Place the flour, the wheat bran and the salt in the mixer.
Bloom the yeast by adding room temperature water to it, together with the malt extract
and the sugar.
Mix the dry ingredients with the liquid ones and then add RAMGRAS fat little by little
while mixing until you obtain a tender dough.
Cover the dough and let it rest for about 30 minutes
Divide the dough into 40 g pieces and shape each piece into a ball. Place each ball on
a lightly greased baking sheet.
Leave the balls to rest and rise until their size doubles
Bake at 200°C for 20 minutes.
Lightly brush each ball with melted RAMGRAS fat once the bread is out of the oven.
Our recipes prepared with no additives or preservatives. Their use is left to the discretion of the cook. The quantities and methods of use should be the ones indicated by the producer.
The kneading and baking time may vary according to the mixer and oven used by each baker.