Pea bread (oven)

Category: Yeast bread
Pea bread (oven)

Ingredients

Wheat flour 1 grade 400 gr.
Pea flour 100 g
Fresh pressed yeast 12 gr.
Water 300 ml
Salt 1.5 tsp.
Sugar 1.5 tbsp. l.
Vegetable oil 1.5 tbsp. l.

Cooking method

  • Dissolve yeast in warm water in a bucket of HP. Weigh out wheat flour, pea flour, mix and pour into a bucket of HP. Add salt, sugar, vegetable oil. Kneading in HP (I have a Panasonic SD-2501), program 20 ("Pizza") - 20 minutes. The first proofing is 50 minutes (in a warm place, on a heated stove). The second batch in HP, program 20 ("Pizza") - 10 minutes. Transfer to a greased baking dish (I used pork lard). Second proofing - 25 minutes. You can sprinkle with dried dill, caraway seeds. We bake in the oven for about 50 minutes at a temperature of 170-180 degrees.
  • Photo of a cut bread
  • Pea bread (oven)

Time for preparing:

3.5 hours

Note

The gingerbread man turns out to be beautiful, classic. A bit sticky due to the pea flour.
When kneading, proving - a strong pea smell, as if you were preparing a pea soup.
The taste is rather peculiar, unusual, but pleasant. Pea flour in bread is felt quite strongly.
We get a variety of bread for every day.
Tasty, healthy.

Creamy
I read the name "Buckwheat Bread", but the recipe contains pea flour .... and 4 times in the text is also "pea flour". There is no buckwheat, only in the name ...

now I see that it is pea.
Brads
Quote: Creamy

I read the name "Buckwheat bread", but the recipe contains pea flour .... and 4 times in the text, too, "pea flour". There is no buckwheat, only in the name ...
Pea bread, I changed the name.
SanechkaA
beautiful bread in texture is something like a cupcake
rusja
Can you bake the whole cycle in a bread maker? Or do you need to reduce-add something? And what it tastes like, I've never even seen pea flour
Brads
Quote: rusja

Can you bake the whole cycle in a bread maker? Or do you need to reduce-add something? And what it tastes like, I've never even seen pea flour
You can use the preferable basic mode (for Panasonic-2501 - Program 1, "Basic").
The proportions are the same.
If it is unusual, inconvenient, or there is no pressed yeast, use dry, bookmark as recommended by the manufacturer of the HP.
Although I prefer the dry-to-liquid style (on advice from Admin). In HP it will be more airy.

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