4-Grain Bread

High-grade flour: 700 g
Buckwheat flour: 75 g
Rye flour: 70 g
RaVito Walnut: 90 g
Fresh yeast: 30 g
Salt: 15 g
Water: 530 g

Decoration:
Oat flakes: 30 g (or sesame seeds)

Knead the dough without a pre-ferment. Let it ferment in a warm place. Shape the risen dough into a ball. This recipe can yield several loaves. You can also place the dough into baking pans. Let the dough proof again. Brush the dough with salted water and sprinkle with seeds, sesame, or oat flakes.

Bake at 180-200°C for 20-30 minutes.

Advantages:

• Use of RaVito product: 6% of the total volume.
• Reduction in production costs ≈ 3%.