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Pain de seigle
Temps de préparation : 135 à 170 minutes
Ingrédients
400 g de farine de seigle de type 130
200 g de farine de blé de type 45
2 1/2 cuil. à café de sel
2 cuil. à café de miel
150 g de levain liquide
1 dé (42 g) de levure de boulanger
400 ml d'eau tiède
5 cuil. à soupe de graines de lin
4 cuil. à soupe de graines de tournesol
Dorure
Eau
Préparation
Mélangez la farine de blé, la farine de
seigle et le sel, puis ajoutez le miel et le
levain.
Ajouter la levure dissoute dans l'eau et
pétrir la pâte épaisse pendant 4 minu-
tes, de préférence avec un robot. Faire
lever à couvert au four à 35 °C, Chaleur
sole-voûte pendant 30-45 minutes.
Incorporer les graines de lin et les grai
-
nes de tournesol. Verser la pâte dans
un moule à cake beurré (env.
30x 13cm). Lisser la surface, la badi
-
geonner d'eau et la laisser lever en
mode Chaleur sole-voûte à 35 °C pen
-
dant 15 à 20 minutes.
Cuire le pain dans le four préchauffé.
Réduire la température après 15 minu
-
tes.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va
-
peur
2
Température 200 °C + Préchauf
-
fage
après 15 minutes :
180 °C
Quantité d’eau env. 200 ml
Niveau 2
1ère diffusion de
vapeur
juste après avoir
enfourné le plat
2e diffusion de
vapeur
après un intervalle
de 10 minutes
Temps de cuis-
son
50-60 minutes
Recettes
125
125


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