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> Retete Montignac pentru paine conforma
Diana.
post Oct 23 2015, 01:10 PM
Post #11


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250 grame faina intergrala grau
50 grame faina neagra de grau
50 grame faina de ovaz
50 grame faina de secara
50 grame tarate de grau
50 grame fulgi de ovaz
25 grame seminte de in
25 de grame seminte de floarea soarelui
1 lingurita de sare
350 ml apa calda
1 pachetel de drojdie (de 10 grame)
Se amesteca ingredientele, se framanta, se lasa la dospit cateva ore, apoi se modeleaza in forma dorita si se coace la 165 C pana iese scobtoarea curata.
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maria_bruneta
post Sep 16 2016, 05:49 PM
Post #12


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Buna fetelor,

Dupa o ratacire de vreo 2 ani iata-ma revenind cu drag la Monti.
Am o mica nelamurire in ce priveste painea conforma; din amintirile mele, poate nu clare, stiam ca painea facuta din 50% faina integrala+50% tarate se poate consuma si cu lipide. Multumesc anticipat pentru raspuns.
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