Tea bread

Category: Yeast bread
Tea bread

Ingredients

WELDING
Rye flour 55gr.
malt 14gr.
coriander 1h l.
water 195ml
OPARA
welding 250gr.
wheat flour 215gr.
dry yeast 2gr.
water 80 ml.
DOUGH
dough 520gr.
flour 235gr.
salt 7gr.
syrup 50g.
water 50g.

Cooking method

  • Prepare tea leaves
  • To do this, mix flour, malt, coriander and pour boiling water over. Stir well and leave at 65C for 2 hours. Then let cool to 30C.
  • Opara
  • Knead a soft dough, tighten with foil and leave to ripen at a temperature of 30C. for 3-4 hours.
  • Dough
  • 1. Knead the dough, briefly, enough until a homogeneous mass
  • 2. Transfer the dough to a greased container and leave to ferment for 60-80 minutes. at t.30C. During this time, for 30min. the dough needs to be kneaded (or folded)
  • Tea bread This is the airy dough after proofing
  • 3. Put the dough on the table, beat out large bubbles, roll into a ball and let rest for 5-10 minutes.
  • 4. Form an oblong loaf. Place the seam side up on a towel. It will take about 30-60 minutes.
  • 5. Then turn the bread onto a sheet of paper. Make oblique cuts and moisten with water.
  • 6. Bake with steam at a temperature of 220C. 30-35min.

Note

A source 🔗
Considering that the whole process is only 2g. yeast, bread, surprisingly turned out to be soft, with a subtle aftertaste of coriander.

barbariscka
Great bread! I am glad that with such a small amount of yeast, a wonderful result. I really love the recipes from crucide, he always has everything very precisely verified.
Natali06
barbariscka, Thank you! I also really like his recipes. I want to bake and bake ...
Twist
Natasha, wonderful bread!
Natali06
Marishenka, Thank you so much! Krosh, and thank you for appreciating my humble work!
Albina
In the context of such BEAUTIFUL bread I like the color (I don't know the taste yet). I'm taking it for now, but probably won't try it out soon
Natali06
Albina, thanks! Bake when inspiration comes!

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