Description
This recipe is for me a relief from the curdled milk. The house is not periodically dobivaetsya milk, kefir, yogurt. The day accumulates "kusluski" on a mug or more. In this recipe, use any bread (not sweet) dairy product, or like me - a mixture of them. Semolina can be replaced with semolina from durum. Bread turns out soft with a little sour smell, but the taste of it is sweet and even, for some reason, smells like honey. Bread turns out fluffy, beautiful and delicious
Ingredients
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Flour
400 g
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Rye flour
50 g
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Semolina
50 g
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Bran
1 Tbsp
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Yogurt
360 g
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Vegetable oil
1 Tbsp
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Sugar
10 g
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Salt
8 g
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Yeast
1.5 tsp
Cooking
Mix the flour with bran, semolina and yeast.
In yogurt add salt and sugar. This mixture pour in the flour, add the oil.
Knead smooth, elastic dough (I went to the batch about 20 minutes). When kneading, you can add a bit more liquid if necessary.
Put the dough in a clean bowl, greased with vegetable oil, cover with cling film or towel. Set in warm for proofing for about 2 hours until the dough has doubled in size. Half an hour after the start of fermentation-obtinem our dough.
Fibrogene the dough is spread on podpylennuyu surface, podcating. Give to lie down for a few minutes. Then turn the dough smooth side down and form a round bread, wrapping the edges of the dough to the center. Zasypnica seam in the center.
Lay the bread in the proofing in a proofing basket seam side up, or parchment, podpylenny with flour, seam side down. Cover with a towel rubbed with flour, or plastic bag for about an hour.
Preheat the oven to 220град. As it warms the bowl (pan) for steam and a baking stone (I have his role performs a tray sprinkled it with coarse salt 1.5 cm in height). It - comes UNDER.
When the oven heats up the dough from the basket, lay out on parchment, cut and place on the hot salt (or stone),
immediately pour about half Cup of water in a bowl to steam and, preferably, spray the walls of the oven. Bake at 220град with steam about 10-15 minutes (I always bake 15 min.)
Then reduce oven temperature to 200град and bake for approximately 30-35 minutes until tender. Ready bread remove from the pod and leave to cool on a wire rack.
The bread turns out fluffy and soft. I have it slightly turned oval, because my proofing basket -oval
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