Description
Long wanted to try baking whole grain flour. And here I am-a happy owner of the coveted bag-start experiment!!! Whole wheat flour, potato broth, and mayonnaise-at first glance, a dangerous mix... But it turned out that it's a great basis for an incredibly lush, even fluffy, like a cloud breaking bread! In the composition of mayonnaise "Maheev" already has egg yolk, vegetable oil and salt. Therefore, the list of ingredients is shorter than usual.
Ingredients
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The broth
300 g
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Yeast
7 g
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Sugar
2 tsp
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Flour
300 g
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Wholegrain wheat flour
200 g
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Mayonnaise
70 g
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Milk
-
Vegetable oil
Cooking
When cooking potatoes, I added in water, black pepper, a bunch of greens and salt, that is the broth I already flavoured enough. Potato broth is filtered and cooled to warm. In the warm broth add sugar and yeast, cover and leave in a warm place for 15 minutes (or until a foam cap). The revived yeast add mayonnaise Maheev room temperature.
In a separate bowl mix two kinds of flour. Make a hole and pour into it the yeast mixture.
Make soft, almost sticky dough. Perhaps in your dough will need a little more flour. I added two more tablespoons of wheat flour. The dough, cover and place in a warm place for about an hour.
Rise like dough in 30 minutes. I obmana and gave times to come.
The finished dough again abenaim and molding bread. I divided the dough into two unequal parts. From the most part I sformula buhanku and smeared her milk. A smaller part I subtly roll into a rectangle, made him mesh with the roller and covered the resulting mesh a loaf, pressing slightly, as if sticking the mesh.
The oven turn on the heating t 190-205 degrees. Form grease with vegetable oil. Put new bread in the form, cover and put in warm place for 20 minutes (or until the increase in the amount of two times)
Grease milk future bread and bake in the preheated oven for 30-40 minutes until Golden brown.
The finished bread give a little stand in the shape under the cloth. Then remove the bread from the mold and served warm.
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