Bread with algae from R. Bertine (oven)

Bread with seaweed by R. Bertine (oven)

Category: Yeast bread

Ingredients
Wheat flour	250g.
Wheat flour	250g.
Fresh yeast	10g.
Salt	10g.
Water	340g.
Dry wakame seaweed	5d. (after soaking 50g.)

Cooking method

• Cover the seaweed with warm water and leave for 30 minutes. Algae should become soft: Algae should be wrung out in a towel, removing excess water.

  Mix both types of flour, rub the yeast into the resulting mixture with your hands.

  Add salt and water. Knead the dough in a food processor according to the scheme: at 1st speed for 2 minutes.

  At the 2nd speed 5 minutes.

  Add seaweed. At 2nd speed, 2 minutes. It is necessary for the algae to be evenly distributed over the dough.

  Next, put the dough on a table sprinkled with flour

  Form a ball from the dough, turning the edges to the center in turn

  Then turn the ball with the seam down and tuck the edges

  Transfer the dough to a bowl sprinkled with flour and leave for 1 hour

  I defrosted in MV Brand, dough mode (did not sprinkle with flour)

  Then transfer the dough to the table, sprinkled with flour

  Form a ball again, transfer to a bowl sprinkled with flour and leave for 45 minutes

  I was brewing in MV Brand, dough mode.

  Next, put the dough on a table dusted with flour, form a ball

  Next, distribute the dough into a rectangle

  Fold the top third of the dough towards the center

  Next, bend the bottom to the center

  Next, bend in the center along and pinch the edges

  Place the blank on the baking paper, seam side down. I put the paper on a flexible cutting board:

  Cover with a towel and leave for 1 hour. Before baking, use a razor or scalpel to make three cuts on each side (like veins on a leaf)

  Preheat the oven with a baking sheet to 250C. Spray the oven with water from a spray bottle and place the loaf on a baking sheet (it is very convenient to do this from a flexible board).
• Bake for about 45 minutes until golden brown. The finished bread will have a deep "empty" sound when tapped on the bottom.
• Cool on a wire rack.
• 

Note

The bar turns out to be incredibly large, it makes sense to make 2 small ones.

Incredibly tasty and unusual bread. According to the author, if you ask what the bread is with, no one will guess what is with the algae. My husband really didn’t guess. The author recommends this bread for seafood dishes. Well, and we are, in our simplicity, with meat!

Recipe from R. Bertine's book "Your Bread"

Little fellow, well, you're a master !!! Magnificence !!!!

Wow!!!!!

Today I only ate algae, but I would never have thought of putting them into bread !!!!

Respect !!!!

[Omela]

Omela! Bravo! Smart girl! Have it bookmarked, will I try to bake it in HP? I wonder if it will work out ???

[Omela]

Omela,
It's so good that you made this bread! I've been looking at him for a long time - but I didn't know if my peasants would like it (now I see that I will like it since the algae are not guessed). Now I think - where to get such algae?

The bar turns out to be incredibly large, it makes sense to make 2 small

Yeah, I also half of his recipes, well, or almost all, for example, envelopes with bacon and béchamel sauce and so little is obtained

I have dried sea kale in a bag. Will this work or not?

[Gasha, natamylove, alina-ukhova, Antonovka,]

Gasha, natamylove, alina-ukhova, Antonovka, thanks girls !!!!

I have dried sea kale in a bag.

LuysiaIn principle, any seaweed, seaweed, including dried seaweed will do. The author had 10g in the recipe, but after soaking, I got so many !!!

Now I think - where to get such algae?

Lena, bought in "Indiski spices" on Maclay.

but I didn’t know if my peasants would like it (now I see that they will like it since the algae are not guessed).

Nuuuuu, questions of taste are very subjective !!! Yesterday I personally felt an iodine aftertaste. Not today.

will I try to bake in HP? I wonder if it will work out ???

alina-ukhovaYou know that Bertine does not use HP when mixing. But we won't tell him !! do you want an automatic oven?

[Omela]

Omela,

You know that Bertine does not use HP when mixing. But we won't tell him !!

In-in, I also do not tell him anything, but I bake in the oven - it tastes better for me there
I won't get to Maclay, I will look nearby. Can I have a photo of the package?

Can I have a photo of the package?

Flax, yes they are different for different manufacturers. I have these:



So they have many stores, you can see the addresses on the website 🔗

[wakame]

Yes, they are all far from me, in the summer I was on Maclay - now it seems until nothing is needed By algae understood, the key word wakame
I have some for sushi, but they probably won't work

[Mistletoe]

I immediately realized that bread with algae in new recipes is Mistletoe, Yours !!!

Pretty boy

[Alexandra]

I have some for sushi, but they probably won't work

They are probably wide ?? If crushed.

Alexandra , my !!!

[Omela,]

Omela, baked bread with dry seaweed. If someone wants to repeat it with cabbage, then dry take about 10 g to get 50 g soaked.

The process was slightly simplified, instead of kneading and the first proofing in a bread maker, the Dough mode (1 hour 5 minutes), then defrosting in a multicooker.



Bread with an interesting taste, went well with the borschik. Of course, the appearance was not very good for me, but tasty and unusual.

[Luysia]

Bread with an interesting taste, went well with the borschik.

Luysia ,, and then to seafood .. to seafood !!! Handsome turned out !!

[Omela]

Omela, I will make the dough in the main mode, that is, I will turn off the HP when the baking time is right. But the stove was decided all the same in the oven - there the temperature is higher and you can sprinkle it from the spray bottle! Don't give me up, or Bertine is a strict uncle!

[alina-ukhova]

alina-ukhova , Bertine no-no !!! Good luck!

And yesterday I went for seaweed, and bought cabbage Only now I realized
Here is such
🔗

Now I think and what should I do now?

Len, well, once you bought it, then use it. Only there is salt and oil in it. Maybe then the salt in the recipe should be reduced.

Well, I don't think there is a lot of salt there - you can try it after the "lock". Now I would understand how to soak it

That just pour warm water in a large volume. And then readiness look at the softness.

Good:)

[Omela]

Omela, the recipe floated! (