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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