Black bread is called the product from rye flour, or from mix rye and wheat. In the real black bread the share of rye flour has to make not less than a half. In comparison with wheat flour, in rye gland is 30% more, is 1.5 times more than magnesium and potassium. In a rye bread is about 1.5 times less than calories, than in wheat. Bread – a source of amino acids, RR, E vitamins necessary for the person, group B and minerals, but the main value of bread – in its nutritiousness. In this regard black bread concedes white, however, in modern conditions when work demands from the person less energy consumption, it becomes more and more popular means of fight against excessive weight. Traditional black bread prepared on ferment, without application of yeast, and, thanks to it, it long didn't harden and didn't grow mouldy.
It is required to you
- For the test:
- 4 cups of rye flour;
- 1 cup of not sifted wheat flour;
- 1/2 cups of gluten;
- 1 tablespoon of caraway seeds;
- 1 tablespoon of a ground coriander;
- 3 tablespoons of vegetable oil;
- 6 tablespoons of a refiner syrup;
- 5 h spoon of sea salt;
- 5 cups of rye ferment;
- 355 ml of a dark beer.
- For ferment:
- 1 glass of rye flour;
- 1 glass of mineral water;
- 1-2 tablespoons of sugar.
Instruction
1. ZakvaskaZamesite of a half-glass of rye flour, a half-glass of mineral water and 1-2 tablespoons of sugar, cover ferment with damp fabric and leave in heat for 2 days. When ferment begins to bubble, add a half-glass of rye flour, 1/3 or a half-glass of mineral water, well mix and leave for 2 days. Again add fertilizing to the rest, let's begin to ferment and place in the fridge in storage.
2. Take out to bank with ferment from the fridge before pastries, add 1-2 tablespoons of rye flour, waters and cover with damp fabric. Leave ferment for 4-5 hours in the warm place, then cast the necessary amount of ferment, add to the rest 2 tablespoons of rye flour, waters, let's begin to ferment and put in the fridge. Such ferment can be stored about one month in the fridge without feed, but if you long didn't bake, don't throw out all ferment – throw out a small amount, the rest feed up as it is described above.
3. TestoSmeshayte dry ingredients, pour in ferment, add vegetable oil, beer, to the last turn - salt, sugar and mix rather sloping dough. Place it in a deep bowl, cover with a film and leave for the night at the room temperature.
4. Press down the risen dough, create loaf, strew with caraway seeds and a coriander. Cover paper a deep form for roasting, place loaf there, make an incision it from above that the wide grid turned out. Cover a form so that there was a space for "growth" of the test and leave till the evening to rise.
5. Sprinkle loaf beer before baking, put in an oven and bake 35 min. at a temperature of 200 wasps, then cover with a foil and bake 35 more min. Cool bread in a towel, you don't take out it on cold at once. When bread is ready, it makes at percussion about a bottom a ringing sound as though there emptiness.