Fermented whole grain bread – a step-by-step recipe with photos on Cook.ru
Description of the preparation:
Baking whole grain bread with sourdough is not a simple matter and requires certain skills, but at the same time, there is nothing complicated about it. How to bake such bread is described in detail in a step-by-step instruction.
Prepare the ingredients.
Dissolve the yeast in warm water. Add salt, sugar, rye sourdough, stir well.
Pour in plover.
Sift all the flour.
Use a silicone spatula to mix liquid and dry ingredients.
Next, knead the dough with your hands or with a mixer for 5-7 minutes.
Pick the dough into a ball. Cover with foil and set for fermentation. Thrice, with an interval of one hour, make a warm-up by stretching and folding method, then grease your hands with vegetable oil, collect the dough in a bowl and refrigerate for 6-8 hours. It is better to do this from evening to night, in order to bake bread in the morning.
After proofing, the dough increased in size.
Sprinkle the working surface of the table with bran, lay out the dough.
Match the ends of the dough to the center of the "knot".
Turn over and roll the dough into a ball, put on proofing for 1 hour.
After an hour, warm the oven to 240 degrees, make an incision on the bread and set to bake. Bake the first 10 minutes at a temperature of 240 degrees, then reset the temperature to 180 degrees and bake another 40 minutes.
Cool the bread completely on the wire rack, as the bread ripening process is not yet complete.
After the bread has cooled to room temperature, it can be eaten. It is very fragrant, tasty and at the same time healthy.
Categories: Diet recipes