Milk loaf with semolina and flax

Category: Yeast bread
Milk loaf with semolina and flax

Ingredients

milk + water 50 to 50 cold liquid 450 grams
wheat flour / grade 540 gram
semolina flour 60 grams
sugar 15 grams
butter (margarine, lard) soft 25 grams
flax seed 25 grams
pressed yeast 15 grams
salt 10 grams

Cooking method

  • Milk loaf with semolina and flaxCrumble the yeast and mix with premium flour. I made the batch in HP (7 * 5 * 12). Pour liquid into a bucket. Add sugar. Pour in premium flour and start kneading. After 7 minutes add soft butter, semolina and salt. Add flax at the beeper signal. This is what the dough looks like in a bucket. Gingerbread man holds, does not smear on the walls.
  • Milk loaf with semolina and flaxDump the dough onto the oiled table. Lubricate our hands too. The dough is soft, slightly sticky. Stretch-fold the dough and put in a bowl for fermentation. I returned the HP to the bucket. Cover with foil. Leave at room temperature (23-24 degrees) for 90 minutes. The dough should increase in volume by 2-2.5 times.
  • Milk loaf with semolina and flax
  • Milk loaf with semolina and flaxDough at the beginning of fermentation and before shaping.
  • Milk loaf with semolina and flaxKnead the dough, divide in half with a scale. Form two loaves. Place seam side down on baking paper or rug. I immediately put it on a shovel with a rug. We make bundles of towels and prop up the loaves so that they grow up and do not blur. This is called a sofa. Cover loosely with a film or towel and leave to distance. Proofing took me 40 minutes at a temperature of 24 degrees. It may take you both more or less time. The loaves should be doubled.
  • We turn on the oven. We heat it together with a stone and a tray for boiling water to 240-250 degrees.
  • Milk loaf with semolina and flaxMake deep cuts. Sprinkle the loaves from the spray bottle.
  • Milk loaf with semolina and flaxWe bake with steam for the first 10 minutes. Reduce the temperature to 190 degrees, remove the steam, briefly air the oven. You can also sprinkle the loaves with water. We bake until cooked for another 20-25 minutes.
  • We take it out, let it cool on a wire rack. We cut and enjoy)
  • Milk loaf with semolina and flax
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

2 loaves

Note

This loaf is fantasy on the theme of a loaf of wheat dairy
Milk loaf with semolina and flaxWheat milk loaf
(ang-kay)

I changed the second flour and mixed milk with water. Added flax. Variations with flour were brought by girls in their reports. So I decided to lay out the old bread in a new way.
Very good loaf, delicate crumb, crust, nutty flax. Class! Recommend)

Zhannptica
Awesome loaf, I like to sprinkle flax everywhere
ang-kay
Jeanne, then what needs to be done? Bake. In my opinion, you baked with semolina.
Helen
I like that loaf, and I will make this one ...
ang-kay
Yeah, it turns out very successful) This one too. Peki, Helen)
Arka
What a beautiful crumb! And the crust! Mamamia! I don't know where to rush, what to bite first! ...
Angela, you are such an extraordinary Woman!
And bread to match you
Rada-dms
Dry yeast, flax and semolina in the country, no, kneaded by hand,

oh, lost the habit by hand, tin ...

baked with steam. A very successful bread, it seems to me that it will go well with red caviar! The crust is crispy, ruddy, but fragile, chews well. Thank you, Angela!

Milk loaf with semolina and flax
By the way, I didn't lose my shape without a towel!
Svettika
Angela, Olga, you girls have got gorgeous bars! I just want to slam the crust! Thank you, Angela, for another delicious bread!
Swetie
Angela, what a lovely loaf! Everything is fine - the composition, the crumb, and the crust. Did you bake it on lard or in butter? What makes it more aromatic? And a separate thank you for the photo with notches. I am at war with them, I am at war with them, I can’t defeat them all. Somehow indistinctly they open up for me, but it turns out that you just need to cut deeper
ang-kay
Arka, Rada-dms, Svettika, swetiethank you girls for stopping by)
Quote: Rada-dms
Dry yeast, flax and semolina in the country, no, kneaded by hand,

baked with steam.A very successful bread, it seems to me that it will go well with red caviar! The crust is crispy, ruddy, but fragile, chews well. Thank you, Angela!
By the way, I didn't lose my shape without a towel!
Olenka, a good loaf came out. Glad that you tried and appreciated) Peki for health.

Pysy: sometimes it is useful to knead the dough with your hands, fascinates)



Added on Friday 03 Feb 2017 04:06

Quote: swetie
baked on lard or butter? What makes it more aromatic?
Sveta, baked in butter and margarine with high fat content. I like margarine more in such baked goods. I did not bake it on the lard. But I like pastries with lard)
Quote: swetie
Somehow indistinctly they open up for me, but it turns out that you just need to cut deeper
Sveta, the dough can not always be cut deeply. It's about a centimeter deep. And they can open badly not from the depth of the cut, but from the fact that the dough has stood in the proofing.
Quote: swetie
I am at war with them, at war, I cannot defeat them all.
Everything will work out)
Tumanchik
Angela, great bar! Like all your recipes! Bookmark it!
ang-kay
Irishkina, thank you, my dear)
Galina S
Angela! Hey. Our family loves bread rolls. so your recipe came in handy. Well, my son was very pleased with the loaf, but today in general !!! Thank you, I will often bake buns - often

Milk loaf with semolina and flax
ang-kay
Check mark, gorgeous) You are great! I am very pleased that you constantly use my recipes.
Galina S
Angela !!! I am with buns again, today I have them with buckwheat flour, so fragrant
Milk loaf with semolina and flax
ang-kay
Check mark, buns are a feast for the eyes, like everything that you bring in the reports)
Galina S
Angela !!! Thank you!! today I fermented through the refrigerator for 8 hours. Fine! Soooooooooooo delicious all the same buns

Milk loaf with semolina and flax
ang-kay
Checkmark, remarkably simple. Is there a difference in taste? Or does the dough somehow behave differently?
Galina S
Quote: ang-kay
Is there a difference in taste? Or does the dough somehow behave differently?
I like it, for me it’s more aromatic and convenient sometimes just like that.
Angela, I added sesame again
Milk loaf with semolina and flax
Milk loaf with semolina and flax
ang-kay
I never cease to admire. Beautiful. We must try to put it on for the night.
Galina S
Angela !! again with buns !! well, we love very much

Milk loaf with semolina and flax
Yunna
Wow, how beautiful! I'll put the dough tomorrow.
ang-kay
Quote: Galina S
again with buns !! well, we love very much
Great as always. Thank you)

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers