Scalloped bread

Category: Yeast bread
Kitchen: swiss
Scalloped bread

Ingredients

flour, premium or general purpose 450g
spelled flour 50g
water 280ml
white rye malt (unfermented) 4g
pressed yeast 16.5g
odorless vegetable oil 20g
salt 12.5g
corn flakes for decoration

Cooking method

  • Dough cook the day before.
  • Knead the dough from 100g of flour, 1.5g of yeast and 100ml of warm water.
  • Incubate for 1 hour at room temperature, then refrigerate for 20 hours.
  • It looks like a dough immediately after kneading
  • Scalloped bread
  • And so after 20 hours
  • Scalloped bread
  • Scalloped bread
  • The next day we will prepare the dough and bake our bread.
  • Dough:
  • • Put all ingredients in the bowl except oil and salt. I used potato broth instead of water
  • • Kneading in a bread maker on the "Pizza" mode.
  • • After 2-3 minutes after the start of the kneading add vegetable oil and 5 minutes before the end of the batch add salt.
  • • The dough is slightly sticky, but does not leave marks on the bottom of the bucket.
  • • Put the kneaded food in a greased bowl or container, cover with plastic foil and let stand for 1-1.5 hours at room temperature.
  • Scalloped bread
  • • Give one knead in the middle of the proofing.
  • • Our dough is ready:
  • Scalloped bread
  • • Put the finished dough on a mat dusted with flour, divide into 5 pieces, roll into balls and leave on the table for 10 minutes.
  • Scalloped bread
  • • Shape the dough into tooth-shaped pieces (this is the shape that gave the name to the bread).
  • Scalloped bread
  • • Roll three blanks in flour, and grease two with an egg whisk or water and sprinkle with decorative corn flakes.
  • There is no such sophistication in our stores, but we are not looking for easy ways. The flakes were patiently harvested from the 7 Cereals mix.
  • Leave the bread fully proofed for 1 hour.
  • Scalloped bread
  • Preheat the oven to 210 degrees. Bake for 30 minutes, first 10 minutes with steam.
  • Cool the bread on the wire rack and enjoy!
  • Here's a "nibbler" turned out
  • Scalloped bread
  • Scalloped bread
  • Scalloped bread
  • Scalloped bread

The dish is designed for

5 buns, 178g each

Time for preparing:

2 days

Cooking program:

Oven

Note

This is very tasty, tender, insanely aromatic and very "real, bread" bread for every day.
The recipe is taken from Sergey's LJ with some minor changes.

Song
Quote: notglass

Scalloped bread
Wonderful bread turned out! 🔗
Albina
Bread KRASAVETS
notglass
Song*, Albinathank you girls!
NataliARH
Anna, a wonderful classic recipe from Switzerland! I liked the wheat crumb with malt and the shape is bakery!
MariS
Such a pretty "nibbler"! The shape is interesting. Thanks for the rec: a-kiss: ept, Anya!
krasnadewiza
The crumb is so tender, small and white ... I can imagine how delicious it is ...
notglass
NataliARHNatasha, I have a weakness for Swiss bread, I know that you understand me.
Marina, but the teeth turned out to be very "toothy". In the original, such neat little teeth, but mine smashed in the oven (to the delight of my household).

