Description
Brown bread healthier white. Whole wheat bread is healthier black. But the healthy bread, malt, bread from sprouted grain... He is nondescript in appearance, rough and different lightness. But in every gram - force of nature and energy of life!
Ingredients
-
Flour
440 g
-
Sourdough
10 g
-
Salt
Cooking
It is now sold flour from sprouted wheat, but still it occurs not everywhere, and for a lot of problem to find it. I make this flour myself. Dried the sprouted grain is malt, and cook it is not difficult, just need time.
For malt we need wheat. Do not buy seed in seed stores, where it is impregnated with fertilizer. Now in supermarkets, in the departments of healthy and diet food, sold the grain for sprouting. But be careful - some manufacturers add some kind of agent to accelerate the germination in white or dark small balls. So examine well the grain and remove any suspicious objects. Thoroughly rinse the wheat and cover with good clean cool water for 1 day.
Soaked grain pour a thin layer onto a damp cloth and cover with a wet cloth. The grain should be placed in a cool ventilated place for 2 days. Occasionally wet from spray or pour some cold water.
The malt is ready when the grain is intertwined into one mass of white roots and sprout sized the same as seed. 2-3 days is enough. The seeds become soft, sweet taste. They are filled with life and energy. The content of microelements, vitamins and enzymes increases by thousands of times!
Sprouted grains should be well dried in a ventilated place. The temperature should not be above 40C. To test the readiness of malt on the tooth. The grain should crack. Grind grain by hand that bounced off the roots and discard them. 2-3 days for drying is sufficient.
The finished malt can grind, or store grain and grind as needed. Keep it better in a paper bag or fabric bag to keep him breathing. As malt - the product is biologically active, it can quickly deteriorate or get moldy in a sealed package.
For live need live bread YEAST. Take 10 g of wheat or rye leaven, add 40 g wheat malt, and 25 g of water, mix into a soft dough, cover and leave to ferment for 5-6 hours in a warm place.
Ripe starter.
FOR the DOUGH take 70 g of starter, add 250 g of water and 150 g of malt and stir.
Leave to ferment in a warm place for 3 hours.
For the dough, combine the yeast mixture with 250 grams of malt. The sunflower, if you do not like unleavened bread, knead a few minutes. If you bake bread in the shape, then the dough can make softer - add an additional 50-100 g of water, it will rise better.
Shape the bread, place in a proofing basket or in a greased form.
Rasstavaytes in a warm place to increase procurement in 2-2,5 times (about 3 hours).
On hearth bread cut, molded sprinkle with water and bake in a preheated 220 With the oven with steam for 10 minutes, then without steam for another 25-30 minutes. Allow the bread to cool in the oven or wrap warm bread in a towel and pack for a few hours so that the crust was very rude.
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