Amish Old Believer Wheat Bread (Oven)

Category: Yeast bread
Amish Old Believer Wheat Bread (Oven)

Ingredients

Wheat flour sun 380g.
Salt 8d.
Active dry yeast 2.5g *
Sugar 30g.
Vegetable oil 30g.
Water 220g. + 10g. until a dough of medium consistency is obtained

Cooking method

  • Heat the water to 50C, add 150g. flour, yeast, beat until smooth. Leave for 10-15 minutes to soak the yeast.
  • * how to measure 2.5g. Weigh 2g separately. and 1d. yeast, then from 1g. take half.
  • Add salt, sugar, butter and 75g. flour, beat for 2 minutes on high speed.
  • Pour in the rest of the flour (155g) and knead the dough with medium consistency or slightly steeper than medium. Leave the dough alone for 15 minutes.
  • Knead until smooth for 2 minutes on high speed. Leave the dough to ferment for 1 hour.
  • Next, knead the dough, touching up the consistency with water. I kneaded for 5 minutes at high speed and added 10g. water.
  • Roll the dough into a ball (grease your hands with butter if necessary) and leave it to ferment for 1.5 hours. at 30C.
  • After a lapse of time, knead the dough, roll into a ball, cover and leave for 30 minutes.
  • Next, roll out the dough into a layer, poking out bubbles with a docker. I don't have a docker, I used a massager (at least some benefit):
  • Amish Old Believer Wheat Bread (Oven)
  • Roll up, pinch the edges, roll in flour until a smooth roll. Place in a greased mold (volume 1.7 l) and leave for 1 hour at 30C.
  • Bake in an oven preheated to 200C for 15 minutes, then lower the temperature to 180C and bake until tender for about 25 minutes. The exact time depends on your oven.
  • Cool on a wire rack on the side.
  • Amish Old Believer Wheat Bread (Oven)
  • Amish Old Believer Wheat Bread (Oven)
  • Bread takes a lot of time to prepare, but it's worth it. Downy crumb !!! You can eat with your nose!

Time for preparing:

about 5.5 hours.

Note

Recipe from LJ Luda Thank you very much !!!

Twist
Ksyusha, super !!!
And tastes and thoughts converge! I just downloaded the book "Homemade bread. Oven, oven, bread maker, open fire" just yesterday. And she also laid eyes on this bread. And you've already checked!
Omela
Marish, Thank you!
Well, Luda checked, and I repeated the current !! but the bread is really decent !!!! Deserves performance .. and repeated !!
shl. Congratulations again !!
kisuri
Oh, what bread! The smell just gets here !!!
Only I have never met dry active yeast. 2.5 g of dry active is 5 g. fresh, right?
Omela
Irish,
Fresh - 5-7g. Only then the temperature of the water should not be higher than 37C.
kisuri
Then it won't be this bread anymore?
Omela
Why not ?? It's just that Luda doesn't sell fresh yeast, she bakes everything on dry basis. And for them other conditions are needed. And I can't believe that you don't sell active dry ones.
kisuri
Nope, I never saw it. We have only dry instant, and fresh, of course.
Omela
Quote: kisuri

We have only dry instant,
Fuuuuh, that's what they are. Active in Russian, instant in import.
kisuri
No, Oksanochka, dear! The same Lyuda describes all these three types of yeast, I will find later, if I can, she removed a lot. I remember: dry active ones are taken in a 1: 2 ratio to fresh ones, and instant 1: 3. Active ones should be soaked, and instant ones should only be mixed with flour. As our friend Rolands would say, that's okay.
Another thing is that all this, most likely, does not matter, because the Amish Old Believers hardly had dry yeast, and yeast in general ... So I will try on those that are, and for the recipe - thanks! And thanks to Marina for the tip to the book
Omela
Quote: kisuri

The same Luda describes all these three types of yeast,
Yes, misled, I beg your pardon.

