Description
I've been experimenting with bread until this recipe was born. Originally home baked bread using a bread machine only, but recently switched to a mixed way of cooking, when the dough is made in the bread maker and the bread is baked in the oven. The result is a much higher quality.
Ingredients
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Rye flour
200 g
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Flour
110 g
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Malt
3 Tbsp
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Coriander
1 Tbsp
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Honey
2 Tbsp
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Raisins
60 g
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Chicory
1 Tbsp
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Water
220 ml
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Sunflower oil
2 Tbsp
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Salt
1 tsp
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Vinegar
1 Tbsp
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Cumin
1 Tbsp
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Yeast
1.5 tsp
Cooking
To prepare a set of products for the future of bread
Pour 80 ml of boiling water, the malt and coriander.
In another vessel pour the honey remaining amount of boiling water.
In the bread machine pan pour vegetable oil, balsamic vinegar and add salt.
Cast half of the liquid from the tank of water with honey in a cold mixture of malt and coriander. Mix well and pour the contents of both containers into the bread machine pan.
Weigh the raisins.
Rinse it and pour boiling water in the ratio 1:2
To measure flour
Measure rye flour
Add the chicory, caraway and yeast.
To mix between dry ingredients
Drain the water from the raisins, dry it on a paper towel and add to dry ingredients. The resulting mixture mix well.
The resulting dry mixture is loaded into the bread machine pan
Select the dough and run it.
After 30 minutes, to interrupt the kneading process and get out the bread machine dough.
Good hands knead the dough
Form a loaf
To put it in a baking dish, tighten with cling film and leave to stand for 1.5 hours.
To remove the tape. With a fork randomly to put on top of punctures. Preheat the oven to 190 degrees. Sprinkle with water from a spray bottle on the walls of the oven and put the form in the oven for 40 minutes. You can lubricate the top of the bread, Russian mustard, but it's not for everybody.
Take the bread out of the oven on a rack and leave to cool.
Well, that's the result. All my family and friends love this bread.
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