Rye bread is a dietary product, it contains many useful substances: amino acids, mineral salts, vitamins of group B, PP, E, iron, minerals and cellulose. Experts I recommend it to eat daily. However bread from 100% of a rye is very heavy for the daily use. Therefore it is better to bake it in combination with wheat flour, and for increase in advantage it is possible to add also corn. Then at you bread with unique taste will turn out.
It is required to you
- Water - 1.8 cups
- wheat flour - 3 cups
- rye flour - 1.25 cups
- corn flour - 0.3 cups
- citric acid - 1 teaspoon
- salt - 2 teaspoons
- sugar - 2 tablespoons
- coriander - 2 tablespoons
- sunflower oil - 2 tablespoons
- yeast - 2.25 teaspoons.
Instruction
1. Pour into ware in which you will make dough 3 cups warm water (36-37 degrees). Fill in it 2, 25 dryyeast teaspoons, 2 tablespoons of sugar. Stir contents and cover (that ingredients were dissolved) on minutes 5-7.
2. Meanwhile sift separately wheat, corn, rye flour. For improvement of quality of bread three times that flour was enriched with oxygen are recommended to do it.
3. After time open ware and once again stir a liquid foundation of the test. Add to it sunflower oil, citric acid. Then once again mix.
4. Fill in liquid weight at first wheat flour, then rye and corn, a coriander. At the same time carefully knead dough a hand (hand) because it is considered that dough loves heat, and the human body radiates it. It is necessary to knead until it doesn't begin to lag behind hands.
5. Cover dough and put to the warm place before the first rise. As soon as it rises, shake up once again. And so it is necessary to make three times.
6. As soon as dough is ready, lay out it on the board sprinkled with flour. Carefully knead it once again and put in the oiled form. Leave to approach.
7. Meanwhile heat an oven to 200 degrees. As soon as dough rises, put it to be baked 40-50 minutes. Finished bread should be taken out from a form, to put on a cutting board or a lattice. As soon as it cools down, it is possible to cut and give on a table.