Bread "Ivan-tea" with whole grain flour and liquid tea yeast

[Pre-enzyme:]

Bread "Ivan-tea" with whole grain flour and liquid tea yeast

Category: Special bread

Ingredients
Pre-enzyme:
Whole grain flour	160 g
Liquid tea yeast	150 ml.
"Honey" fireweed (sugar, natural honey)	0.5 tsp
Dough:
Pre-enzyme	whole
Wheat flour, premium	300 gr.
Whole grain flour	40 gr.
Flour from fireweed flowers	10 gr.
"Honey" fireweed (sugar, natural honey)	2 tsp
Salt	1.5 tsp.
Ivan tea brewing	220 ml
Vegetable oil	2 tbsp. l.

Cooking method

• I share with you, dear bakers, a recipe for a wonderful bread with liquid yeastmade on fermented tea made from fireweed leaves... This recipe is a continuation of my experience in baking bread with liquid yeast. I baked the first bread with yeast from banana peel, a small amount of dried apples and lingonberries... The experiment turned out to be so successful that the next one was bread with liquid yeast made from fermented willow tea, dried flowers and fireweed "honey".
• 
• Everyone who knows my passionate love for Ivan-tea probably won't be surprised at this. I have been harvesting tea for three seasons by fermenting fireweed leaves, various garden and wild plants, and their mixtures. Blooming Sally Is my favorite tea. Therefore, it would be strange if I did not try to make liquid yeast from it.
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• In addition, I decided to make the bread even healthier and added to the dough fireweed "honey", which I cook in summer from fireweed flowers.
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• And for the fullness of taste and benefit - ground into flour dried flowers of ivan tea.
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• And there is one more amazing ingredient in bread. I wrote in the recipe for "Ivan-tea" that tea from fireweed leaves, unlike traditional tea, can be brewed up to 4 times. Russian scientists discovered in the 3rd and 4th infusions of fermented willow-herb leaves such a substance as haneroleffective in the prevention and treatment of cancer. In the first two infusions, this substance does not have time to come out of the tea leaves, but during subsequent infusions, it is released from them. Therefore, I always brew the same ivan tea 4 times. We drink the first two infusions as tea, and the third and fourth - chilled as a soft drink. Knowing this amazing property of Ivan tea, instead of water, I added to the dough 3rd and 4th brew tea in a 1: 1 ratio.
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• All the additives perfectly "blended" into the bread and enriched it with useful substances, which this wonderful plant contains in huge quantities.
• I described in detail the peculiarities of making yeast in the recipe. "Liquid yeast based on fruits, vegetables, herbs, tea ..."... The main difference between fermented leaf yeast is that it takes a little longer to cook than yeast on banana peels. I explain this by the fact that there is much more natural yeast on the fresh banana peel than on the dried material, the more fermented. But in spite of the fact that the fireweed yeast took longer to start, it turned out to be wonderful!
• If you, dear bakers, have not prepared Ivan tea in the summer, then you can prepare liquid yeast on traditional black leaf tea.
• So let's get started. Before baking bread, you need to prepare liquid yeast.
• 1. Cooking liquid yeast.
• In a jar with a capacity of 0.5 liters. pour water at room temperature. Add 1 tbsp. l. fireweed "honey" and stir. If there is no such "honey", then you can take sugar or natural honey. Add fermented willow tea and dried fireweed flowers to the jar. Mix.
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• Close the lid and leave in a warm place (t = 25 - 27 * C) for 7 - 10 days.
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• When a slight foam appears in the jar (on the 3rd - 4th day), gently shake the jar to release carbon dioxide from the liquid, open the lid and release this gas. This should be done 3-4 times a day.
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• The yeast will be ready when there is a lot of foam when shaking, a hiss will be heard when the can is opened, and the entire contents of the can will sink to the bottom (this happened to me on the 10th day).
• 
• 2. Preparation of the pre-enzyme.
• We mix liquid yeast and flour, add a little fireweed "honey" (in the absence - sugar or natural honey), cover with a film, puncture it in several places with a toothpick.
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• We put the jar with the mixture in a warm place (25 * - 27 * C) for 12 - 16 hours until the volume increases by 2 - 3 times.
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• The lower the temperature and the "younger" the yeast, the longer it will take to prepare the pre-enzyme. My pre-enzyme was ready in 15 hours.
• 3. Preparation of the dough.
• 2.1. In a bucket of a bread machine we put a pre-enzyme, wheat flour of both types, flour from fireweed flowers, fireweed "honey", ivan tea leaves, salt (that is, everything except vegetable oil).
