Bread with cabbage brine (dough) (Polaris Floris 0508D and Kitchen 0507D)

Category: Yeast bread
Bread with cabbage brine (dough) (Polaris Floris 0508D and Kitchen 0507D)

Ingredients

for dough:
cabbage pickle 2 m / st (360 ml)
yeast 10 g
flour, premium or 1 grade 300 g
salt, sugar (see brine if necessary) taste
for the test:
dough all
flour 250 g - 300 g

Cooking method

  • Cabbage brine is a valuable food product that is widely used in cooking in brine, you can knead dough for pies, dumplings or bread.
  • Cabbage brine is the most saturated with vitamins and minerals. It is rich in organic acids appearing during fermentation, in particular lactic and acetic acids, as well as, depending on the composition of the brine, ions of magnesium, potassium, sodium, vitamin C, copper compounds, essential oils and other extractive substances that pass into the brine from fermenting products and spices.
  • We take the dishes that fit into the multicooker bowl, pour brine at room temperature into it, dissolve yeast (salt, sugar, if necessary) in it, then add flour and mix very well. We turn on the Multi-cook mode at T = 30 * C and the time is 1 hour 30 minutes (the time for raising the dough can be reduced by increasing the amount of yeast), we put the dishes in which the dough was kneaded in the multicooker bowl.
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  • When the dough increases two to three times, the "bubbles" will fall off, knead the dough with the remaining flour (you can add vegetable oil if desired).
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  • Put the kneaded dough into a bowl to increase its volume by two or three times, turn on the Multipovar T = 30 * time 2 hours 30 minutes, at the end of the mode (the dough also begins to fall off)
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  • we knead and put on proofing for 1 hour and 15 minutes.
  • At the end of the proofing, turn on the Baking mode for 1 hour 30 minutes. and turning over 30 min. (those who do not want crispy crusts can bake for less time).
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  • Bon Appetit.

The dish is designed for

700 g

Cooking program:

Baking 2 h

Note

When baking, there is a slight smell of cabbage pies. The bread itself also has a slight cabbage smell and goes well with other foods.

Tumanchik
Albina
Ligra, thanks This recipe is just relevant for us during the harvesting period: about 4 liters of brine, which you don't want to throw away. For now, bookmarks, because I still have a quarter of black and today baked a fresh bun. Just a question: is the bread not sour?
Ligra
tumanofaaaa, Irina nazdorove, of course, you need how it turned out on the topic.

Albina, no, not sour, maybe if the brine is peroxide, then a slight sourness will appear. And since pies with cabbage, only a very light aroma. Brine can be added to sauces, to meat during stewing, borscht, pickle, etc.
Tumanchik
Girls, I baked it! Great bread. Crispy crust and fluffy crumb. Thanks for the recipe. I will definitely repeat. Fortunately for the brine heaps! I only changed that the amount of flour was divided into 3 parts. One premium, the second - 1 grade, the third - rye wallpaper.
Tasty and healthy! Burned in Orson. Deconstructed in MV.
Bread with cabbage brine (dough) (Polaris Floris 0508D and Kitchen 0507D)
Bread with cabbage brine (dough) (Polaris Floris 0508D and Kitchen 0507D)
The bread is correct. shrinks into a ball, and then straightens back.
Ligra
tumanofaaaa, Irina, such a beautiful bread turned out. Thank you for sharing a photo of the pastry.
Rada-dms
tumanofaaaa, Ir, don't you remember at what temperature you baked?
Ligra
Rada-dms, in Polaris on Vayachka 120 * (it may help), but what temperature Orson has I don't know.
Tumanchik
Quote: Ligra

Rada-dms, in Polaris on Vayachka 120 * (it may help), but I don't know what temperature Orson has.
Quote: Rada-dms

tumanofaaaa, Ir, do you remember at what temperature you baked?

And I generally bake in the oven. Preheat to 220. Reduce to 200 and bake for 20 minutes, then lower to 180 and another 10 minutes. And voila !!!!
In a slow cooker, a very thick and fried crust is obtained. It is certainly delicious, but I have children !!!! I need some crumb! They love it with honey! Thanks again for the recipe. I really like to make casseroles on this bread.
Ligra
tumanofaaaa, for health she outwitted everyone.
Anna1957
Quote: Ligra
we knead and put on proofing for 1 hour and 15 minutes.

Proofing, too, in a multi at 30 degrees? Or do we just leave it in the cartoon, turning it off? I just started to master Shtebu, I want to try baking bread.
Tumanchik
Quote: Anna1957

Proofing, too, in a multi at 30 degrees? Or do we just leave it in the cartoon, turning it off?
I put it in the microwave with a glass of boiling water. That is, this is the same as in the cartoon for 30 grams.
Anna1957
Quote: tumanofaaaa

I put it in the microwave with a glass of boiling water. That is, this is the same as in the cartoon for 30 grams.
Yes, this is understandable, sometimes I also do proofing in the microwaves, moreover, not even with boiling water. and including the micra itself for half a minute. It is possible in the oven with a light bulb. I'm just mastering Shteba, I need to get this technology in my head.
Ligra
Quote: Anna1957

Proofing, too, in a multi at 30 degrees? Or do we just leave it in the cartoon, turning it off? I just started to master Shtebu, I want to try to bake bread.
Yes in a multicooker at 30 *. Good luck with your knowledge Proofing time may vary slightly depending on yeast. In Polaris, in the recipes where they write the rassoyka 50 minutes, I can increase up to one and a half hours.
Sindi
Ligrochka,I also baked your bread
I liked the idea with cabbage pickle very much, since the cabbage was reduced, and the pickle of liter 2 is worth it. It turned out very tasty! I baked in the Polaris Pressure Cooker, Baking mode, in principle the same as in our Flora, but it's a pity there is no Yogurt or Multicook for proofing, so I had to hold it for an hour and a half just in a closed multi bowl. Thanks for the idea, I wonder if you can make cookies with cabbage brine like with cucumber? I baked something like that, cool cookies turned out ...
Bread with cabbage brine (dough) (Polaris Floris 0508D and Kitchen 0507D)
Ligra
Sindi, the bread is wonderful, thanks for sharing your experience. I also liked to make on brine, the dough turns out so good. Cookies are probably also possible, but since the cabbage aroma is felt unsweetened, you need to do it, for example, some crackers, biscuits and the like. I think it will be delicious.

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