Lazy "black" bread

Category: Yeast bread
Lazy black bread

Ingredients

wheat flour (I use general purpose) 100 g
whole grain flour 150 g
wholemeal rye flour 150 g
kefir 1% 380 g
salt 11 g
dry yeast (Saf moment) 1.5 g (0.5 h. L.)
any seeds at will

Cooking method

  • In the evening, 15 hours before baking, put the dough. To do this, mix all the ingredients by hand in a bowl. Do not knead anything, mix until flour is evenly moistened. Tighten with plastic and leave at room temperature overnight. In the morning grease the table and hands with vegetable oil and dump the dough on it. Stretch / flatten the dough slightly and fold into a square. Then flip over and shape into a ball. Sprinkle with flour and put on baking paper, covered with foil, for an hour. Preheat the oven together with the baking sheet to 250 degrees. Sprinkle the bread with water, cut and drag on paper onto a hot baking sheet. Oven for 40 minutes - the first 15 at 250, then reduce to 220 degrees.
  • It turns out an ordinary "black" bread with sourness, to which we are accustomed from childhood.

The dish is designed for

1 loaf

Note

Lazy black bread
In the collage there is a photo of the dough immediately after kneading (a rather dense, sticky lump), after proofing. Bread before planting in the oven and ready.
Bon appetit to all !!!

kuzea
What an interesting, really, lazy bread! I can't get high-quality black bread ... I'll try this one, can it work? : girl-th: While I bookmark it: girl_in_dreams: Thanks for such a convenient recipe! : snegurochka: Boom to do!
LyuLyoka
Tatyana, this one will definitely work out, bake
MariV
Very, very attractive recipe!
Vitalinka
LyuLyoka, a very interesting and simple recipe! You need to try to bake, I take it to the tabs for now.
Gael
I've been looking for a recipe for sour bread from childhood for a long time. It seems to be him! I wonder if you can bake it in x / n?
Smile
Curious ... I tried to bake in all sorts of ways, even with bakery sourdough, but I probably didn't have much time for proofing. I will try your way, how I choose the time. Until then, bookmark.
LyuLyoka
MariV, Vitalinka, Gael, Smile, try it, girls, I hope you will be satisfied

LyuLyoka
Gael, no in xn it is impossible, there the temperature is lower
Twist
Julia, the recipe is very tempting! And the result is impressive! I take a note.
Gael
Quote: LyuLyoka
Gael, no, it's impossible in hp, the temperature is lower there
Thank you very much! I will try without x / n
LyuLyoka
Twist, thanks Marina! I would be glad if the recipe comes in handy
Sonadora
Yul, you don't need to knead at all and such bread ?! Lyapota!
LyuLyoka
Yeah, Mandude and you're done
MariV
I very much respect such recipes!
Yulkin111
Yulechka, thank you so much for the recipe for such a delicious bread! I liked it very much, today I put the second but already double portion! At first I was a little frightened, the dough came out a little liquid, it was not particularly possible to stretch it into a square, it stuck to the oiled board and hands, but I took a chance - I baked it, and it exceeded all my expectations. Taste of childhood! Easy, fast and delicious. I did it on homemade yogurt. The dough didn't rise much, is that how you want it?
LyuLyoka
Julia, I am very glad that the recipe came in handy and I liked the result! Yes, the dough does not rise much, it takes up the entire area of ​​the bowl, but the height remains almost the same as the original lump. In this recipe, consistency is not particularly important, the only thing is, the thinner dough is more difficult to work with.
Julia, thank you very much for the report !!!
Natali06
Yulenka, you have prepared a wonderful bread! A very good recipe! Thanks for the simple, and no doubt delicious bread!
LyuLyoka
Natali06, thank you, I'm trying We suffered a lot without black bread, sometimes we had to eat purchased ones.I didn’t like what I got in HP, and I didn’t come across a successful recipe either, or there are a lot of additives, or a complicated process. And the idea for this bread arose on the basis of the mistletoe recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=213504.0
afnsvjul
LyuLyoka, and can you bake this bread with fresh yeast? Then how many to take and how to change the recipe?
LyuLyoka
I'm not friends with fresh ones. But usually they take three times less than dry ones. In this recipe, this will be very problematic, because there is already very little yeast here.
Antonovka
LyuLyoka,
Quote: LyuLyoka
But usually they take three times less than dry ones.
No, Yul, raw take 3 times more than dry 4.5 grams of raw will be. I also need to bake such bread
LyuLyoka
And, well, exactly the same, I say, I'm not friends with them. Usually I translate from raw to dry, so I confused
Antonovka, Thank you