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• On the kneading program, for 2 - 3 minutes, mix all the ingredients in a bread maker until a coarse soft bun. We reset the program and leave the dough in the bucket of the bread machine for 10 - 15 minutes for autolysis.
• 
• 2.2. We turn on the same program for a full cycle (I have 20 minutes) and knead the dough, controlling the bun. It should be soft and not sticky to the bucket. After 10 minutes, add vegetable oil and knead the dough until well-developed gluten.
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• 2.3. We spread the dough on a work surface, dusty with flour, and form a ball. Cover with a bowl and leave for 15 minutes.
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• 2.4. Gently, trying not to squeeze out the bubbles, stretch the dough into a rectangle and fold it into an envelope, as shown in the photo.
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• 2.5. Put the dough in a bowl greased with vegetable oil, cover with cling film and leave the dough for 30 minutes in a warm place.
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• 2.6. After 30 minutes, carefully repeat the procedure for folding the dough into an envelope. Cover the bowl with plastic wrap and leave the dough in a warm place until it increases in volume by 2 - 3 times.
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• It took me 2 hours. It may take more or less time depending on the strength and "age" of the liquid yeast, as well as the temperature at which the dough is fermented.
• 4. Formation of the workpiece.
• We spread the dough on a work surface, dusty with flour. Carefully, trying not to squeeze out the bubbles, we form the future bread into a ball. Since I have a mini-oven, it is difficult to bake bread out of the entire amount of dough - it rests against the upper heating elements. So I cut off 220 grams. test. From the most part, it formed one large ball, and the smaller part was divided into 2 small ones.
• We put the blanks on baking sheets.
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• 5. Proofing the dough.
• We put baking trays with blanks in a warm place for proofing until the volume increases by 2, 5 - 3 times (I got 1 hour 45 minutes).
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• 6. Baking bread.
• 6.1. With a sharp knife or blade, we make cuts on the workpiece (I didn't get this photo).
• 6.2. We spray the blanks from the spray bottle with water. Sprinkle the top with cornmeal through a flower stencil.
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• We bake in an oven preheated to 250 * C for 10 minutes, then lower the temperature to 230 * C and bake until tender (my total time was 30 minutes).
• 6.3. Wrap the finished bread in a towel and let it cool completely.
• 
• 
• To say that I liked the bread is to say nothing! This is sheer delight and enjoyment of taste, aroma, appearance, structure.
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• The crumb is slightly moist and porous.
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• 
• The smell before, during and after baking was crazy! Ivan tea manifested itself in this bread in all its glory - in taste, aroma and color!
• Amazing bread! Its entire composition suggests that such bread must be included in your diet. After all, nature itself put an incredible amount into it nutrients in the form of fireweed and whole grain flour.
• Ivan tea (narrow-leaved fireweed) - a real natural storehouse of active substances effective in the treatment of many diseases.Nature itself has concentrated in it many elements from the periodic table: boron, iron, potassium, calcium, lithium, manganese, copper, molybdenum, sodium, nickel, titanium and others. It is rich in fireweed and vitamins, pectin, tannins and various active compounds, hanerol. In addition, all parts of the plant have anti-inflammatory and antimicrobial effects, relieve fever and chills; invigorate, give strength; relieve headaches; soothe the nervous system, relieve tension and the effects of stress, depression, make you sleep sound; are used in the treatment of diseases of the gastrointestinal tract, normalize metabolism, stimulate intestinal peristalsis; remove slags, toxins, salts of heavy metals from the body; effective for alcohol poisoning, hangover syndrome; inhibit the formation and development of cancer cells.
• In addition, this bread is baked with live natural yeast... Such yeast contains all those useful substances that are in the fireweed itself. These substances are stored during fermentation and heat treatment during baking and enter the body in an easily assimilable form.
• And about the fact that bread with whole grain flour contains a huge amount of useful substances, everyone knows. Dietary fiber, vitamins of group B and vitamin E, minerals, iron, zinc and selenium, antioxidants, plant estrogens make bread made of whole grain flour a real healer, effectively removing harmful substances from the body (salts of heavy metals, radioactive substances, toxic components, residues of biological products origin), strengthens the immune system and increases life expectancy.
• What a miracle this is bread! Bread called "Ivan-tea".
• 

