0.0 – 0 reviews • High Fiber
| Level: |
Intermediate |
| Total: |
5 hr 40 min |
| Prep: |
1 hr |
| Inactive: |
4 hr |
| Cook: |
40 min |
| Yield: |
Thirty 8-inch loaves |
| Level: |
Intermediate |
| Total: |
5 hr 40 min |
| Prep: |
1 hr |
| Inactive: |
4 hr |
| Cook: |
40 min |
| Yield: |
Thirty 8-inch loaves |
Ingredients
- 5 pounds bread flour
- 1 liter water
- 1 ounce active dry yeast
- 8 pounds bread flour
- 4 ounces pork lard
- 1 1/2 ounces salt
- 1 ounce active dry yeast
Instructions
- Combine and mix all the ingredients from the first part using an electric mixer or by hand. Let rest, covered, for 4 hours. Using a dough hook attachment on an electric mixer, combine and mix the ingredients from the second part into the first part until smooth, around 10 minutes. Cut into 13-ounce pieces. Using a rolling pin, roll one 13-ounce piece to the size of a baking tray. Roll the dough into a large log and assemble 4 to 5 pieces on each tray. Cut each dough log into thirds, creating 3 loaves. Repeat with the other pieces. Cover with a damp towel and let rise in a humid, warm location for 2 to 3 hours until they have doubled in size.
- Preheat the oven to 425 degrees F and bake until lightly golden, 30 to 40 minutes.
Nutrition Facts
| Serving Size |
1 of 30 servings |
| Calories |
750 |
| Total Fat |
7 g |
| Saturated Fat |
2 g |
| Carbohydrates |
143 g |
| Dietary Fiber |
5 g |
| Sugar |
1 g |
| Protein |
24 g |
| Cholesterol |
4 mg |
| Sodium |
548 mg |
| Serving Size |
1 of 30 servings |
| Calories |
750 |
| Total Fat |
7 g |
| Saturated Fat |
2 g |
| Carbohydrates |
143 g |
| Dietary Fiber |
5 g |
| Sugar |
1 g |
| Protein |
24 g |
| Cholesterol |
4 mg |
| Sodium |
548 mg |