Bread with dried mushrooms and seaweed

Category: Healthy eating

Kitchen: Russian

Ingredients
dough:
rye-wheat sourdough, or 0.5 tsp. dry yeast	60 g
wheat flour	30 g
warm water	30 ml
dough:
all dough	120 g
dried mushrooms	15 g
dried seaweed	5 g
warm water	50 ml
salt	5 g
sugar	3 g
Rye flour	15 g
wheat flour	100 g + 40 g per pack
mushroom steeping water	50 ml

Cooking method

This is a bread with an alluring mushroom flavor Rye flour emphasizes the smell of forest mushrooms, and seaweed provides essential vitamins and microelements. The crumb is slightly dense, the crust is thin. Bread with mushrooms is a real homemade delicacy!
Preparation:
1) I make the dough on sourdough (rye-wheat, who is interested in doing it here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=41.0,
the first kneading is also on rye flour, and I feed the finished one with 50/50 rye / wheat flour or whole grain, depending on what kind of bread is planned, so \ "feed \").
If you decide to make a dough with yeast, then just look at the packaging for the way of using yeast, usually they are simply added along with the flour.
I took the sourdough out of the refrigerator - I measured out 30 grams, diluted 30 ml. warm water, and poured 30 g of wheat flour / s and left for 4-8 hours in a warm place (near the battery) until it increased at least 2 times (it took me 4 hours).
2) Grind the mushrooms in a coffee grinder 1.5 hours before kneading the dough and soak in hot water.
3) Kneading the dough:
Add the soaked mushrooms, dried seaweed to the dough (I also grinded it in a coffee grinder, but did not soak it), warm water, and the rest of the ingredients, kneading a soft dough.
I kneaded with my hands, so I didn't add all the flour right away. I kneaded the sticky dough, and then finally kneaded with the remaining flour until a smooth "kolobok".
I usually mold the sourdough dough immediately without additional proofing.
Therefore, the bun was laid out in a greased form, leaving a quarter of the dough, from which I made 3 mushrooms and \ "grass \" (decorated with scissors).
4) Leave the dough in a warm place for 3 hours before doubling.
5) I baked in the oven for the first 10 minutes with steam at 220 degrees, and 40 minutes at 190 degrees.
You can eat bread after cooling completely.

Note

Nutritionists around the world claim that white bread made from premium flour has an increased amount of calories and starch. From the constant use of baking, blood sugar levels drop. A person feels hunger and, as a rule, eats more, accordingly overeats. If you cannot imagine your life without a delicious, aromatic, rich roll, then bake bread with additives: rye flour, grains, bran, seeds, herbs and spices necessary for your body, for additional benefits, as well as flavor. Your bread will contain healthy fiber. Rye flour is present in gray and black bread. Black and gray bread is absorbed in the body much more slowly than wheat bread. It is he who contains the necessary amino acids, trace elements, mineral salts, fiber. The protein in rye bread is rich in lysine. With rye bread, there is a constant correction of the food eaten, and accordingly, extra pounds are not added. Such bread removes carcinogens and other harmful products from the body. It has a beneficial effect on the metabolism.
Let me remind you again how useful it is to bake sourdough bread.
Cereal grains contain a natural preservative that extends the shelf life of the grain, and at the same time, prevents its absorption.
You can neutralize the effect of the preservative by fermentation, i.e. fermentation.
Sourdough bread, moreover, is rich in valuable micro and macro elements, essential vitamins and minerals, such bread is easier for the body to digest and brings great benefits.
In addition, sourdough has another unique property: sourdough bread is practically not affected by mold fungi. The acidic environment of the starter culture kills pathogenic microflora without affecting beneficial crops. Therefore, sourdough bread, even during long-term storage, does not become moldy, but simply stale.
Mushrooms
Mushrooms have a peculiar aroma, they are tasty and nutritious.
The reason for this is a special protein that has characteristics of plant and animal origin.
Mushrooms retain their beneficial properties when dried.
They are very high in protein - from 15 to 25%. However, due to the chitin in fungi, which is poorly degraded in the gastrointestinal tract, protein absorption may be limited. Chopped mushrooms are well absorbed, or even better - ground into powder. The digestibility of mushroom powder is 88%.
In terms of fat content, mushrooms have overtaken all known vegetables - from 1.5 to 3%.
In terms of carbohydrate content, mushrooms can be compared to vegetables. Most of them normalize bowel function and help remove toxins and harmful compounds from the body. At the same time, there is absolutely no starch in mushrooms, which in the human body turns into sugar under certain conditions. Therefore, mushrooms are an excellent food for people with diabetes.
Mushrooms - contain macro- and microelements necessary for humans - potassium, calcium, zinc, copper, iron, cobalt, and this is the only food of non-animal origin that contains glutamate and vitamin D necessary for the body.
It has been experimentally proven: people who constantly eat mushrooms are practically not susceptible to cancer.
Seaweed, including dry, is very useful, because it only loses excess moisture, but retains vitamins and minerals completely.
Seaweed is the best preventive and therapeutic agent for iodine deficiency and thyroid gland diseases. For Russians, trace elements such as iodine and phosphorus are the most deficient due to the geographical location of the main part of our country, there are few foods rich in these substances, so seaweed is their best source.
First of all, it is a storehouse of all useful vitamins and, above all, iodine. No plant has as much iodine as it does.
Seaweed prevents the development of vascular atherosclerosis. Thanks to iodine, cholesterol is not deposited on the walls of blood vessels.
Strengthens and activates all immune responses of the body.
They normalize metabolic processes, regulate the water-salt balance.
Relieves swelling and irritation.