cayenne
Hello everyone!
I read you a lot, experimented, and now, I want to share the recipe for my bread.
Somewhere here I have already come across a discussion of such flour as from spelled. I will say right away that this is the progenitor of wheat. It is believed to be suitable for people who are allergic to gluten. Our doctor recommended giving up wheat, so I have to get rid of it. Since I really respect Karelian bread (in Perm it is called "Vienna"), I decided to experiment with this recipe.
Here's what happened:

Pour boiling water over 30 g of dry kvass and 50 g of rye flour, stir, leave wrapped for an hour in a warm place.

I fell asleep in the bucket:
425 g dark spelled flour
30 g rye
4 g ground spices (anise, kumel)
8 g salt
10 g sugar
25 g honey
20 g fresh yeast
25 g raisins
200 g water
100 g sourdough

First the dough mode. Then, when the dough came up, baked goods.

in principle, it is possible without spices and raisins

IMG_4423 k.jpg
Bread from POLBA based on "Karelsky" with eternal leaven
IMG_4426k.jpg
Bread from POLBA based on "Karelsky" with eternal leaven
Celestine
Wow, what a handsome man. I understand that "Karelian bread" is always with raisins, is it sweet? I once asked this question, but they did not answer ... or did not notice
cayenne
not quite sweet, but sweetish I can't explain, but unusual for sure. I really love it with butter and caviar of the red Pervert
The original Karelsky recipe contains even more sugar and molasses. Well, I don't have molasses, I replaced it with honey and almost halved the sugar - too sweet for me
Alexandra
For this amount of flour, 9 grams of yeast is quite enough
The general rule is 10 grams of fresh yeast per 500 grams of any flour.

And I made rye bread without wheat flour on kefir sourdough with only 5 grams of yeast and everything worked out great. This is without a long proofing. And when proofing 7 hours after kneading, yeast does not need to be added at all

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