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Ingredients
Pré-fermentation
- 180 g de lait
- 70 g de sucre en poudre
- 25 g de levure boulangère fraîche
- 20 g de farine de sarrasin, maison ou certifiée sans gluten
- 100 g de beurre mou, et un peu pour le moule
- 3 œufs
- 380 g de mélange de farine pour pain sans gluten, et un peu pour le plan de travail
- 1 c. à café de sel
- 2 c. à soupe de cosse de psyllium en poudre
Finitions
- 1 œuf, battu
- Nutrition
- per 1 tranche
- Calories
- 1071.6 kJ / 256.1 kcal
- Protein
- 4.6 g
- Carbohydrates
- 37.2 g
- Fat
- 9 g
- Saturated fat
- 5.1 g
- Fiber
- 4 g
- Sodium
- 402.7 mg
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