Bake bread in the Russian furnace business hard, however if all of you make correctly, then your efforts will be rewarded. Home-made rolls turn out very tasty and aren't bad stored. For bread making wheat or rye flour can be used. To make dough from wheat flour more simply and quicker.
It is required to you
- On 1 kg of wheat flour:
- 20 grams of the yeast (pressed);
- 1 teaspoon of sugar;
- 1 teaspoon of salt;
- 5 glasses of flour;
- 5 glasses of sunflower oil.
Instruction
1. Heat the furnace overnight to warm up it properly. If not to make it, bread can not пропечься. Knead dough in the morning. For this purpose slightly heat water and pour out it in the capacity in which you will knead dough. Add yeast and sugar to warm water. Properly stir everything. Sift flour by means of a sieve. Pour a glass of flour into ware with water and yeast, once again stir and leave in the warm place for 30 minutes.
2. Add to ware with the test salt, sunflower oil, other flour, knead dough so that it lagged behind hands. Slightly powder dough with flour, cover ware with a clean towel and put to the warm place for one-two hours. In the course of fermentation press down the risen dough hands. It has to increase in volume approximately twice.
3. Flood the furnace approximately for an hour before the end of panary fermentation. It is better to use birch firewood. Sprinkle with flour a cutting board, form bread in the form of loaves or rolls - as it is pleasant to you more. Lay out them on the baking tray which is well oiled. If dough blurs, put it in a form or a frying pan which need to be oiled and powdered with flour. Let's the test rise.
4. Grease products with a frothed eggs or sprinkle water, let's stand 5-10 minutes. Don't forget to watch the oven. Close the gate in a flue when firewood in the furnace burns through so that at its closing in the house there was no waste. It can be determined by lack of a bluish flame on coal. Break large golovn a poker, distribute evenly coal on a furnace bottom.
5. Put a baking tray or forms with the test in the prepared furnace. Time of baking of products depends on temperature in the furnace. Check bread from time to time, but not too often open the gate, otherwise dough "will sit down". Define readiness of products, having pierced them a thin wooden stick. If there is no test on it, bread is ready. Take out a baking tray from the furnace, put loaves on a wooden cutting board, slightly moisten them with water, cover with a clean towel and let's cool down.