Linseed, Fig & Apricot Sprouted Rye Bread

Grams Percentage (%)
Flour 900 90
Wholemeal Flour 100 10
Water 690 69
Softgrain Sprouted Rye CL 150 15
O-tentic Durum 40 4
Sapore Rigoletto 20 2
Salt 15 1.5
Dried Apricot 80 8
Dried Figs 80 8
Linseed 60 6
Ingredients total 2135
Linseed, fig & Apricot Sprouted Rye Bread

Working Method

Tips & Tricks

Wash the fruit with warm water prior to use.

About this recipe

Complexity level:  


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