Description
Beans in our family love! Making once again a bean stew, and prepare to drain the liquid after boiling the beans, I thought, why not use it and not bake her bread? The broth is pretty starchy, interesting colors... And it worked! The bread turned out delicious and spongy nice colors! The bread crust is not thick and crunchy!
Ingredients
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Beans
200 мл
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Rye flour
100 г
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Vegetable oil
2 ст. л.
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Sugar
1 ст. л.
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Salt
1 ч. л.
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Yeast
1 ч. л.
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Flour
250 г
Cooking
In a warm broth of beans, dissolve sugar and yeast.
Put in a warm place until the "cap".
To yeast mixture add the rye and wheat flour, salt and vegetable oil. Knead smooth, not sticky dough. Knead for 5-6 minutes. Put the dough in the bowl and put in a warm place for proofing, cover with a cloth, 1-1.5 hours.
Good dough has increased in volume.
The dough, gently punch down, place in a baking dish, cover with a cloth and leave to rest for another 1 hour.
The dough after the second proofing. Sent in to bake bread in a preheated 200 degrees oven for 30-35 minutes. Bake until tender, then remove and let it cool down completely.
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