Multigrain bread with glycemic index 48
We knead all the ingredients until they are homogenized and get an elastic dough. We let the dough rest for 60 minutes covered with a piece of cloth. We cut the dough in 400gr pieces and we knead in the shape we want. If we want we decorate with seeds and we carve the surface of the bread. We let the doughs covered in a warm place to rise until they are double in size. We spray them with water and we bake at 220 degrees for about 50 minutes to 1 hour.
- 500 gr GI-48 Flour (Multigrain bread with glycemic index 48)
- 300 gr Water
- 10 gr Dry yeast
- Baking pan