06 Jun

PROFI™ High Protein Artisan Bread Recipe

    Profi Artisan Bread Ingredient Table
    Preparation Instructions:

      1. Mix all ingredients without starter and leave it at 21 °C for 1 hour.
      2. After 1 hour, add the mature active rye starter.
      3. Knead dough for 5 minutes
      4. Bulk ferment the dough for 4 to 5 hours at 21 °C.
      5. Shape into 2 loaves and place on a pan, cover with plastic wrap and bench for 20 minutes.
      6. Leave overnight for slow proofing in the refrigerator.
      7. Remove from the refrigerator and remove the plastic wrap.
      8. Bake at 475 °F with steam for about 40 minutes until the internal temperature reaches 97 °C.
      9. Remove from the oven and depan.
      10. Cool at room temperature before slicing or bagging.

    Makes 2 loaves of bread.

    High Protein Artisan Bread Nutritional Facts Table

    Profi Bake Contributes:
    2.4 g of Complete Protein and 1.2 g of Dietary Fiber per serving.

     

     

     

     

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