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Integral leavened bread

A loaf of about 900 grams for 600g of flour. 240g of yeast can be replaced by 3 bags of baker's yeast.

Vegetarian Vegan Bread
Course: Breakfast
Preparation time: 30 minutes
Cooking time: 60 minutes
Rest time: 1000 minutes


  • 1.   Mix and knead 2-3 minutes water and flour.
  • 2.   Let stand for 1 hour, covered with a damp cloth.
  • 3.   Add the sourdough, knead 5 minutes. Possibly add a little flour or water to obtain a soft but dry ball to the touch.
  • 4.   Add salt, knead again for 5 minutes.
  • 5.   Let rise between 12 and 15 hours in a salad bowl covered with a damp cloth and a plate.
  • 6.   Shape the bread, moisten the top and sprinkle with flour. Make marks with a knife to guide the opening of the bread during cooking.
  • 7.   Let rise again for 4 to 6 hours, always covered with a damp cloth.
  • 8.   Bake in a cold oven at 190ºC for 50 minutes to 1 hour.
  • 9.   After cooking, let the bread dry on a wire rack.



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Ingredients for servings

  • 600 g of wheat flour type 150
  • 300 g of water
  • 240 g of leaven
  • 10 g of salt