LIBRO RECETAS | Page 35
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•
•
•
•
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400 gr de fariña de trigo
100 gr de fariña de centeo
12,5 gr de fermento fresco de panadería
1 culleradiña de sal
280 ml de auga
(aproximadamente)
Noces e uvas pasas (se son do noso
gusto)
LIBRO RECETAS | Page 34
LIBRO RECETAS | Page 36
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