Description
Do you like celery? I just love it! Use wherever you can:in soups, salads, main dishes. The root, petiolate, leaf-no difference. Very much I like its unique flavor and spicy taste. Naturally, I saw the bread recipe with celery, could not pass by. What can I say? Extraordinary bread turns out! Celery, as such, is not felt and does not dominate over the usual taste of bread, but gives such a wonderful aroma... That in five years I quite often bake this amazing bread. Interested?
Ingredients
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Flour
150 g
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Water
150 ml
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Yeast
0.25 tsp
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Flour
580 g
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Water
220 ml
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Celery root
150 g
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Salt
1 tsp
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Vegetable oil
2 Tbsp
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Yeast
0.5 tsp
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Vegetable oil
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Flour
Cooking
To prepare the dough. Mix room temperature water with the sifted flour and yeast. The consistency of the dough-thick cream. Tighten the bowl of dough with cling film and put in 10-12 hours in a place where there are no drafts. I leave a Cup on the kitchen table at night.
The sourdough for the morning.
Celery to clear and RUB on a SMALL grater. Indicated weight (150 g) peeled and grated root.
Knead the dough. Mix sifted flour, salt, vegetable oil, sourdough, yeast, water at room temperature, and celery.
All the ingredients I stirred with a mixer, and then continue to knead the dough by hand for about 10 minutes. The dough will be quite dense.
Put the dough in a big bowl greased with vegetable oil, tighten with cling film and put to approach in a warm place for 60 to 70 minutes.
The dough after an hour.
Coming up the dough on the work surface, sprinkled with flour, punch down and divide into two equal parts. Each roll out to a thickness of approximately 1 cm.
Twist roll, each round of pressing fingers.
Carefully take the seam and ends of roll.
Put the formed loaves on the baking tray lined with baking paper. Paper, grease with vegetable oil.
On each loaf to make oblique incisions. Cover with a towel and put on the delay for 40-45 minutes in a warm place.
Through 40 minutes. Bake loaves in the preheated to 190* oven for 40-45 minutes. (to be tailored to your oven)
Ready to put the loaves on a wire rack and cool. Of this number of ingredients obtained two loaf 550 g each. I usually bake two loaves. Bread stored for several days and not lose its flavor.
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