Today only would run before the weekend I shared the bread and run to pack a backpack;)
Another "multigrain" from my personal collection of favorites. Originally grains had to be six, but the big question mark in the form of a completely unknown to me until now chia seeds (thanks to the indispensable Bei at least as many know already that this is a English sage:)) meant that after a little thought I decided to replace them with familiar millet, and the lack of pine nuts on hand that I skipped it completely:) He went great, zakwasowy, orkiszowy wieloziarnowiec, one of the best that I could conjure up in my career, not too sore:) Much of the west and the best pre-plan your loose and leisurely days at home, but the effect of rewards with a vengeance long hours of preparation. Bread stays fresh for a long time, has a delicate skin and flavor, which is appreciated by all lovers of bread grains.
orkiszowy Bread with five grains:
85 g water, 42.5 g
linseed
42.5 g millet
leaven -
85 g yeast,
230 g of wheat flour bread, 150 g of water
dough appropriate -
bread flour 340 g wheat flour 227 g
spelled,
415 g of water, 28 g
toasted sesame oil (or other nut oil flavor),
12 g salt, 113 g
seeds, sunflower
113 g pumpkin, 113 g of sesame
day before, pour water, linseed and millet porridge and leave to soak. We also
yeast in a bowl stir together flour, sourdough and water. Tightly covered bowl leave it for about 12 hours.
next day, dilute the acidified slurry with water and add sesame oil. In a separate bowl, mix the flour with Spelt bread and salt. Add to flour and yeast pre-soaked seeds of flax and millet and other grains - stir, cover and let stand for 20 minutes.
dough and sprinkle with flour to form stretching and folding. Cover and leave for 40 minutes. After this time, degas the dough by stretching and folding again and leave to rise for another 40 minutes. Once again, degas the dough and leave in a tightly covered bowl until it grow and will almost double its volume.
When dough into two parts and transferred to a baking paper lined two forms keksowych. Close cover and leave to rise again until the dough goes to the edges of the mold.
Preheat oven to maximum temperature and the mold insert with the bread. After 20 minutes, reduce temperature to 180 degrees and bake another 30-40 minutes until bread is nicely confounded (the test I recommend a dry stick as always:))
0 comments:
Post a Comment