Spindle

Category: Yeast bread
Kitchen: swiss
Spindle

Ingredients

Park
wheat 290g
boiling water 290ml
Porch
wheat flour 1c 100g
water 68ml
pressed yeast 3d
salt 2g
Dough
wheat flour 1c 430g
peeled rye flour 70g
pressed yeast 11.5g
porch whole
salt 15g
Steamed wheat 430g
egg for lubrication
wheat bran for dressing

Cooking method

  • This is very tasty, fluffy bread with an amazing aroma. In addition to the porch, steamed and crushed wheat and bran gives it spirituality.
  • For a long time I looked at this bread, everyone was afraid to take it, but my eyes are afraid, my hands are doing it.
  • The recipe is given for 2 breads, I cooked half the rate. therefore description quote for half the norm.
  • So:
  • we cook a day or two before baking porch.
  • To do this, mix water, flour, yeast and salt in a container. Mix well with a spoon (the dough is plastic and soft) and leave for 2 hours at room temperature, and then send it to the refrigerator for 1-2 days. I stood it for 48 hours.
  • Steam the wheat on the eve of baking.
  • We wash the wheat well, put it in a jar and fill it with boiling water. Let cool and put in the refrigerator overnight.
  • On baking day:
  • We take out the wheat from the refrigerator, pour the water into a cup (if it remains, I still have 30ml) and in any convenient way (blender, meat grinder) crush the wheat.
  • You can knead in a combine and in a bread maker. I kneaded in a Panasonic bread maker on the Pelmeni program.
  • We put all the ingredients in the bucket except salt and wheat. We start the program and knead for 12 minutes, add salt and add wheat 5 minutes before the end of the program. The dough is sticky, but does not leave traces at the bottom of the bucket.
  • Transfer the dough to a proofing bowl.
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  • Let stand for 1.5 - 2 hours at a temperature of 25 * C.
  • This is how the dough increased after proofing
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  • Divide the fermented dough into two parts, roll it into the koloboks and leave it on the table under the film to rest for 5 minutes.
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  • After this time, shape the blanks by stretching the dough into a rectangle, and then fold 2/3 along the long side, on the other side, overlap the remaining edge on the first.
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  • Roll the workpiece into the cylinder and let it rest for 5 minutes.
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  • Now, from these blanks, we roll harnesses 50 cm long.
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  • We bind in a curl, transfer to a baking sheet and let a full proof in 60 minutes.
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  • Preheat the oven to 210 * C.
  • Before baking, grease the bread with an egg and sprinkle with wheat bran.
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  • We bake with steam for the first 15 minutes, then remove the steam, ventilate the oven and bake until tender. It took me 35 minutes total time. Focus on your oven.
  • Cool the finished bread on a wire rack.
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  • And then we cut off the crumb of the most fragrant, with a thin, crispy crust of bread and homemade butter ...
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  • That's for sure: "And let the whole world wait!"
  • Help yourself!
  • Delicious, aromatic, real bread for you!

The dish is designed for

2 breads 700g each

Time for preparing:

2 days

Cooking program:

oven

Note

Recipe source .livejournal.com / with huge thanks to the author.

Irina F
Anya !!!! What a beautiful and certainly delicious turntable !!!!!!
Tumanchik
Anyuchka !!!!!! Yum has disappeared !!!! What kind of bread !!!!! What a mold !!!! Stunned! Wheat was sold literally at the Olive Fair. I was still looking at her .... now we must search! Will be in bread shops for sure! I will bake! I'm afraid of leaven. And I will bake yours !!!! Thank you very much for the recipe!
notglass
IRINA, Ira, girls, thanks! Help yourself, it's soooooooooo delicious.
I want to say something else, although the recipe contains salt and no sugar at all, the bread does not seem salty, it has an excellent balanced taste.
ang-kay
Anna, such bread is already on the site.Only half a portion.
Spindle bread
notglass
Angela, no problem! Although the taste of bread with whole grain nibs differs, I will ask the Chef to remove it.
Tumanchik
Quote: ang-kay
Anna, this bread is already on the site. Only half a portion.
Angela, but Anyuta tried. And such a detailed master class! Let both live! There are already so many recipes on the site that it's hard to find! There are only seven notes in music ...
Chef
Quote: notglass
but I will ask the Chief to remove
Anna, as an out-of-competition has the right to exist, an excellent master class!
ang-kay
Quote: tumanofaaaa
Angela, but Anyuta tried.
I have nothing against it. I mean the competition.
notglass
Chef, Thank you!
Irina Dolars
The spindle is good! From the heart!
A wonderful master class!
Tumanchik
Quote: Chef
Anna, as an out-of-competition one, has a right to exist, an excellent master class!
Perfectly! Chef, thanks! Girls, you are great, oh these contests ...
Rada-dms
ang-kay, notglass, well done, you girls! And you can compare! I personally bookmarked both recipes !! While there is no time to delve into, but I'll get to the bread!
ang-kay
Olga!Thank you. Get there!
NataliARH
Annawhat beautiful breads! with super wheat
MariS
Anya, what a delicious bread! The beauty! : girl_love: We have so many great recipes, no wonder that they are repeated. Bravo to all bakers!
Marysya27
Quote: notglass
This is very tasty, fluffy bread with an amazing aroma.
Baked yesterday
Tasty and joyful. Thank you
Spindle
Spindle
Spindle


I did not stew wheat. There were just sprouted grains:
Spindle
Chopped with a blender:
Spindle
Instead of a pretend - activated desem:
Spindle

SpindleDesem (leaven)
(NataliARH)

In the heading "Dough" I did not find liquid among the ingredients. Therefore, I added 300 g of water.
Spindle
Spindle
Spindle
Spindle
Lubricated not with an egg, with water:
Spindle
Spindle
Vkusnyakha

Marysya27
Today "Spindle" with porch on Levito madre and whole wheat:
Spindle


Dough:
Spindle
Blanks, 170g each, sprinkled with bran:
Spindle
Delicious bread:
Spindle
Spindle

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