the recipe

Ingredients (dough with spirulina)

• 1000 g “Infibra Cereals&Seeds Spirulina” Flour
• 500 g Whole milk
• 150 g Butter
• 30 g Yeast
• 20 g Salt
• 20 g Sugar
• 10 g Malt

Directions (same for both doughs)

1. Knead all ingredients until proper gluten development is achieved.
2. Let the doughs rest for about 10 minutes on the counter, covered with plastic wrap.
3. For 1-kilo loaf pans, divide 500 g of plain dough and 500 g of spirulina dough, roll them out (or use a sheeter), and layer the green dough on top of the white one.
4. Tightly roll into a log and place into a greased loaf pan.
5. Proof until risen, then bake at 180–200°C for about 30 minutes.