Portion of rye custard bread
88 - 12 порции
Custard flavored morsel. Portion this bread perfect for your favorite sandwich, has a sweet taste, so familiar to all on the Borodino bread, soft and delicious. Morsel suited to those who adhere to a healthy diet. Perfectly stored for a long time not stale. Now, let us together prepare a delicious and wholesome morsel.
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Dayfor Lent
Ingredients for Portion of rye custard bread
- Sourdough - 15 g
- Rye flour - 75 g
- Water - 75 g
- Rye flour - 50 g
- Malt - 25 g
- Water - 200 g
- Coriander - 3 g
- Cumin - 0.1 g
- Anis - 0.1 g
- Rye flour - 100 g
- Water - 100 g
- Rye flour - 180 g
- Flour - 100 g
- Sugar - 30 g
- Honey - 20 g
- Salt - 6 g
- Yogurt - 50 g
Step by step instruction of cooking Portion of rye custard bread
In my opinion, it is more convenient to divide the whole process into two stages. The first phase includes preparation of necessary quantities of leaven and preparation of welding.
The evening to cook to 165 g of starter.
For this you will need 15 grams leaven 100% humidity, 75 g water, 75 g rye flour.
The sourdough (fermented tea leaves):
Welding at room temperature - all
Sourdough - all
Water -100 g ( 35°C)
RJ peeled flour - 100 g
Mix all ingredients with a spoon or with a mixer
and leave in warm for 2 hours for fermentation.
In the photo - the result of fermentation, foaming fragrant mass
wheat flour 1st grade (a),
kefir ( whey, water)- approximately 50 grams
Mix everything in x/p or manually. The mixer can not cope with this - the dough is thick. (see photo)
I kneaded the "Pizza". Batch 30 minutes, but periodically correct spatula, so all is well connected. The dough dome rises above apostu HP, but does not form a bun.
The dough after kneading, you can leave in a bucket, do not remove. 1.5 hours after mixing, on the surface of the dough will see the first hole, then your dough is ready for cutting
Prepare a bowl of water, a spoon, a baking sheet asterite baking paper. Sprinkle the paper with flour.
With a wet spoon take the dough and put on the wet palm, then use a second wet hands, form the desired shape.
With wet hands to work with rye dough easily. Feel like sculptors.
The finished workpiece is spread on a floured paper, at the distance of 3-4 cm, because during proofing, they will increase in size. Lightly sprinkle top with flour through a sieve. And leave approach. Approximately 40 minutes ( it depends on the strength of your starter).
At this time, turn the oven.