Pan integral de espelta y centeno

Pan integral de espelta y centeno

4.4 407 ratings

Prep. 15min

Total 2 h 15min

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

Calories 539 kJ / 128 kcal

Fat 0.9 g

Fiber 4.2 g

Saturated fat 0.1 g

Carbohydrates 26.8 g

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