Preparation
Ingredients
- Cerealbianco 1000g
- Water 500g
- Brewer’s yeast 30g
Preparation
Knead all the ingredients, let the dough rest covered with a cloth for about 20 minutes, shape into braids or a small loaf, and place in the appropriate molds. Let proof for about 60–90 minutes. Before baking, decorate the surface with Cerealtop. Bake with initial steam.
