You will need
- 560 grams of wheat or rye flour;
- 130 g of the flour tselnozernovym;
- 405 ml of warm water;
- 1 tablespoon of sugar;
- 2 tsp dry yeast;
- 2 tsp. of the salt;
- olive oil.
Take a container in which to mix the dough ( the height must be taken into account that the dough will rise), pour on warm water heated to room temperature.
To warm water add sugar, salt and stir thoroughly until dissolved.
To this mixture, add two hundred grams of sifted wheat (rye) flour and add the yeast, stir, then add the remaining sifted wheat (rye) and whole wheat flour and knead.
The kneaded dough and leave for three hours for it to rise, if possible, it is best covered or wrapped the dough set overnight on the table or in a warm place, so it might be better suited.
Roll out the resulting dough and if desired, add bran or sprinkle with sesame seeds.
Greaseproof paper pre-lubricate with olive oil and lay it on average lattice aerogrill.
On a greased butter paper, lay out the dough and brush with olive oil, too, so it is not dried up.
Bake the bread the first twenty minutes at 180 degrees, then increase the temperature to two hundred degrees and bake for another twenty minutes until ready. Every ten minutes, check it with a toothpick. If you prefer bread with the fried crust, the last five minutes increase the temperature to 235 degrees. If you want to get browned crust on your bread before you put the dough in the convection oven, brush it with beaten egg or milk, or just water.
Before cooking, always warm up the grills, for a better life.
If you bake in the form, good pastries will only thin that is less than a few centimeters in diameter than the bulb of the convection oven.
Advice 2: How to bake bread in the oven
Bread at home can be baked in the oven, and not just in a special baking oven. It will fit gas or electric oven. Tin bread baked in molds, and hearth on a baking sheet. For successful baking, you need to know a few secrets.
How to bake homemade bread in the oven. The process of baking bread is absolutely easy, it just takes time to raise the dough. There are lots of kinds of recipes for bread, from sweet buns to coarse gingerbread and loaves. As example, focus on the recipe sweet white bread, which is not difficult to prepare at home.
Bread can be baked in the Russian stove, in the oven electric or gas stoves and even microwaves. When baking bread in the oven plates on its lower level it is necessary to put a pan of water to the bottom crust did not burn. Water in boiling water forms steam, to humidify a crust of bread, and it will get soft and thin. The bread is baked at a temperature of 200 - 250 C for 30-80 minutes, depending on shape, weight and formulation of the products.
Advice 3: How to bake molasses bread
Bread is an indispensable product in our diet. In the old days, bakers made hundreds of different recipes for biscuits and cakes, which were passed from mouth to mouth, from generation to generation and inherited. One of the most common and famous types of bread is rye, which you can buy in any store in the form of a block or round form. Bake Borodinsky bread at home, especially if you have a bread maker, and enjoy its taste with subtle flavor of coriander.
You will need
- 135 ml of water,
- 1 tsp vegetable oil
- 1/2 tsp salt,
- 2 tbsp sugar
- 1 tbsp honey or molasses
- 325 g rye flour,
- 75 g of wheat flour (preferably class II),
- 1 tbsp gluten
- 1 tsp dry yeast
- 1.5 tbsp dry yeast,
- 3 tbsp of malt,
- 75 g of rye flour,
- 1.5 tsp. ground coriander,
- Cup of boiling water.
The first thing you need to prepare welding. To do this, pour into the prepared bowl 75 grams of rye flour, 3 tablespoons of malt and 1.5 teaspoons of ground coriander. Stir and pour a glass of boiling water.
Cover the bowl with a clean cloth or towel and leave in a warm place for two hours for saccharification. The process will go better if a bowl placed in a warm oven or in another bowl with hot water, the desired temperature is 65 degrees.
Cooked the tea cool slightly, so it is not dead yeast and fold in the bread machine container. Then add all the remaining ingredients in this order: 135 ml of water, one teaspoon vegetable oil, 1/2 tsp salt, 2 tbsp sugar, 1 tbsp molasses (mixed with a small amount of water), 325 g rye wholemeal flour 75 g wheat flour (preferably class II), 1 tbsp gluten 1.5 tbsp dry yeast, 1 tsp of dry yeast.
After that, select the program on the bread maker for kneading dough. During kneading the help of a wooden spatula to mix rye dough.
After the dough is mixed, flatten it with wet hands and sprinkle with whole coriander seeds. Leave to ferment in the bread machine for three hours.
Select the mode "Baking" for an hour and 10 minutes. You get amazingly delicious and mouth-watering bread, its aroma will collect all households at the same table.
During kneading and wish good health to all those who will eat this bread. If you decide to bake bread in the oven, knead the dough and let it rise. Then form a loaf and place on a baking sheet, let rise again. Bake in the oven at a temperature of 170 degrees for 45-50 minutes.
Advice 4: How to bake bread in the Russian oven
To bake bread in the Russian furnace is not easy, but if you do it right, your efforts will be rewarded. Homemade bread came out very tasty and well kept. Baking breadand can be used wheat or rye flour. The dough made from wheat flour to cook easier and faster.
You will need
- 1 kg wheat flour:
- 20 grams yeast (compressed);
- 1 teaspoon of sugar;
- 1 teaspoon of salt;
- 2.5 cups of flour;
- 0.5 Cup of sunflower oil.
To heat the oven the night before to warm-up properly. If this is not done, the bread may not be grilled. In the morning knead the dough. Do this by gently heat the water and pour it in a bowl in which to knead dough. Add the warm water yeast and sugar. All stir well. Sift the flour through the sieve. Stir in a Cup of flour in a bowl with water and yeast, stir again and leave in a warm place for 30 minutes.
Add in a bowl with the dough, salt, sunflower oil, the remaining flour, knead the dough so that it lagged behind the hands. Lightly sprinkle the dough with flour, cover with a clean towel and leave in a warm place for one to two hours. In the fermentation process the risen dough obmanite hands. It should increase in volume about 2 times.
Lit the stove about an hour before the end of the fermentation test. It is better to use birch wood. Flour a cutting Board, salmon bread in the form of loaves or rolls - whatever you like. Place them on a baking sheet, well greased. If the dough breaks, place it into the form or pan that you need to grease and flour them. Allow the dough to rise.
Lubricate the product with the beaten egg or sprinkle with water, let stand 5-10 minutes. Don't forget to watch the stove. Close the damper in the chimney when the wood in the furnace burned so that when it is closed in the house had no heat. This can be identified by the absence of bluish flame on coal. Break up large smut with a poker, spread evenly on the bottom of the coal furnace.
Place baking sheet or shape the dough into the prepared oven. The cooking time of products depends on the temperature in the furnace. Check the bread from time to time, but not too often open the flap, otherwise the dough "sit". The readiness of the products define, pierced their thin wooden stick. If the test on it there, the bread is ready. Remove the baking sheet from the oven, put the loaves on a wooden cutting Board, lightly dampen them with water, cover with a clean towel and let cool.