Italian rustic bread (oven)

Category: Yeast bread
Italian rustic bread (oven)

Ingredients

wheat flour c. from. 300 g
whole wheat flour 100 g
peeled rye flour 100 g
water 280 ml
fresh yeast 7 g
light molasses 1 tsp
honey 1 tbsp. l.
mustard oil 1.5 tbsp. l.
olive oil 1.5 tbsp. l.
salt 2 tsp
anise 0.5 tsp
unfermented white malt 0.5 tsp

Cooking method

  • Crush anise seeds in a mortar, mix with honey and malt 1-1.5 hours before kneading the dough.
  • Dissolve the yeast in water. Put all the ingredients in the HP bucket in the order prescribed by the instructions for your model. At first I have everything liquid - water with loose yeast, honey, molasses, oil, then
  • a mixture of flour and salt.
  • Turn on the "Dough" mode. Kneading + lifting = one and a half hours.
  • Put the finished dough out of a bucket of HP on a surface dusted with flour. Form either one large loaf or two smaller ones.
  • Let the distance be 30-45 minutes.
  • Bake in the oven for the first 10-15 minutes with steam. Then reduce the temperature to 180 - 160 degrees and bring to readiness.

The dish is designed for

700-750 g

Time for preparing:

2.5 - 3 hours

Cooking program:

oven

Note

The bread is fragrant, with a light porous crumb. The crust is thin, tender and crispy.

LightTatiana
Hello Marina!
I am interested in your bread, I want to bake. But I don't have molasses and malt. Maybe tell me what to replace, if possible ...
Thank you
Twist
LightTatyanah, hello. If there is no molasses, then just increase the amount of honey by 0.5-1 tsp of honey. You can do without malt, and to balance the taste, slightly increase the amount of anise.
LightTatiana
Thank you! I will try to bake.
Twist
LightTatiana, will you write later? Share your impressions of the bread?
LightTatiana
I will, of course. I think in any case. If it works out, it will be nice to report it, and if it doesn't work out, you need to find out what you did wrong ...
Twist
I will look forward to it.
LightTatiana
Marina, hello! Finally we managed to get to the baking bread. I kneaded it in a bread maker, it seems to me that it turned out to be a bun. Now I set it to grow up (in the oven, 30 degrees with a saucer of water). How much should this dough rise / grow?
Twist
Tanjana, good evening! The dough should approximately double in size.
LightTatiana
When you press your finger, the dough is restored, but not completely - does it still need to stand? And will it be necessary to grease / sprinkle with something before planting in the oven for baking? Sorry, I'm just learning ...
Twist
Tanya, shape the bread and let it stand for about fifteen minutes. I just sprinkled this bread with flour (from a fine strainer, just dust it a little) immediately after molding. And then into the oven. There he still has to rise. Happy baking !!!
LightTatiana
Marina, thank you very much for the recipe and comments! Everything worked out
Very pleasant combination of fragrant honey / aniseed crust with mild neutral crumb taste. Well risen and baked.
I baked 2/3 of the portion. It turned out 475g of excellent bread. Alas, already half is gone
I recommend it to everyone, and I will do it myself.
Twist
Tanya! I am very, very glad that you succeeded! And those are more glad that the bread came to taste!
Yesterday I was "rooting" for you and today I was impatiently awaiting news.
I wish you always successful baking!

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