Custard bread is very useful for our body, and cooked at home it turns out to be incredibly soft, fragrant and appetizing.
The recipe for boiled bread
Ingredients:
For opary:
- leaven - 40 g;
- rye flour - 150 g;
- water 250 ml.
For the test:
- rye flour - 125 g;
- Wheat flour 1-2 grades - 200 g;
- salt - 1 teaspoon;
- honey - 0.5 tbsp. spoons;
- water - 150 ml;
- ground coriander - 1 teaspoon.
For welding:
- malt rye - 1 tbsp. a spoon;
- coriander - 1 tbsp. a spoon;
- rye flour - 25 g;
- water 20 ml;
- boiling water - 30 ml.
Preparation
We start with the preparation of spoons: we mix the prepared starter with flour, dilute it with water and leave it for about 7-12 hours. For brewing mix malt with coriander and rye flour, pour the mixture with cold water and leave it for exactly 10 minutes. After the specified time, pour boiling water and stir. Cover the mixture with a towel and place in a preheated oven, up to 65 degrees, for 2 hours.
When the brewing and leaven are ready to proceed to knead the dough. In a large container, mix all the ingredients, thoroughly mix the mass and leave for 20 minutes. We put the finished dough on a wet table and with wet hands a bun. Then we put it into the oiled form, sprinkle with coriander seeds, cover with a towel and put it in a warm place for 4 hours.
Oven heat up to 230 degrees, put the tray on the bottom. The form with the workpiece is sprinkled with water, put on the grate, and pour a glass of boiling water into the tray. Bake the brewed wheat bread 15 minutes, then reduce the temperature to 200 degrees and wait for another 35 minutes.
Brewed bread in a bread maker
Ingredients:
- rye flour - 500 g;
- rye malt - 4 tbsp. spoons;
- sugar - 2 tsp.
- yeast dry - 2 tsp.
- salt - 7 g;
- water - 300 ml;
- boiling water - 100 ml;
- vegetable oil - 1.5 tbsp. spoons;
- dry leaven Extra-R - 2 teaspoons;
- panifarin - 1 tbsp. a spoon.
Preparation
Rye malt is brewed in steep boiling water, stir and leave to cool. Flour sift through a sieve in a bucket of bread, we put sugar and salt. Then add dry yeast and yeast. In the brewed malt, pour the remaining water, mix and pour the mixture into a bucket. We install the "Gluten Free" mode on the device and help to mix it with a plastic spatula, collecting flour from the walls. After about 1 hour, turn off this mode, set the program "Baking" and bake bread in the bread maker until ready for about 1.5 hours. After this, brewed rye bread is removed from the bucket and wrapped for 2 hours in a towel.
The recipe for the baked bread in the oven
Ingredients:
For starter:
- a starter of rye - 50 g;
- rye flour -150 g;
- water - 150 ml.
For welding:
- wheat flour - 150 g;
- boiling water - 200 ml;
- cumin - 1 tbsp. a spoon.
For the test:
- flour - 600 g;
- water 130 ml;
- apple jam - 70 g;
- granulated sugar - 30 g;
- salt - 15 g.
Preparation
So, to prepare the brewed unleavened bread first let's make the leaven. It's best to do this in the evening so that it stays up all night. Well mix the flour and starter with water to get a thick paste. You also need to prepare the tea leaves beforehand. It should be very smooth and shiny. To do this, bring the water to a boil and pour it flour. Next, add cumin and all the good we rub.
Now in a separate bowl we spread the leaven, brew and all the other ingredients necessary for the recipe.
In the oven, we heat the stone thoroughly and put the shape with bread. We bake a loaf like this: sprinkle water on the hot stone and bake at 250 degrees with steam for 10 minutes. Then we let out steam, having opened for a short while the oven, and we bake the custard bread on leaven for another 30 minutes at a temperature of 200 degrees.