Silla bread (Swedish custard bread)

Silla bread (Swedish custard bread)

Category: Sourdough bread

Kitchen: swedish

Ingredients
Leaven:
rye sourdough 100%	30 g
seeded rye flour	100 g
water	100 g
Welding:
seeded rye flour	100 g
natural strong coffee	200 g
caraway	4 g
Dough:
leaven	200 g
welding	all
seeded rye flour	50 g
Dough:
dough	all
wheat flour 1c	200 g
maltose syrup	50 g
Brown sugar	30 g
sea ​​salt	12 g
flax-seed	30 g
water	75-100 g

Cooking method

• 1. Leave the starter culture for 8-10 hours at 25 ° C.
• I had a sourdough on peeled flour, it rose well overnight and I used it.
• 2. At the same time, in the evening, put the tea leaves. We brew the flour with hot coffee and leave it on saccharification at 65 ° C for 2 hours. It should liquefy and taste sweet. Then it can be left at room temperature.
• I leave the tea leaves in the included yogurt maker in a lidded glass bowl overnight. And although the temperature in the yogurt maker is less than 65 ° C, in the morning I have a sweet, shiny, liquefied brew ready.
• 3. For the dough, mix the sourdough, tea leaves, add the sown rye flour and leave at 30 ° C either in the oven with the light on or in the microwave with a cup of water for 3-3.5 hours.
• 
• 4. Simultaneously with the dough, pour in flaxseed 50 g of water at room temperature. I take water from the total amount required by the recipe in the dough.
• 5. In the remaining water (I have it 30 g) I dilute molasses, sugar. I mix dough, wheat flour, salt, add a solution of molasses and sugar and knead the dough with a simple hand mixer. The dough does not require much effort. Finally, I add a flaxseed lobe.
• The dough turns out to be very tender, literally silk.
• 
• 6. Cover the bowl with the bag and ferment for 2 hours at 28-30 ° C.
• 7. This amount of dough is calculated for 2 forms L11 or one form L7. I put it on the forms and leave it on the proofer for 1-1.5 hours until it rises to the edges of the form.
• 🔗
• 8. Bake for the first 10 minutes at 240 ° C, then reduce the temperature for another 50 minutes. I bake starting with a cold oven. In 15 minutes my oven heats up to 200 ° C. I bake for 40 minutes at this temperature, then reduce it to 180 ° C and switch to convection for 15 minutes. Baking should be looked at in your oven
• 
• In the original recipe, the bread is smeared 10 minutes before the end of baking with syrup: 1 tsp each of coffee, melted butter, molasses, honey. The crust is delicious, but sticky, so I didn't grease it.
• This bread is very tasty with dried fruits. I added black raisins, dried apricots and prunes. It turns out dessert bread is no worse than cake.
• 
• Swedish baker Helen Johansson's recipe from magazine 🔗 with my slight changes.

The dish is designed for

For two forms L11 or one form L7

Cooking program:

Baking in the oven

Note

Bread with a surprisingly delicate and harmonious taste, a little sourness, a little sweetness, an elusive aroma, everything in moderation, everything is very well balanced. For a long time I doubted whether the taste of coffee in bread would be too harsh, but I must say that coffee is not felt even in warm bread, and even when it is lying down, you will not guess at all.
Extremely tasty and interesting bread, I advise you to try it.

[Vasilisa]

Vasilisa, the bread is just above all praise, I can't even imagine how wooooooo it is!

Accept my admiration here too. : girl_claping: Basilisk, and if not seeded? Can peeled through a sieve several times? Or is it still wrong?

[SanechkaA]

SanechkaA, thanks Sasha

ang-kay, Angela, we also have seeded flour hard to find ..I bought a little bit thanks to the "Peki Sam" online store and now I will try it out. It is completely different, white, finely ground. But nothing prevents you from trying to bake on peeled, I think there will be delicious bread, albeit different.

I once wrote to you that our local rye flour is very finely ground and white, does not look like peeled flour. There is no marking on it. I thought she was the seeded one. I have never seen a seeded one. So I got the shop assistant to such an extent that she called the factory in the laboratory and gave me the phone. It turned out to be rough. Here you can try it. But I don’t know when. We hardly eat bread. Summer. Hot. Yes, and I want to try on raisins.

Peki on raisins, very tasty bread and in summer it will go well with vegetables ...
And I photographed the seeded one, you can imagine what she is:
🔗
I just now understood the expression: white rye bread.

Here is our local one. If you only put wheat and rye next to it, then you can tell the difference. There is a difference in composition, as I read. Peeled and seeded have different proteins, carbohydrates, ash content. Buy ours. I'll try to work with her again.

I also did not understand before, I thought that you can sift the peeled one and get the sown ... And these are two big differences. But if someone doesn't have it, don't worry. Nutritionists consider sown flour to be the most "empty" in terms of its beneficial qualities.