Three-flour loaf

Category: Yeast bread
Three-flour loaf

Ingredients

Dough:
pressed yeast 10 g
peeled wheat flour Belovodye 80 g
wheat flour c. from. 120 g
water 200 ml
Dough:
wheat flour 100 g
Rye flour 100 g
salt 1h l.
sugar 1 tbsp. l.
malt 1 tsp
water 70 ml
vegetable oil 1 tbsp. l.

Cooking method

  • Dough preparation:
  • I diluted the yeast in warm water, added flour and put the dough at room temperature for 6 hours.
  • Dough:
  • She sifted 100 g of wheat flour in the CP. pp., 100 g of rye flour, poured 1 hour. l salt, 1 tbsp. l sugar, 1 tsp malt. I added all the dough and 70 ml of water.
  • I kneaded the dough on the "gluten-free" program, added 1 tbsp by the end of the batch. l r. m. The kneading lasted 15 minutes, then the rise for 1 hour.
  • After that, she turned off the HP, pulled out the dough and kneaded it with her hands again, rolled it into a ball and put it in a saucepan, previously greased with r. m, where the dough rose for another 1 hour. The dough was quite sticky, but I tried, if possible, not to add flour when kneading.
  • When it doubled, I pulled out the dough, formed 2 loaves, made oblique cuts on them. She covered and left to soak for another 40 minutes, until they doubled.
  • Sprinkled with flour, sprinkled with water and put on baking.
  • I baked in a hot oven for the first 10 minutes at a temperature of 230 grams, then reduced the temperature to 200 grams. Baking took 25 minutes .. I sprayed the walls of the oven and loaves with water several times.
  • Chilled on the wire rack.

The dish is designed for

2 loaves of 300 g each

Cooking program:

Bread maker Panasonik SD-255

Note

The crust is crispy, the crumb is well baked.

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