Bread rye-wheat "taiga"

Description

Again, the bread... the Bread... Today, improvising, I baked a new bread "taiga". Jam on the cones, with juniper berries - is not from the taiga?! Help yourself, it's delicious.

Ingredients

Rye flour

200 g
Wholegrain wheat flour

220 g
Water

300 ml
Brown sugar

1 Tbsp
Jam

1 Tbsp
Malt

1 Tbsp
Salt

1.5 tsp
Lard

1.5 Tbsp
Berry

15 piece
Coriander

1 Tbsp
Anis

1 tsp
Yeast

20 g

Cooking

To prepare the dough. In 100 ml of warm water stir yeast, a pinch of sugar and 2 tablespoons of whole wheat flour. Leave for 15 minutes to form a "cap".

Crush juniper berries in a mortar. Sift, the small particles will go into the dough, and a large topping.

In a bowl combine sift both kinds of flour, salt and malt.

Instead of honey I use jam made from pine cones, it is similar to it in structure but so much more flavorful.

Add to dry mix the jam and sugar, small particles of juniper berries.

Coming up pour the yeast mixture, remaining warm water and start kneading at low speed, 5 minutes.

Some time I use when baking bread pork lard. To make it easy. The bread in lard fragrant, the longer it is kept. Add to the mixture the lard and knead at medium speed for 5 minutes.

Here is a pretty sticky dough is supposed to be. Cover it with cling film and leave for 1 hour for fermentation in yeast.

Fibrotic the dough will increase in volume.

What I was saying, here it is, literally, "breathing."

Dump the dough on the oiled table and to press down, now it is convenient to work with him.

Fold the dough roll, put in greased with lard form. Sprinkle with coriander, anise, large particles of crushed juniper berries. Leave for proofing on 40 minutes. Meanwhile, heat the oven to 240 degrees.

So the dough looked like after 30 minutes. Send it in the oven. Baked with steam at 230 degrees for 10 minutes. Turn down the heat to 190 degrees, remove steam and pester to "dry splinter". It will take 35-40 minutes. Watch, that not burnt crust (which almost happened to me), if necessary, cover the bread with foil. Leave the bread to hold a couple of minutes in the form, then remove it and cool completely on the grill under a linen towel.

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