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Pan de arroz integral con harina de espelta y semillas
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Ingredients
Cocción del arroz integral
- 200 g de arroz integral
- 1200 g de agua
- 1 cucharadita de sal
Pan de arroz integral con semillas
- 560 g de agua
- 25 g de levadura prensada fresca
- 420 g de harina integral de espelta y un poco más para espolvorear el molde
- 1 ½ cucharaditas de sal en escamas
- 2 cucharaditas colmadas de semillas de comino
- 50 g de pipas de girasol y un poco más para espolvorear
- 50 g de semillas de chía y un poco más para espolvorear
- 30 g de pasas sin semillas
- ¼ de cucharadita de aceite de coco para engrasar
- pipas de girasol para espolvorear
- semillas de chía para espolvorear
- Nutrition
- per 1 rebanada
- Calories
- 475 kJ / 113 kcal
- Protein
- 3.7 g
- Carbohydrates
- 19.2 g
- Fat
- 2.5 g
- Saturated Fat
- 0.3 g
- Fibre
- 2.9 g
- Sodium
- 67.2 mg
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