Rye-wheat baguette malt

Description

Recently accidentally caught my eye the recipe for this wonderful bread. Having prepared it once, I return to it again and again for several days. The recipe is so good, and the bread is so delicious that it became a favorite in our family. I hasten to share the recipe with you, Cooks! Made a few changes, focusing on flour and yeast, which take time. For the recipe many thanks to the author Tatiana berkowski!

Ingredients

Malt

2 Tbsp
Yeast

1 tsp
Water

320 g
Sugar

1 Tbsp
Flour

300 g
Rye flour

150 g
Salt

1 tsp
Raisins
Coriander

0.5 tsp
Vegetable oil

2 Tbsp
Mac

4 Tbsp
Sesame

4 Tbsp
Seasoning

Cooking

For the dough: activate the yeast. For this mix the yeast and the sugar, add 250 grams of lukewarm water, mix up. A bowl with yeast mixture cover and leave in a warm place for 15 minutes or until foamy cap. Boil the malt in a separate bowl malt fill with boiled water (the remaining 70 grams of water), all peremeshaem and give the malt to cool to room t. At the request of the malt, you can add 1/2 teaspoon of coriander.

In a separate bowl mix two kinds of flour and salt. At this stage, I added the washed and drained raisins.

Pour in the yeast mixture and malt brew. Knead the dough.

At the end of kneading add the vegetable oil. Finally knead the dough. The dough was nice: soft, almost sticky, it does not stain hands and utensils, holds its shape well. The dishes with the dough, cover and leave in a warm place to rise for 40-50 minutes.

So the dough grows. Do alminco, cover again and allow dough to rise again in a warm place (40-50 minutes)

The finished dough divide into 3 parts. For podpili I used a small amount of rye flour, just a pinch of flour for each workpiece.

Each portion of the molding baguettes a convenient way for you.

On the tray (or the table), mix the ingredients for the sprinkles: poppy seeds, sesame seeds, I added seasoning "Mexican blend" flour. If malt brew add the coriander, then mix for sprinkles too, you can add a pinch of coriander, which I did. For what would be a good coating stuck to the moldings, wet hands wetted surface baguettes baguettes then dip them in the sprinkles, pressing down slightly.

Spread prepared baguettes on a baking tray lined with baking paper (the paper take stock). Between baguettes from the paper formed by the sides during proofing baguettes spread densely to each other. Therefore, the baguettes will "grow" up, not "breadth" :) the Baking sheet with blanks and leave covered in a warm place to rise for 30-40 minutes. During this time, the loaves have a good increase in volume.

T preheat the oven to 250 degrees. Before you put the baguettes in the oven, moved apart them, carefully pull the paper one side, what would the paper roll was gone. On baguettes with a knife make deep slanting cuts. Bake first 10 minutes at t 250 degree with steam, then reduce t to 200 degrees and bake without steam for another 40 minutes or until tender.

The baguettes are ready, remove from baking sheet and let cool on wire rack under a cloth.

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