Description
My dear, today I'm going to surprise you with an unusual bread. This recipe was born in my head almost immediately, I saw a new contest, because it is green, split peas, from the "Mistral" immediately caught on in our family. I do a lot of different dishes with it, but use it in bread baking, I haven't come to mind. Had to raise the recipe books on baking bread in search of a suitable recipe. But alas... I found only the version with chickpea flour. But the appearance of this bread I did not like. Fortunately, recently the recipe from our website I have successfully baked rolls with millet gruel. This experience inspired me to create this recipe. So, the recipe author. I am very glad I decided to try to bake this bread, because the result was stunning. And now I'm with a clear conscience recommend to your attention this delicious bread that is very easy to prepare. And the description of the recipe I'll give you a couple of useful tips on cooking peas. The yield of the finished bread 700 grams.
Ingredients
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Gluten
1 Tbsp
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Yeast
1.5 tsp
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Salt
1.5 tsp
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Garlic
0.5 tsp
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Basil
1 Tbsp
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Onion
2 Tbsp
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Vegetable oil
2 Tbsp
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Brisket
30 g
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Chicken egg
1 piece
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Flour
-
Water
170 ml
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Peas
50 g
Cooking
Many are afraid to eat peas because of fears gas in the intestines. To avoid this, it is enough to wash the peas several times in cold water before cooking. Green split peas from "Mistral" is already clean enough and do not require this procedure. Peas cooked usually quite long. To expedite this procedure, peas pre-soaked for a few hours. Water for cooking pea porridge take 2.5 times more than the volume of pea, i.e. the ratio of peas to water of 1:2.5. The peas cook for about 30 minutes, recline in a colander, Porirua in a blender or pound them with colocoscopy. Ready mashed potatoes add salt to taste. Peas always add salt at the end of cooking, because salt slows down the cooking of the peas. Pea puree for the bread, I got 100 grams.
Cut the bacon and lightly fry on the pan.
To warm pea puree add the egg, pour vegetable oil, bacon from bacon fat, water, dried onion, Basil, garlic and salt. Stir. Add whole wheat flour, yeast and sifted through a sieve flour. If you have a baking improver Animes or Paniharin, add one tablespoon. Begin to knead the dough. Add the bacon and continue to knead. The dough will be quite thick. If you have a breadmaker, this part of the work you can easily trust her. The "dough" for 1.5 hours. After kneading cover the dough with a towel and put in a warm place for an hour.
During the proofing of the dough is greatly increased in volume. Place it on a cutting Board and form the desired shape. I have this bread firmly associated with pea soup, which is indeed a popular dish. So the form I wanted to give it as a loaf.
Turn on the oven at 50-70 degrees and put our loaf for 30 minutes. Then turn on the oven at 180-200 degrees and bake until tender, about 30-40 minutes. Incredible aroma from the oven will tell you that the bread is ready. For "lacquered" crust can be ten minutes before finishing baking to coat the surface with egg yolk. Although the crust and without it it turns out tanned and crispy.
But our man is resting after the oven.
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