Monastic Spikelet

Category: Sourdough bread
Monastic Spikelet

Ingredients

Opara (in the evening):
rye sourdough, fed the day before 20 g
water 55 g
wheat flour, premium 90 g
Lobe:
rye 20 g
wheat grains 20 g
Dough (in the morning):
all dough 165 g
whole lobe 40 g
wheat flour, premium 360 g
wheat c / z flour 30 g
rye c / z flour 20 g
corn grits (do not soak) 20 g
fermented rye malt 10 g
salt 9 g
water (look at the moisture content of the flour) 270-300 g

Cooking method

  • Monastic Spikelet. Grain bread.
  • 1. For dough, mix the ingredients in the HP on the program "Dough for dumplings", leave overnight at room temperature.
  • 2. Pour boiling water over wheat and rye grains, cover (steam). After cooling, drain the water, grind the grains (I - in the grinder from the mixer) to the state of grains.
  • 3. For the dough, mix everything except the dough and salt, leave for 20-30 minutes. for autolysis. Add salt and dough, knead the dough for 5 minutes. at medium speed.
  • 4. Put the dough into a bowl greased with vegetable oil, after 1 hour stretch-fold, leave for 3 hours. Wrinkle, remove bubbles, let rest for 10-15 minutes. form bread blanks, leave for 1 hour.
  • 5. Bake for the first 10 minutes. with steam at a temperature of + 220C, 35-40 min. without steam at + 190C. Cool on a wire rack.
  • Monastic Spikelet
  • Monastic Spikelet


Albina
Svetlanawhat an appetizing bread
0-svet-0
Albina, thank you very much for the appreciation of my humble work. Second day on the forum, delving into the intricacies.
MariS
Very nice "spikelets" turned out, Svetlana! Fluffy like that, and I'm not talking about the benefits at all ...
Ekaterina2
0-svet-0, I would love to try this. Handsome!
0-svet-0
Catherine, thank you. It really came out very tasty. At first I was worried that I had not soaked the corn grits together with the grain: after baking, the grains were felt in the crust (they probably fried and dried out). The next day, the grains were not even felt in the crust. Apparently, I had to withstand some time for the bread to "ripen", but I always lack patience ... I want to try right away!
0-svet-0
Marina, thank you. I train in incisions. I admire the masterpieces of baking on this resource.
NataliARH
Svetlanayou have a beautiful bread
0-svet-0
Thank you very much!

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