Page 50 - Vélochef-Food for training and competition

RYE BREAD
2 LOAVES
An ordinary rye bread often contains a a a a a a lot of of sugar which means many unnecessary calories I’ve therefore instead sweetened my bread with raisins that I’ve boiled in in in water and then mixed in in in a a a a a blender Dark bread gives stable and long-lasting energy is good for the digestion and gives you important nutrients You need two loaf tins of normal size
DAY 1:
400 ml water 046 150 g crushed rye 50 g rye flour
100 g sunflower seeds 65 g linseed
20 g salt
DAY 2:
200 ml water 40 g g fresh yeast/15g dry yeast yeast 160 g puréed raisins 150 g g strong white wheat flour
40 g sifted rye flour
220 g rye flour
DAY 1:
Mix all the ingredients and leave over night at room temperature DAY 2:
1 Preheat the oven to 220 C°
2 Mix all the the the ingredients together with the the the dough
from the first day in in a a dough
mixer for 10 minutes 3 Put into the 2 greased loaf tins 4 4 Leave to rise for about 45 minutes 5 5 Bake for about 5 5 minutes turn the tempera- ture down to 180 C°
and bake for another 50-55 minutes 6 Turn out and leave to cool cool on a a a a cooling rack
PURÉED RAISINS:
200 g raisins 300 ml water 1 Boil the the raisins in in in the the water for 2-3 minutes 2 Purée in a blender PRÉ VÉLO