Grain portion bread.

Grain portion bread.

baking ideas, baking websites

We will need these ingredients:
• 350 g wheat «bread» flour with seeds
• 75 g whole-wheat flour ( «bread»)
• 100 g wheat «bread» flour without additives
• 1 package dry yeast
• 4 hours. L. light brown sugar
• 2 h. L. fine sea salt
• 100 g of sesame seeds
• 4 hours. L. sunflower or olive oil
• 75 grams of unsweetened yogurt
• 3 tbsp. l. oatmeal flour for kneading

• 6 silicone molds for mini-loaves or 3 (bake in the two approaches)
• baking tray

Cooking method:

How to knead the dough.
Stir in one large bowl all three types of flour, adding yeast, sugar, salt and seeds. Pour into a jar of 275 ml of lukewarm water, add butter and yogurt carefully loosening, pour in the flour mixture and stir paddle.
2 Gather the dough into a ball on floured surface knead lightly: it should have a steep and rather sticky.


3 Put the dough 1 into a bowl, cover with lightly oiled cling film. Put in a warm place without drafts for an hour to approach.
4 The dough should increase in volume by half.



How to knead the dough, and baking the second approach
5 Knock the excess air out of the dough and reload it on the work surface floured. The dough loses its stickiness and start easily kneaded. Knead it for 10-15 minutes until smooth.
6 Place the molds on a baking-loaf. Divide the dough in half, then one half -porovnu into 6 parts. In each mold put on one part of the dough, sprinkle with oat-flakes, cover with cling film and put in a warm place to approach, until the dough will increase in volume by half.

7 Preheat the oven to 190 ° C. Remove the plastic wrap had come up with products in tins and place in oven for 35-40 minutes.
8 If a loaf of good propeklis, they can easily fall out of the molds, and when tapped on the bottom of the bread will hear «empty» sound. Divide the remaining half of the dough into six pieces and bake in the manner described second batch.



About the dish:

On 12 mini-loaves:
Preparation time: 2 hours + approach and proofing
Cooking time: 35-40 minutes
The temperature of the oven: 190 ° C

These cute buhanochki very easy and amazingly delicious treat as a separate and combined with butter, cheese and jam or as an addition to the soup.

Stages of making bread
The process of kneading bread dough and the baking is simple, the main thing — to allocate sufficient time for this. Knead the dough with a dry «fast» yeast easily master and begin to perceive the wisdom of baking housewife, but after the test must be given time to «rest» to gluten (gluten) formed faster. It gives dough elasticity, helps him up and keep in shape. In dry, warm place for an hour the dough will approach.

Treatment with the test Arts
With approaching the test is necessary to conduct a special manipulation — knock and how to knead, to evenly distribute the yeast and allow the gluten protein strings become rather compact and stretching. To start a hand beat out a batter or a fist in a bowl to remove excess air and then shift it on a lightly sprinkled with flour the surface. Do not go overboard with the amount of flour, or dough will dry quickly. Pripylennymi flour sformuyte hands of a ball of dough and start to knead. The lower end of the palm of your hand pull the dough ahead of himself, then lay it end up. Rotate the dough a quarter turn and repeat the process 10-15 times. dough texture will change, until suddenly you do not feel that the dough was silky, smooth and springy. From this point the dough is ready for a second, more short-term approach — proofing.
If you’re ready for the time to bake all the dough, cook used a mini-loaves, and the rest of the dough in the form of balls sformuyte to offer guests a variety of buns. Cooled rolls are well preserved in the bread bin for several days, the remainder can be frozen products.

Change the combination of flour with sesame seeds to other grains or seeds — take a normal meal, but add the onion and mustard seeds, sunflower seeds in any proportions.


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