Description
Experience baking small-1.5 years, the bread baking to bake on a regular basis for about two months-while home isn't boring. Bread recipe obtained experimentally, we had to lose ten kilograms of weight, and in this case, the required coarse bread. Happy with the result.
Ingredients
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Wholegrain wheat flour
0.75 glass
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Rye flour
0.75 glass
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Flour
0.5 glass
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Vegetable oil
1 tbsp
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Sugar
1 tbsp
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Salt
1 tsp
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Malt
1 tbsp
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Flour
1 glass
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Water, carbonated
1 glass
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Yeast
1.5 tsp
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Sourdough
1 glass
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Milk
50 g
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Water
1 glass
Cooking
Collect all the necessary
The main thing-flour, rye and whole wheat
Flour-the highlight of any baking for the crunch (krupchatka)
Prepare two cups flour, one for the starter (3/4 whole grain, 1/4 semolina), the second rise on the dough (3/4 Cup rye, 1/4 semolina)
All the ingredients pour into a container, stir, add a glass of whole grain flour, again beat until smooth and in a bowl with hot water, cover with another bowl and leave until the bubbles for about 60 min.
The dough is ready
Add the second Cup with rye flour, knead it and put in a warm place until the volume increases two times
Abenaim content on the occasion of the commemoration of of all-purpose flour, the dough should slightly stick to the hands and spread in a warm form, greased with oil, allow to rest for 30-40 minutes under a towel
Future bread came, during this time, the oven is heated to 230-250 deg in the pan a glass of water gave a vapor in the oven, we grease the bread with butter and put in oven for 5 minutes aged at 230-250 deg and move the temperature control to 180 degrees, bake 50 min. At planting in the oven allow the exit of hot steam-2-3 seconds, otherwise you may scald
Shakes out the bread on a Mat to avoid sweating and cover with a clean cloth for ripening
The bread on the cut
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