Description
Incredible, fragrant, very soft, tasty, portioned bread of unusual forms with interesting combination of flavors! And what paint!?! I love the Breakfast serve hot cakes! Love to see more sleepy, but happy pug husband and daughter!
Ingredients
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Flour
200 g
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Rye flour
150 g
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Bran
50 g
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Yeast
11 g
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Water
200 g
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Salt
0.5 tsp
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Honey
1 Tbsp
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Greens
0.5 cup
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Sundried tomatoes
30 g
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Butter
50 g
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Buckwheat
30 g
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Thyme
-
Water
3 Tbsp
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Salt
-
Black pepper
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Milk
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Vegetable oil
Cooking
The original recipe for this bread presented on the website of the Abkhazian cuisine only from rye flour and with lots of yeast. I slightly altered the recipe to suit your tastes and the tastes of my family.
Stir the yeast in warm water, cover and leave for 10-15 minutes to warm up to the appearance of the foam caps.
Mix two kinds of flour, bran and salt in a separate bowl.
Make a hole, pour in the honey and yeast mixture.
Knead the dough, cover and leave in the warmth for 30 minutes to increase in volume.
It's time to do the filling. Buckwheat wash and lightly fry in a dry pan about 5 minutes, before the symptoms of the aroma of buckwheat.
Sun-dried tomatoes, pour three tablespoons of hot water and allowed to infuse (infusion we need in the filling). Greens finely chop (just the leaves, no stems) ideally, thyme should be fresh. I unfortunately do not have it, so I added a pinch of dried thyme.
Sun-dried tomatoes finely cut. Mix the buckwheat, herbs, tomatoes with their liquid, add the butter. To taste sprinkle with salt-pepper and stir again all.
The stuffing is ready. The dough came. It's time to turn on the oven to warm up t 200 degrees. And prepare molds for future hlebushkom-lubricated with oil.
Roll out the dough into the reservoir (not very subtly). Evenly distribute the filling and turn all roll starting from the wide side of the formation. Was long and narrow loaf.
Cut from the roll pieces long 5 cm In the middle of each piece, push the blunt side of a knife, what would the dough has bent.
The workpiece laid into the moulds and grease the top with milk.
To rasstavat additionally, the dough does not need. Bake in preheated oven for 15-20 minutes or until Browning. Have bread small caveat-the buckwheat, which when baking is outside dries up. So if you don't like too crunchy, it is better to remove coarse grains of buckwheat.
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