
2. Add the flours and mix with your hands or with a food processor for 8 minutes. Add the raisins and chopped nuts and mix again.
3. Pour the mix into the mould using a spatula. Flatten the top and cover with a cloth and leave to rise for between 1 and 2 hours in a warm place until the dough almost reaches the edge of the mould.
4. Remove the cloth before the dough touches it. Bake in the oven, pre-heated to 220°C, for 30 minutes.
5. Remove from the oven, turn out and bake at 200°C for another 15 minutes so that it browns a little on the outside. Remove and leave to cool on a rack.
- Retira el trapo antes de que la masa lo llegue a tocar. Cocina en el horno, precalentado a 220ºC, durante 30 minutos.
- Retira del horno, desmolda y cocina a 200ºC unos 15 minutos más para que se dore un poco por el exterior.
- Retira y deja enfriar sobre una rejilla.
