Onion bread with paprika and "4 cereals" flakes

Category: Sourdough bread
Onion bread with paprika and 4 cereals

Ingredients

WELDING:
Flakes 4 tbsp. l. without top
Boiling water 0.5 tbsp.
DOUGH:
Dough raisin 400 BC
Wheat flour 500 BC
Sugar 3 tbsp. l.
Salt 2 tsp
Onion flakes (or dried onions) 3 tbsp. l.
Sweet paprika 1 tsp
Vegetable oil raff. 2 tbsp. l.

Cooking method

  • For dough I take 150 g of raisin sourdough (during the next feeding and cutting off excess sourdough, 100 g of rye and 100 g of wheat). I add 100 g of wheat flour and 100 g of water to them. I put it in the heat for lifting. This process takes no more than 1 hour. While the dough "goes" I brew the flakes with boiling water. Cover with a thick towel and leave to swell. As soon as the dough came up, I knead the dough from the given components. Flour is introduced in parts. When kneading, you need to monitor the condition of the kolobok. Due to the different moisture content of flour and flakes, it may be necessary to add some water. Although, the addition of flour is not excluded. Well, the bun is ready. Now we send him to a warm place, build up the sides)))
  • As soon as the volume doubles, you need to mold the bread (the volume can increase by 3-4 times, but the bread is molded at this stage. We put it in a greased form (I use a non-stick lubricant). This bread was baked in a slow cooker. very quickly, literally 30-50 minutes Baking on the "Baking" mode 1 hour 10 minutes on one side and 20 minutes on the other.
  • Onion bread with paprika and 4 cereals

Note

When the bread was baked on one side, it occupied the entire volume of the bowl. I turned it over very carefully. The crumb of the bread is fluffy and light - and it is strong))) I turn it over with the help of two cutting boards so as not to crease. The aroma is delicious !!! The bread is so soft that it’s time to take it out, like a cake, on a pillow))) After standing overnight on the wire rack, under a towel, it remained the softest.

ANGELINA BLACKmore
That's it .... I got hooked on the raisin sourdough ..... it blows the roof off it.
Alena Besha
A beautiful bread! Please tell me - where can I read about raisin sourdough? I have not heard of this yet.
ANGELINA BLACKmore
AlyonaThank you very much for the praise. The bread is really good and good.
You can read about raisin sourdough here
Raisin sourdough, problems and tips
Alena Besha
Thank you! I will study)
ANGELINA BLACKmore
I read about her many times, but for some reason I did not take into account. I was engaged in "eternal" for more than two years. And a couple of weeks ago (maybe a little more) uncle one (thanks to him) somehow so unobtrusively demonstrated his bread and his raisin sourdough. This is where I started from a half turn
"Not leaving the cash register" ran shut the raisin and it grew so quickly with me - even I did not expect. And how the dough "runs" on it is generally incomprehensible to the mind. With "eternal" I put the dough for the night and so it all lasted a long time ... And now calmly, in the daylight I have time to knead and ferment the dough, and raise the dough twice ... Babbling, and nothing more !!!


Added on Tuesday 07 Mar 2017 3:05 pm

Quote: Alena Besha

Thank you! I will study)
Alena Besha
Something contagious, some kind of madness with this leaven! : girl_haha: You tell delicious, you have to delve into the topic and bake)))
ANGELINA BLACKmore
Quote: Alena Besha
Something contagious, some kind of madness with this leaven!
Yes, yes ... it is infectious ..... And most importantly, there is no cure for this disease.

Read, study. Working with leaven is a rewarding business. The taste of the products differs from yeast.
Irene Malysheva
ANGELINA BLACKmore, Natasha, I closely follow your recipes))), they are to my liking, why did the raisin sourdough conquer you? very different from eternal? it's just that my inexperience turned sour when I decided to be friends with sourdough, well, the bread in the photo is just a fairy tale, so fluffy
ANGELINA BLACKmore
Ira, it is nice to know that the work is being evaluated and observed. Thank you.
What can I say about raisins?! .... Until now, delight and nothing more.
It is more reactive than a simple "eternal" one. The process is much faster. And the quality of the products is better. I like the crumb better. In fact, it is the same "eternal" only with the addition of a colony of grape bacteria, so to speak. And when feeding, once a week or two, instead of water, I use a raisin chatterbox (I crush 10 raisins, fill it with warm water, let it stand for an hour, filter it and feed it - this is how the colony that works for us so diligently is supported)


Posted Saturday 18 Mar 2017 10:01 AM

Today I will bake this delight from Angela
Onion bread with paprika and 4 cerealsSourdough Chocolate Pie
(ang-kay)
Irene Malysheva
ANGELINA BLACKmore, Natasha, an interesting recipe for a cake a la cake, Angela has every recipe exclusive, and your opinion is also important, I will wait for a review about this cake
ANGELINA BLACKmore
Quote: Iren Malysheva
I will wait for a review about this pie
I will try to write a review (in the subject of Angela)

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