The bread is "Black hamster"

Description

Schwarzer Hamster is stunning bread! When I baked it, fell in love with it the first time, and I can't help but share it with you!!! It consists almost entirely of seeds and grains - just a dream hamster ))) Is an explosion of taste, a storehouse of vitamins, what you need to maintain your health in the spring.

Ingredients

Sourdough

15 g
Wholegrain wheat flour

125 g
Water

125 g
Sesame

80 g
Sunflower seeds

40 g
Pumpkin seeds

40 g
Flax seeds

40 g
Meal

110 g
Water

250 g
Grain

50 g
Wheat

50 g
Water

150 g
Malt

50 g
Wholegrain wheat flour

50 g
Spices

1.5 tsp
Water

150 g
Wholegrain wheat flour

130 g
Salt

12 g
Raisins

100 g
Vegetable oil

2 Tbsp
Starch

1 tsp
Water

1 cup

Cooking

Despite the apparent complexity, preparing the bread is very simple - the main follow technology. In addition, most stages can be done in advance - for the night and then the morning will only knead the dough and bake the bread. Previously, in the evening making the 4 stages: the dough, the soaking of seeds, grain leather and welding. So, for the dough in the water a good stir leaven (or yeast), add rye flour, mix thoroughly and cover with film. The time of fermentation for 12-18 hours in a warm (25C) to ferment or in the fridge for the yeast. Photo fermented dough.

For grain earlobes, fill the grain with water and leave until morning. In the morning cook it on low heat until all the water is absorbed. I have a photo of a boiled grain.

Separately soak the seeds. Mixed them with rye meal (rye grains) and fill with water. If you can't find rye cereal, buy a rye (for germination) and coarsely grind it in a coffee grinder, or substitute the wheat (but it will not be quite what you need). It is also desirable seeds and fry a little on a dry pan so the bread will be more fragrant.

Do the welding. For this mix the malt, flour and spices and fill with boiling water. Cover with a lid and put in a warm place until morning. Can be left on the battery. Take the ground spices or grind yourself in a mortar for a stronger flavor.

In the morning, provari the grain and cool it, you can get to the dough. Mix together the tea leaves, dough, grain and seed lobe, whole grain and salt.

Now begin to pour the flour. You may need more or less flour, focus on the consistency of the dough. All flour needs to hydrate, and the dough turns thick, sticky, heavy. His hands knead hard, so it's best to use a sturdy wooden or metal spoon.

Finally add raisins

And vegetable oil.

I use the Cost - a mixture of sunflower and olive oils. The dough will be pliable and additionally enriched in polyunsaturated fatty acids.

The dough cover with film and leave to ferment for 2 hours in a warm place (25C), the dough needs to rise a bit in volume. At this time you can cook kiselak of a spoon of starch and a Cup of water for brushing top of bread. Just stir the starch water and cook until boiling.

Fibrogene the dough is gently spread with a wet hand in a greased form.

Smoothes wet hands top. Cover the top with cling film and leave for proofing in a warm place for 60-90 minutes. The bread rises slightly.

Half an hour before baking, turn the oven to heat up to 230C. Grease the surface of bread with kiselica and put in the oven. The first 15 minutes bake with steam (sprayed the oven walls with water, put a bowl of boiling water), then remove steam and reduce the temperature to 180-190 degrees and bake for another 35-40 minutes. Then switch off the oven and leave the bread for another 30 minutes. The finished bread should be wrapped in a towel and leave to ripen at room temperature for at least 12 hours.

This bread is so self-sufficient that you can eat it just like that. As with cheese, jam or chocolate paste - a celebration of taste!

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