Whole grain bread "Provence" with lavender

Whole grain bread "Provence" with lavender

Category: Sourdough bread

Ingredients
Rye sourdough (100% hydr.)	250 g
Wheat flour	400 g
Milk	200 ml
Syrup	1 tbsp. l.
Salt	1.5 tsp
Melissa is fresh. (can be dry)	1 tbsp. l. (1 tsp)
Sage is fresh. (can be dry)	1 tbsp. l. (1 tsp)
Dry flowers lavender	1 tsp
Butter	50 g

Cooking method

• I decided to share with you one of my experimental whole grain bread recipes - when I was looking for additives that reconcile our family with the unusual taste of "live" wheat flour.
• Since childhood, I have been partial to real natural aromas (not smells!), So Provence, as a place of fabulous plantations of spicy-aromatic plants, attracted and bewitched me ...
• And in the bread she added herbs, traditionally seasoning (from the same "Provencal ..."): rosemary, basil, mint, thyme, sage ... It turned out to be so easy to close the delicate lavender with bright aromas ...
• During the experiments, the recipe remained those that do not overlap, but play harmoniously like a fragrant Provencal trio.
• 1. Dissolve molasses in warm milk.
• You can replace it with sugar. But with molasses it is healthier and the bread stays fresh longer. I don’t use sugar for bread at all, so I like the effect of long freshness!
• 2. Stir the starter in the milk.
• I have it rye lactic acid from Admin (low bow to her!). I read a lot of information on starter cultures, and I was very impressed with the need to maintain a normal percentage of lactic acid bacteria in homemade starter culture, so that there is no overweight of wild yeast. Therefore, I support my starter culture with the addition of sour milk.
• 3. I use either a combine or a bread maker for kneading. Now, when it gets colder and it is difficult to observe the temperature regime for proving the dough, I entrust the whole process to the bread maker.
• Pour the leaven into a bucket of a bread machine (if you have a different principle of bookmarking products, do it as expected according to the instructions). Sift flour into sourdough, put salt and herbs. We turn on the program "Dough". During kneading, a soft bun should form.
• After 10 minutes add softened (not melted!) Butter.
• 4. For rye and whole-grain sourdough bread, even one rise is enough, but in this case - with wheat cz-flour you can make a full cycle of the program (for me it is kneading and 1 rise).
• After the end of the program, we transfer the dough from the bucket onto baking paper, gently pressing and stretching, shape into a cake - like an Italian focaccia, 2-3 cm thick.
• Cover with a towel and let it warm for about 1.5-2 hours (depending on the strength of your culture) until it increases by 1.5-2 times.
• 5. I smeared the top of the cake with yolk, slightly whipped with milk - I did not like the yellowish color of the crust. It would be better to sprinkle it with some water and sprinkle it with flour - so the view would be quite rural.
• We make frequent small cuts, leave under a towel for 10 minutes and put in an oven preheated to 200 grams. I always bake with steam: before loading the bread, I put a container of boiling water on the bottom of the oven.
• After 10 minutes, reduce the heat to 180 g and bake for another 15-20 minutes, until sampled for a dry splinter.
• Put the finished cake on the wire rack, cover it with a linen towel and wait ...

The dish is designed for

weight of finished bread approx. 800 g

Time for preparing:

3.5-4 hours

Note

The spirit of bread is beyond words ... Breakfast on the grass near lavender plantations ...

We are accustomed to having “both white and black” bread in the house, and parallel kneading and simultaneous baking of two breads turned out to be a difficult task.Therefore, a year after the appearance of the bread machine in the house, we decided to buy a food processor.
And of course, when choosing a harvester, we took into account the possibility of purchasing additional attachments - especially a mill.
She was ordered as the first of the baits, and now we have our own whole grain flour in our house:

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[A little about spicy plants in cooking and not only.]

A little about spicy plants in cooking and not only.
I do not intend to retell everything that is known about fragrant berries-roots-herbs.
I only focus on those qualities that bring something into my life.
I have already written in my other recipes that spices for me are not just enjoyment of taste and aroma, it is a tool that can help our body fix something, fill something ...
When my fingers rub dry seasonings over a saucepan, I know exactly what “magic” properties these fragrant herb-flowers will give my loved ones. And it seems to me that my thoughts and feelings seem to connect with aromas and intensify them ...

