Bread cereal... oops, I mean cereal!

Description

The bread is very interesting - because of the availability of seven mukey... the mooks... no, 7 varieties of flour it turns out it's very strong and rich in flavor with a firm crust, but soft and elastic crumb. Suitable for all intense flavor! In a word, "cereal" like that! And don't be afraid of these seven mukey, if something is not, you can grind the groats in a coffee grinder - will be even better! and work a bit - have mixed and sleep! Author P. Giorilli, the recipe is published on the Internet

Ingredients

Flour

500 g
Yeast

5 g
Water

400 g
Flour

50 g
Rye flour

15 g
Flour barley

15 g
Flour

15 g
Rice flour

15 g
Buckwheat flour

15 g
Oat flakes

50 g
Salt

15 g

Cooking

So, prepare big: For big I got this flour - it is cream in color, rich in taste and very suitable for bread. It is necessary to sift in a bowl.

Add a little water...

Yeast...

All of these tricks type - dissolve yeast in water, let rise cap, etc. - I won't repeat (it is necessary to check the activity of the yeast, if not confident in their quality). I act on the advice of the Richard Bertin - yeast thoroughly grind with the flour, I have never had a misfire!

Now stir the mixture carefully! Here is formed a beautiful bun!

Here is clean and neat behind the batter from bowls - all the signs were there that the big ready-to-maturity. Leave it in the bag for 16-20 h.

It took me 14 hours - Biga was ready, this is evident by its structure and by the fact that it kind of became a little settle.

Now getting to the test. Weigh the cereal and flour:

clockwise from 12 h wheat flour, rye flour, barley (she had milled), buckwheat, rice, in the center of the semol (instead of corn).

Add to the Biga flour, salt and water. Knead again, we see that the bun is ready

and the dough behind the walls of the bowl - done!

In shape it! - (I have kazanacak, smeared thinly with butter and sprinkled with flour), let go again in the package - to increase the amount of not less than 2 p.