Receta Pan de Centeno Ecológico Integral y Brionut de Tritordeum | Con Florindo Fierro

rye flour

🥗Healthier: spelt flour

💰Cheaper: whole wheat flour

Spelt flour offers a similar texture and flavor, while whole wheat is more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower glycemic alternative, while sugar is more economical.

Combine wheat flour, rye flour, and salt in a large mixing bowl.

Dissolve yeast in warm water and let sit until frothy, about 5-10 minutes.

Add the yeast mixture and honey to the flour mixture, mixing until combined.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place until doubled, about 1-2 hours.

Punch down the dough and shape it into a round loaf.

Place the shaped loaf on a baking sheet lined with parchment paper.

Cover the loaf with a cloth and let it rise for another 30-45 minutes.

Preheat the oven to 450°F (230°C).

Make shallow slashes on the top of the loaf with a sharp knife.

Spray the oven with water to create steam and bake the loaf for 30-35 minutes until golden brown.

Cool the bread on a wire rack before slicing.

Cooking Techniques

Spice Level:

Allergens