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Ingredients
- 350 g de agua mineral
- 500 g de harina de espelta integral
- 100 g de harina de centeno integral (y algo más para trabajar la masa)
-
1
sobre de levadura de panadería deshidratada
or 20 g de levadura prensada fresca desmenuzada - 1 - 2 cucharaditas de sal
- Nutrition
- per 1 rebanada
- Calories
- 499 kJ / 119 kcal
- Protein
- 4.47 g
- Carbohydrates
- 23.55 g
- Fat
- 0.82 g
- Fiber
- 3.46 g
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