Pan integral de espelta y centeno

Pan integral de espelta y centeno

4.4 414 ratings

Prep. 15 min

Total 2 h 15 min

16 rebanadas

Ingredients

350 g de agua mineral
500 g de harina de espelta integral
100 g de harina de centeno integral
1 sobre de levadura de panadería deshidratada

20 g de levadura prensada fresca, desmenuzada
7 g de sal

Difficulty

easy

Nutrition per 1 rebanada

Sodium 221.7 mg

Protein 5.4 g

Energy 539 kJ / 128 kcal

Fat 0.9 g

Fibre 4.2 g

Saturated Fat 0.1 g

Carbohydrates 26.8 g

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