Pão de Centeio

Pão de Centeio is a hearty Brazilian rye bread that combines wholesome ingredients, making it perfect for a nourishing breakfast. This vegan version is rich in flavor and nutrients, ensuring a delightful start to your day.

Ingredients

• Rye flour - 200 grams
• Whole wheat flour - 100 grams
• Active dry yeast - 7 grams
• Warm water - 300 ml
• Olive oil - 2 tablespoons
• Maple syrup - 1 tablespoon
• Salt - 1 teaspoon
• Cumin powder - 1 teaspoon

Steps

1. In a large mixing bowl, combine the rye flour, whole wheat flour, salt, and cumin powder.
2. In a separate bowl, mix the warm water, active dry yeast, and maple syrup. Let it sit for about 5-10 minutes until frothy.
3. Add the yeast mixture and olive oil to the flour mixture. Stir until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Preheat the oven to 200°C (390°F).
7. Gently punch down the risen dough and shape it into a round loaf or place it in a loaf pan.
8. Let the shaped dough rise for another 30 minutes while the oven preheats.
9. Bake the bread in the preheated oven for 25-30 minutes, or until it sounds hollow when tapped on the bottom.
10. Allow the bread to cool on a wire rack before slicing.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.3 L

Health Benefits

• High in dietary fiber, promoting digestive health.
• Rich in essential nutrients and minerals from whole grains.

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