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pane-ai-semi-senza-glutine-molino-merano

Seed bread glutenfree

Source: https://www.meranermuehle.it/rcp_recipe/seed-bread-glutenfree
Total time
stopwatchIcon
60 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
60 Minutes
Rest time
60 Minutes
Difficulty
easy
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Ingredients

500 g mix seed bread
7 g dry yeast
15 g honey
8 g salt
30 g sunflower oil
500 ml lukewarm water

Preparation

  1. Place all the ingredients (except the sunflower oil) in the mixer and knead for about 10 minutes until a smooth dough is obtained. Add the sunflower oil 2 minutes before the end of the kneading time. 
  2. Place the dough in a baking tray lined with baking paper. Cover with a damp cloth and leave to rest in a warm place for about 60 minutes. 
  3. Moisten the surface of the dough with water and decorate with seeds. 
  4. Bake in a preheated oven at 220°C (convection oven 210°C) for about 60 minutes.
Miscela per pane ai semi senza glutine
Miscela ideale per produrre paninetti ai cereali senza glutine. Semi di lino, semi di girasole e sesamo conferiscono al pane un delizioso sapore di nocciola. Lasciatevi tentare dalla facilità della preparazione!  Adatto a chi evita il glutine nella dieta quotidiana.

500 g

€4.85