Sponge bread with whole grain flour

Category: Yeast bread
Sponge bread with whole grain flour

Ingredients

Baking flour
(possibly + 2-3 tbsp. l.)
200 g
Whole grain flour ( 100 g
Water 208 ml
Salt 1 tsp
Honey 1 tbsp. l.
Butter (almost melted in micro) 25 g
Fresh yeast 5 g
Panifarin (without it) 1 tsp
Powdered milk 1 tsp
with top
Mashed boiled potatoes 45 g
Millet flakes
(you can have any others or without them at all)
2 tbsp. l.
for sprinkling tops
Quail egg mixed with water
a handful of white flax seeds
1 PC.

Cooking method

  • Dough.
  • Dissolve all yeast in 100 ml of water + all whole grain flour. Knead with a mixer (hooks) for 8 minutes. Leave to come up in a warm place 3-4 times before rising. (It happened for me in 50 minutes).
  • Dough.
  • Knead the dough with all ingredients except salt and butter. (Be sure to keep an eye on the kolobok. I won't describe how it's done better than Admin.) I kneaded the dough in HP in the mode. After pre-mixing and proving, add salt and oil. The main batch. 15 minutes of proofing and one more kneading. Leave the dough in a warm place until 2 times rise.
  • Pour the dough onto the table, shape the bread and place in the mold in which the bread will be baked. Leave in a warm place for proofing until the dough doubles.
  • Cut into the dough that has come up, brush with an egg mixed with water, sprinkle with seeds and brush with egg again.
  • Turn on the oven at 180 * C and immediately put bread in it. (It was the first time I baked it, having read about this method from Admin - it turned out great.) When the bread begins to brown, lower the temperature to 165 * C and bake until tender.

Note

This bread was born under the impression of reading the topics written by Roma - about koloboks, about the ratio of products in bread dough. Thanks a lot, Admin.
The loaf turned out to be light, airy, springy and very tasty.

Merri
Marina, how beautiful your bread is!

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