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Recipe by
Discover the authentic taste of Khorasan wheat bread: Italian tradition and selected ingredients such as honey and fresh yeast. Try it now!
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 2: On the work surface, combine the flour and salt. Meanwhile, dissolve the yeast and honey in the water. It is important to keep the yeast separate from the salt. Knead until the dough is uniform. Let rest for 50/60 minutes (I use the Tupperware bowl ideal for proofing). Do a round of folds and let rise for another 50/60 minutes.
Step 2 of 2: Turn on the static oven at 200 degrees. When it is hot, bake for 45/50 minutes (I use the refractory stone).
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving90 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,206 kJ288 kcal | 1,345 kJ321 kcal |
| Fat | 1.79 g | 2 g |
| of which saturated fatty acids | 0.25 g | 0.28 g |
| Carbohydrates | 60.06 g | 66.98 g |
| of which sugars | 1.76 g | 1.96 g |
| Fibre | 9.32 g | 10.39 g |
| Protein | 11.86 g | 13.23 g |
| Salt | 1 g | 1.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