Time for preparing:

10 days + 15 hours + 5 hours

Note

Dear forum users! If you have not prepared willow tea yet, then I recommend everyone to do it in the coming season. You will have not only delicious, aromatic and healthy tea on your table, but you can use it to make liquid yeast for baking a wonderful bread! I invite everyone to get acquainted with all the secrets of making this unique Russian drink and join our friendly tea company.
I express my deepest gratitude Tatiana-Admin and Elena Zheleznyak for introducing me to this amazing liquid yeast bread.

Oh!!! Our Ivan-tea is good here too!

Little people! Handsome bread! And the yeast is interesting!

I have lemon on the way.

Lyuda is such an unusual bread. Beautiful! Photos are super, thanks for the detailed master class.

the beauty

[Ludmila]

Ludmila, as always, a detailed and informative recipe for good luck in the competition

[Ludmila]

LudmilaLyudochka, I didn't even doubt that the next two bread would be yours! They are great! It's time to start production! (My share for the idea)

[lappl1]

lappl1, Lyudmila, do you think you can use store-bought ivan tea, unfortunately there is no one

Luda, charming bread I really, really want to catch its smell

[Ludmila]

Ludmila, what a handsome man she has created !. And what a detailed master class!
Thank you!

[Ludmila]

Ludmila, wonderful bread! So much soul and work invested!

Beautiful bread! Thank you, Luda!

Lyudmila very interesting recipes! Very wonderful and entertaining information! I recently mastered starter cultures and became very interested in their production. But of course, to be honest, this is a rather expensive pleasure, since it takes a lot of flour. But liquid yeast! On fire to try! Thank you very much! You are brilliant !!!

Lyudochka, the bread is super, I just want to spread a piece of jam, and with a cup of "Ivan-tea". And bow to you for tea. Just a little bit left. I will do more this year. I am a coffee lover. And this year I hardly drank coffee. I especially liked it with black chokeberry.

[elena kadiewa]

elena kadiewa, ang-kay, Anatolyevna, ded_pihto, Albina, Nikusya, Pavla, anel, Vinokurova, marina-mm, Loksa, tumanofaaaa, Fofochka, girls and boys ! Thank you all for visiting my page and leaving such wonderful reviews. I read them with pleasure. And your attention is dear to me!
I will be very glad if my recipe is useful to you. Even if you do not have Ivan-tea, you can use any other of your own production or store. The Chinese make such bread with liquid yeast from ordinary black leaf tea. I got a superb bread on my Village Tea. I'll post the recipe a little later. And if there is no tea, then I would try to make it with any dried herbs - raspberries, currants, St. John's wort, mint, lemon balm, etc. ... I think it should turn out great!

Little people! Handsome bread! And the yeast is interesting!

Angela, thank you very much for such a high assessment of my work!

I have lemon on the way.

Wow! And we are on the same wavelength, it turns out! I read about lemon yeast. but since I did not have a lemon, I brought it out with what was at hand. Well, I immediately thought about Ivan-tea. There was even no doubt about it.
Angela, I'm looking forward to your lemon bread! Good luck to you ! I will hold for you and your lemon fists!

[ded_pihto]

the beauty

ded_pihto, Andryukha, many thanks for your feedback! Briefly, in essence, like a man!

[Ludmila]

Ludmila, as always, a detailed and informative recipe for good luck in the competition

Albinochka, thank you for evaluating the recipe and for your wishes!

[Ludmila]

LudmilaLyudochka, I didn't even doubt that the next two bread would be yours! They are great! It's time to start production! (My share for the idea)

Nikusya, Ilona! Wow! I am glad that you read my mind and knew that I would post these recipes! And do not hesitate about the share! I will share generously! Pull up! I'll feed you bread, I'll give you my tea. And there is something stronger in the cellar.

[lappl1]

lappl1, Lyudmila, do you think you can use store-bought ivan tea, unfortunately there is no one

Pavla, Tatiana, I think it is possible. There should be even more live natural yeast on it, because there the scale in production is greater than at home. Just choose a good store-bought ivan tea so that you like it. And then they often complain that the store is not always good. Or try making yeast with regular store-bought black leaf tea. The Chinese are doing this.

