Bread "Artyomovskiy"

Category: Yeast bread
Bread Artyomovsky

Ingredients

peeled rye flour 100 g
wheat flour (premium grade) 400 g
water 280 ml
fresh yeast 8 g
cocoa 1.5 h l
sugar 1 tsp
honey 1 tsp
cardamom (ground) 0.5 h l
balsamic vinegar 2 h l
salt 10 g
olive oil 1 tbsp

Cooking method

  • Bread Artyomovsky
  • 1. Grind yeast with sugar and leave for 10 minutes. Add honey and grind well again.
  • 2. Mix dry ingredients (except salt), pour in water and yeast and knead at medium speed for five minutes (I mix with a hand mixer). Let the dough rest for five minutes. At this stage, the dough is slightly clay-like and does not collect into a bun.
  • Add salt, balsamic vinegar and olive oil to the dough and continue kneading for another 8-10 minutes. By the end of kneading, the dough will gather into an elastic, slightly smearing bun.
  • 3. Place the dough in a lightly oiled bowl and leave to ferment for an hour. After this time, knead the dough slightly and leave for another 40-60 minutes.
  • 4. Lightly grease hands with vegetable oil and lay out the dough for shaping. To do this, gently stretch the dough into a rectangle (about 2-3 cm thick), roll up and roll slightly. Proof until the volume increases by 2.5 times (it takes me a little over an hour).
  • 5 Bake at 230 degrees for the first five minutes with steam. Then lower the temperature to 180 and bake the bread for another 25-20 minutes (until a dry skewer). Brush with milk and make cuts before baking.

Cooking program:

oven

Note

The bread is light and fluffy, with a thin fragrant crust. The dough is easy to work with, the cooking process does not take much time.
My family really likes the taste of this bread. I hope you enjoy it too.
Cook with love and bon appetit!

alina-ukhova
Otteto daaaaaa .... I faint from such beauty!
Joy
Indeed, very beautiful bread.
Marinochka, and cocoa in bread is felt?
Twist
Alinochka (can I do this?), thanks! Made me completely embarrassed

Marisha, the taste of cocoa as such is not felt. Balsamic vinegar + cardamom + cocoa create the overall "bouquet" of this bread. Well, cocoa gives a beautiful color.
Crochet
And I'm already getting cold !!!

Twist
Marisha, wait with the report in the evening !!!
Twist
Crochet, I will look forward to!
alina-ukhova
Quote: Twist

Alinochka (can I do this?), thanks! Made me very confused
You can, you can.

Crochet, I am waiting too! I only have to admire bread with rye flour. They are not taking her to us now, not in-e-z-u-t
Omela
Marinochka, stunned, what a handsome man !!!!
Crochet
Twist, Marisha, how were you right:

The bread is light and fluffy, with a thin fragrant crust.

This is how it turned out !!! And as the family liked it, there are simply no words !!!

Thank you very much for such a delicious recipe !!! I will definitely bake this bread again !!!

Of course, I still have to grow and grow until your bar, but don't be angry,circumstances force you will have to spoil your temka that is not very pleasant to the eye pictures photos, she promised to report:

Bread Artyomovsky

Bread Artyomovsky

Notched dough piece after proofing I generally have a bastard, that's why I prefer to chick a dough piece before proofing (then it turns out wow), but in the case of this bread, I decided to strictly adhere to the recipe:

Before baking grease with milk and make cuts.

The result is on the face ...

P.S. The only thing I can say in my defense about the appearance of my loaf:

a) my oven is antediluvian
b) the photographer of me is awful
c) and in general, hands are growing clearly in the wrong place

P.P.S. By the way, Marish, I forgot to ask right away, did you bake 1 or 2 bars from this portion of dough? I baked one, but it came out in the whole standard baking sheet ...
Twist
Mistletoe, thanks tremendous !!!

