Bread, from rye flour

Description

Beautiful and very tasty rye bread made from rye flour. From what I learned about this flour. Crude rye flour is a valuable and useful product for those who are watching their health and prefer healthy eating. Articles of unrefined rye flour are distinguished by original taste in combination with low calorie, high content of vitamins, fiber and minerals. When baking they provide porosity, crumb elasticity and good shape of the bread. And, most importantly, the bread is very easy to work with (I changed myself, hee hee!), not capricious, with predictable results. Still, does the dough land or vlajna (which is usually the case if not measure the grams and cups - always a few not sure) - bread was always delicious! Recipe from the Australian magazine Better Homes and Gardens with my little changes.

Ingredients

Rye flour

2 cup
Flour

1.5 cup
Milk

1 cup
Yeast

7 g
Water

0.5 cup
Sugar

1 Tbsp
Salt

1 tsp
Cumin

2 Tbsp

Cooking

Pour 1 Cup of warm milk in a small vessel, add milk 1 tablespoon of sugar and 7 grams of dry yeast.

Stir with a fork and put the vessel in a warm place for 10 minutes or until the surface of the milk bubbles appear.

In a large bowl sift 1 1/2 cups whole wheat flour 2 cups rye flour.

In the photo you can see what remains in the sieve after sifting the rye flour. It does not bother us - we just pour large particles in the bowl with the flour,

Add a teaspoon of salt and cumin and stir the mixture with an egg beater.

Stirring with the whisk not only helps the mix, but at the same time even more saturates the flour with oxygen.

Meanwhile, on the surface of the milk bubbles appeared.

Pour the milk with yeast in center of bowl with flour,

Add another half Cup of warm water,

Stir.

Still a little bother with a spoon, mixing the dough, forming a ball of dough and...

I sent our mix to vmeshivatsya in the bread machine (lazy, hee hee!).

If no bread machine, throw out our priporoshennye ball on a lightly flour table surface and knead for 10 minutes,

Until smooth.

Put our dough in a bowl lightly greased with vegetable oil, cover with plastic wrap and place in a warm place for an hour or until well older. Our ball up, put it on priporoshennye lightly flour table surface and knead for another 1-2 minutes or until smooth. The dough is very easy to work with and almost not stick to the surface. So voltage MI-Ni-MUM!

Shape the dough into a 30 cm by 11 cm oval. Place it on a greased (not necessarily, by the way!), priporoshennye flour a baking sheet. Sprinkle the top with rye flour.

If there is a great desire - to make shallow cuts, almost like at the urban baton, for example! )) There is no desire - it is possible not to strain.

Cover the baking sheet with the formed loaf with plastic wrap and put another 40 minutes in a warm place. Until bread is well will not increase. Around this time, start heating the oven to 200 degrees.

Remove the plastic wrap from the pan and put the bread in the oven to bake. Bake for 25-30 minutes or until light Golden brown. Baked bread makes when tapped on its surface (I'm not usually the top and the bottom of the check) "empty" sound. Checked, all OK - put the bread on the grill, sprinkle on top a few times with warm water from a spray bottle (the water is very quickly absorbed and bread does not get wet) and cover with a kitchen towel. Rye bread needs to Mature. So I recommend not to touch it for several hours until it is completely cool. Though...)

Here's our bread in terms of - rather compact crumb but not sticky. Thanks to the flour and the bread has a wonderful texture and a characteristic sour rye taste without any additives. There's molasses, not syrup... Yes well them, these molasses! Eat with pleasure! Bon appetit!

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