Peruvian Bread Recipe Made With a Mixture of Sourdough White Flour and Rye Flour

cheese

🥗Healthier: low-fat cheese

💰Cheaper: cottage cheese

Low-fat cheese reduces calories while maintaining flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds richness with fewer saturated fats.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with added flavor.

Combine 1600 grams of bread flour with 300 grams of whole wheat flour and 100 grams of rye flour.

Add 1600 grams of water to the flour mixture and mix well.

Let the mixture rest for 2 hours at room temperature.

After 2 hours, add 400 grams of sourdough starter and mix until well combined.

After 30 minutes, add 33 grams of salt and 40 grams of olive oil, and mix again.

Transfer the dough to a rectangular or square container for stretching and folding.

Perform a stretch and fold every 45 minutes for a total of five times.

After the fifth stretch and fold, refrigerate the dough overnight.

The next day, divide the dough into balls weighing approximately 425 grams each.

Pre-shape the dough balls gently to retain air pockets.

Let the pre-shaped dough rest for 30 minutes.

Shape the dough again before baking.

Preheat the oven to 220°C (428°F).

Bake the shaped dough for 20 minutes at 220°C and then reduce the temperature to 200°C (392°F) for an additional 10-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens