Description
This bread I found at the Luda mariana-aga, altered in Lenten recipe. I quote the words of the author himself: "Barvihinskaya bread is a wonderful creation nutritionists Soviet times. The bread turns out special - delicious, delicate and airy - on the one hand and very useful on the other side. The usefulness barvikhinskaya bread that half the flour in the dough - no flour, and wheat semolina obtained by grinding the whole grain wheat with preserved embryo. The germ contains a lot of full of proteins, fats, carbohydrates and vitamins, but at quality grinding flour the germ is removed. The crushed grain color crumb color of baked milk. And the taste and aroma of bread from him is great". The bread on the main photo baked in the oven.
Ingredients
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Wheat groats
225 g
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Flour
230 g
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Water
300 ml
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Salt
1.5 tsp
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Sugar
1.5 Tbsp
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Vegetable oil
2 Tbsp
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Yeast
1.5 tsp
Cooking
For the bread we need wheat groats, its not a problem to find, it is sold in many stores. Main - rump rinse.
Rump fall asleep in the bucket of a bread machine, if by hand you will knead the dough, in a bowl, pour the water (for recipe, more water is not necessary), the water temperature is 60 degrees, and put in a warm place (I kept mine in the bread maker), to swell within 2.5 hours. You can leave for a while to croup quite swollen.
After soaking the groats become soft, almost like porridge.
After 2.5 hours add: flour, salt, sugar, sunflower oil and yeast. Knead a soft dough.
If you bake in the bread maker, I put "native"mode.
If manually, then give the dough to rise, punch down, after once give up the test. After a time, put in a baking dish and put another 30 minutes for proofing.
Bake at 180-200 degrees. Bouhanick baked in the oven.
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