Whole wheat bread leavened

Description

Bread with whole wheat flour and coarse corn grits on the starter. From the category of healthy and delicious food. With a coarse "peasant" crumb whole wheat flour and a delicate milky aroma of corn. Baked leavened by Calvelo http://www.povarenok .ru/recipes/show/754 79/ Lovers homemade bread dedicated)

Ingredients

Flour

320 g
Sourdough

200 g
Corn grits

50 g
Water

250 ml
Sugar

1 Tbsp
Salt

1.5 tsp
Soda

0.5 tsp
Malt

1 tsp
Oil mustard

1 Tbsp
Olive oil

1 Tbsp

Cooking

For this bread, take a ripe wheat sourdough.

Do infuse. Mix 200 g yeast, 250 ml warm (30 degrees) boiling water 120g whole wheat flour.

Here is the dough after mixing with a mixer. Leave to rise for 2.5-3 hours, covering the container loosely with a lid or package.

Coming up the dough zapatillas.

Add 50 g of corn semolina, 1 tsp of malt ( can be more if desired). Peremeshaem and leave still to come for 1-1.5 hours.

That's the way the dough looks now.

Add 200g flour and mix into a soft nekrutoe dough ( I'm in the bread maker). Leave for swelling of gluten 30 minutes. Then add salt, soda ( who loves a pronounced acidity in the bread, can soda not add) vegetable oil ( you can use them at your own discretion and taste) and stir the mixture for 20-30 minutes. Leave for 1 hour.

Arms, Desk or just paper for baking grease with vegetable oil, put the dough distributed by hand into a rectangle.

Roll one side into a roll. Forming a light obmin to remove excess gas from the dough to the finished bread was not big bubbles.

Leave the loaf to go for 2-2,5 hours before the increase in 2-2,5 times.

Handled the roll on the baking paper seam down. Optionally, you can make cuts to the loaf did not explode when baking. But I have with full proofing slices on the contrary a bit merged.

Bake in a pre-heated up to 200-220 degrees oven on the bottom (a cast iron frying pan or a piece of granite). Bread together with paper put gently on the hot under. On the walls of the oven or on an empty baking sheet on the lower level spills quickly 50-70 ml of water to create steam for the first 5-10 minutes of baking and close the oven door. After 10-15 minutes reduce the temperature to 180-200 degrees and bake for another 15-20 minutes.

The finished bread has a pleasantly warm milk, cottage cheese rustic cheese or to dip in vegetable oil.

A breakdown shows that the coarse-pored bread, interspersed with tiny yellow dots of corn, not heavy, hearty. The aroma is rustic, simple bread with a delicate opal. Being prepared is not very fast, but sometimes you want exactly this and then you should bake this healthy dietary bread.

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