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500 g of wheat flour (at one time I also mixed wheat flour with rye flour in a ratio of approximately 3 to 1 and it also turned out great)
14 g dry yeast (two bags of 7 g each)
2 teaspoons of sugar
2 flat teaspoons of salt
4 tablespoons oat bran (in the original recipe they are oatmeal – I came out super and with one and the other ingredient)
400 ml (two glasses) of warm water
optional spices to taste – once I used two tablespoons of oregano, twice I made bread without additives – with spices I suggest experimenting at my own discretion
some fat and breadcrumbs to grease the mold
Preparation of bread:
Yeast pour into warm water, mix thoroughly and set aside for a few minutes.
I mix the remaining loose ingredients (except breadcrumbs) in a large bowl and pour water with yeast into them.
Mix everything thoroughly with a spoon until a compact mass is obtained, and then put the dough in the covered bowl for 30 minutes, so that it can grow at that time.
I mix the germinated cake gently and put it into a greased and sprinkled breadcrumbs.
I leave the dough so prepared for a few minutes in a warm place to rise and put it for one hour in the oven preheated to 200 ° C.
When I baked this bread for the first time, after taking it out of the oven, I waited about 15 minutes, because I just could not stand it anymore, and cut off the still warm heel. It was the best heels of bread with butter ever! The next two fresh heels have already been abandoned by my daughter – I do not know how we will solve this in the future.
Nevertheless, the bread tastes best only after it has cooled down, and preferably on the second day. I do not advise you to take on cutting freshly baked, because it can simply fall apart.
The recipe is so easy and enjoyable that I am seriously worried about the fate of a nearby bakery. Even for me, quite lazy in the kitchen, this is a super simple matter.
100 g flour
60 ml of hot water
7 g of dry yeast
1 teaspoon of sugar
1/4 teaspoon of salt
5 g wheat malt (optional)
leaven (all of it)
500 g of wheat flour, type 650 (I gave type 500 – 400 g and 100 g type 720)
100 g of hot water
230 g of warm milk
1/2 tablespoons of sugar
2 teaspoons of sea salt
2 tablespoons of nut oil (may be different)
Rice gruel for spreading bread (shell)
7 g of dry yeast
120 ml of warm water
1 tablespoon of sugar
1 tablespoon of peanut oil (may be different)
1/2 teaspoon of salt
120 g rice flour
Best time to start this bread is evening. Mix the grout ingredients in the bowl, knead the knob and put tightly covered in the fridge for the whole night.
In the morning, mix milk and water with salt, sugar, and heat it slightly. Add gradually leaven and flour, malt.
Knead the dough on a smooth knob for about 10 minutes.
Place the dough in a bowl, cover with food foil, put in the heat, when it will grow, take out the cake on the pastry board and degas several times by making a cake with your hands.
Shape the knob and dont forget to lightly sprinkle it with flour, so that the dough does not stick to the walls of the bowl. Now you should leave it to rise again.
Take dough gently on the table, form a round or oblong loaf
and put it on the baking tray, leave it for 15 minutes.
In meantime time, mix the ingredients for the shell thoroughly and put away for 15 minutes.
Set the oven to 200 ° C.
Spread the rice mass on your bread starting from the top
loaf, you can even carefully shape the top of your bread with your lightly oiled hands.
Try to spread the rice mass so that it does not run down on the baking tray.
If too much mass flows, it is better to collect it because it will burn.
Put the plate back again for 10 – 20 minutes.
Bake 10 minutes at 200 ° C, after this time reduce the temperature to 180 ° C
and bake 35 minutes.
If the crust is too full to burn (the composition is sugar)
you need to cover the bread with aluminum foil.