Description
Long ago I wanted to learn to bake bread, like at Borodino. Alas, to purchase malt was the big problem-the dream was under threat. But.. is it possible to replace kvass wort, which is composed of malt. A dream saved! I bake bread.. almost Borodino! As for the experiment sameso the dough into the serum.
Ingredients
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Serum
250 g
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Water
70 g
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Sunflower oil
2 Tbsp
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The kvass wort
4 Tbsp
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Honey
1 Tbsp
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Flour
300 g
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Rye flour
250 g
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Salt
1.5 tsp
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Coriander
1 tsp
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Yeast
2 tsp
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Sugar
1 tsp
Cooking
Revive the yeast in warm serum add sugar and dry yeast, all mix up, cover and leave in a warm place for 15-20 minutes or until foamy cap.
In kvass wort, pour the boiling water, stir until smooth and add the coriander and honey. At this stage I felt the aroma of the... of Borodino.. you Can add caraway seeds as desired. Let the mixture cool to warm, that would not have killed the yeast when mixing the dough.
Mix two kinds of flour and salt. Make the hole.
Mix all liquid ingredients: yeast mixture, the mixture of kvass wort, vegetable oil. Pour in flour and make dough.
The dough for kneading is not easy to sticky, viscous. I deliberately made the figure on the test, that only I could understand how it went up. Dough with rye flour requires less time for proofing. Enough 30 minutes primary rising, and about an hour for proofing in the baking dish. And so, the kneaded dough cover and leave in a warm place for 30 minutes.
Was up like I have the dough after 30 minutes.
Put the dough in the form greased with vegetable oil, with wet hands smoothed the surface, "will propylon" surface coriander, cover and leave the dough for final proofing for about an hour or until increased in volume (it took me 50 minutes). The oven will razogreem t up to 240 degrees.
Bake the bread in a hot oven with steam for 10 minutes. Then diminish the temperature to 200 degrees and bake the bread until done (about 50 minutes) is Ready to give bread to fully cool on a wire rack under a cloth.
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