Whole Wheat Bread with Liquid Banana Yeast

Category: Special bread
Kitchen: chinese
Whole Wheat Bread with Liquid Banana Yeast

Ingredients

Pre-enzyme:
Whole grain flour 160 g
Liquid yeast on banana peels,
dried apples, lingonberries 150 ml.
Natural honey (sugar) 0.5 tsp
Dough:
Pre-enzyme whole
Wheat flour, premium 310 gr.
Whole grain flour 40 gr.
Natural honey (sugar) 2 tsp
Salt 1.5 tsp.
Water 220 ml.
Vegetable oil 2 tbsp. l.

Cooking method

  • Bread with live liquid yeast is amazing! It differs from any sourdough and yeast bread we are used to not only in its composition, but also in all its appearance, taste and aroma. Making liquid yeast, of course, takes time. Depending on the type of raw materials and conditions, this takes from 6 to 10 days. How to cook, use and store liquid yeast, I described in detail in the topic "Liquid yeast based on fruits, vegetables, herbs, tea ..."... I have grown 4 kinds of liquid yeast. In this topic, I suggest you get acquainted with the preparation of bread with liquid yeast from banana peel, a small amount of dried apples and lingonberries.
  • Whole Wheat Bread with Liquid Banana Yeast
  • First, I will briefly talk about how to make liquid yeast.
  • 1. Cooking liquid yeast.
  • In a jar with a capacity of 0.5 liters. pour water at room temperature. Add 1 tbsp. l. honey (sugar) and stir. Add chopped banana peels, some dried apples and lingonberries. Close the lid and leave in a warm place (t = 25 - 27 * C) for 7 - 10 days. When a little foam appears in the can (on the 2nd - 3rd day), gently shake the can to release carbon dioxide from the liquid, open the lid and release this gas. This should be done 3-4 times a day. The yeast will be ready when the contents of the can sink to the bottom, when you shake it, there will be a lot of foam, and when you open the can you will hear a hiss (noticeable on the 7th day).
  • Whole Wheat Bread with Liquid Banana Yeast Whole Wheat Bread with Liquid Banana Yeast Whole Wheat Bread with Liquid Banana Yeast Whole Wheat Bread with Liquid Banana Yeast
  • Whole Wheat Bread with Liquid Banana Yeast Whole Wheat Bread with Liquid Banana Yeast Whole Wheat Bread with Liquid Banana Yeast Whole Wheat Bread with Liquid Banana Yeast
  • 2. Preparation of the pre-enzyme.
  • Mix liquid yeast and flour, add a little honey, cover with a film, puncture it in several places with a toothpick. And we put the jar with the mixture in a warm place (25 * - 27 * C) for 12 - 16 hours until the volume increases by 2 - 3 times. The lower the temperature and the "younger" the yeast, the longer it will take to prepare the pre-enzyme.
  • Whole Wheat Bread with Liquid Banana Yeast Whole Wheat Bread with Liquid Banana Yeast Whole Wheat Bread with Liquid Banana Yeast Whole Wheat Bread with Liquid Banana Yeast
  • 3. Preparation of the dough.
  • 2.1. We mix the pre-enzyme and all other ingredients (except for vegetable oil) until a coarse bun for 2 - 3 minutes in a bread maker on a dough kneading program. We reset the program and leave the dough in the bucket of the bread machine for 10 - 15 minutes for autolysis.
  • Whole Wheat Bread with Liquid Banana Yeast Whole Wheat Bread with Liquid Banana Yeast
  • 2.2. Then we turn on the same program for a full cycle (I have 20 minutes) and knead the dough, controlling the bun. It should be soft and not sticky to the bucket. After 10 minutes, add vegetable oil and knead the dough until well-developed gluten.
  • Whole Wheat Bread with Liquid Banana Yeast Whole Wheat Bread with Liquid Banana Yeast
  • 2.3. We spread the dough on a work surface, dusty with flour, and form a ball. Put the dough in a bowl greased with vegetable oil, cover it with cling film and leave the dough in a warm place until it increases in volume by 2 - 3 times. It took me 2 hours. It may take more or less time depending on the strength and "age" of the liquid yeast, as well as the temperature at which the dough is fermented.
  • Whole Wheat Bread with Liquid Banana Yeast Whole Wheat Bread with Liquid Banana Yeast
  • 4. Formation of the workpiece.
