Delicious, flavorful, absolutely stunning with the cherry bread flour and rye malt. Crisp, the crumb soft and tender. Bread with a subtle delicate hint of almond, which gives the bird-cherry flour. The consistency of the bread is like toast. Ideal for first and second dishes, but also good for sandwiches. Help yourself!
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In 150 ml of boiling water to brew bird-cherry flour and malt. Allow to cool completely. Then pour the soy sauce and the rest warm water (200 ml ).
Add salt, sugar, yeast. Mix well. Pour the flour and knead the dough.
Add the butter and continue to knead the dough until it is completely absorb oil. The dough does not stick to hands. Leave the dough in a warm place for an hour before increasing in volume. Then punch down the dough and put into a form previously greased with vegetable oil. Give up bread in the form ( 20 minutes), and send in the oven at 190 grams until they are ready. Check dry of a wooden skewer. Leave the bread to pull from the form and cool completely.