Crumb! Wow "spoiled" - one shine of the crust is worth it !!! Very appetizing bar in the photo !!!
And the cuts - I don’t know how anyone, but I have adapted to make a conventional blade "Sputnik".
I also make one bar. It turns out such a full-weight loaf.
Krosh, thank you for such a wonderful report and I am very, very glad that I liked the bread!

Alina, and you have no rye bread at all in stores?
alina-ukhova
The fact of the matter is that there is only store-bought rye bread. Looks like bakeries are buying wholesale, and loose flour ... I don't know where it went ... it was full in summer, but now. But maybe it will appear soon? This is all hope.
Crochet, a loaf is a great pair for Marishin!
taniakrug
Marina, thanks for the recipe! Delicious bread, I love this! I put it in the bookmarks, I will definitely bake. It doesn't take much time and products are always at hand. I am not a photographer, but I will put it for a report.Bread Artyomovsky
Oh, a child came running, said the bread is very tasty. Cut https://Mcooker-enn.tomathouse.com/r-image/s018.r.1/i509/1201/0a/8e2667c6902c.jpg
Twist
Tanechka! Wonderful bread! Bake to your health! Thanks for the photo

Alinochka! It's a pity, of course, that this is the case with flour. We even have a specialized shop in the city - everything for baking bread. And all kinds of flour and molasses, and so on. They accept orders by phone, and home delivery is very convenient.
alina-ukhova
Eh, organize the store itself, or something
Twist
And a good idea!
Vitalinka
Marinochka, baked your bread yesterday. It turned out very tasty, though I didn't get the cuts very well, so I didn't take a picture. But I'll still bake it for sure, everyone liked it, so next time I can show my creation. I wanted to ask you - how deep are you making the cut?
Thanks for the recipe!
Twist
Vitalinka, I am very glad that the bread was a success and I liked it!
And about the cut - it turns out, if honestly, not always the same. Approximately 0.5 - 0.8 mm.
Vitalinka
Thank you ! : flowers: I had a sharp knife and I cut deeply, but I promise to fix it!
Cvetaal
Marinochka, thank you for the delicious bread !!! Cut it hot, could not resist, the aroma is fantastic !!! The photo of the section did not work out clear, so I only show the whole
Bread Artyomovsky
Twist
Cvetaal, wonderful bread turned out! I am very glad that I liked it. Thanks for the photo!
Cvetaal
Marina, the whole family liked it very much, for today they ordered more
Twist
Cvetaal, happy baking! Say hello and my gratitude to your family for the kind words!
Teillet
Quote: Twist

Tanechka! Wonderful bread! Bake to your health! Thanks for the photo

Alinochka! It's a pity, of course, that this is the case with flour. We even have a specialized shop in the city - everything for baking bread. And all kinds of flour and molasses, and so on. They accept orders by phone, and home delivery is very convenient.

Tvist, and where is this store? Can I have an address?
What is balsamic vinegar? (for especially stupid ones) Thank you
Twist
Teillet, store address: st. Kremlin 14, office 79. Phones: (063) 616-67-88; 270-55-28 Victoria - call. The girl is very sociable and polite, she will always answer any question.

Balsamic vinegar is a type of wine vinegar. It has a very bright and unique aroma. We sell from different manufacturers.
Teen_tink
Marina, do you think you can make a replacement - water + rye flour for rye sourdough?
Twist
Teen_tink, to be honest - my advice on sourdoughs is not very good, since I have minimal experience in baking sourdough bread. But, I think, it is quite possible to replace. Just keep the balance of the liquid in the test. Well, the time of rise and proofing will probably be different - depending on the strength of the leaven.
Admin
Quote: Tinka_tinka

Marina, do you think you can make a replacement - water + rye flour for rye sourdough?

May I shake

Teen_tink, you can do it differently, leave all the ingredients as they are, and add the rye sourdough.

Carry this recipe to Vicki, it will help recount.

