Description
Continued from the "Bread in five minutes". Today offer wheat-rye bread, this bread continues to please me.
Ingredients
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935 ml
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1.5 Tbsp
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1.5 Tbsp
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1.5 Tbsp
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2 tsp
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1 Tbsp
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2 cup
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4.5 cup
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0.5 tsp
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1 Tbsp
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150 g
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Cooking
In the pan after white bread (with the remnants of the dough) add the flour in two varieties, the dry ingredients, the honey and add a punch (1.5 tbsp of sugar pour into a clean pan, heat to form a dark brown mass (continuously stir), which begins to give off smoke, add 60 ml of hot water (beware of splashes!), remove from heat and stir until no lumps) and water.
I made this brown liquid.
Mix thoroughly all ingredients and let rise for three hours (cover the bowl with a package that does not zavetrilos). Three hours later, put into the refrigerator to Mature (this dough can be stored in the refrigerator up to eight days!).
This was the dough after two days of maturation in the fridge. Sprinkle the surface with flour, dip hands in flour and take 1/2 of the dough (see the "American sandwich" bread), carefully hands in flour form a ball (crushing the dough at the bottom).
Then form a loaf, sprinkle the cutting Board with semolina and spread on her bread. Cover with a towel and leave for 60 minutes for proofing. At this time preheat the oven (with baking tray), 200 gr. TS.
After an hour, raised baton lubricated with starch coating (0.5 CH. l. starch diluted in 1 tbsp of warm water, add 125 ml of water, put on fire and stir, bring to thick (like pudding) remove from heat and cool (it can be stored in the refrigerator up to two weeks), sprinkle with cumin, to make two incisions (1.5 cm), allow to stand five minutes and carefully move (for semolina) onto the hot baking tray (see "simple white" bread). To ensure that the bread does not stick to the pan (dry), put in the preheated oven. Baking with steam, the hot bread in the container to splash the boiling water. Bake for 50-60 minutes (I have 60 minutes).
And the bread turned out great!!! I hot bread smeared with creamy butter.
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