Lavender I love for a long time and for a delicate, sweetish, but cool aroma ...
And for the universal ability to soothe pain - both external and internal ...
And for antiseptic and tonic properties; surprisingly - but lavender harmonizes both high pressure and low ...
And very gently cleanses and protects the liver, removes salts of heavy metals ...
And it also has an anticoagulant effect, which is important for people whose blood is thicker than it should be  (and after forty-five this is true for almost everyone)

Sage - a stronger antiseptic than lavender, but its overall therapeutic spectrum is smaller: it has a positive effect on gastritis, colitis, inflammatory processes of the stomach and bile, i.e. on organs associated with the assimilation of food.
And it is also used to strengthen the central nervous system.

Melissa - about it we can say that it combines the qualities of both lavender and sage, but in a softened form. That is, it acts more gently both on the internal organs and on the nervous and vascular system - as an antispasmodic, analgesic and wound healing agent.

And yet all three herbs are used in gerontology to improve brain activity, including improving memory.

And on culinary use, I will quote:
"Spicy aromatic plants", V. Mashanov, A. Pokrovsky, 1991

“... Apply lavender, as a rule, also in cooking. In Italy, Spain, in the south of France, it is used to season salads, sauces, mushroom, vegetable and fish soups, vegetable second courses, fried and stewed lamb. Sprinkle with lavender powder just like pepper. In the United States, spice is used to flavor Chinese green tea, homemade drinks and vegetable salads. In a number of countries, it is included in herbal teas. In old cookbooks, lavender leaves are recommended for shifting apples when wet.
Lavender has a strong spicy aroma and a spicy-tart, slightly bitter taste. It goes well with thyme, mint, lemon balm, savory, sage. The rate of filling of dried spices per serving is 0.1-0.15 g.
This plant is used in the paint and varnish and alcoholic beverages industry, as well as in the production of soft drinks. When smoking fish, dry lavender inflorescences along with juniper berries are added to smoldering sawdust. The vinegar infused with the flowers of the plant turns out to be fragrant. "

«…Sage It is widely used in cooking as a flavoring additive for poultry dishes and for fish sauces. Sage herb is also added to the filling for homemade sausages. Sage is put in marinades for fish, fish gravies, herbal sauces, salads, in pickled cucumbers. Powdered sage is added to cheeses to give them a spicy flavor. Sage is very popular in the cuisine of Southern Europe and the USA. They are used to season salads, soups, vegetables, meat, fish, poultry, sweet dishes. In Italy, this spice is combined with rosemary.In Mexico, Chile, Peru, aromatic soft drinks are prepared from ground roots and young stems. In China, the leaves of the plant are brewed like tea. Sage leaves have a very strong aroma, so it should be added to dishes in small quantities. "

“… In the food industry melissa used for flavoring tea and vinegar, flavoring liqueurs and tinctures. Melissa is popular in European and Arabic cuisine. Finely chopped leaves added to summer salads make them healthier, more aromatic, and tastier. Dried herbs are added to vegetable, meat and fish salads in winter. Lemon balm goes well with game, veal, pork, lamb, fish.

Vegetable, mushroom, dairy and egg dishes, as well as fruit, pea and potato soups flavored with lemon balm acquire a delicate aroma. The spice is used for canning cucumbers, to which it gives a pleasant smell and strength. "

[Nagira]

Nagira
Irina, I was pleased to familiarize myself with a new recipe for me and gleaned a lot of useful information! Thanks a lot!
The bread is wonderful, the style is delicious! Nice and interesting! Good luck!

A wonderful, beautiful recipe! How many lavender bloomed I have this year ..... and I have not collected. It turns out in vain. When time passed, recipes with lavender began to come across. We'll have to save your recipe for a year.

How beautiful!

The recipe is very nicely designed !!

[Lana7386, Milvok, Valkyr, barbariscka]

Lana7386, Milvok, Valkyr, barbariscka
Girls, thanks for the kind words!

[Nagira,]

Nagira, I'm just amazed! To be honest, this was the first time I found out about lavender as an additive to baking. And such a cake is a dream, this is the most wonderful bread.
My leaven is ripening ... And rightly you confused me - cakes, what to bake?
And I like the yellow color of the crust! Sunny, and it will be more fun on the table.

The flat cakes will turn out to be perfect!

[Ikra]

Ikra, and at what stage is the leaven? Sorry, I don't remember the days either ... How many times has she been fed and how will she rise?
Maybe try to bake cakes with a small addition of yeast?

