Wheat bread "Carob"

Category: Yeast bread
Wheat bread Carob

Ingredients

wheat flour 370 gram
curd whey 290 ml.
carob powder 3 tbsp. l.
butter 30 grams
salt 1 tsp
dry instant yeast 1 tsp

Cooking method

  • Kneading the dough as usual, I kneaded in a food processor, made a rough knead and left it for 15 minutes for the liquid to be absorbed by the flour.
  • Then the main batch in a food processor, the dough is soft in consistency.
  • Wheat bread Carob
  • The liquid absorbs very well and quickly, so this must be taken into account when using it in bread, dough and other applications. Also, carob can be considered as some kind of dough thickener, like milk powder added to the dough. Therefore, when using carob, it is necessary to take this property into account and regulate its presence in baked goods with an additional amount of liquid. For example, with coarse kneading, the dough grabbed to a thick instant! I had to adjust the softness of the dough by adding 2-3 tbsp. l. water. The dough is kneaded in the usual way. Carob dramatically changes the color of the dough to a very dark one.
  • Wheat bread Carob
  • Proofing the dough in normal mode at a temperature of 30 * C, be sure to measure the temperature of the finished dough in order to determine the place of the proofing of the dough (oven or just on the table).
  • Forming bread into a mold, baking in the usual mode, in the oven at 180 * C.
  • As a result, we got such a bread.
  • Wheat bread Carob
  • Wheat bread Carob
  • Wheat bread Carob

Note

The color turned out to be a dark rye color, it was even difficult to photograph, there was no way to find the right color - a dark color in fact.
To taste - wheat bread with a touch of malt, rye flour and something else special, inherent only in carob, carob. I did not add sugar to the dough, and so there is a little sugar in the taste.

Another experience of mine using a new product for bread dough!

The sweet powder from the pulp of the fruit (pods) of the carob is commonly called "carob".
The taste of carob powder is a bit like cocoa powder, only very sweet. Carob is recommended as a substitute for cocoa and sugar (chocolate) for patients with diabetes mellitus and overweight people.

Carob powder is an ideal substitute for cocoa and sugar in chocolate and confectionery recipes, not only for its acceptable cost characteristics, but also for its organoleptic properties.

Carob powder is used in the production of both dark and white glazes without altering the original color and smell of the final product.

The use of carob also reduces the use of sugar, since the natural sweetness of carob is 0.50 to 0.60 times that of sugar.

Locust bean also contains a substance called locust bean gum or locust bean gum, which is used in as a stabilizer and thickener. It is thanks to this substance that the carob, used as an ingredient, gives the product its thickness, shine and viscosity.

Cook with pleasure and bon appetit! Wheat bread Carob

Crochet
Romchkawhat a handsome man !!! Looks perfect !!!

From the carob family I have only syrup ... Where do you buy the powder?
Sonadora
Admin! What a handsome man!

Quote: Krosh

Where do you buy the powder?
I join the question!
Admin

Girls thank you!

Carob bought from our website, here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=161165.0 further in the store we look Carob 🔗

Cook to your health! I'll try other recipes with him.
Twist
Romchkawhat a handsome man!
I made rye bread with carob. I was very pleased with the result. Now I will try wheat too.
Admin

Marina, Thank you!

I really wanted to see what happens with wheat flour An interesting option, but very "grimy", even taking pictures is difficult, the color is not chosen as it should
Twist
Tanechka, most importantly, the bread is delicious!
14anna08
oh, what a cool recipe! I read it with such interest, it's unusual for me. Tanyusha, thank you for educating!
Merri
Quote: Admin


To taste - wheat bread with a touch of malt, rye flour and something else special, inherent only in carob, carob.
The taste of carob powder is a bit like cocoa powder, only very sweet. Carob is recommended as a substitute for cocoa and sugar (chocolate) for patients with diabetes mellitus and overweight people.

Carob powder is an ideal substitute for cocoa and sugar in chocolate and confectionery recipes, not only for its acceptable cost characteristics, but also for its organoleptic properties.
Tatyana, you have very beautiful bread. And tell me, please, is the taste of cocoa, as promised in the carob advertisement, present?
It looks like a chocolate brioche!
Admin
Quote: Merri

Tatyana, you have very beautiful bread. And tell me, please, is the taste of cocoa, as promised in the carob advertisement, present?
It looks like a chocolate brioche!

For my taste, cocoa is clearly felt only in raw carob, in powder. Here on the tongue a clear taste of cocoa!
I already tried to do with carob Pudding "Negroes" with carob and malt, here in the fresh puddings one could feel the taste of cocoa, and in the morning it overpowered the taste of malt - it still cracked with tea

One of these days I will try another recipe purely with carob, without various additives, then I'll tell you more.

I can't say about brioche, just normal wheat bread, but when you eat it, you just want to use it instead of rye bread
Crochet
Romchka, and your carob is medium or deep roasted?

I also decided to order, but I don’t know which one to take? I wonder if he is very different from each other?
Admin

Inna, I have a medium roasted carob

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