Portion bread "Mogilevsky" quick option (brownie maker Tristar)

[Ferry]

Portion bread "Mogilevsky" quick option (brownie maker Tristar)

Category: Bakery products

Ingredients
water	250 ml
leavened wort	20 g (1 bag)
salt	1 tsp
sugar	1 tbsp. the spoon
Apple vinegar	2 tsp
sunflower oil (unrefined)	1 tbsp. the spoon
wheat flour 1 grade	175 g
Rye flour	175 g
baking powder (baking powder)	1 tsp
coriander and cumin (ground)	1 teaspoon
sunflower seeds (peeled)	400 g

Cooking method

• 1. Warm the water slightly (about 60C), dilute the kvass wort, salt and sugar in it. Add apple cider vinegar.
• 2. Combine wheat flour, rye flour, coriander, caraway seeds and baking powder.
• 3. Combine water with malt and flour. Add sunflower oil.
• 4. Add sunflower seeds to the dough and mix well.
• 5. Spread 1 tbsp. spoon into the Tristar brownie maker cells. (Before the first batch, I lightly brush the surface of the molds with a brush with vegetable oil).
• 6. Bake for 15 minutes without opening the lids.
• (I bake for 3 meals, 45 minutes in total).
• These are the "shaggy" portioned loaves. I did it 2 times - 15 pieces come out all the time.
• 
• Inside, the crumb is slightly damp, rather serves for a bunch of seeds.
• 
• But upside down, the bottom is baked more than the top.
• 

The dish is designed for

15 pieces

Time for preparing:

preparation 5 minutes, preparation 45 minutes

Cooking program:

bakery products

Note

I advise you to do it with vinegar, otherwise the bread, for my taste, turns out to be bland, the seeds are more felt, and not the dough.
The baking powder does not give an obvious porous structure, the second time I did it without it, but then the dough is more sticky. I decided that it tastes better with baking powder.
Throwing in the cumin and coriander was a gag, but it went surprisingly well with this bread.
Thank you girls Ferry, Angora and other sympathizers from the forum topic "Minsk" for their help in finding a recipe for bread "Mogilevsky".
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6793.640
I tried to achieve that very taste, and I succeeded.
The difference - here .html "bread" is yeast-free and ready to bake instantly.
Bon Appetit!

oh, pussy, what a lovely and interesting bread !!!

[lu_estrada]

lu_estrada,
Thank you. And how delicious and aromatic it is! Satisfying. And it does not grow stale for a long time.
I eat it as a separate dish with green salad or tomato cucumbers. Breakfast with butter or cream cheese is also very tasty.
I advise you to cook.

ok, Elenochka, on Friday I will buy peeled seeds and bake, thanks!

[lu_estrada]

lu_estrada,
Lyudmila, I baked it again. Only this time I did a lot, and on a baking sheet with a high side in a layer of 2 cm, then I cut it into pieces the size of a muesli bar. I took it to a picnic, everyone really liked this bread.
So I think the recipe will work for those who don't have a brownie maker.

Hope you did it too.

Excellent Lenochka, know and I'll bake on a pan, I don't have a brownie maker. I just bought the seeds, it remains to bring them to life. Thank you so much.

Hell in the Princess. The crust is harder, otherwise there are no differences. The thickness of the cake is 2 cm. I cut half of it, into packages and froze. Half ate with baked peppers.

Is it possible to replace kvass wort with something? : girl-q: I only have malt.

[Fenya]

Fenya,
Dark malt for rye bread? Quite. The taste and color will be the same.
Steam according to the instructions and further according to the recipe. (I would take 15-20 ml more water than indicated on the recipe layout.)
In general, you have to try.

[mur_myau]

mur_myau, Elena, Thank you. Yes, I will try!

Baked in a round prumel in a Soviet duralumin bread pan. Lubricated the mold with "universal grease".




Down side! Actually, not that orange, just when the flash is transmitted the color is different.
I checked the readiness with a wooden skewer (like a cupcake). The baking took approx. 40 minutes. At first there was a lot of steam, the window fogged up, then everything cleared up and a crust formed.

[mur_myau]

mur_myau, Lenochka, thank you for your patience and personal consultation
It turned out very tasty !!!! Baked in the Princess, on paper, 20 minutes with preheat.

[sobarik]

sobarik,
Tasha, thanks for your attention to the recipe. I forgot to write in order to smooth my hands with greasy butter, otherwise the dough is sticky, but I see that we managed it ourselves.
Bon Appetit. Part, if you do not plan to eat immediately, you can freeze. It recovers well in a micr or toaster.

And what should be the consistency of the dough? Otherwise, it didn’t rise and didn’t bake, I wonder if my dough was too tough.