Description
Perhaps someone familiar with "Alpine" bread - tasty, fragrant, with seeds... Why "almost Alpine"? Because the exact recipe is known only to the bakery, it produces. But! I am aware of the composition and, after going through several options with the proportions, I present to you the wonderful homemade bread "Alpine" with a crispy brown crust and flavorful crumb! And, of course, no small role kvass wort - natural makeup without chemicals!
Ingredients
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Flour
1,25 стак.
-
Rye flour
0,5 стак.
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Oat flour
0,5 стак.
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Water
1 стак.
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The kvass wort
1 ч. л.
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Honey
1 ч. л.
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Sugar
1 ч. л.
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Yeast
1,5 ч. л.
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Salt
1 ч. л.
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Sunflower seeds
0,5 стак.
Cooking
The original products. Immediately say about kvass wort - I have a "Brew at home Pertsov," in box 2 of the bag with the wort for 60 gr. ingredients : rye malt, barley malt, rye flour, corn flour, water. As you can see, it is a natural product.
To start mix the dough. In a glass of warm water dissolve 1 tsp. of kvass wort, 1 tsp sugar and yeast, add about 3/4 Cup wheat flour and knead the dough, the consistency as the batter for pancakes. The dough cover with a lid or with cling film and leave in a warm place for 30 minutes. The photo shows how the dough zapatillas and increased in volume.
In approaching the dough add 1 tsp of honey, 1 tsp salt, 1 tbsp oil and the remaining flour (rye, oat, wheat) and knead the dough. The dough should be thoroughly stirred, if necessary, adding a little WHEAT flour, but the dough should not be too steep, you can grease your hands with oil. Formed from the dough ball and place in a bowl, cover with a lid or foil and leave in the warm for 1 hour, the dough is good and doubled.
The photo shows how the dough has risen, add the seeds (I have them pre-washed and dried in the pan, but not fried))) and knead again. Oh, and leave some seed sprinkles.
Then roll out the dough or distributed by hand into a small pellet and is formed as a loaf, roll the loaf and every revolution as if primitive.
Sformirovannye bar put in a greased and covered with flour form. Cover with film and leave in the warm for proofing for 30 minutes.
When the workpiece is slightly rise, brush with water (I grease with a cotton pad) and generously sprinkle seeds, leave on. Bake in a well heated oven for about 25 minutes (5-7 minutes at 200 gr. 10-15 minutes at 180).
The bread turns out the envy of any bakery! Golden brown, nice soft inside, fine pores, slightly sweet and unusual taste because of the leaven wort, and the flavor is beyond words!
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