Description
A loaf of bran with a very tender crumb, a little crunchy, Golden crust and a slight nutty aftertaste!
Ingredients
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Flour
300 g
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Bran
4 Tbsp
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Serum
240 ml
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Yeast
1 tsp
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Sugar
1 Tbsp
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Salt
0.5 tsp
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Dry milk
2 Tbsp
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Flax seeds
2 Tbsp
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Vegetable oil
Cooking
In warm whey, dissolve the yeast and sugar.
Add the two kinds of bran, dry milk and salt.
Begin to add the flour, kneading the dough.
The dough is soft, not sticky and easy to assemble into a ball.
Coat the dough and bowl, which will rise for the dough, vegetable oil and leave in a warm place for 1 hour, cover with a cloth.
The dough came.
Roll out the dough in a layer, sprinkle with flax seed, rolled again with a rolling pin, so that the seeds are well connected with the test.
Roll a layer of dough in a roll, the edges turning inwards. Make cuts with a sharp knife. Transfer the loaf on a baking sheet, cover with a cloth and leave to rest for another 30 minutes.
Baton yet "grown up".
Bake in a preheated 200 degree oven for 20 minutes. Then take out and let it cool down completely. The loaf turned out with a weight of 550 gr.
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