Description
The name itself of bread, everything is said! Bread baked on the brine, add carrots and whole wheat flour. How nice to eat a piece of this flavorful bread, brushing it with butter! But this is not necessary! Since the butter is already in its composition and makes it even tastier and slivochnie.
Ingredients
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Flour
300 g
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Wholegrain wheat flour
100 g
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Brine
150 ml
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Water
50 ml
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Yolk egg
2 piece
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Sugar
1 tsp
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Butter
100 g
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Yeast
15 g
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Carrots
1 piece
Cooking
To heat water, dissolve it in 1 teaspoon of sugar, crumble the yeast. Add the flour and stir. Leave in a warm place for 10-15 minutes to activate the yeast - the emergence of a cap.
Coming up yeast pour in capacity for kneading the dough. Add the egg yolks.
Butter TM "Ekomilk" I ran out, and he came to the store for a new pack, next to the familiar blue box with a picture of cows, I noticed this white pack. The manufacturer was listed the same TM "Ekomilk". Quality I trust, so I decided to try.
Now RUB on a small grater carrots.
Brine to heat up, add 50 g of butter, wait until it is completely dissolved. For the test I used the oil from white tutu.
To connect yolk-yeast mixture with brine and oil, add grated carrot. Mix well.
Gradually adding the flour knead the dough. Flour may require more or less. The dough should be soft, slightly stick to hands. No need to hammer it with extra flour. Capacity, where will the dough be suitable, well-lubricated with vegetable oil and lay out in her dough. Cover and leave in a warm draught-free place for 1.5-2. About 1 hour from start to press down dough and leave for rise.
So the dough rises. Somewhere in 2-2,5 times.
Now we need to melt the butter 50 g. Cooling. Now I took the blue package.
Roll the dough into a long narrow (about 35-40 cm wide) layer. Sprinkle with melted and cooled butter.
Roll it up and form into a loaf. Cover and leave in a warm place for 15-20 minutes for proofing. As always, "necessity" seek the means at hand to replace those with no kitchen utensils. This time. instead of a form for molding aluminievaya form for pizza wide diameter. The diameter of the stacked grain processing, and edges are curved up slightly to form the shape of a baguette.
After proofing on buddisum bread to make notches, as desired, brush with egg or milk for the crust and bake in a preheated 180 degree oven until done, about 25-30 minutes.
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