Description
Very rich taste of this bread just fall in love with at first bite. Lots and lots of seeds and dried fruits, brown sugar or honey, make it fruit-sunflower -nutty, some dark caramel. But! This is not a dessert bread! He is salty) And eat it tastes best with aromatic cheeses, smoked hams, etc. Although you can try it as a dessert))) All who are trying it for the first time, just sure it's this kind of dark rye bread. But this is not so) This bread is completely wheat) And dark color and unforgettable taste gives him cocoa) Yes, you heard right) Cocoa!)) And it's not weird at all! It is very, very tasty)) the Roots of this recipe are in the kitchen German Swabians. Stuttgart - the Germans, speaking in a special Swabian dialect. In our time in the Swabia understand modern Baden-württemberg and Western Bavaria, and the German-speaking cantons of Switzerland and the French Alsace. Since the exact old recipe I found. I suggest to try this bread in my interpretation. :-) Guten Appetit!
Ingredients
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Flour
500 g
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Cocoa powder
2 Tbsp
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Salt
1.5 tsp
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Sunflower seeds
50 g
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Dried fruits
70 g
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Brandy
3 Tbsp
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Water
230 g
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Brown sugar
30 g
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Molasses
20 g
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Yeast
2 tsp
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Vegetable oil
3 Tbsp
Cooking
The recipe is simple. But I, as usual, will paint some detail)) All the ingredients are thoroughly weigh and measure. Cut all fruits into pieces the size of a raisin and fill them with brandy. Slightly heat the mixture in the micro or on the stove. Now let it cool down and swell. Of the total amount of flour add a couple of tablespoons for boning dried fruit later.
The water is a little warm and dissolve in it the sugar and molasses. Add yeast and give a little to make friends)
In capacity for kneading, pour the water with yeast, vegetable oil, and drain there also the remains of the brandy from the dried fruit, lightly pressing them.
Flour and cocoa sift together and mix with salt and seeds. Add the dry mixture to the liquid.
Stir in the flour delayed in the dried fruit and lightly roll them in it. Add dried fruit to the dry and wet mixtures. In this bread I deliberately added the dried fruit immediately. In the finished product they should not fall in large pieces, they should partially melt into the bread, creating its unique taste.
And knead dense but soft dough. The better the kneading, the better the crumb. Of course, perfect mix machine. After hand-kneading for a very long. But it is possible and hands. This dough is easy to disturb, it does not stick to hands. You can knead in a time of 20 minutes. But I'd prefer it that way. The first batch of 15 minutes. Then let the dough rest for 40 minutes in a warm place be sure covering him from saveriani. The second batch is 20 minutes. It will create your bread lightness and duravest) Now the ball of dough put in greased Rast. oil the bowl, tighten the film and leave in a warm place to rise for 1.5 hours. (photograph the dough in the bread machine was possible only with flash, so it seems much lighter than it actually is.)
The dough came. (In this photo you can see that it's dark) It's a faster way of cooking bread. It will turn out very tasty. But if you want to get even more fragrant and deep flavor, and even more springy crumb, have the time, and not looking for easy ways, you can put less yeast and vybrazhivaet the dough for 1.5 hours, and much longer. Or to make the reduced again part of the yeast, half the flour and water dough and vibralite her 4 hours. Then add the remaining ingredients, knead, to vibralite 1.5-2 hours and then have to do so as indicated in the recipe.
Turn the dough out on a lightly powdered with flour surface. Pull in the two sides and fold to the middle one way, then another slightly overlapping the first. Similarly, pull and fold the dough now in the other direction. Now forming. Make bread as you like) This can be one large loaf. Can be divided into 2 or 3 parts and make round or elongated loaves. (Don't forget those parts of the test with which you are working on at the moment, wrapped in foil from saveriani) If you want one large loaf, you can use one of the methods of molding, which I described in my recipe Buckwheat bread. http://www.povarenok .ru/recipes/show/829 08/ - Here are the steps with photos. The link working, just copy it and remove from it the extra space between numbers. Will you do something like this here blank. Cuts do as you like))
Today I wanted to do this kind of test something like baguettes) Elongated long bread. Which is very, very much crisp!!!))) If you decide to do as well - join) Divide the dough into 2 parts. From one part to form a rectangular workpiece. How will it take depends on what you will have a crumb. If you crush much, or even roll, you get a more dense crumb with a uniform fine pores. If I tuck just a bit, you get a more airy crumb with large irregular holes)) It is a matter of taste. I tuck slightly.
When I make baguettes, I use a slightly different technique of molding, but this is good too. The gist of it is that you need to roll the dough into a tight roll on the long side. Very well sealing it on each loop, or even on provide. Take the first slight bend and seal the dough over the entire length of the edge of the bend from one tip to the other.
Do the turn and again sealed. Continuing, with slightly stretches the dough out to the sides stretching the workpiece along as it has a tendency to slightly shrink.
Do the last round. Seal the seam. Perekidyvaem the workpiece seam down and gently roll it slightly bent palms from the center to the edges, stretching the blank to the length. At the ends of the workpiece, you may leave it as it is. And you can, lightly pulling from the top, tuck the edges under the bottom of the workpiece and there well stung, thus closing, Kruglaya and seal the edges.
I will rasstavat and bake these blanks on baguette province. Can bake in any pan. I just like round the bottom of the bread))) Sprinkle a baking sheet (baking paper) lightly with flour. Stacked blanks. Preparative flour and cut in. Cover with a cloth and put in a warm place for proofing for 1 hour.
Our billet rasstalis and up) though still a bit hidden from saveriani. Switched on and warmed up the oven to 210 degrees. (Each oven must be individually assessed, I have a very hot oven, I usually bake the bread at 200 degrees, a maximum of 210, you may need to pick your temperature.) Put on the bottom of the oven provinec of boiling water to create steam. It is necessary that the workpiece surface was wet, and our bread first grew, and then to the bread crust hardened and became thin, crunchy and delicious. You can further more to aplicate the oven after setting the baking sheet in the oven hlebushkom. Bake for 20 minutes with steam at 200 degrees. Then pairs can be removed. To reduce the temperature to 180 and dopekat for another 20 minutes. If your bread is quickly becoming tanned, cover it with foil (shiny side up). And bake under foil. You can take it off for a couple of minutes until tender.
Carefully remove the hot bread, and tap on his bottom with his knuckles. A hollow sound the bread is ready. Thud - yet. At the time of cooking bread be guided precisely to this figure. For each time the oven individually. Do not desiccate the bread, it will become less tasty and will get stale. Cool bread on wire rack.
The process is frankly unbearable to wait until the bread cools down, when the whole house is filled with the aromas of))) the Benefit that the need to make a photo somehow helps to restrain myself.)
But too long have I not restrain myself) And after 10-15 minutes cut francisoo gorbuscha))
And here it is - freshly severed macicek in full glory)) Darkescence, full of seeds, flavored) a Little more warm and a bit after the furnace)) With crunchy-crunchy crust.
And here he is, but in chilled form) Handsome! Cut the thin leaves in openwork holes)
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