INGREDIENT
Storage temperature: Refrigerator temperature (25-35°C)
Shelf life: 3 days
- Mix Flour Mix all ingredients (except softgrain sprouted rye) until dough is ready, then add the seeds and mix well
- 1st Resting 10-15 minutes, divide dough 500gr, then rolling
- 2nd Resting 10-15 minutes
- Shaping Shape it into a sandwich mold
- Final resting 45-60 minutes, depending on the final resting
Temperature: 180°C-200°C
Time: 30-35 Minutes
Complexity level:
- Total weight of the flour: 2023 gr
- Total recipe weight: 2023 gr
- Weight of each cake: 500 gr
- Weighs 500 grams per 1 flour
- Quantity: 4 pieces
