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.