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Slow Maturation Whole Wheat Leavened Bread

Slow Maturation Whole Wheat Leavened Bread

Instructions

  1. Mix all ingredients together on the 1st for 5 minutes, gradually adding the water and for as long as necessary on the 2nd speed until kneaded well.
  2. Place dough in a greased bowl and leave in a cool area for 12-14 hours. Then tip dough onto a greased baking tray, flour and score using the spatula.
  3. Cut with a knife and bake with steam at 205°C for 90 minutes.