Bread "Melnitsky"

Category: Yeast bread
Bread Melnitsky

Ingredients

wheat flour of the highest grade 350 g
whole wheat flour 75 g
Rye flour 75 g
water 320 ml
salt 1 tsp
syrup 1 tsp
olive oil 1 tsp
fresh yeast 6 g

Cooking method

  • 1. Mix three types of flour. Prepare a dough from 200 g of the resulting flour mixture, 150 ml of water and 2 grams of yeast. To do this, dissolve the yeast in water, combine with flour, stir until smooth and leave to ferment at room temperature for 12-14 hours.
  • 2. Grind the remaining yeast with molasses and stir in 170 ml of water (T 33C). Pour the resulting mixture into the finished dough and beat until smooth. Combine with the remaining flour and let stand for 5 minutes. Then add salt and knead the dough on medium speed for 3-4 minutes. Stop the kneading and let the dough stand for another 5 minutes. Add oil and knead the dough for another 5-6 minutes.
  • 3. Round the dough, transfer to a bowl greased with olive oil and leave to rise for 30 minutes. 30 minutes after the start of fermentation, place the dough on a greased cutting mat, stretch it into a layer about 2.5 cm thick and fold it in an envelope. Then return to the bowl and leave for another 30-40 minutes (until the volume increases by 2.5-3 times).
  • 4. Form the finished dough into a ball and let it stand for 45-60 minutes. Bake in an oven preheated to 220C for the first five minutes, then lower the temperature to 180C and bring the bread to readiness. Before baking, sprinkle the bread with flour and make cuts about 0.5 cm deep.
  • ]Bread Melnitsky

Note

This bread was baked on the basis of a recipe from the book "Street of Fresh Bread", in which a sourdough version is given. But I decided to make this bread with fresh yeast.
And the authors tell the following about the origin of bread. In the old days in mills, by the end of the working day, the floor was strewn with a decent layer of flour of various grades (production costs). This flour was swept away (in professional slang it was called "sweets"), packaged and put on sale under the name "Flour Melnitskaya". This is how bread appeared from a mixture of different varieties of flour and the name "Melnitsky".
This is a solid table bread with a rich taste, delicate fluffy crumb and a crispy crust.
Cook with love and bon appetit!

NataliaK
Marinochka, I was very interested in the recipe That's only 220 ml of water is written in the recipe, but I began to read the layout, it turns out 150 ml in a dough and 170 ml then in the main batch so it turns out in a dough of 150 ml or maybe 50 ml
Twist
Natasha, thanks for paying attention! Already fixed in the ingredients. Water in the dough 150 ml + in the main batch 170 ml. It was me at the end of the day that splashed
MariS
Very useful and I think delicious bread, Marishka! And his story is interesting - thanks!
barbariscka
Marina, although I don't have a mill, I often make bread from three types of flour every day, so I can imagine its taste well. Good bread, so solid! If you want a thinner crust, you can also replace some of the water with sour milk, at the same time the bread is enriched with protein.
AlenaT
What interesting information !!!
I didn't know that sour milk makes the crust thinner ...
I always bake on whey, and I also have a thin crust, but it’s out of what ...
Thank you! And Bread is great!
Tomorrow I will try)))
Twist
Marisha, thanks for the kind words!

Vasilisa, thank you for your attention and useful information. I will definitely try!

Alyona
, thanks for such a rating! I will wait for impressions. Happy baking!
NataliaK
Marinochka! Thanks for the clarification. Set the dough. How I bake - I will definitely share the result.

Vasilisonka! Thanks for the serum reminder! I took it out of the refrigerator ...in our heat it will quickly warm up and add 170 ml instead of water
Twist
Natasha, happy baking!
julifera
Marina - I love this pattern of incisions, very beautiful bread
Twist
Julia, I also. It seems to me that such "checkers" make the bread somehow cozy, completely homemade.
NataliaK
Marinochka! I baked it Only my hands are rough and I didn't manage to cut such beauty Yes, I think this will not affect the taste

🔗 🔗

Twist
Wow! What a rug turned out! And I like the incisions. They look very original.
Natasha, thank you for such a handsome man! I understand, is it still cooling?


NataliaK
Yes, Marinochka, we will cut it tomorrow I will try to photograph and tell about the taste
Twist
OK! I will wait.
NataliaK
Marinochka! Good day! Sorry it's too late, but there were problems with the Internet yeah, so I tried to convey the structure of the crumb with a photo, but such a photographer turned out to be very tasty bread, broke off the crust with kusmanchiks and chewed without anything, just to feel ... my dear said that with such a quantity of yeast has grown such a bread, which means we will eat it and thoroughly ate it, and I also wanted to note the development of gluten - the fibrous crumb, the photo shows how a little "shaggy" crumb is behind the knife ... Thank you very much for the recipe! Very tasty!

🔗 🔗 🔗
AlenaT
And I did it yesterday too!
The guests really liked it, very delicate crumb.
But there was no whole grain flour, so I added 150 g of rye flour.
And I didn’t regret it, only the dough came out a little more sticky, it was difficult to mold it ...
But a silicone mat and hands in oil work just wonders!)))
So thanks a lot, the recipe did not disappoint!
Twist
Natasha, what a fluffy crumb turned out! I am glad that the bread went to taste!

Alyona, I am very pleased that the recipe met expectations!

Girls, thank you for your trust! Bake bread and eat to your health!
Sonadora
Marisha, I bring you a big thank you for the bread!
Bread Melnitsky
Soft, fragrant, one thing is bad - it is not stored for a long time, because it is eaten quickly. Thank you very much for the recipe, I will definitely bake some more!
Twist
Marisha,! I am so glad that your eaters liked the bread !!!
Eat to your health !!! Thank you for such a "fluffy" in the photo.
kisuri
Hello, Marinochka!
This is bread that I did not keep in bookmarks, but baked IMMEDIATELY. Very simple and delicious, I highly recommend it !!! I also put 60-70 grams of different seeds in there, and it rose perfectly.

Bread Melnitsky

There is no cut, because they cut at work and immediately burn he was gone. But I will definitely bake it! , then I'll take a picture.
Thank you very much
Twist
Irochka ! Bread is just a handsome man! The incisions were so gorgeous! It can be seen how plump and "nostril" inside.
I am very glad that I liked it to my taste!
But I will definitely bake it! Thinking about food, then I'll take a picture
I will be very pleased if the recipe takes root in the family! Eat to your health and enjoy!
kisuri
I will definitely do it!
Thank you, Marinochka, for your wonderful recipes
Twist
Irochkaand thank you so much for your trust and support!
kisuri
Quote: Twist

Irochkaand thank you so much for your trust and support!

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