Here's more about the sprinkling: I thought that it was just decorative and nothing else, but it turned out that it gives such an aroma (sweet and rich, like the smell of popcorn) and an appetizing crunch.
It looks like I am finally addicted to long bread. They cannot be compared with anything.
Vinokurova
notglass, I liked your bread very much !. Anya, can you tell me what can be used to replace white malt? And is it possible to make such a whey bread?
notglass
AlenKa, white malt is quite possible to do without. I haven't made it myself yet, baked it without malt, adding a pinch of sugar.
I would not replace the water completely with whey. I think 80-100 ml will be enough if the serum is not acidic. But then you have to add sugar, because in the recipe it is not at all. White rye malt is used as a sweetener, it tastes sweet.
Vinokurova
Anya, thanks a lot for the answer ..
with your permission, I will replace the pressed yeast with golden saf-moment ...
and nothing will hold me back, you can calmly start the process and get a delicious and beautiful bread !.
notglass
AlenKa, good luck and delicious bread! Please share your impressions later.
Vinokurova
Anyayaya, I did something wrong .. I have deafness in the dough ... (((
notglass
AlenKa, let's figure it out. In such cases, I primarily sin on yeast. If dry, then 6 grams and those that are suitable for dough. I don't use dry ones at all, so I don't know what a golden saf moment is. There are also those that are immediately in the dough, and there are those that you can start dough. They have already managed to rise well during chtol time.
Vinokurova
Anna, I was embarrassed that one and a half grams are needed for the dough!
Anya, don't worry! : sorry: I just complained ... I'll come home with my own eyes and see ... I'll get out ..
notglass
AlenKa, to me on "you". Today I just bake different kinds of bread, so ask, do not hesitate. I am in the access zone all the time.
Vinokurova
Anna, it's better to me too ...
I'm all about yeast .. is there exactly one and a half grams for the dough ?. While I'm waiting for the train, I'm racking my head, what's wrong?
notglass
AlenKa, yes, at first I was surprised myself, I thought if they didn't earn I’ll put more money, but everything went well, but I only use pressed ones. Weighed it on a jewelry scale.
Vinokurova
Anyuta, I have a mustache ... I'll start now by praying ...
I continue the conversation ... I looked closely at the dough ... she did not die ... she regained consciousness a little ... Mesyu, Annushka, Mesyu! .. I promise to inform you!
another edit: Annushka, this is such a teesto, you just start downloading .. honestly speaking !. so gentle, plastic ...
rose well .. already divided, an egg smeared all the teeth and sprinkled with sesame .. will you forgive me for these liberties ?. : sorry: please! ..
I'll bake and take a picture ... I will definitely show you ... but I won't try it today .. it's too late ...

morning already ... came to the kitchen, threw back the towel and what did you see?

Vinokurova
Scalloped bread
I think it was possible not to write anything else ... since they eat bread at night (without everything!) Well, I already took a sample ... the taste of the bread is amazing! ... the crust on top is tough and under it a delicate, tender crumb has settled ... it does not smell of yeast at all ...

definitely, the recipe will take its place in the family !.
Anya, thank you for such wonderful bread!

but a friend tried with morning tea:
Alex on March 13 at 8:10 am:
original bun <SMILE> id = 413 alt = ': Ok !:' </SMILE>

notglass
AlenKa, bread is just a feast for the eyes, and you were worried! How glad I am that you did it! Here's the truth! Well, just handsome! It remains fresh for a long time, well, of course, if it remains. and the health of your family. This bread is very worthy and, you must admit, quite uncomplicated.
Vinokurova
Quote: notglass
well, of course, if it remains.
here I am about the same ... Anya, I thought, in the morning I would not be able to tear myself away from him ... I wanted to gobble it all up ... so it certainly won't be left ...

Quote: notglass
very worthy and, you must admit, quite simple
confirm ... not complicated at all ...
Quote: notglass
and you were worried!
you will be overwhelmed here when the recipe contains 16.5 grams of yeast, and in the dough without sugar (only water and flour) there is only one and a half grams! I repeat, mine came up quite differently than in your photo, but wandered, it was clear ...

and in general, all the excitement has now turned into excitement with joy for such a wonderful bread ...
Thank you gold!
notglass
Alyonushka, bites to your health! And yeast is not so "samashech" because it is dry. Pressed more bubbly, but that's just my opinion.

Vinokurova
Anyutaaaaaa!, I did it again !!!
this time I wasn’t worried at all and didn’t worry about any reason ... I knew right away that everything would turn out fine ... so I showed off in my own way ...
This time, I replaced some of the water (about 50 ml) with whey, which was left of the cottage cheese .. I remembered how you said - sugar should be added in this case, but I didn't have white malt, and I haven't ... mahanula 1 st l. sugar for the occasion ...
and made the bread not toothy, but flower))) I divided very pretty buns (with a dough of 110 g) ... sprinkled with sesame seeds (it turns out very interesting with it)
Well, this time I even arranged a steam bath in the oven - I put a cup down with water ... and I baked bread on a baking sheet for pizza (I have it with holes)
in short, I created all the conditions and complied with all possible requirements ...
Anya !. super bread !. and without excitement and without tension ...I am straight, happy and contented, I sit and devour it ... one problem - everything ends quickly!
Scalloped bread

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers