Brewed aromatic bran bread

Category: Special bread
Brewed aromatic bran bread

Ingredients

Welding:
rye flour c / z (wallpaper) 50 g
bran (any) 40 g
wheat flour c / z 30 g
coriander (chopped) 2 tsp
fermented malt 10 g
boiling water 250 ml
Dough:
whole brew
wheat flour c / z 100 g
kefir 80 g
dry yeast 2 g (1/2 tsp)
Dough:
warm water 100 ml
semolina 30 g
sugar 2 tsp
all dough
wheat flour of the 1st grade (can be premium) 280-300 g
ground cardamom 1/2 tsp
dry yeast 3 g (3/4 tsp)
salt 9 g
ghee (you can just butter) 15 g

Cooking method

This bread combines exceptional aroma and amazing taste with the benefits of fiber and fully fermented whole wheat bread. In fact, this bread is a variant of functional bread and fully meets all the signs of a healthy food product. But I wanted to make it very similar to aromatic bread like "Rizhsky". Since I do not like to bother with sourdoughs, I have created a recipe for their full replacement - for long dough and dough autolysis using yeast in combination with kefir. This substitution is identical in terms of microbiological and organoleptic properties to the sourdough, but requires much less effort and personal time from the baker with a more predictable result. However, I used the main technological features of making bread of the "Rizhsky" type, so the birth of this bread will take a long time. Although, as I specially calculated, personal time will take about half an hour.

In a container with a lid, mix all the dry components of the brew and pour boiling water, mix well with a spoon and close the lid. The tea leaves are thick. My malt is liquid, but thick - from the kvass set. I just grind the cardamom in a mortar. Leave to steep for 30 minutes and cool.
Add all the components of the dough to the brew and mix well. I do it all with a spoon, although the dough also turns out thick. Close with a lid or foil and leave at room temperature for 4.5-5 hours. Once I left it for 8 hours, nothing bad happened, but the bread sour strongly (although maybe someone likes it).
Half an hour before the expected kneading of the dough, soak the semolina with sugar in the specified amount of water. Then add dough, flour, cardamom and yeast, knead the dough for about 20 minutes. I add flour 280 g, the dough is quite steep and elastic, but if it sticks to the walls, then you can add more flour, but do not rush. Then add salt and softened butter and knead for another 5 minutes. After that, the dough doesn't stick to anything at all. Leave under the film for fermentation at room temperature for 2.5-3 hours. During this time, stretch-fold 4 times approximately every 30-40 minutes. At the same time, the dough does not require flaming of flour at all, it is soft, elastic and already with a pleasant aroma.
Brewed aromatic bran bread
The dough "stretch-fold" and form under your own proofing basket or under any container covered with a towel, into which place the dough with the seam up. Place the basket (or container) with the dough in a large plastic bag, tie it tightly and refrigerate for 14-18 hours. Actually, we won't do anything special with the test.
Brewed aromatic bran bread
We take it out of the refrigerator and leave it in the bag to warm up to room temperature for 1 hour. We remove the package. Look, you can see that the dough grows noticeably in the refrigerator. We turn on the oven at 250 * C.
Brewed aromatic bran bread
Turn the dough gently onto baking paper. We make a middle incision and cover with foil until the oven is fully heated.I bake on stone with a skillet at the bottom of the steam oven. You can bake under a hood or in a cauldron. The stone, baking sheet, hood or cauldron must be heated with the oven.
Brewed aromatic bran bread
We bake at 250 * C for 20 minutes with steam, remove the steam and lower the temperature to 190-200 * C and bake for another 35-40 minutes. We take out to cool on a wire rack.
Bread according to the complete recipe is obtained with a mass of 840 g. Beautiful, fluffy, exceptionally aromatic and very tasty with a variegated crumb and crispy crust. The crumb is elastic, does not crumble when cutting, there is a characteristic slight sourness. And what aromatherapy all the time during the preparation and baking of bread! Mmmmm ..... !!!

