Whole wheat cake on sourdough

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Cake from whole wheat flour it turns out almost the same air, like the classic version, in addition this baking is very useful, because it quickly saturates due to the high content of protein and fiber, and contains no yeast. My family loved this muffin and I hope you like it too! Beautiful razrezik attached ;)

Ingredients for Whole wheat cake on sourdough

Step by step instruction of cooking Whole wheat cake on sourdough

Шаг 1

Prepare the sourdough. To do this, dissolve the starter in water and add flour. The dough will be thick, like bread dough.

Шаг 2

Cover the dough with wrap and let rise in a warm place (20-30C) to increase 1.5 times, which is roughly 3-4 hours.

Шаг 3

The dough is kneading in the bread maker very convenient. Of course you can manually. Combine all ingredients and the dough except butter and raisins. Mix until smooth and leave for 30 minutes for autolysis. Then start to knead the dough, gradually adding the butter. At the end of the kneading, when the dough become soft and elastic - vmese raisins. Put the dough in a greased bowl, cover and leave in a warm place for fermentation for 2 hours.

Шаг 4

Ripe dough (it should not greatly increase in volume) ebonite and place on floured work surface.

Шаг 5

Divide the dough into two parts. Every podocyte and pull to the center, forming a ball. Shift in form. I have a paper form - the size of 11 cm in diameter. Proving 3 - 3.5 hours. Procurement will rise at least 2 times. Preheat the oven on the bottom put the metal container with boiling water (150 ml). Bake at 170-175 35-40 minutes. The readiness check wooden splinter, it should come out dry. If the top of cakes burnt - you can cover the top with foil.