[anel]

Luda, charming bread I really, really want to catch its smell

anel, Helen, then start yeast and bake bread. Although the process is long, everything is very simple. No more difficult than making sourdough bread.

Very nice and healthy bread.
Thanks for the story about how yeast was made. Boom is learning.

Luda, tell me, but you need to chop the fruit and peel. I understand correctly, use only the liquid part or .......

[tumanofaaaa]

I recently mastered starter cultures and became very interested in their production. But of course, to be honest, this is a rather expensive pleasure, since it takes a lot of flour. But liquid yeast! On fire to try! Thank you very much! You are brilliant !!!

tumanofaaaa, Irisha, you are too kind to me. Thank you for such high words addressed to me! Frankly, I am very pleased!
I also recently started baking sourdough bread. And I was also very carried away by this process. It took a long time to choose which sourdough to take. Helen-Kubanochka helped. I grew a broth sourdough for Asian tortillas for me. And even published the recipe. Noble leaven! True, it quickly degenerated into an ordinary wheat one, having lost its broth-onion aroma (on the 5th baking). Therefore, I bake simple bread with this leaven. Very active. And for cakes I bring out a new one. Why am I? For a long time I did not dare to withdraw the leavens due to the fact that a lot of flour is needed for them. Here are my "Asian girls" in this regard are very economical. I don't throw anything away, it's all in the business.

[Fofochka]

Luda, tell me, but you need to chop the fruit and peel. I understand correctly, use only the liquid part or .......

Fofochka, Lena, you need to grind! Go back to my banana yeast bread. There is a photo with chopped banana peel. And I cut the apples while drying.
And for the pre-enzyme, you only need to take the liquid part. And the spent fruits-berries can then be added to the bread dough. The Chinese recommend it. I honestly haven't done it yet. But I will definitely try.

And you also write that there is no need to wash. But let's say you don't need to wash it at home, but what about the market one.

[stanllee]

Very nice and healthy bread. Thanks for the story about how yeast was made. Boom is learning.

stanllee, Maryana, thank you for coming to the light! I am very glad that you liked the bread and yeast! I will be glad if you try to cook them.

[stanllee]

stanllee, Maryana, thank you for coming to the light! I am very glad that you liked the bread and yeast! I will be glad if you try to cook them.

I'll try, but there are no conditions yet. I don’t know where to find a warm place with T 26. But I really like the idea.

you also write that you do not need to wash. But let's say you don't need to wash it at home, but what about the market one.

Lena, it was from the market that I took bananas for banana yeast. In the topic about liquid yeast, I have already answered these questions. Let me quote myself here:

I thoroughly examined the nature of baking and wine yeast and calmed down on this score. The fact is that this yeast is Saccharomyces cerevisiae. They carry out alcoholic fermentation. There are, of course, other types of yeast on fruits, but alcoholic ones win all. And if they don't win, then yeast won't work either. And the high temperature during baking - if some kind of "left" bacteria gets caught, the oven will fix everything. Therefore, washing is not only unnecessary, but also impossible, otherwise we will wash off all natural yeast and nothing will work for us. By the way, I have bananas from the market.

Oksanchik, no need to wash. This is not even a request, but an urgent recommendation. Otherwise, yeast may not work out - we will wash off all natural yeast, then why ferment? If you made the wine yourself, you should know that. Last year, when I was making cider according to Lina's recipe, we first made yeast from a small amount of berries and apples. And when the yeast started playing, they continued to make cider (or wine). If we washed the berries and apples, no yeast would work! So don't wash!

Liquid yeast theme HERE

[stanllee]

I'll try, but there are no conditions yet. I don’t know where to find a warm place with T 26. But I really like the idea.

stanllee, Maryana, Summer is coming soon! And there is so much fresh stuff that everything will be very simple! Good luck!

Lyudochka I put 2 starter cultures: one on fireweed for 15 hours of fermentation, the other on fireweed that was peroxidized during fermentation. I want to see the difference in the maturation of the leaven. Thank you so much for your new delicious bread.

And you and I are on the same wavelength, it turns out

I thought so too.

I will look forward to your lemon bread

Today I have to make a dough. If everything is fine. I'll bake it tomorrow.

I'll hold you and your lemon fists

Thank you.

I don’t know where to find a warm place with T 26. But I really like the idea.

