Bread with sunflower seeds based on R. Bertine on dough

Category: Yeast bread
Bread with seeds based on R. Bertine's motives on dough

Ingredients

wheat flour sun 400 g
wheat flour 100 g
peeled rye flour 50 g
dry yeast 2 tsp
salt 1.5 tsp
sugar 1 tbsp
olive oil 2 tbsp
flax seeds 50 g
white sesame seeds 25 g
nigella seeds 25 g
serum 200 ml
water 150 ml

Cooking method

  • Dough: 100g wheat sun, 100g wheat cz, 50g peeled rye, 0.5 tsp. dry yeast, 200ml serum.
  • 4 hours warm, 12 hours refrigerated.
  • Dough: in HP 2 tbsp. l. olive oil, awakened dough, 300 g of wheat flour, 1 tbsp. l. sugar, 1.5 tsp salt, 1.5 tsp. dry yeast. Flax seeds 50 g, pour 200 ml of hot water, cool, add immediately when laying. Sesame seeds - black and white, 25 gr. heat in a dry frying pan until aroma appears. Cool, add a couple of minutes before the end of the batch. Kneading in HP on DUMPLES mode for 10 minutes.
  • Gingerbread man with a tail.
  • Ascent 1.5 hours. Formation of two loaves. Proofing on a baking sheet covered with oiled baking paper - then the bread will fall behind after baking - 45 minutes.
  • Baking: The oven is preheated to max. We put the bread and gladly pour boiling water into a bowl to generate steam.
  • We immediately reduce the temperature to 250. Five minutes - decrease to 200, another 30 minutes - decrease to 160. My total baking time is 1 hour.
  • The bread tastes amazing.
  • Bread with seeds based on R. Bertine's motives on dough
  • Bread with seeds based on R. Bertine's motives on dough

The dish is designed for

2 loaves

Time for preparing:

20 hours

Cooking program:

oven

Note

photo uploaded here: Bread with sunflower seeds by R. Bertine
Category: Sourdough bread

Marunichka
KnadezhdaM, PLEASE TELL ME, IS IT NECESSARY TO HOLD THE OPARA IN THE HALL? WHAT DOES IT GIVE?
KnadezhdaM
Read the forum at the luminaries - Admin, for example, on slow breads. You can not go to the refrigerator, just to the cold, so that the fermentation process is slowed down as much as possible. These breads are healthier and taste different. All knowledge and skills come gradually if you want to have them. Good luck!
KnadezhdaM
Bread with seeds based on R. Bertine's motives on dough
Today there were no flax seeds, I replaced them with fried oat bran + added 100 ml of water. Sprinkle on top with sunflower seeds fried in a dry pan.
kotyuchok
KnadezhdaM, thanks for the recipe I took it to the bookmarks, and the black seeds can be replaced with something, I don't know what it is
KnadezhdaM
It is possible without them. Sesame is called differently. There are variations on the theme - and always a win-win result. I like to add apple juice of my own production to the liquid - it makes a very lush bread.
KnadezhdaM
I now constantly bake "variations on a theme". Increased the total amount of wheat flour to 600 grams, and the additives are always different. Today: 3 tbsp. l. flax seeds and 2 tbsp. l. rye flour and corn bran. Two pinches of potato flakes. Liquid: apple juice, whey and water in equal proportions. Instant yeast - 2, 5 tsp, salt - 1.5 tsp .. I don't put sugar. because the juice is sweet. I just enjoy the bread experiments themselves. I like the gingerbread man "with grease". I also change the bran: sometimes oat, sometimes wheat. Hemp flour was also added. Everything is interesting and tasty. This message is more likely not about bread, but about how glad I am that I am familiar with the forum, and there are such wonderful teachers!




Bread with seeds based on R. Bertine's motives on dough




Bread with seeds based on R. Bertine's motives on dough
Katarzyna
KnadezhdaM,
I am very interested in your recipe and have already prepared everything for its execution. Just suddenly I came across the fact that I had never soaked flax seeds.The result is a viscous, slimy substance with swollen seeds. And what should you do with these seeds? Rinse? Put together with this liquid? Then the water will probably be too much ...
The dough is already warming up, I'll try to do it right now, and I'll look forward to your advice)
And what kind of dough is obtained after proofing - very soft? How does it keep its shape?
And how do you do the sprinkling? Lubricate with water and sprinkle or roll the top in seeds?
Thank you!




KnadezhdaM,
Here is the result.
As a follow-up to my question about the lobe, I drained the liquid from the flax seeds as much as possible. Of course, to get a bun with a tail, I had to add water
The dough was extremely moist, but rose excellently and could only be allowed to stand in the basket. The basket also went up with a bang. After laying it out on parchment, it "floated". Perhaps it was simply necessary to really divide this volume by two loaves.
Baking in a ceramic mold under the lid, the cut opened slightly. The bread is not very high.
The taste ... Flax, sesame, I also added a little sunflower seeds, in my opinion, somewhat interrupt the taste of the bread itself. And I also made the final conclusion milking myself - I don't like the taste of whole grain flour. Is it possible to replace it with a second grade or just add bran ... Maybe there is still some way out)))
The main thing is that there is something to work on))))
Thanks again for the delicious bread recipe and the opportunity to think about how to "tune" the taste of the bread for yourself!





Bread with seeds based on R. Bertine's motives on dough




url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/159759/image~15.jpg]Bread with seeds based on R. Bertine's motives on dough
KnadezhdaM
We are learning all the time. looking for, rejoice in luck. With the help of a hobby called baking, life becomes more interesting and tasteful (freshly baked bread at the moment).




Well, what to do with soaked seeds? - Everything goes into the dough, you don't need to strain anything.

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