{"id":4583,"date":"2022-06-24T12:16:55","date_gmt":"2022-06-24T11:16:55","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/ch-fr\/?post_type=magazine&p=4583"},"modified":"2022-06-24T14:16:18","modified_gmt":"2022-06-24T13:16:18","slug":"pain-complet","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/ch-fr\/spread-love\/items\/pain-complet\/","title":{"rendered":"Pain complet"},"content":{"rendered":"\n
\n \n<\/div>\n\n\n\n

Ingr\u00e9dients pour le pain complet :<\/h3>\n\n\n\n
\n

250 g de farine d’\u00e9peautre compl\u00e8te
\n250 g de farine de bl\u00e9 complet
\n180 g de m\u00e9lange de graines (tournesol, courge, lin)
\n100 ml d’huile d’olive
\n380 ml d’eau chaude
\n1 cuill\u00e8re de sucre
\n1 cuill\u00e8re \u00e0 caf\u00e9 bomb\u00e9e de sel
\n10 g de levure s\u00e8che<\/p>\n\n<\/div>\n\n\n\n

\"Pain<\/figure>\n\n\n\n

P\u00e2te :<\/h3>\n\n\n\n
\n

1.\tDans un saladier, m\u00e9langer les deux farines, les graines, le sucre, le sel et la levure s\u00e8che.<\/p>\n

2.\tAjouter l’huile d’olive et l’eau ti\u00e8de, puis tous les autres ingr\u00e9dients, m\u00e9langer et p\u00e9trir.<\/p>\n

3.\tPour le p\u00e9trissage, qui devrait prendre 7 minutes, il est pr\u00e9f\u00e9rable d’utiliser un robot culinaire, car la p\u00e2te est assez humide et collante.<\/p>\n

4.\tCouvrir le saladier avec un bonnet de douche ou un chiffon humide puis placez-le dans un endroit chaud pendant 1 heure pour laisser lever la p\u00e2te.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n No. 1 des p\u00e2t\u00e9s de viande et de poisson en Europe.*<\/span>\n En savoir plus<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\n \n<\/div>\n\n\n\n
\n
\n
\"Pain<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Cuisson :<\/h3>\n\n\n\n
\n

1.\tPr\u00e9chauffer le four \u00e0 200 \u00b0C.<\/p>\n

2.\t\u00c9talez la p\u00e2te lev\u00e9e sur une surface farin\u00e9e et aplatissez-la avec vos paumes.<\/p>\n

3.\tRoulez-la en boudin et mettez-la dans un moule \u00e0 pain de 30 cm de long.<\/p>\n

4.\tCouvrez et laissez lever pendant encore 30 minutes.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n <\/span>\n D\u00e9couvrez-le !<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"Pain<\/figure>\n\n\n\n
\n

5.\tCuire le pain complet pendant 30 \u2013 40 minutes \u00e0 200 \u00b0C.<\/p>\n

6.\tApr\u00e8s cuisson, sortir le pain du moule, puis mettez-le sur une grille pour le refroidir.<\/p>\n\n<\/div>\n\n\n\n

\"Pain<\/figure>\n","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":4585,"menu_order":0,"template":"","magazine-category-api":[27],"magazine-secondary-api":[60],"acf":[],"yoast_head":"\nRecette du pain complet \/ Argeta. Le bon c\u00f4t\u00e9 du pain.<\/title>\n<meta name=\"description\" content=\"Le pain complet avec du p\u00e2t\u00e9 Argeta et vos garnitures pr\u00e9f\u00e9r\u00e9es est une collation tr\u00e8s savoureuse et saine qui enrichira votre menu. 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