I will climb, of course, but it perfectly keeps the temperature of 27-28 degrees (also suitable) microwave with the light on. This is how I grew all my starter cultures.

I will climb, of course, but it perfectly keeps the temperature of 27-28 degrees (also suitable) microwave with the light on. This is how I grew all my starter cultures.

I have an old (about 10 years old) common micra. It only warms and defrosters. There is no such function.

There is no such function.

So this is not a function. It's just that when the door is slightly ajar, the light is on. Leave it like that.

[Lesichka]

Lyudochka I put 2 starter cultures: one on fireweed for 15 hours of fermentation, the other on fireweed that was peroxidized during fermentation. I want to see the difference in the maturation of the leaven. Thank you so much for your new delicious bread.

Lesichka, to your health! Thank you for your prompt response! It will be very interesting for me to follow your experiment too! It seems to me that it will work both there and there. Maybe even the 2nd option will go faster. By the way, I want to warn you that at first it was on fireweed that the smell was not very good. All yeast smelled like yeast, and fireweed resisted for a long time. But then everything went as it should! so if something is wrong, then do not rush to worry. Wait! everything will work out!

[stanllee]

I will climb, of course, but it perfectly keeps the temperature of 27-28 degrees (also suitable) microwave with the light on. This is how I grew all my starter cultures.

I have an old (about 10 years old) common micra. It only warms and defrosters. There is no such function.

And for me, like for stanllee, with the door open in the microwave, the light does not light. Only when it works. But my microwave oven is 15 years old. And with modern ones it's much easier.
Angela, thanks for the advice! Not everyone has such ancient microwave ovens as we have with Maryana. Many will find your advice useful.

But my microwave oven is 15 years old. And with modern ones it's much easier.

Mine too. if not more. But all different ovens, of course.

[Angela]

Angela, of course, different! But you have a great idea. By the way, in the summer I save myself with an electric heating pad. I had it turned on for more than a month when I was making cider.

Wonderful bread! And aesthetically, and I'm sure it tastes great.
I also got hooked on the idea of ​​making my own liquid yeast. I will definitely try from something. The lemon is disappearing ... True, washed, half-sanded and squeezed. Will not work? I will add something not washed to it

["Bread with liquid yeast"]

And I have a suggestion - to create a section "Bread with liquid yeast", so as not to search for recipes in different sections.

Luda chic tea bomb: bravo: you are our master

Irisha, thank you! I'm glad I was able to infect you with this exciting activity!

The lemon is disappearing ... True, washed, half-sanded and squeezed out. Will not work? I will add something not washed to it

Ira, lemon makes good bread. I didn't do it myself, but I saw it from the Chinese. You do as you wrote - throw something unwashed, even dried fruits, or fresh apples. It should be great!

Luda gorgeous tea bomb you are ours

Natasha, thank you, dear! That's definitely a bomb! He was growing so all over me - both in the proofers and in the oven, I was afraid that she would rest against the heating elements.

[-Elena-]

And I have a suggestion - to create a section "Bread with liquid yeast" so as not to search for recipes in different sections

-Elena-, the idea is cool! Tanya-Admin wrote that she brought this recipe out to "Basics", but I didn't find something.

[Luda]

Luda, thank you for the wonderful bread, for the science and for your labors. There are so many photos! Thank you for sharing your knowledge and skill with us. And the bread is undoubtedly delicious, and most importantly - very sincere!

[Marusya]

Marusya, expensive ! Thank you for looking at this bread too! And thank you for the kind words!

Lyudochka, what a beautiful bread! I have not yet come to my senses from the variety of live fruit yeast that you cooked so skillfully, and here such a piece of bread - entirely on my adored Cypriot Kipreich! I will definitely cook, while - bookmarked and copied to the printout so that it is always at hand!

[Svetik]

Svetik, come on, come to your senses faster and start yeast! In the cypress and backwater! Here you and I are equally shifted. In a good way. By the way, "Village Tea" also has very good bread. Yes, still on something live, so as not to wait long. But in general, something I have not commanded! When there is time, then do it! You are a working person.
Thank you, Svetochka! I am very pleased that you liked my bread and liquid yeast! I will be very glad if you ever try to make them.

[Ludmila]

Ludmila, and if you start liquid yeast on green tea bags, can you? And then I have accumulated this tea If possible, what is the best?