And we are waiting for your bread with a separate author's theme - success! let your breads multiply in your profile
Cvetaal
Marinochka, I am with another gratitude This bread is simply made for breakfast, a perfect combination with cheese and coffee. My husband only now demands it. Yesterday I baked for the third time, I will show you the cutter after all, I apologize for the quality of the photo, I shot it on my phone
Bread Artyomovsky
Twist
Cvetaal, THANKS! And let every morning in your family be warm and joyful !!!
Teen_tink
Marina, Tatiana, thank you. In the evening I'll get the leaven - I'll try to create something on Saturday ...
Teillet
Quote: Twist

Teillet, store address: st. Kremlin 14, office 79. Phones: (063) 616-67-88; 270-55-28 Victoria - call. The girl is very sociable and polite, she will always answer any question.

Balsamic vinegar is a type of wine vinegar. It has a very bright and unique aroma. We sell from different manufacturers.
Tvist, thank you very much! The funny thing is that I work next to this store, or rather with the recreation center, where it is located .... For many years I went to the factory library, and for a year and a half I stopped visiting it, and the girls opened a store. Here's a joke, as my son puts it.
Thanks again. I bought malt and sourdough. I told a friend about this shop. So the clientele is expanding.
Tomorrow at work, and the day after tomorrow I will bake your bread.
Twist
Teillet, I'm very glad that I could help! It's always a pleasure to contact them - today I ordered candied fruit from orange peels, so Vika handed me a jar of her own yogurt as an advertisement for a new starter culture. I really like how they work.
Teillet
Yes, girls are smart. They also advised me a lot. They gave a recipe for Borodino bread. O-O-VERY praised! I'll have to try it somehow.
Twist
Happy baking!
Teen_tink
Bread is already ready !!! I never ate Artyomovsky, and did not see it, except in the picture. Therefore, I fantasized during the preparation:
- I took rye sourdough instead of yeast (thanks to Vika, she helped with the recount);
- kneaded on pizza for 20 minutes;
- proofing, kneading, and proofing again;
- the dough seemed very soft, so the bar (it seemed to me) could float in the oven, so it took the shape of a loaf;
- the dough rose for 2 hours.

Bread Artyomovsky
It turned out very fragrant, really soft with a thin crust of bread. The family approved of the taste, I can't decide what exactly it should be eaten ... it is both sweet and cardamom ... and the taste of cocoa is present.
Thanks to the author for the idea !!!!
Admin, I don’t know if there is a need to expose my version with sourdough as a separate recipe .... maybe when I correct the proportions exactly on the bar, then I'll post it.
Admin

Teen_tink, worth it - worth it!

Technology is different, good, leavened! The bread is beautiful and good.

And then we will bake the bar and place the recipe
Twist
Teen_tink, notable bread !!!
And, of course, it should appear as a separate recipe - after all, this is already sourdough bread! And the spices can always be adjusted to your taste - put something less or more, add something else.
Anise
Marina, I carry my thanks and gratitude!
I was wondering what would result from a combination of some not quite familiar ingredients, since I had never tried the bread of the same name in the original. The result pleased me - a good, solid bread came out! Big, tasty and with a delicate crumb! (and does not crumble!) I give him a permanent residence permit!
Added when kneading almost 3 tbsp. l. water, but this is my flour, now all the recipes have to add excess liquid. Dry yeast Saf-moment - 1 tsp. I used to bake it as usual, in a rooster heated to 230 C, 30 min. with the lid closed, 15 min. - without it. The bread turned out to be oooo huge, filled the entire saucepan to the top. I baked bread in it and baked bread for 600 g of flour, but such a volume never turned out.Here are just a little "blew off the roof of the bread", but I will think about it, and, perhaps, divide the portion into 2 buns next time. Thanks for the recipe! And the report:

Bread Artyomovsky
Twist
Anise, what a magnificent bread turned out! Probably the way of baking made it possible for him to "jump" in the oven.
I am very glad that the bread came to taste. Thank you very much for the report!

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