  • We spread the dough on a work surface, dusty with flour. Carefully, trying not to squeeze out the bubbles, stretch the dough into a rectangle and shape the future bread into the shape you are used to. Since I have a mini-oven and it is difficult to bake round and shaped bread in it, I shaped it with a loaf. We put the workpiece on a baking sheet, greased with vegetable oil.
  • Whole Wheat Bread with Liquid Banana Yeast Whole Wheat Bread with Liquid Banana Yeast
  • 5. Proofing the dough.
  • We put the baking sheet with the preparation in a warm place for proofing until it increases in volume by 2, 5 - 3 times (I got 1 hour 50 minutes).
  • Whole Wheat Bread with Liquid Banana Yeast
  • 6. Baking bread.
  • 6.1. With a sharp knife or blade we make cuts on the workpiece.
  • Whole Wheat Bread with Liquid Banana Yeast
  • 6.2. We spray with water from a spray bottle. We bake in an oven preheated to 250 * C for 10 minutes, then lower the temperature to 230 * C and bake until tender (my total time was 30 minutes).
  • 6.3. Wrap the finished bread in a towel and let it cool completely.
  • Whole Wheat Bread with Liquid Banana Yeast
  • To be honest, until the last moment I was worried if I could make bread with liquid yeast. But the result exceeded all expectations. The taste is great! Beautiful crispy crust with a noticeable bubble pattern.
  • Whole Wheat Bread with Liquid Banana Yeast
  • Whole Wheat Bread with Liquid Banana Yeast
  • A stunning crumb with a bizarre pattern, slightly damp but not rubbery.
  • Whole Wheat Bread with Liquid Banana Yeast
  • Whole Wheat Bread with Liquid Banana Yeast
  • And the smell of this bread is such that you can only get enough of it. I will not say that fruits and berries, from which I made liquid yeast, are clearly felt in the taste and aroma of the bread! But there are fruit and berry notes! And so beautiful! This bread can be eaten as an independent dish, or with anything your heart desires! Pleasure - that's how I can describe this bread in one word!
  • Whole Wheat Bread with Liquid Banana Yeast
  • I liked the taste of the bread so much that I looked forward to baking bread with liquid yeast from other materials. But I will talk about this in the following recipes, so as not to clutter this topic with an abundance of information.
  • In addition to the fact that this bread is very tasty, it is also has a beneficial effect on our body.
  • First, it is baked with live yeast that exists in nature itself... When banana peels ferment, tryptophan is formed, an amino acid that our body does not produce on its own. It rejects diseased and foreign cells affected by the virus and cancer. The second important substance in the peel of a banana is mucopolysaccharides - complex biopolymers of carbohydrates and proteins that play the role of a natural lubricant in the body. Their number determines the body's susceptibility or resistance to disease.
  • Secondly, liquid yeast contains all those beneficial substances found in bananas, apples and lingonberries, such as, for example, potassium, calcium, sodium, magnesium, phosphorus, iron, copper, manganese, zinc, selenium, as well as organic acids important for the body (citric, salicylic, malic). These substances are stored during fermentation and heat treatment when baking bread and enter the body in an easily digestible form.
  • Third, bread with whole grain flour contains a sufficient amount of dietary fiber (fiber), B vitamins and vitamin E, minerals, iron, zinc and selenium, antioxidants, plant estrogens. Whole grain bread is rightfully called a medicinal product against cancer, obesity, diabetes mellitus, atherosclerosis, and decreased intestinal motility. Grain bread, effectively removing harmful substances from the body (salts of heavy metals, radioactive substances, toxic components, residues of biological products), strengthens the immune system and increases life expectancy.
  • Here is such a healthy bread! Join, dear forum users! Believe me, making live yeast and baking bread with it is very exciting!

Time for preparing:

7 days + 12 hours + 5 hours

Note

I express my deepest gratitude Tatiana-Admin and Elena Zheleznyak for introducing me to this amazing liquid yeast bread.

