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Petits pains au malt et aux
graines de potiron
Temps de préparation : 120 à 130 minutes
8 petits pains
Ingrédients
1 dé (42 g) de levure de boulanger
1 cuil. à soupe d'extrait de malt
300 ml d'eau tiède
500 g de farine de blé complet
3 cuil. à café de sel
50 g cuil. à soupe de graines de poti
-
ron
Préparation
Délayer la levure et l'extrait de malt
dans l'eau tiède en mélangeant. Tra-
vailler cette préparation avec la farine,
le sel et les graines de potiron jusqu'à
obtention d'une pâte ferme. Faire lever
à couvert dans le four à 35 °C pendant
environ 45 minutes en mode Chaleur
sole-voûte.
Pétrir légèrement la pâte et formez 8
petits pains, badigeonner d’un peu
d’eau, inciser la surface en croix et les
placer sur un plat multi-usages/plat
Crousti-chef perforé. Laissez à nouveau
reposer la pâte au four à 35 °C pendant
30 à 40 minutes en mode Chaleur
sole-voûte. Cuire.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va
-
peur
I
Température 190–210 °C
Quantité d’eau env. 150 ml
Niveau 2
1ère diffusion de
vapeur
juste après avoir
enfourné le plat
Temps de cuis-
son
25 à 30 minutes
Bon à savoir
L'extrait de malt est un améliorant ; il
aide et accélère la levée de la pâte. En
outre, l'extrait de malt donne un goût lé
-
gèrement sucré délicieux au pain et pe
-
tits pains et les colore agréablement.
L'extrait de malt est disponible dans les
magasins de produits diététiques ou
dans les magasins bio.
Recettes
136
136


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