Bread with whole grain custard flour (in the oven)

Category: Yeast bread
Bread with whole grain custard flour (in the oven)

Ingredients

Welding:
Whole grain wheat flour 133g.
Boiling water 167g.
Dough:
Wheat flour (I have "general purpose") 67g.
Water 133g.
Dry instant yeast (Saf-moment) 3d.
Dough:
Welding
Opara
Wheat flour (I have "general purpose") 200g.
Salt 7d.
Water 17g-33g

Cooking method

  • Boil whole grain flour with boiling water, stir:
  • Bread with whole grain custard flour (in the oven)
  • Cover and cool to room temperature.
  • For dough, heat the water to 45C, add flour, yeast, beat until smooth. Cover and leave for 30 minutes.
  • For the dough, add tea leaves to the dough, beat until smooth. I made with knives in a combine.
  • Pour in the remaining flour, salt, water. Knead on medium-high speed for 10 minutes. The dough is sticky, "plasticine".
  • Place the dough in a greased container. Distribute with hands in a rectangle, fold 4 times. Cover and leave for 30 minutes. After the lapse of time, fold the dough again, return to the container, cover and leave for 50 minutes at room temperature.
  • Next, knead the dough, distribute it with your hands into a rectangle, roll it up, put it in a mold (L-7), cover and leave for 50 minutes at room temperature.
  • Before baking, sprinkle with water, place in a cold oven, turn on 200C and bake for 10-15 minutes. Then reduce to 180C and bake until tender. The exact time depends on your oven, I have 40 minutes, the last 5 minutes without a form.
  • Cool on a wire rack under a towel.
  • Bread with whole grain custard flour (in the oven)
  • Bread with whole grain custard flour (in the oven)
  • The bread turned out to be delicious, for me this is the most important thing in grain bread, because we don't really eat it. Crispy and moist crumb.

Note

Based on a recipe from the book "1000 recipes of ancient cuisine".
Did a triple rate.

Ksyushk @ -Plushk @
ABOUT, Ksyusha, I read the composition / quantity of ingredients and immediately thought: it will fit into L-7 without problems. And exactly, in L-7 Mistletoe baked. Boom to try custard bread. Tell me about the current, if the kneading is done in HP (I don’t have a miracle-yuda-kneader), then proofing 1 and 2 can be done in HP, and put it in the mold before the last proofing. Am I thinking right? Otherwise they won't let me play with the dough every half hour or hour.
Omela
Ksyusha, of course it is possible.
echeva
I really respect c / s flour !!!! Thanks for the recipe! Moreover, such an interesting custard !!!!
Omela
Evgeniya, Thank you! The bread is really interesting and delicious!
Zima
Ksyusha, a very cool recipe! Thank you!
This time without a photo report, alas
But I really liked the bread! I had a potato broth and I replaced some of the water with it, it turned out very airy, it did not stale for a long time.
Tasty and healthy, I recommend!
Omela
Hope, glad I liked it! I love him too !!

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