Brewed aromatic bran bread
Brewed aromatic bran bread

Note

Apart from its amazing aroma and taste, bread is a complete functional bread. It is high in fiber, vitamins and trace elements from whole grain flour and bran. Complete fermentation in the presence of fermented milk flora and under conditions of autolysis converts phytic acid into an assimilable form, which is the prevention of gastrointestinal disorders, anemia, osteoporosis and many neurological problems. The bread is enriched with short-chain fatty acids, which regulate metabolism, the functioning of the endocrine, immune, and nervous systems and prevent allergies, diabetes and cardiovascular diseases.

Tatyana1103
Hurray Lina has a new bread After I started to bake healthy bread according to your recipes, my only ask for it, no matter where it is baked in the oven or bread maker Sorry that it is not always possible to report
Lilac
Oh, how delicious the cooking process is! I'll try to do
Linadoc
Tatyana, I'm glad that breads find admirers! Pekies for health!
Anya, Thank you! I'm still holding back my emotions
Borkovna
Howooo our bread Linochki.. download ... Today is gone, but tomorrow or the day after tomorrow I will definitely start cooking it. Painfully beautiful, useful and everything is in stock.
Linadoc
Borkovna, Come on, Linen! Then a report from you
paramed1
And I will tomorrow or the day after tomorrow, can I? Today I was late, I will not fit into the time intervals. Only mine will be round, because in a cauldron. Or maybe I'll change my mind, I'll just put it on a baking sheet, it’s painfully the shape I like with the bread!
Linadoc
Quote: paramed1
And I will tomorrow or the day after tomorrow, can I?
Can!
Quote: paramed1
in a cauldron.
And in a cauldron he is prettier and fluffier, but the shape is more comfortable on the bottom. But I have an idea to bake it in a goose maker. Only she is in the country. Therefore, there are two options: either bring and bake, or bake right there.
Although no, there is a third option: try the molded option. But correction is needed here
olgavas

And if the oven is in a gosyatnitsa, everything according to the recipe? I want to try baking in a gosper. Dough is already standing.
Linadoc
Olga, yes, all by prescription. Only in the gosper. The roaster should be heated together with the oven and carefully transfer the dough directly on the paper to the roaster, close the lid for 20 minutes at 250 *, then open and lower the temperature to 200 *. You can turn the baking sheet upside down, transfer the paper with the blank onto it and cover it on top with an inverted heated gosper like a cap. Again for 20 minutes, then remove and lower the temperature.
olgavas
Thanks Lina. We'll bake tomorrow. All the same, in a forced quarantine. We need to occupy ourselves with useful work.
Katko
goose girl is present)
Thank you, Lina
Linadoc
Quote: olgavas
We need to keep ourselves busy
And fragrant
Quote: Katko
goose girl is present)
I know I know, Katyusha ! I already remembered your goose girl with a slight regret in her absence.
olgavas
Here she baked bread, of course not as handsome as yours Lina, but nevertheless very fragrant and tasty. Baked on a pan under the duckling. New baking paper, used for the first time, stuck tightly. I will also bake and work on mistakes.
I wanted to insert a photo, but it didn't work out.




Brewed aromatic bran bread
Happened. Thanks for the recipe.
Katko
Quote: olgavas
New baking paper, used for the first time, stuck tight
Olga, this is such a paper, nothing to help her, I had one, it won't even help grease
Linadoc
Olga, very good bread! But it seems to me that he did not distance well. Either he was very cold, or time was short. If it came up badly in the refrigerator, then you can shape it, smooth it with wet hands and leave it to distance with steam in a warm place for an hour and a half. And then do not cut.
olgavas
Yes, apparently I was in a hurry to bake it, I had to give it a longer distance. I held it after the refrigerator for 1 hour, but apparently it wasn't enough for him. I will consider it next time.




Katko, Katerina is insulting. We'll have to use paper other than baking. I bought it specially because it was already cut into sheets. I thought it would be convenient
Lilac
Lina, I am very grateful for this magic bread. Baked easily. The taste is fantastic! Liked by everyone! Three more people ordered.
Brewed aromatic bran bread
Brewed aromatic bran bread
Linadoc
AnyaWhat a handsome man! Clever girl! I am glad that everything worked out right away. Pekies for health!

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