All yeast are described here: 🔗... It's just that in almost all of its recipes, it mixes both active and instant with flour-water and leaves it for 10-15 minutes. Here HERE, eg.
shl. By the way, I have a Saf-moment.
kisuri
Yeah, I baked this Cuban bread of yours, and that's exactly what I did, and it turned out simply. And I don’t remember what yeast, I buy it differently every time, pour it into the jar until it’s over, I forget which company. I don't see the difference.
And the bread is already in the tabs.
barbariscka
Good bread! I look at your bread and I even wish I was baking with yeast now.
As for the yeast, as I understand it, it doesn't matter which oven, the main thing is that it works.
I love fresh yeast ....
Basja
Omela Oh, what kind of bread, I also "put my eyes" on it, I will definitely try it, You can clearly see that the airy, lacy crumb.
Omela
Vasilisa, Basja, Thank you! Yesterday I could not appreciate the bread at its true worth, I pinched it just to try it. And today with butter, sugar ... mmmmmm ... fairy tale a!!!! I urgently buy a second mold and bake at once 2.

Quote: barbariscka

I love fresh yeast ....
Yes, I also love and used to bake only on them. On dry ones it didn't even work. But here's the People's recipes are so prescribed that problems never arise.
Basja
Quote: Omela

Vasilisa, Basja, Thank you! Yesterday I could not appreciate the bread at its true worth, I pinched it just to try it. And today with butter, sugar ... mmmmmm ... fairy tale a!!!! I urgently buy a second mold and bake at once 2.
Yes, I also love and used to bake only on them. On dry ones it didn't even work. But here's the People's recipes are so prescribed that problems never arise.
+100, and where will you buy forms, a reference to the kinte, maybe I'll find there what I need.
Omela
Nina, my form is like this: 🔗, I will buy in my city.
Basja
Quote: Omela

Nina, my form is like this: 🔗, I will buy in my city.
Thank you, Omelochka, the shape is certainly good, but it is too small for me, I would have somewhere 11 cm in height.
steblik
how lovely!
Omela
steblik ,
kubanochka
Quote: Omela

Nina, my form is like this: Amish Old Believer Wheat Bread (Oven)

Thanks for the bread recipe!
I haven't cut it yet, it lies, as you said, on its side.
Omela
Lenchik, and I like it!!!!
shl. for your shape, you can count up the flour.

shl. By the way, one piece lasted for 5 days and still remained soft and fragrant !!
kubanochka
I CUT IT UP !!!!!!!!!!
I have not baked bread tastier yet
Very, very tasty, aromatic, tender (what other definitions are there?)

🔗Amish Old Believer Wheat Bread (Oven) 🔗Amish Old Believer Wheat Bread (Oven) 🔗Amish Old Believer Wheat Bread (Oven) 🔗Amish Old Believer Wheat Bread (Oven) 🔗Amish Old Believer Wheat Bread (Oven)

Low bow to you Bread Fairy by name Mistletoeand many thanks for kindness, for affection for a delicious Bread!
Omela
I am so glad!!!!

🔗 🔗 🔗
Crochet
Knead until smooth for 2 minutes on high speed. Leave the dough to ferment for 1 hour.
Xun, does this mean fermentation at room temperature? Or at 30 grams, in the oven under a light bulb?

Well inpchI'm already eating fsyo, speckled !!!

Amish Old Believer Wheat Bread (Oven)

Amish Old Believer Wheat Bread (Oven)

Ksyu, pasiba-pasiba-pasiba !!! I really liked the bread, next time I will multiply your portion by 3 !!! Syonya foolishly multiplied the current by 2 ...
Omela
Kroshik, well speckled, so speckled !!!! I also like it very, very much !!!

Quote: Krosh

next time I will multiply your portion by 3 !!!
Cho there to waste time on trifles, multiply by 4.
Nikusya
Quote: Twist
I just downloaded the book "Homemade bread. Oven, oven, bread maker, open fire" just yesterday.
Marinochka, can you link to the site from which you downloaded the book?

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