RECIPES BAKERY
Monastery Bread
INGREDIENTS
- 1000 gr Skliro Petromilou
- 1000 gr Extra Rustic flour
- 1000 gr Topiko Olikis
- 60 gr salt
- 800 gr red wine
- 1300 gr water
- 150 gr sunflower seeds
- 100 gr yeast
- 150 gr raisin syrup
- 150 gr vinegar
INSTRUCTIONS
- Knead for 3 minutes at the 1st speed and for 7-8 minutes at the 2nd speed.
- Rest in a bowl for 45 minutes.
- Put the dough onto the counter sprinkled with flour and cut into three large pieces.
- Bake at 210°C with steam for 50-60 minutes.
THE FLOURS OF THE RECIPE
Wholewheat | Bran
Monastery Bread
INGREDIENTS
- 1000 gr Skliro Petromilou
- 1000 gr Extra Rustic flour
- 1000 gr Topiko Olikis
- 60 gr salt
- 800 gr red wine
- 1300 gr water
- 150 gr sunflower seeds
- 100 gr yeast
- 150 gr raisin syrup
- 150 gr vinegar
INSTRUCTIONS
- Knead for 3 minutes at the 1st speed and for 7-8 minutes at the 2nd speed.
- Rest in a bowl for 45 minutes.
- Put the dough onto the counter sprinkled with flour and cut into three large pieces.
- Bake at 210°C with steam for 50-60 minutes.