Brewed aromatic bread with whole-grain flour "Zakhariy"

[Basil]

Brewed aromatic bread with whole-grain flour "Zakhariy"

Category: Yeast bread

Ingredients
leaven:
fruit liquid yeast	100g
whole grain flour	100g
honey (sugar)	1 tbsp. l.
sour cream	1 tbsp. l.
welding:
premium wheat flour	50g
boiling water	125g
anise, fennel, basil	1 tsp.
dough:
all leaven and brew
premium wheat flour	220-240g
water	25g
salt	5g
honey	10g
vegetable oil	15g

Cooking method

• This flavorful bread can be made in liquid yeast based on fruits, vegetables and herbs, but you can use ordinary yeast. I cooked with liquid raspberry yeast. The longest time is required for the preparation of sourdough (pre-enzyme) or dough from ordinary yeast. To prepare the starter culture, you need to mix 50 g of whole grain flour and 50 g of liquid yeast, leave in a warm place for 8-10 hours, then add another 50 g of flour and 50 g of liquid yeast, honey and sour cream and leave for another 8-10 hours. Thus, we get an active starter culture containing both yeast and lactic acid bacteria, which will prevent the development of pathogenic flora in bread, extend its shelf life and give a special taste and aroma to bread. When making bread using ordinary yeast (dry or pressed), it is necessary to knead the dough by immediately mixing 100 g of whole grain flour, 100 g of water, sour cream and 3 g of pressed yeast (1 g dry), leave for 6 hours in a warm place, and then transfer to the refrigerator for 10 12 hours (get warm one hour before kneading the dough).
• This is how my leaven grew: during kneading, after 8 hours, after 16 hours
• 
• An hour before kneading the dough, prepare the tea leaves by adding flour to boiling water with seeds with vigorous stirring. Let it cool down to 30 * C.
• 
• Knead the dough by adding all ingredients except salt and oil. If using normal yeast, add 6g of pressed yeast (2g dry) to the dough. If you do it with liquid yeast, then additional yeast is not needed. Knead for 10 minutes, add salt and oil and knead for another 5-8 minutes. The dough should be soft, but not sticky. Leave the dough to ferment for 1.5 hours, stretch and fold in the middle once. Stretch-fold the dough again and form a loaf. Place it seam side up in a proofing basket or on parchment seam side down. Final proofing 50-60 minutes. Put on a baking sheet, sprinkle with water and sprinkle generously with sesame seeds, make cuts. Bake in a preheated oven for 250 * C for 15 minutes with steam, then ventilate and bake at 190 * C for another 25-30 minutes.
• 
• The bread is very fragrant, tasty, healthy and beautiful, with such a lacy crumb:
• 

Note

Basil cleanses the body, thanks to which it is used for chronic diseases of the bladder and stomach, for arthritis, rheumatism. It is believed that basil helps to improve memory and increase the intensity of brain activity, as well as has an immunostimulating effect on the body, is a powerful tonic. It helps with flatulence, lack of appetite, inflammation of the kidneys and bladder, and even with the common cold.
Even in Ancient Greece, they used anise for the treatment of abdominal pain and as a diuretic. Anise has anesthetic, anti-inflammatory, antipyretic and antiseptic effect. It is also used as an antispasmodic, diuretic, laxative and sedative. Anise normalizes the liver and pancreas, helps with coughs, colic, flatulence, gastritis and some other digestive disorders. Anise eliminates headaches and depression.
Fennel has anti-inflammatory, healing and soothing effects. It is a great antioxidant and helps prevent premature aging. Fennel fights spastic colitis, flatulence, improves appetite, and has a beneficial effect on the entire digestive system. The product is used to expand the heart vessels and lower cholesterol levels. Fennel is recommended to be added to food for people who want to lose weight. Eating fennel suppresses hunger, has a diuretic effect and, therefore, removes excess fluid from the body. Fennel activates metabolism, gently cleanses the body, gives energy and reduces appetite. Regular use of the spice normalizes the work of the pancreas, promotes better assimilation of proteins, fats, sugars, thereby normalizing body weight.
IN sesame contains a large amount of oil, consisting of acids of organic origin, saturated and polyunsaturated fatty acids, triglycerides and glycerol esters. Sesame also contains a substance called sesamin. It is a powerful antioxidant. It is useful for the prevention of many diseases, including cancer, and lowers blood cholesterol levels, which is of great benefit to the human body. The function of lowering cholesterol is the beta-sitosterol contained in sesame seeds. Sesame improves the condition of nails, human hair, normalizes metabolism and improves the functioning of the nervous system. Sesame has large reserves of calcium, which makes it indispensable for bones and joints, and it also prevents osteoporosis. Due to the presence of phytosterol in sesame, the risk of atherosclerosis is reduced, due to the fact that sesame removes cholesterol from the blood. It contains phytoestrogen, which is considered a substitute for female sex hormones.

Fragrant, you see bread - perfumed! A piece to feast on!

Beauty and names are what you need. Thank you!

Aha! These seeds and basil go very well with bread!

Thank you, my girl! I'm waiting for the second day!
And the "surname" is what a bread!
Now I have questions: I put the pre-enzyme in the morning from 150 gr. etc. and solid. grain flour, it increased almost threefold. Now, taking into account my time, add sour cream, honey and leave overnight, and in the morning knead the dough, and then bake? Will not stop?
Linaaa, please, please answer, otherwise it's already ...

