Description
Today this bread is considered a luxury, and it was created after the war as a wheat analogue of Borodino, from 1950 became standard and won not one gold medal. Also surprisingly tried this tasty bread and simple - easy to bake even at home! Try it - you'll be charmed!
Ingredients
-
Rye flour
100 g
-
Malt
50 g
-
Seasoning
8 g
-
Water
300 g
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Flour
650 g
-
Yeast
10 g
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Black tea
-
Water
250 g
-
Salt
15 g
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Raisins
50 g
-
Sugar
50 g
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Molasses
80 g
-
Water
200 g
-
Opara
Cooking
Note the amount of yeast in any case, dose not increase. I do not like 2 tbsp of yeast 250 g of flour, and then the GOST - straight balm for the soul! So, first do some WELDING. Take the rye flour... this is me.
Seasoning rough italcem.
All weighed, mixed and
while stirring, heated to 65-70°C.
The ladle cover with foil. Put in the oven for 2 hours at 70°C.
You will see that by the color of the welding is similar to chocolate.
Now the yeast mixture. Mix the tea leaves and cold water, the temperature of the mixture will now be around 35°, add flour and yeast (I never add the yeast in water and grind them with the flour in the crumb - so I learned from the great Baker of the Richard Bertin).
Knead - make a mixer with 2 nozzles. Let go.
Here is the result. Fermentation can last up to 3 hours - depending on ambient temperature!
Now the DOUGH. Soak raisins in boiling water, dry and roll in flour. In hot water to dissolve the molasses, salt, sugar and add (warm - not hot!) to the finished dough.
Pour the flour. Knead well until the cat in the hat.
At the end add the raisins. Put to ferment for 1.5-2 hours
Bread can oven as hearth and moulded. I baked in the form of: for this it well oiled and sprinkled with semolina/flour. All the excess out. I usually line the baking bumagoi, but this time bought poor quality - sticks... Bread handles to spill slightly into a pancake, fold rolls, samipya every 1/4 turn. Put in the form and to leave 1 hour into the delay.
The bread rose. Can and in the oven. Its heat well, and bake with steam at 180° 60 m. I forgot after the warm-up reduce the heat and bake less, but the bread very thoroughly and flushed. Note on the structure of bread - and this despite the minimal amount of yeast.
The bread is fantastic by the structure and taste!
Who will bake - you will not regret!
Tried to stick to the Standard if somewhere and something, I beg your pardon, it was still very tasty!
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