Wheat bread with dill seed (master class)

Category: Sourdough bread
Wheat bread with dill seed (master class)

Ingredients

Dough (pre-enzyme)
fruit yeast 85 grams
wheat flour 85 grams
sugar 1 tsp
Dough
dough (pre-enzyme) 150 grams
wheat flour, c / z 70 grams
premium wheat flour 310 gram
water 200 grams
pressed yeast 3 grams
salt 9.5 grams
dill seed 1 tbsp. the spoon
dill seed for sprinkling option

Cooking method

  • Dough (pre-enzyme)
  • Mix all ingredients 10-13 hours before baking and leave to rise.
  • The dough should rise 3 times.
  • Dough
  • I made the batch in KhP.
  • Mixed water with yeast.
  • I added yeast water to the dough.
  • All products were placed in the HP bucket according to the instructions.
  • Has included a batch program.
  • After 5 minutes, salt was added.
  • After another 3-4 minutes, the dill seed.
  • The total mixing time is 15 minutes.
  • The dough is soft, does not stick. We put the dough to fermentation.Wheat bread with dill seed (master class)
  • Fermentation at room temperature for 120 minutes. Stretch-fold 1 time in the middle of fermentation.
  • Dough in the middle and end of fermentation.Wheat bread with dill seed (master class)Wheat bread with dill seed (master class)
  • We shape the bread. I'll show you. how I do it. Two options.
  • Method one.
  • Wheat bread with dill seed (master class)Wheat bread with dill seed (master class)Wheat bread with dill seed (master class)Wheat bread with dill seed (master class)Wheat bread with dill seed (master class)Wheat bread with dill seed (master class)Wheat bread with dill seed (master class)
  • Method two.
  • Wheat bread with dill seed (master class)Wheat bread with dill seed (master class)Wheat bread with dill seed (master class)Wheat bread with dill seed (master class)Wheat bread with dill seed (master class)
  • Lightly moisten the top and sprinkle with dill seed, press lightly.
  • Proof seam down on baking paper for 60 minutes.
  • We make incisions.
  • We bake in an oven preheated with a stone and a pan at a temperature of 240 degrees for the first 10 minutes with steam.
  • We remove the steam, lower the temperature to 180 degrees, briefly air the oven.
  • We bake until cooked for another 20-25 minutes.
  • We take out, let cool, cut and enjoy.
  • I baked this bread 2 times. Each time we got bread with a different crumb.
  • First.
  • Wheat bread with dill seed (master class)
  • Wheat bread with dill seed (master class)
  • Wheat bread with dill seed (master class)
  • Wheat bread with dill seed (master class)
  • Wheat bread with dill seed (master class)
  • Wheat bread with dill seed (master class)
  • Second
  • Wheat bread with dill seed (master class)
  • Wheat bread with dill seed (master class)
  • Wheat bread with dill seed (master class)
  • Wheat bread with dill seed (master class)
  • Wheat bread with dill seed (master class)
  • Like this!
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

3.5-4 hours

Cooking program:

HP, oven

Note

I spied the idea of ​​baking bread with dill seed on the Flour forum at Natali06. The recipe is fancy.
Delicious and aromatic bread. Dill grains make its taste spicy, slightly spicy. The bread was liked not only by us, but also by my cat. While I was taking a photo, I thought that giving bread from her cry would blow the roof of the house. When she gave her the crumb, she ate and purred with pleasure.
Recommend!

Albina
Angela, as always BREAD ABOVE ALL Praised
Do you need to soak dill seed?
ang-kay
Albina, Thank you. : a-kiss: No. Didn't soak.
Lanochka007
ang-kay, Angela, this is not bread, but an oil painting. Here are dill seeds in the house like shoe polish, but I would never have thought of adding them to bread. I have a dough for onion with sun-dried tomatoes now, but tomorrow I will also add dill seeds there. Thank you for another masterpiece in the bookmarks
Tata
Angela, wonderful bread. A dill seed should be dried or can be young, still growing dill.
ang-kay
Svetlana, Tata, Thank you, my darlings! I hope the recipe comes in handy.
Quote: Tata
dill seed should be dried or can be young, still growing dill.
I went and collected seeds from the garden. The dill is already dry and the seeds are dry. Showered already.
Tata
Quote: ang-kay
I went and collected seeds in the garden
Angela, here and in my garden.
ang-kay
Tata, will go. They are already ripe.
Tumanchik
Angelina's bread cannot be confused with anyone! Just an art gallery. When I run through your breads - I admire! Thank you dear for letting you admire! And how pleasant it is to bake them - art!
ang-kay
Tumanchik, thanks for such nice words. Tsemchik!
Sergey_A
Everyone praised, everyone was OK, looked at the pictures and left ... And no one asked about the dry leaven: "yeast 85 grams, flour 85 grams, sugar 1 tsp."
Or is it already the norm everywhere, and only I live in the wilderness and do not know that there is already dry dough?
ang-kay
The yeast is fruit liquid. Read on the forum.
Albina
Sergei, it's just that last year all of us at one time were very caught up in the production of liquid yeast and therefore no one asked about the pre-enzyme https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417918.0
Sergey_A
Quote: Albina
...
How far behind I am! Well, okay, I'll manage with leaven.
Thank you for making me understand. Now at least I will know new words.
Albina
Sergei, someone wrote that you can just bake by leaps and bounds. Of course, if there is sourdough, then even better.
Sergey_A

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