Million Carat Bread with Carob

Category: Sourdough bread

Ingredients
Psh sourdough. for grapes. wort	250 g
Flour psh. c / z freshly ground	200 g
Flour, 1 grade	200 g
Water	200 ml
Salt	8 g
Carob	30 g

Cooking method

Mix both types of flour, carob and salt.
Mix the starter culture (already activated after storage in the recipe) with water, add flour mixture.
Knead the dough in the food processor for 10 minutes, until the dough comes off the walls.
Add flour or water as needed. The dough should be soft and elastic.
Form the dough into a ball and place in a greased fermentation container.
Cover with foil and leave at room temperature for 1.5 - 2 hours.
The dough should double in size.
Place the dough on a floured surface.
Form a loaf and put it in a dish greased with a non-stick mixture, cover with foil (I have a square glass pan with a lid).
Leave the bread for 1.5 hours. The dough should double in size.
Preheat oven to 200 degrees.
Bake the bread for 40 minutes: after 25 minutes, lower the temperature to 180 degrees and bake for another 15 minutes (until the crumb T is 96 degrees).
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The bread turns out to be aromatic. After cooling down in fresh bread, the aroma is muffled (I baked at 17.00), but on the trail. in the morning the scent unfolds again and does not disappear. And my beloved Sourdough on grape must makes the taste especially full

Note

Carob is the name given to ground carob pods (Sepatonia siliqua L.) - plants of the legume family. Carob beans have a very sweet (50% sugar) and juicy pulp, from which carob powder is made.
The seeds in carob pods have one unique feature - each seed had the same weight - 0.02 g and was called "carat".
That is why from ancient times they were used as "weights" for precious stones - the Arabic word "carat" is used by jewelers to this day, but not only as a measure of mass for diamonds, rubies, sapphires, but also as a unit for measuring the purity of a substance (sample).

Useful properties and composition of carob

At first, unlike cocoa beans, carob is sweet by itself and does not require the addition of refined sugar when preparing sweets.
Secondly, carob contains a rich set of vitamins and minerals. Carob is 8% protein and contains vitamins A, B, B2, B3 and D. It contains a lot of calcium, phosphorus, potassium and magnesium, and also contains iron, copper, nickel and manganese in an easily digestible form for the body and barium.
Thirdly, unlike coffee and cocoa, carob does not contain psychotropic substances: caffeine and theobromine, which are found in chocolate and which are addictive and allergic.
Carob lacks phenyltylamine, which causes migraines, and fromamine, which, in addition to migraines, causes allergies.
There is no oxalic acid in carob, which prevents the body from using calcium and zinc. These minerals (calcium and zinc) are essential for healthy skin. The presence of oxalic acid in chocolate can be the cause of acne, which usually occurs in teens who eat too much chocolate.

The use of carob in cooking

Carob powder is a substitute for cocoa and sugar in chocolate and confectionery recipes, not only due to its acceptable cost characteristics, but also organoleptic properties.
Carob powder is used in the production of both dark and white glazes without changing 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 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.

In general, there is so much aroma, taste and benefit - which is quite understandable why my bread has such a name.