Wheat and barley bread in the airfryer

Category: Yeast bread
Wheat and barley bread in the airfryer

Ingredients

wheat flour, premium 400 g
barley flour 50 g
white malt 1 tsp
salt 1.5 tsp.
dark flax - seeds 2 tbsp. l.
coriander 0.5 tbsp. l.
water 300 g
Fermipan yeast 1 ml

Cooking method

  • Put a dough of 250 g of warm water, 250 g of flour and 1 ml of dry yeast (I measure it with a measuring spoon in 1 ml) - overnight, for 10-12 hours. In the kitchen - 22-23 * С.
  • Dilute a well-risen, ripe (which started to drop slightly - the bubbles burst) dough with 50 ml of water and add the rest of the dry ingredients. Coriander should be kneaded, crushed, but not ground into powder - in a mortar. It can be replaced with fennel or caraway seeds. Stir, leave for 10-15 minutes and knead until smooth and non-sticky kolobok.
  • Leave in the cold for 6-8 hours (on the loggia + 12-15 * C)
  • Knead the matched dough and place on a floured board. Stretch with your hands into the layer. Leave on for 15 minutes, covered with a towel. Form with a roll and place in the L-7 form. Remove in a polyethylene bag by pulling tightly with an elastic band or tighten with cling film on top. In the kitchen, bread rises in 4-5 hours.
  • Baking - in the airfryer: on the lower rack at high speed. Т * = 205 * С- 55 minutes and another 5-7 minutes at 180 * С
  • Usually, with so much water and flour, I get a neat loaf flush with the edges of the form. From flour "landowner Krupnov" - the roof was baked to the AG spiral.

The dish is designed for

665 g

Time for preparing:

24 hours

Cooking program:

hand mixer and airfryer

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