Ingredients
- 100 g água
- 10 g isco
- 75 g farinha de centeio tipo 130
- 40 g avelã
- 30 g passas de uva
- 40 g arandos
- 30 g sementes de girassol
- 30 g sementes de linhaça
- 50 g flocos de aveia
- 50 g flocos de espelta
- 220 g água
- Azeite
- 270 g água
- 10 g fermento de padeiro fresco
- 25 g mel
- 300 g farinha tipo 65
- 150 g farinha de espelta integral
- 2 c. chá de sal
- 15 g manteiga s/ sal
- 3 c. sopa de flocos de espelta
- 2 c. sopa de sementes de sésamo
- 1 c. sopa de sementes de linhaça
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