Wheat-rye bread with baked garlic and balsamic cream

Category: Yeast bread
Wheat-rye bread with baked garlic and balsamic cream

Ingredients

For dough:
whole wheat flour 180 g
water 110 ml
fresh yeast 1 g
For the test:
all dough
Rye flour 50 g
premium wheat flour 200 g
water (33C) 170-180 ml
fresh yeast 5 g
salt 1 tsp
balsamic cream 1.5 h l
dark honey (liquid, not buckwheat) 2 h l
olive oil 1 tbsp
one large head of garlic

Cooking method

  • 1. For dough, dissolve yeast in water at room temperature, mix with flour and knead for 2-3 minutes. Then round the resulting dough, leave at room temperature for an hour, then dust the slightly approached dough with flour on top and refrigerate for 48 hours. Remove from the refrigerator thirty minutes before the start of the main batch.
  • 2. Wrap the head of garlic in foil and bake in the oven until tender. Then cool, peel and grind with olive oil and balsamic cream.
  • 3. Grind the remaining yeast with honey. Add water and yeast mixture to the dough and beat until smooth. Mix rye flour with premium flour, add salt, combine with dough and knead the dough for 4-5 minutes at medium speed. Add the garlic mixture and knead for another five minutes. By the end of kneading, the dough will gather in a smooth, slightly smearing bun on the bottom.
  • 4. Round the finished dough and leave to rise for 45 minutes, then fold in an envelope and leave for another 45 minutes.
  • 5. Grease the cutting mat and hands with olive oil, lay out the dough and form a loaf. Leave to proof for 40-45 minutes.
  • 6. Bake at 220C with steam for the first 5-7 minutes. Then lower the temperature to 190-180C and bring the bread to readiness (in my oven, the total baking time is 30-35 minutes). Before baking, dust the top of the bread with flour and make cuts.
  • Wheat-rye bread with baked garlic and balsamic cream

Cooking program:

oven

Note

The bread is moderately dense, with a crispy crust and a pleasant spicy aftertaste.
Cook with love and bon appetit!

Admin
Handsome! Marin, does garlic have a strong taste and smell?
MariS
This is bread, Marisha! Fragrant, beautiful - a miracle!
A balsamic cream of our own production and what is the taste of bread? A very interesting recipe. Thanks for sharing it with us!
Twist
Tanyusha, No, there is no pronounced taste and smell of garlic. Moreover, it is baked and gives the bread a slightly different flavor. And in combination with balsamic cream, it works, in my opinion, very well.

Marisha
Balsamic cream purchased, I was brought as a gift a set of several types (both ordinary and with different aromatic additives). The bread has a rich taste with a slight sourness.
Admin

Marinka, thanks for the answer, I should try with baked garlic. I like balsamic cream, I use it often
Twist
Tanyusha, try it. I don't like the garlic aftertaste, but here the sensations are completely different. And, oddly enough, the aroma and taste are somehow concentrated in the crust.
Omela
Marish, beautiful bread !!! I read a book here about garlic, there was also a recipe with baked garlic. Well done, Thu tried it.
Twist
Ksyushathanks for the praise! I somehow tuned in to this recipe for a long time, but I baked it and did not regret it.
The husband said: "This is yes!" Satisfied means. He doesn't like bread with rye flour too much, but this one ate with pleasure.
Merri
Marina, you are a wizard!
Twist
Irisha You embarrassed me completely
Natali06
Marishenka, very appetizing bread! Take note But I'm stumped again. What is balsamic cream?
Scops owl
Marish, can you replace this cream with something or just do it without it? I haven't even seen him, we don't have such good
Twist
Natasha, Larisa : a-kiss: I am very glad that you are interested in this bread.
Balsamic cream is a sauce based on balsamic vinegar. There is a classic version, there is a light, pink, with various flavors (figs, berries, truffles). It is sold in almost any supermarket, in the section where various types of vinegar, olive oil, etc. are displayed, can be ordered in online stores. And you can do it at home.
Have Admin there is a great recipe
here.

And this is how the purchased bottles look.
Wheat-rye bread with baked garlic and balsamic cream

lungwort
Marina, yesterday I began to write you a letter of thanks for the excellent tasty bread - the Internet went out. So I start over. Thanks for the father's bar. Its taste is clearly specific, but in combination with rye flour, baked garlic and balsamic sauce should play. I take it to bookmarks and be sure to bake it.
Twist
Natasha, thank you, dear for the kind words!
Its taste is clearly specific, but in combination with rye flour, baked garlic and balsamic sauce should play.
Natasha, I would not call the taste specific. It is rich bread (so to speak). Bread with whole grain flour is always very fragrant, and plus rye flour and additives simply enrich the bouquet. Try the bread turns out hearty, home-like cozy.
Scops owl
Marine , I went to Admin, otherwise I wanted something like that, only in all its glory, with all the additives
Twist
Larissa, come on! Tanya has a great description of everything! And the cooking process is not complicated
And the cream is useful not only for this bread, but also in salads, desserts
Natali06
Quote: Twist


Wheat-rye bread with baked garlic and balsamic cream
Marishka, oh late I saw !! Today I went to a neighboring town and bought vinegar from Ponti at Silpo. I would also have known the cream!
Twist
Natasha, it's a shame of course But nothing, but now you will be fully armed!
Natali06
Ege, better late than never!
Twist
That's for sure!
VGorn
Admin, why put it in the refrigerator for such a long time and can you bake it right away, without this proofing in the refrigerator?
Admin
Quote: VGorn

Admin, why put it in the refrigerator for such a long time and can you bake it right away, without this proofing in the refrigerator?

A question for me, I'll try to answer
A thick dough is removed into the refrigerator, and while it is in it, like in the dough, the processes of maturation of the yeast dough take place, and some sourdough is obtained in 48 hours, the dough begins to acidify in a good sense of the word. According to this principle, old, sour dough is prepared, and on which very tasty bread is obtained.
You can bake it immediately on fresh dough, but the taste of the bread will turn out to be more "bland", if I may say so.
VGorn
Tatyana, thank you very much for your prompt reply. I wanted to bake it today - I really liked it, but now I see that everything should be done according to the rules. So I will.
ang-kay
Finally, hands have reached this bread! : girl_dance: Well, very tasty !. Baked on a stone with steam.
Wheat-rye bread with baked garlic and balsamic creamWheat-rye bread with baked garlic and balsamic creamWheat-rye bread with baked garlic and balsamic cream

Thanks for the recipe. I will repeat. Fragrant bread!
Twist
Angela, what a gorgeous bread! You can't take your eyes off the photo! Such delicious pictures that at least run to the kitchen and start the dough! I am very glad that I liked it!
Angela, good health and eat with pleasure! Thank you very much for such a photo report!
Scops owl
Marin, thanks for the bread. : rose: I want to sleep, I'm dying, but I'll go torture the dough. Here is my previous one. Toka photographed in the night, the color is strange.
Wheat-rye bread with baked garlic and balsamic cream

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