- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 15 Hours
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Energy 134.15 (Kcal)
- Carbohydrates 27.32 (g) of which sugars 0.33 (g)
- Proteins 4.40 (g)
- Fat 1.10 (g) of which saturated 0.13 (g)of which unsaturated 0.22 (g)
- Fibers 0.56 (g)
- Sodium 213.13 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Storage and Tips
The light multigrain bread with sourdough stays fresh for a week if kept in a bread bin or a basket wrapped with a cloth. This type of bread is very versatile; I’ve also made it with spelt and semolina or all-purpose flour, you can get creative and the result is excellent. If you liked this recipe, check out my Tuscan bread or the semolina bread. Come over to Instagram and tell me how and with what you would eat the light multigrain bread with sourdough: hazelnut spread or mortadella? 😋