Rada-dms
Great bread! I'd like to try this! What a fine fellow you are, Lyudochka!
ang-kay
Great! Photos bomb!
Anatolyevna
lappl1, Thank you Lyudochka! Great bread and the cut is so beautiful. I would take a bite off straight away.
Albina
Ludmila, bar handsome Wonderful master class. It will be necessary to bring liquid yeast
anel
Ludmila, such a sunny bread turned out
NataliARH
Lyudochka, bread otpad, reactive yeast! holes are super! loaf all in the bookmarks and yeast and loaf !!!
marina-mm
Ludmila, interesting bread, and what holes ...
Loksa
Not only holes, but also a super loaf! It's a very good idea to use live yeast! Thank you ! Luda, is 150 ml here the same percentages?
lappl1
Rada-dms, ang-kay, Anatolyevna, anel, NataliARH, Albina, marina-mm, Loksa, girls, dear! Thank you all for the great reviews about my bread. I am so pleased that you came to see me! I will be very happy if my information will help you to remove liquid yeast and bake bread on it.
lappl1
Quote: Rada-dms
I'd like to try this!
Quote: Albina
It will be necessary to bring liquid yeast
Quote: NataliARH
all in the bookmarks and yeast and loaf !!!
Olenka, Albina, NatashaThank you for taking an interest in bread and wanting to bake it. Bake! You'll like it !
lappl1
Quote: Loksa

Not only holes, but also a super loaf! It's a very good idea to use live yeast! Thank you ! Luda, is 150 ml here the same percentages?
Oksanochka, thank you too! You are already so keenly interested in the composition of the bread that I am sure that you will succeed.
About 150 ml - these are not the same percentages. 150 ml is the amount of liquid yeast. And percent is the total amount of whole grain flour used to make pre-enzyme and dough. You can also use 1st and 2nd grade flour. But I haven't tried it yet. By the way, you can also use a clean wheat oven. Everything will work out. The Chinese have such recipes on premium wheat flour. But I haven't tried it either.
MariS
Stunningly beautiful bread! And the crumb ... I would eat the whole loaf at once! Bravo, Luda!
Fofochka
Sorry for not writing there. It is necessary to wash or not.
Fofochka
Thank you.
Galina Byko
Fabulous bread, delicious holes!
Linadoc
Great, gorgeous bread! Clever girl !!!
lappl1
Quote: MariS
Stunningly beautiful bread! And the crumb ... I would eat the whole loaf at once! Bravo, Luda!
MariS, Marina, Thank you so much ! My husband and I ate it very quickly. Because it was not possible to stop!
Quote: Galina Byko
Fabulous bread, delicious holes!
Galina Byko, yeah, I admired the holes for a long time, until the bread ran out .... Thank you for stopping by and writing such a review! I am very pleased !
Quote: Linadoc
Great, gorgeous bread! Clever girl !!!
Linochka, honey, thank you very much!
lappl1
Quote: Fofochka
Sorry for not writing there. It is necessary to wash or not.
Fofochka, Lena, everything is fine! These are my topics, so I will answer any question.
And about washing or not washing - decide for yourself. Tanya-Admin already answered in the yeast topic that you can first wash it, and then let it stand for a while so that the natural yeast will populate again.
GuGu
lappl1, Luda, not bread, but a fairy tale! I will master sourdough baking!
lappl1
GuGu, Thank you so much ! Indeed, a fairy tale!
Just to clarify. This is not leaven, but yeast. I wrote about this in the yeast topic. The difference is that sourdoughs are started with flour and fed on it. And liquid yeast starts without flour and is fed not with flour, but with sugar and fruits / berries / herbs / tea ...
Fofochka
I also wanted to try it on peas. But I think how best to lightly boil and chop or raw chop. After all, if the soup ferments, it is also yeast. How do you think?
lappl1
Quote: Fofochka
I also wanted to try it on peas. But I think how best to slightly boil and chop or chop raw. After all, if the soup ferments, it is also yeast. How do you think?
Lena, if you make liquid yeast, it is better raw. nothing will remain on boiled. No need to grind. But somehow I did not see him in the list of the material recommended by the Chinese for liquid yeast. It seems to me that it is better to make sourdough on peas, rather than liquid yeast. Moreover, we have such a topic. Nikitosik posted the recipe HERE
GuGu
Quote: lappl1
This is not leaven, but yeast.
Luda, yes, that's what attracted me, it was live yeast!
lappl1
Natasha, so you need to put yeast! Indeed, they are alive. And bread too ...
Kras-Vlas
How beautifully everything is shown and told! The bread is delicious! Thank you!
Lёlka
Lyudochka, as always, lucidly and clearly. And the bread itself is just mortality. So I wanted to do something like that. Maybe it will work
lappl1
Kras-Vlas , Lёlka , Olenki, thank you girls, for such kind words addressed to me! I am very pleased to hear them from you!
Quote: Lёlka
So I wanted to do something like that. Maybe it will work
Lёlka, Olya, come on, start yeast! You will succeed. Only create the right conditions for them! And I'm always there. I will answer any questions.
Marusya
Lyudochkawhat bread, just no words! You can feel his breath ... So she would have sunk her teeth into the hump! And what holes! Thank you, Luda I take it to the piggy bank, I will master liquid yeast
lappl1
Marusya, dear, thank you very much! Help yourself, please! And master the yeast! It's very easy! And I will always help, if anything!
Marusya
Quote: lappl1