LyuLyoka
afnsvjul, Julia, you need 4.5 g of raw yeast
Ariete
LyuLyoka, thanks for the recipe. Yesterday I mixed it, today I baked it. The dough, however, turned out to be very liquid, I had to add flour. The bread came out very tasty, the homemade liked it. I will definitely bake some more.
afnsvjul
LyuLyoka, thanks, I will experiment with raw yeast
LyuLyoka
Ariete, glad you liked! Have you used wholemeal flour?
Ariete
Yes, all three types - regular wheat, and whole wheat and rye. Probably, it also depends on the density of kefir.
LyuLyoka
No, I mean the whole-ground rye was, it's just that there is little bran peeled in it more often (or not, I don't know for sure).
Ariete
My rye is also whole grain.
LyuLyoka
Well, it means kefir is different and plus a different degree of moisture in the flour we have
Ariete
Well, yes, the main thing is that the bread is delicious
grinaty
LyuLyoka, Yulechka, thank you very much for the delicious and very easy to prepare bread !! True, the rye flour was simple - peeled, instead of kefir - 150 grams of thick ryazhenka, diluted with water to the required volume, but it still turned out very, very tasty The son-in-law appreciated it, so tonight for beloved son-in-law attempt number 2
LyuLyoka
Natalia, I am very glad that I liked the bread
Magician
Julia, thanks for the recipe! I ventured to cook bread in HP (although you answered earlier that the temperature there is not suitable). Everything turned out great! The bread rose, baked, very tasty! I did this: I fell asleep in HP, turned on the "dough" mode for 5 minutes, turned it off, left it for 15 hours, then again the "dough" mode for 5 minutes, left it on for an hour and the baking mode! Voila :)
I can't insert a photo (((
LyuLyoka
Magician, well, wow, great! Glad the recipe came in handy
Natasha K
LyuLyoka, Yulia, I only have ordinary wheat and peeled rye, is it possible or is it completely different? Do you know where you can find these necessary types of flour?
Admin
Quote: Natalia K

LyuLyoka, Yulia, I only have ordinary wheat and peeled rye, is it possible or is it completely different? Do you know where you can find these necessary types of flour?

This flour is now available in many large supermarkets (not so long ago I bought different flour myself) or you can order it here, in trading houses https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=199.0
LyuLyoka
Natalia K, such flour is now, indeed, in many stores. For example, I take Garnets it is in the network The Seventh Continent. A tsz flour There is a French thing in Auchan and it happens in the Seventh Continent as well.
Natasha K
Thank you, I will look. I just thought until I bought it with a simple try.
LyuLyoka
You can try with peeled, but you will have to look at the consistency, most likely more flour will go away. But I wouldn't change the tsz to the usual one. Although, of course, everything is possible, but then I am not responsible for the taste and quality
Natasha K
Quote: LyuLyoka

You can try with peeled, but you will have to look at the consistency, most likely more flour will go away. But I wouldn't change the tsz to the usual one. Although, of course, everything is possible, but then I am not responsible for the taste and quality
Nah then, I'd better look for a recipe!
Zhanik
LyuLyoka,
I bring you a huge THANK YOU for the bread!
Hell in HP. It worked out well.
I have been looking for a simple recipe for black bread for so long.
LyuLyoka
Zhanikthank you for using my recipe! I am very glad that I liked it
TatkaV
Please accept my "thank you" for the wonderful bread!
The recipe is excellent - the taste of Darnitsky "as in a store" !!!
I baked in a Krauff bread maker - knead, defrosted for 7 hours and then, according to the regular bread program, I don't have a separate baking in KhP. Therefore, the height of the bread turned out to be small - but the structure and taste are excellent!
Lazy black bread
At the weekend I will do it "according to the rules" in the oven.
Antonovka
LyuLyoka,
And I'll finally deliver tonight. I wanted to try it for a long time, but
15 hours before baking, put the dough.
for me it is only feasible on either Friday evening or weekend. On weekdays it will be released no more than 12-13 hours, if delivered in the morning. And if in the evening - then in the morning you will probably have to send a saucepan to the refrigerator - but I'm afraid that the dough will end up and nothing will come of it. To come up with this
TatkaV
Quote: Antonovka
On weekdays it will be released no more than 12-13 hours, if delivered in the morning.
So I, for the same reasons, reduced the time, and the result was still pleasing.
Antonovka
TatkaV,
Thank you If the result pleases, then I will do so too)
LyuLyoka
TatkaV, it turned out great, I'm very glad that the recipe came in handy) But I myself am afraid of it in the hp oven, I did not like one more wheat-rye from hp in the oven, but for the sake of experiment ...
Antonovka, yes, in principle, 12 hours is enough, there will not be much difference. It's just that I'm in no hurry at home to take care of the child, I put the dough in the morning in the morning. When I go to work, I will somehow get out too
Antonovka
LyuLyoka,
Yul, I made bread !!! It turned out wonderful - and neither Darnitsky nor Stolichny - some other, but oh-oh-very tasty
The only thing, oddly enough for him, 15 hours was a lot, the ball could not be formed, she concluded that the fry had stopped)) So, probably, 12-13 hours for him will be optimal. Now we'll finish eating and try with less proofing time. And, here's what else I think - can you send it right after mixing into the form? But then I will not fold it

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