Sourdough the third day. I feed it daily, put it in the refrigerator this morning. The bubbles are active, looks and smells good, yeast, but not strong. Only now I think, I have rye leaven, but I want to bake wheat bread. But maybe this is nothing?
Where does dried lavender come from? Did you dry it yourself or are there places where you can get it? I only saw dried lavender alive in Crimea, but I haven't visited this blessed place for a long time ...
About lavender with juniper berry for smoking fish - it's right on target too! I often visit Seliger, where we are doing this with friends. There is enough juniper there, but throw in a sprig of lavender ...
And I won't bake bread until Thursday. Hopefully the leaven will survive as normal.

I really love the taste and aroma of lavender, and in combination with Provencal herbs it is a fragrant bomb !!! great recipe!

[Ikra]

Ikra, the sourdough asks for such bread, just check it - how long will it take to raise the Provencal "focaccia"

And about rye sourdough and wheat bread - look a little higher in the recipe, I have it
And if in the future you want to bake purely psh. sourdough bread, then it must be converted into wheat flour, those fed with wheat flour. But I confess that my husband - the main eater of white bread in our family - refused to eat sourdough: he did not like the sourness

Therefore, I am thinking of growing another one - grape, for whites

And I buy lavender or bring it - from the south. It does not grow wild in our country. And for the garden - there is no dacha

Actually, you can try looking for a decent option in pharmacies. Well, so that the aroma and color of the buds are preserved ...

This means that everyone who goes to Crimea will have to torment them with lavender.
In fact, I have not baked pure wheat for a long time, I must sprinkle bran or rye flour, it seems to me that the taste is richer and more useful.
Since I will have everything for the first time, I want to try to do everything in a bread maker. There is a "Whole flour" mode, so let it work.For 3 years, he has not been tested so much with me. There I will make the simplest one, without any special additives.
And I want to knead a little with my hands, on a cake with some herbs, like yours.
No, it's not for nothing that I came to this forum! Toko with work lately has no luck, obviously, someone has added live leaven to it - every day everything swells and swells

[Nagira,]

Nagira, I could not resist last night, I decided to bake a cake based on your spelled. I must say, the result has not yet pleased. Firstly, she was in a hurry, and apparently, the dough did not move as it should (although there was a certain rise, so the leaven is doing its job). And secondly, I dried the bottom crust in the oven, chose the wrong temperature regime.
And she just suited me to taste - according to my feelings, this is exactly what a homemade cake should be. The smell is excellent, it would be splendid and not a dried bottom crust, and it will be just great for breakfast. Although this my husband, grateful for all kinds of handicrafts, chewed thoroughly with coffee and cheese.
I will work on bugs.
In any case, the claw is already bogged down in the sourdough. I put pure wheat, on the water, on the heated towel rail ... It is bubbling great! Interesting ))))

[Nagira]

Nagira, the combination of herbs in the recipe is just super !!!
I added lavender to confectionery, but put it in bread - it never occurred to me. I will fill the gap. Thanks for the recipe!

[Twist]

Twist
Marina, thank you!
I also only used lavender in confectionery, but here I decided to try the salty version. The main thing here is to choose the quantity to suit your taste.

[Nagira]

Very, very beautiful recipe!
Everything is so poetic and inspired !!!

I will definitely try. Fortunately, a bunch of lavender remained from the summer. I wanted to make a sachet, but my hands did not reach. Will now reach another

Thank you, Nagira

[New vitamin]

New vitamin
Thank you for such an emotional review!
I would be glad if you like the experiment with lavender!

[Nagira]

Nagira!!!
Thanks for the recipe!
I did not make a flat cake, but formed 15 round buns. Sprinkled with flax on top and cut it crosswise.
Taste !!!
Loved it with cheese cream or just good butter. I cut it lengthwise and smeared the filling, then connected it and mnakala!
The lavender in whole grain bread has proven to be the perfect addition! Stupefying smell! melissa and sage do not smell bright, but it is felt that they are there - as an accompaniment to the lavender soloist.
And I also added rose petals to the dough (also from a failed sachet), it turned out pinkish blotches
Thanks for the interesting recipe! I have already voted, I cannot press the second time, which I have already prepared.
You

[New vitamin]

New vitamin
I am glad that you liked the recipe and especially pleased that you appreciated all the nuances of herbal supplements
To you, as a lavender connoisseur, a present


Thanks for the emotional feedback!

[New vitamin]

New vitamin
To you, as a lavender connoisseur, a present

Thank you, Nagira!
Today (on the 3rd day), not only lavender, but also sage is clearly felt. I put a real one - medicinal, like lavender, it grew in its garden