Pão de Centeio simples com Fermentação Natural


  • 400g rye flour
  • 50ml olive oil
  • 1 tablespoon dry baker’s yeast (1 packet)
  • 150ml warm water
  • 1 teaspoon salt

Preparation Method

  • In a large bowl, mix the rye flour, salt, dry baker’s yeast, olive oil, and part of the water.
    Knead everything with your hands, gradually adding the remaining water until the dough is completely mixed and smooth.
  • Once this process is complete, let the dough rise in a bowl covered with cling film for about 45 minutes to 1 hour, or until the dough doubles in size.
  • Remove the dough from the bowl and knead it a bit more. Shape the dough into a rectangle and place it in the Luanda mold lined with parchment paper.
  • Sprinkle with a bit of flour and let it rest for about 45 minutes.
  • Preheat the oven to 200 degrees Celsius.
  • Bake in the oven at 180ºC for about 30 minutes or until the bread starts to turn golden brown.

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