master yeast!
Already went to the first lesson
Quote: lappl1

i will always help
Thank you, Luda
lappl1
Quote: Maroussia
Already went to the first lesson
Marusya, MALADEZTSTS! I will hold my fists for you and your yeast!
Nikusya
LudmilaLyudochka, put the pre-enzyme, it turned out to be rather thick, it turned out to be such a soft bun. Yeast was fed milk oolong and oregano with green tea. Will wait. Worried.
lappl1
Nikusya, you need to look at your flour and add yeast. There should be no kolobok. You can pour more yeast now. Nothing wrong. Anyway, in the morning you will already bake bread.
Nikusya
Ludmila, Luda, I have already fed the yeast, it turns out they are already diluted. Well, here I am
lappl1
Nikusya, everything is fine. Nothing wrong! There is also yeast, even in the fed ones. I did that once too. Well, just think, the pre-enzyme will stand a little longer. The night is long. they have enough strength to gain. There, only 15 - 20 grams must be added.
Nikusya
Yeah yeah, I went to add yeast. Thanks DruH.
lappl1
Nikusya,
Elven
Ludmila, but I got an ordinary gray bread ... without beautiful "holes", like yours. Apparently, the flour is still weak. The gingerbread man swam at the end of the batch. Well, okay, the bread is delicious anyway. In the next. since I will already know that the flour is weak, I will add more.
I'll show you the photos later ...
lappl1
Quote: Elven
but I got an ordinary gray bread ... without beautiful "holes", like yours. Apparently, the flour is still weak.
Or maybe the pre-enzyme hasn't completely fermented. How much has he grown?
Nikusya
Ludmila, Lyudochka, what did not work out! Threw everything away! I'll put in new yeast today. I will report to the campaign!
lappl1
Nikusya, Ilona, ​​what exactly did not work out? Write. With this yeast, there should be no rush to make the dough and prepare it for baking. Fermented and matured longer than with regular yeast.
Nikusya
Ludmila, the pre-enzyme did not work out, I probably boiled it. I had this whole thing with a warm battery, and everything was fine (I also keep a thermometer nearby). But communal services decided to warm us up lastly .... In short, t 33 killed everyone. The pre-enzyme has stratified. Poured yeast to a heap.
lappl1
Nikusya, yes ... It's a pity ... Of course, such a temperature is high for a railway. Well, what can you do? It happens. Start new railway. And the utilities wanted the best, but they hurt you ...
Nikusya
Ludmila, the one that uzho! , I'll put a new one. In my kitchen, somewhere Ivan-tea with a currant leaf is running from place to place ... I remember how I bought it, but he didn't go with us like that. But on yeast and come in handy.
lappl1
Nikusya, Ilona, ​​well done! Good luck to you !
Elven
Quote: lappl1
Or maybe the pre-enzyme hasn't completely fermented. How much has he grown?
I showed the photo already, the pre-enzyme has grown three times.

Whole Wheat Bread with Liquid Banana Yeast


People, the dough just floated ... Probably, that's why there are no holes. I sin for torment
lappl1
Lena, yes, a notable pre-enzyme! The bread was supposed to be full of holes. Well, God bless them, with holes. I only have such big holes on this bread. And the rest - less. The main thing is taste and awareness of the benefits. And you will pick up the flour.
Nikusya
LudmilaThank you for your support, our (bread makers) do not give up.
Elven
The bread is still tasty. The loaves are already bye-bye ... But I just ate a crust and took a half to work Here, look (the pictures, however, turned out to be fig) ...

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