More and more hostesses refuse the store bread stuffed with yeast and harmful additives, making the choice for home-made rolls. Will be able to make them everyone. Home-made bread differs in useful structure, appetizing aroma and improbable taste.
Preparation of bread is a long, but interesting process. If to make everything it is strict according to the instruction, then the result will be stunning. On all house the aroma of a fresh hlebushk will be carried, and on a table there will be a beautiful, air loaf with a crisp.
Preparation of healthy bread will require only natural products. No factory yeast and preservatives can be entered into the recipe. It will spoil result.
Begin to bake bread better from the classical recipe. It is the simplest and successful. Having got the hand, it will be possible to pass to more difficult options.
Ingredients for preparation of a sponge dough
- 2 tablespoons of home-made rye ferment (it can be taken from acquaintances or to grow up independently)
- 100 g of rye flour
- 100 ml of boiled water of room temperature
Ingredients for preparation of home-made bread
- 100 g of rye flour
- 200 g of a first grade flour (the quantity can vary +-50 g, it depends on gluten of flour and its grinding)
- 150 ml of water
- 1 tablespoons of sunflower oil
- 1 tablespoons of granulated sugar
- 5 tsps of salt
- sunflower seeds, sesame, sunflower seeds of pumpkin or flax.
Instruction of preparation of a sponge dough
- Mix ferment with water in a deep bowl.
- Add rye flour to the main ingredients. Carefully to mix everything.
- For acceleration of reaction it is necessary to cover a bowl with a package. Make in it 2 punctures a needle that the sponge dough could breathe.
- Leave a dish for 7-8 hours, ideal option – for the night where in the house is the warmest. In comfortable temperature the sponge dough will quickly go on a spree and will fall down. It is the sign that it is ready to work.
Test batch
- Add to a sponge dough of granulated sugar and water.
- Send to the same bowl salt, sunflower oil, 100 g of rye flour. Carefully to promeshat everything.
- Thinnish dough will turn out. It is necessary to pour into it gradually a first grade flour, without stopping kneading. As soon as dough ceases to creep away, will begin to hold a form, it is possible to stop mixing flour. It has to be much softer than the dumplings test and will stick a little to hands.
- Oil hands sunflower, create a sphere from the test. Put it in the baking pan which is beforehand flavored with a desi. The usual baking tray will be suitable for a loaf, but such dough has to be more dense that at temperature increase didn't begin to blur. It is much more convenient to work with the Soviet rectangular shapes.
- Strew roll with sunflower seeds of sunflower, pumpkin, sesame or seeds of a flax.
- Cover a form with the test a towel or a film, to remove to the warm place on 2 h 30 minutes.
- If the sponge dough strong, dough rises quicker therefore one hour later, it is necessary to glance periodically behind process of growth of future bread. It is important that it didn't stick to a film or a towel. It will spoil the top part of a crust. As soon as bun rose twice, it can be sent to an oven.
- Warm an oven to 185-190 degrees. Selecting temperature, it is necessary to make a start from power of an oven.
- In 1 hour to get bread from an oven. Put a form with roll on the cutting board covered with a wet towel. From sharp change of temperature bread will quickly depart from walls and a bottom of capacity for baking.
- Take roll from a form. Lay out it on dry, a towel.
Council! It is impossible to cut loaf hot. It is important to bread to allow to cool down completely, otherwise the crumb will be a little damp.
Having tried to make bread according to this recipe, it will be difficult to stop. Fresh, house, fragrant hlebushka will become traditional delicacy on your table.