[Linadoc]

I put recipes on liquid yeast in bookmarks (desperately hoping that I will still have them).

Linadoc, most of these bookmarks are your recipes! And how delicious it all looks! So I want to bake!

Can I ask stupid questions here?

The leaven (it's a pre-enzyme, right?) Turns out to be quite thick, right?

Can you get by with one basil? My fennel somehow doesn't like it ...

Honey, if it thickens, you must first liquefy and then measure out 1 tbsp. l. or thick you can (and also 1 tbsp. l?)

Can the final batch be done in HP, and if so, is it necessary to somehow adjust it for manual batching in time, or can you set a standard program with proofing (1.5 hours)?

Thanks in advance for your answers

Linochka, an attractive and not complicated recipe. So far, bookmark. You can repeat it later.

[Irina]

Irina, the leaven is thick, but it mixes well with a spoon, and then, when it starts to bubble, it is quite easy to mix it with a spoon.
You can have one basil, but it tastes better with anise.
Honey can be replaced with sugar.
In HP, you can also use the standard program, only add salt and oil later.

[Linadoc]

Linadoc, Linochka is a beautiful bread! Thanks for the detailed recipe! You can bake with any yeast!

Linochka, what a wonderful bread! And the name is symbolic! Thank you for the recipe! I took it to the topic of the railway.

[Linadoc]

Linadoc, Thank you! very attractive recipe! I want to try!

Now, taking into account my time, add sour cream, honey and leave overnight, and in the morning knead the dough, and then bake? Will not stop?

Oh, Len, I just noticed.I think you've already done everything yourself. I answer: just like that, now add the second part - that is, more yeast + more flour + honey + sour cream. In the morning measure only 220 g of this leaven. Only this is the leaven, the dough is no longer needed. Feed the rest with fresh yeast + flour and leave for 8 hours - you already have the leaven ready for the next bread.
If you just put honey and sour cream, then it can stand. Then, in the morning, add 50g of yeast + 50g flour and after 8 hours you will have the leaven ready, you can knead the dough.

[Linadoc]

Linadoc, what an interesting and beautiful bread! Thanks for the recipe!

Tell me, is it possible to replace sour cream in this recipe with homemade non-fatty yogurt? We just don't buy sour cream at all, and I don't see the point in taking a jar from one spoon.

replace sour cream with homemade non-fatty yogurt?

It is possible, but better for curdled milk or fermented baked milk, since the leaven is kept at room temperature, well, or slightly higher (I have 28-29 * C), and the Bulgarian bacillus multiplies at T 39-42 * C. But sour cream, yogurt and fermented baked milk reproduce already at T = 28-32 * C.

And it is a big mistake to replace sour cream in life with yogurt, especially not fatty. There is no sense from such yogurt at all, I am telling you as a specialist. But there is a lot of sense from sour cream and no harm.

Made the second part - flour + railway + honey + sour cream. after an hour and a half, everything doubled and the question arose: wait exactly eight hours or watch how much the leaven will rise? And if she doesn't even decide to stop growing?

[Tatyana]

Tatyana, wait 6-8 hours, you need to ferment.

Yeah ... Then you can transfer it to another container? 2.5 hours have passed ... increased by three times

[Tatyana]

Tatyana, if such an active preenzyme, then you can start up in an hour.

The last time I replenished the railway, I added water, honey and threw in a couple of tablespoons of viburnum berries (I froze it for the winter). I kept it warm and refrigerated for a couple of days. Here on them and put PF yesterday. I don't know if viburnum works like that or something else

[sesame]

About sesame not so long ago I read it - it is better to grind it, not ground because of the dense shell, it is almost not digested, or soaked. I do not put sourdoughs, you need to bake with pressed yeast

[Linochka]

I'll put my questions under the spoiler, because it's off topic ...

And it is a big mistake to replace sour cream in life with yogurt, especially not fatty. There is no sense from such yogurt at all, I am telling you as a specialist.

Linochka, there is no sense from 0% yogurt, or from low-fat (1.5%) too little sense?

And what fat content should you give preference to yogurt?

But there is a lot of sense from sour cream and no harm.

And how about calories?

Of course, there are not so many of them in a spoonful of sour cream)), but if a glass of sour cream even 10%) screw it up instead of yogurt, it turns out to be a terrible thing ...

[Inna]

Inna, calcium cannot be absorbed from low-fat dairy product. A glass of sour cream has fewer calories than a sausage sandwich.

[Linadoc]

Linadoc, baked your wonderful bread. Thanks for the recipe. Baked on the railway on tea and mint leaves.
The bread is unusually tasty, they did not notice how the two of them sentenced the bar

I could not resist and cut it hot

[Elena]

Elena, beauty came out! What a clever girl! Peks for health!

[Linadoc]

LinadocElena, thank you very much for the bread. He's just a miracle as well. Accidentally got on the topic Liquid yeast and of course out of curiosity I made them. And here is another success. I got hooked on liquid yeast thoroughly.

[liusia]

ABOUT, liusia, Ludmila, super! What a handsome man! Peks for health!