Bake in a convection oven quickly, simply and conveniently, and, above all - with benefit for health. In it it is possible to bake almost anything including bread which turns out especially tasty in comparison with that which is baked in an oven.
It is required to you
- 560 g of wheat or rye flour;
- 130 g of tselnozeronovy flour;
- 405 ml of warm water;
- 1 tablespoons of sugar;
- 2 tsps of a yeast powder;
- 2 tsps of salt;
- olive oil.
Instruction
1. Take the capacity in which you will knead dough (its bar has to be cleared taking into account that dough will rise), pour the warm water heated to room temperature there.
2. Add sugar, salt to warm water and carefully mix before dissolution.
3. Add two hundred grams of the sifted wheat (rye) flour to the received mix and add yeast, mix, and then add the remained sifted wheat (rye) and whole-wheat flour and mix.
4. Leave mixed dough for three hours in order that it rose if there is an opportunity, then the covered or wrapped up dough is better leave for the night on a table or in the warm place that it approached better.
5. Roll the turned-out dough and at will add bran or strew with sesame.
6. Previously oil paper for pastries olive and lay it on an average lattice of a convection oven.
7. On the oiled paper lay out dough and oil olive, too in order that it didn't dry up.
8. Bake bread the first twenty minutes at 180 degrees, then increase temperature to two hundred degrees and bake twenty more minutes until ready. Check each ten minutes its toothpick. If you prefer bread with a well-done crust, then in the last five minutes increase temperature to 235 degrees. If you want to receive a ruddy crust on bread, then before putting dough in a convection oven, grease it with a frothed eggs or milk or just water.