Description
Why this bread is called in Czech, I can not say, but under this name it is sold in one of supermarkets of Novosibirsk. The bread is a small, like a toy, loaves weighing 50 g. Bought it during a business trip to Novosibirsk, fell in love with its appearance and rich taste. Long deduced for yourself the recipe for this bread and finally got the result. I recommend this wonderful bread all the lovers of rye custard bread.
Ingredients
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Water
550 ml
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Malt
50 g
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Rye flour
375 g
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Flour
225 g
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Honey
2 Tbsp
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Soy sauce
1 tsp
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Salt
1.5 tsp
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Yeast
1.5 tsp
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Coriander
0.333 tsp
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Sunflower seeds
100 g
Cooking
The process of making this bread may seem long and complicated, but actually it does not take a lot of time: your direct involvement will be needed in the next 15 minutes (3 times for 5 minutes). In the evening you can do the welding, and in the morning of the day to proceed directly to the preparation of bread. For welding, mix 50 g of rye malt and 50 g of rye flour.
Pour 200 ml of boiling water. Mix well, cover with a lid. Put in the oven, preheated to 65°C for 2 hours. If there is no time for the oven, you can make the tea in the thermos and leave overnight. This step is required to obtain the sweet taste of the final product. I usually kept 2 hours and leave the tea in the oven overnight.
The next day mix in the pan 325 g rye flour and 225 g of wheat.
Add 350 ml warm water, soy sauce, honey, salt, brewed with malt, coriander and yeast.
Mix well. The end result is a very sticky dough. Cover it with a lid and leave in a warm place to rise.
When the dough is doubled, add 2/3 of the sunflower seeds and mix well.
Place the bread in small tins (6 x 4 cm) and sprinkle with remaining seeds. Give the dough a little to come up and bake first 10 minutes at 210° C, then about 40-50 minutes (depending on size of shapes) at 190°C. Before use, cool.
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