Description
Continue to experiment with some bread. Found another very interesting option - beet. Clear taste of beets, I did not feel only feel in the aftertaste. The crust turns out, unfortunately, is mild, although the crumb is not so humid. The color is stunning, bright and saturated. It's wonderful to watch them live. Even the children ate with pleasure, though I was expecting a different reaction))) For the recipe thank you Angelica.
Ingredients
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Beets
60 g
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Milk
150 ml
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Yeast
1 tsp
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Salt
1 tsp
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Sugar
1.5 tsp
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Vegetable oil
1 Tbsp
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Flour flax
15 g
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Buckwheat flour
20 g
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Flour
190 g
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Butter
10 g
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Sesame
0.5 tsp
Cooking
To begin with, cook the beets any way convenient for You. I baked it in foil in the oven at 180 degrees for 40 minutes. Then cool and grate. In warm milk to dissolve the yeast. Add salt and sugar.
Add butter and beets. Mix well.
Add the flax flour, buckwheat flour and 2/3 of the wheat flour. Mix well. Then gradually adding remaining part of wheat flour, knead the dough. Flour may need less or more depending on the stickiness of Your flour. If You don't have Flaxseed and buckwheat flour, just the same amount of replace the wheat flour (get a lighter bread).
The dough roll into a ball, put in a container, covered with vegetable oil and put in a warm place for 1 hour.
The dough after an hour. To press down it.
To form any desired shape for Your bread. I put the dough in the loaf pan. Put in a warm place for 40 minutes.
The dough came. The top of the bread to smear with melted butter and sprinkle with sesame seeds. Bake in preheated oven for 30 minutes at a temperature of 180 degrees. Be guided by your oven.
Ready bread cover with a towel and allow to cool. This bread weighs 400g. This bread is the author of the recipe baked in KHP: first the liquid ingredients, then dry, top with grated beets and sprinkle lightly with flour. Mode the main, weight 500, the color of the crust to taste. You will be guided through your CPS that You have in the first place is: dry or liquid ingredients. Delicious cakes to You.
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