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Wheat bread "Tomato-spinach"

Wheat bread "Tomato-spinach"

Category: Sourdough bread
Wheat Bread Tomato-Spinach

Ingredients

Wheat flour (premium grade or 1 grade) 416 grams
Whole wheat flour 83 grams
Refined whole grain wheat leaven 10 grams
Water 210 grams
Spinach juice 60 grams
Tomato juice 60 grams
Salt 6 grams
Sugar 6 grams
Flax seed for sprinkling

Cooking method

  • This bread is very healthy due to the presence of fresh spinach juice and whole grain flour. Of course, making it is troublesome and expensive. But, since it's spring, you can also please the eye with natural vitamins in this bread :)
  • 1. Sourdough:
  • 100 grams of premium or first grade flour
  • 10 grams refreshed wheat sourdough
  • 100 grams of water
  • We all set to wander for the night.
  • 2. Dough:
  • All leaven
  • 150 grams of premium or first grade wheat flour
  • 50 grams of water
  • Dough made thick - in the domestic tradition. Leave everything for 3-4 hours
  • Juice the spinach. I managed to squeeze out the right amount of juice from 2 packets of young spinach "Belaya Dacha".
  • 3. Dough:
  • We got 410 grams of dough, divide it into 3 equal parts (135 grams each)
  • The first part: 135 grams of dough, 83 grams of whole grain wheat flour, 65 grams of water, at the end of the batch add 2 grams of sugar and salt
  • Second part: 135 grams of dough, 83 grams of premium or first grade wheat flour, 60 grams of tomato juice, at the end of the batch add 2 grams of sugar and salt
  • The third part: 135 grams of dough, 83 grams of premium or first grade wheat flour, 60 grams of spinach juice, at the end of the batch add 2 grams of sugar and salt
  • Wheat Bread Tomato-Spinach
  • The dough runs for 2 hours before rising
  • 4. We take out all three parts. For me, they rose together, each crumpled once after the first hour of fermentation. If you ferment them together, they stick together, then you get blotches, so you can separate them for cleanliness.
  • We round each part, let it stand for 10-15 minutes. We form harnesses.
  • Wheat Bread Tomato-Spinach
  • We braid a pigtail, well, or whatever you want :) sprinkle with flaxseeds, you can use white sesame seeds.
  • Wheat Bread Tomato-Spinach
  • 5. Proofing - 1 hour
  • 6. We bake with steam for 15 minutes at a temperature of 230 degrees, then ventilate the oven and continue at a temperature of 200 degrees for 20 minutes.
  • Wheat Bread Tomato-Spinach
  • Wheat Bread Tomato-Spinach


Loksa
Nice bread! Thank you!!! I liked the green layer! How does it taste? And how is it to ventilate the oven?
Tumanchik
Here are the jokes! What they will think of! Well done!!
Olesya Doronina
the bread turns out to be a little sour - the juice makes itself felt. The aroma of the tomato is weak. The main thing here is benefit and beauty, and the taste is almost neutral. I had a desire to add butter and more sugar here, as in sliced, but then there would be less benefit :) and the green color is a bomb, really very effective
Olesya Doronina
Air out the oven - just open it so that there is no steam left and the temperature drops. It is better not to leave the bread in a dry oven at 230 degrees.
MariS
ABOUT! Another handsome man, Olesya!
 

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