Francine pain rustique aux céréales
£1.89 (37.8p per 100g)
Wheat Flour, Seeds (Sunflower, Linseed, Millet, Squash), Wheat Gluten, Salt, Dried Yeast (Emulsifier: Sorbitan Monostearate), Malted Barley, Dextrose, Emulsifier: Mono and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Flour Treatment Agent: Ascorbic Acid, Enzymes, Cereals 75% (Wheat, Millet, Barley)
Preparation & Storage
- BREAD MACHINE.Put 300ml of cold water along with the contents of this bag into the machine. Switch on using the White Bread program.HANDMADE.Pour the contents of this bag into a large bowl. Mix in 300ml of warm water. Knead well or use a mixer for 5 minutes until you have a good elastic dough. Cover the bowl and leave in a warm place for 30 minutes.Shape the dough into a ball, put on a greased baking tray. Cover with the bowl and leave in a warm place to rise for 50 minutes. Set the oven to 240°C / gas mark 8.Uncover and cut a shallow cross into the top with a knife. Dust with flour. Put a small bowl of water onto the tray next to the loaf and put it in the oven. Lower the oven to 210°C / gas mark 7.Bake the bread for around 35 minutes until the crust is golden. Allow to cool on a rack.
Store in a cool, dry place.
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