Description
Remember Pushkin: Balda says: "I Will serve you nicely, Assiduously and very regularly, In year three of lye you on the forehead, There do I give boiled spelt". Spelt (spelt) is one of the oldest grains on Earth, the ancestor of modern wheat. Hearty and healthy spelt was highly esteemed in Russia until the nineteenth century. Now unjustly forgotten, spelt is once again becoming popular among the followers of healthy nutrition around the world. Here it is from spelt flour in our bread.
Ingredients
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Flour
600 g
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Water
450 ml
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Yeast
25 g
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Vinegar
2.5 Tbsp
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Salt
2 tsp
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Sugar
1 tsp
Cooking
To prepare the products.
In warm water dissolve the sugar, salt and yeast. Pour in the vinegar.
Optionally, you can add sunflower seeds.
The top sift the flour.
Mix by hand, dump on podpylenny flour on the table and carefully and very gently knead the dough.
Put the dough in the bowl, tighten with cling film and leave in a warm place for 30 minutes if using dry yeast, and about 1 hour if the yeast is fresh.
The dough should increase in volume by 2 times. To turn on the oven at 175*C.
Dump the dough on the table, podpylenny flour. Divided into 2 parts.
Gently, so as not to disturb the delicate structure of seed coat and germ of the grain contained in spelt flour, knead the dough into a pancake.
Fold it three times.
Molded bar
And put in loaf pan seam side down. Gently smooth. Can be rolled into a loaf and place on a baking tray lined with paper and make cuts, as the capital city's baton.
To give the bread a full proofing in a warm place. Note that in the oven bread from spelt flour does not rise more than he climbed proofing. Brush to brush the bread with the strong brew tea and bake for 50 minutes.
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