Apple bread with flakes and flaxseed

Category: Sourdough bread
Apple bread with flakes and flaxseed

Ingredients

Sourdough 100% wheat 150 g
Wheat flour c. from. 250 g
Whole grain wheat flour 100 g
Flakes (rye, wheat, oat) 45g
Flax seed 20 g
Grated apple 90 g
Water 240-250 g
Honey 1h l.
Lard (margarine or butter) 15 g
Salt 8 g
Pressed yeast 2 g

Cooking method

  • Leaven:
  • 20 g mother starter culture
  • 75 g water
  • 75 g flour
  • 8 hours at 25 ° C before tripling
  • Lobe
  • Soak a mixture of flakes and flax in 100 g of water for 2 hours.
  • Dough
  • Combine all ingredients and knead dough with medium gluten. Add the lobe at the end of the batch.
  • Fermentation - 2 hours at 25 ° C
  • Divided the dough into four equal parts of about 200 g each rolled into a rectangle, wrapped it in a roll, folded 3 rolls into a shape, baked a bun from the fourth, but it was eaten right away, so the session did not get into the photo session.
  • Proof for 1 hour at 27 ° C, then refrigerate for 8 hours at 4 ° C.
  • I took it out of the fridge, let it warm up in a warm place at 26 ° C and turned on the oven.
  • Baking - 45 minutes @ 210 ° C
  • While there is an opportunity to edit the recipe, I want to write what I tried second option making this bread. I liked it even more, since the dough is quite sticky.
  • Fermentation for 1 hour, then put the dough in a bowl covered with polyethylene in the refrigerator for 12 hours at 4 ° C. The dough rose well overnight (three times). Laid out from a bowl and formed the same rolls. Chilled, but well-risen dough is much easier to form, although braids of a whip from it can be given any shape.
  • Proofing in a mold for 1 hour 30 minutes in the oven with the light on until it has doubled, it may take more time, it all depends on the strength of your leaven and the temperature at which the proofing takes place.
  • Baking also starts with a cold oven, i.e. I just turn on the oven at 220 ° C and bake the bread until it is browned and ready, about 50 minutes.
  • Apple bread with flakes and flaxseed
  • Apple bread with flakes and flaxseed
  • Bread is baked based on "Bread of Roman Legionnaires" by Luda

The dish is designed for

800 g

Cooking program:

Baking in the oven

Note

The everyday bread that I bake the most now. It does not stale for a long time, it is tasty and at the same time is well tolerated even by sick stomachs, since its flesh is fluffy thanks to applesauce, and the crust is thin. Grated apple, a mixture of flakes, flaxseed make it not only tasty, but also healthy. Suitable for lunch and sandwiches, does not get bored, freezes and makes wonderful toasts from it.
In addition, this bread is very convenient to prepare: proofing in the refrigerator and pastries starting from the cold oven. At night it stood in the refrigerator for proofing, and in the morning I could bake fresh bread. The second option, when the dough ferments in the refrigerator, seemed to me even more convenient. Try it, choose what is more convenient for you and bake to your health!

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Galina S
Vasilisa hello !! I noticed it in LJ this morning and ... the leaven is already on it
I LOVE yours for the Legionnaires on leaven !!!! and this one will suit your taste. I think. We love this !!!
MariS
The bread is amazing Vasilisa! So spongy and very appetizing. I still can't get to the leaven. As soon as I look at your bread, I immediately start dreaming of leaven ...
barbariscka
Galina S Galya, bakes to your health, just regulate the water yourself, since apples are different in water content.
MariS Thank you Marina! They turn on the heating and put in the leaven.
Galina S
I promised ... I kicked up the leaven. not even doubled. Well, I drive her for two days and bake her. I understand about water. Thank you
barbariscka
Galina S Galya, it's cold in the apartments now, you will disperse the leaven and bake.
Twist
Vasilisa, all admire your bread! Beauty! I would bake everything! But I can’t make friends with leaven. I have a stupor in front of them (maybe after the first unsuccessful attempts).
barbariscka
Thanks Marisha! You have wonderful bread by leaps and bounds.
Galina S
Vasilisa hello I bring you bread !!
turned out! truthfully, I got distracted, ran around and ... forgot about the cold oven. I did everything as before. with steam

Apple bread with flakes and flaxseed
Apple bread with flakes and flaxseed
dark I have a mixture of cereal with bran

Vasilisa the crust is thin !!! and no sourness !!! otherwise I did it with sourdough through the refrigerator and ... it sour strongly. and here a bit of yeast and everything is in openwork. The husband approved. with flax loves! I will bake
barbariscka
Galya, what a beautiful bread! I am very glad that my husband liked it, so bake and eat to your health. And you can oven in any convenient way.
ninza
Vasilisa, baked your bread today. I replaced the wheat sourdough with rye - I am very friendly with it (with sourdough), but I have no wheat. The flax seed was coarsely ground, I did not use yeast, and everything else was according to the recipe. The bread turned out to be very tasty and airy. Thank you.
barbariscka
Nina, how long did the fermentation and proofing without yeast take? Did you do it through the refrigerator or not? I am very glad that I liked the bread, but I would like to know more ...
ninza
Vasilisa, baked in KhP, laid everything on the timer for the night, the mode is French. The sourdough from the refrigerator, while it is on the delay, has time to warm up and earn. I always bake bread like that with leaven.
barbariscka
Thank you Nina! I used to love to put in a bread maker at night, and lately I bake in the oven. But in the heat, you don't always want to drive it, so on occasion I will try to bake in a bread maker

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