Description
Bread interspersed with coarsely-chopped walnuts on the basis of two types of flour-whole wheat and wholemeal rye, with a crispy crust. And no grams of sugar! A tasty and healthy addition to a vegetarian menu.
Ingredients
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Flour
380 g
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Rye flour
60 g
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Wholegrain wheat flour
60 g
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Water
350 g
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Soy sauce
4 Tbsp
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Salt
-
Yeast
4 g
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Walnuts
180 g
Cooking
Mix three kinds of flour and dry yeast.
Walnuts coarsely chop with a knife.
As for the liquid components-if instead of soy sauce use salt at this stage you need to add-mix in warm water. I used soy sauce, so the amount of water I'm a little diminished. The result is water+soy sauce=350 grams of liquid. Pour liquid into flour mixture.
Knead sticky dough without using additional flour.
At the end of kneading add the nuts, mix up them into the dough, ensuring even distribution of nuts.
The finished dough round, cover and leave in a warm place for 30-40 minutes to rise.
Next, using flour, divide the dough in half, form two balls, cover and leave to rest for 10 minutes.
In the middle of each gingerbread man make a hole, what would have happened big and fluffy donut. What would the hole not delayed when the delay in the middle I put the cans, covered with flour. Transfer on the baking sheet, the laid baking paper. Cover and leave to rise in a warm place for 30-40 minutes. The oven turn on the heating t 220 degrees.
From coming up blanks carefully remove jars, make a few grooves. Surface I no oiling, just spent a wet hand. Bake the bread at 220 degrees t the first 10 minutes, then t reduces to 205 degrees and bake the bread until cooked (30-40 minutes).
Ready bread let cool on wire rack, covering with a cloth. If you prefer a soft crust on the surface of the towel sprinkle with water.
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