Wheat and linseed plain bread

Category: Sourdough bread
Kitchen: Belarusian
Wheat and linseed plain bread

Ingredients

sourdough (100%) 120 g
premium wheat flour (1st can be used) 260 g
semolina 50 g
flaxseed flour 50 g
kefir (yogurt) 130 g
water 148 g
honey 1 tbsp. l.
pressed yeast 4 g
salt 8 g

Cooking method

  • 1. Whole grain sourdough. I think that you can take any sourdough in which the flour and water are of the same weight. Place 120 g in a bucket of a bread machine.
  • 2. Place all other ingredients in the bread maker in the order indicated by the manufacturer.
  • 3. Select a program for the test. At Panasonic 2500 this is the "main dough". It lasts 2.20 along with temperature equalization.
  • 4. Soft sticky dough. Remove from bucket and round on a floured surface.
  • 5. Place in a greased proofing container Wheat and linseed plain bread
  • 6. Close the lid and refrigerate at +4. Leave on for 10 hours.
  • 7. The dough at the end of the proofing has doubled, is soft, the pits made by the finger remain. Wheat and linseed plain bread
  • 8. Spread the dough on a floured surface, expelling excess bubbles. Form the bread to the desired shape. Place in the proofing basket, seam side up. (I have a plastic basket, so I cover it with a cloth). Wheat and linseed plain bread
  • 9. Place in a warm place for lifting. I have a closed microwave with a glass of hot water. Wait until it doubles. It usually takes 80-90 minutes. Wheat and linseed plain bread
  • 10. Carefully transfer to a dish preheated together with the oven, close the lid. Bake under the lid for the first 15 minutes at a temperature of 240 C. Without a lid until tender - another 25 minutes at 180 C. If you bake with a hearth, then the first 15 minutes with steam at 240 C and until cooked without steam at 180 C.
  • It turns out a dark bread with a delicate crust and a moist crumb. Since flaxseed flour is quite fat, no additional oil is required.
  • Wheat and linseed plain bread

The dish is designed for

1 loaf

Time for preparing:

12-13 hours

Cooking program:

HP dough

Note

This is my first DIY sourdough bread recipe. I have repeated it many times and the result is always pleasing. It is very convenient to knead the dough in the evening and bake in the morning. Alternatively, knead in the morning and bake in the evening.

LINEN FLOUR
Flaxseed flour is a product of the grinding of flaxseed meal, although there may be flour and the first pressing.
The value of flaxseed flour is in a large amount of vegetable protein, which is not inferior in value to soy protein.
Protein content - up to 40%, fiber - up to 35%, nutritional value is estimated at 92%.
Flaxseed flour also has medicinal properties: it has a strengthening effect on the gastrointestinal tract and cardiovascular system, prevents the development of atherosclerosis and fatty deposits.
It is also noteworthy that flaxseed flour contains seven times more potassium than, for example, bananas. It is also rich in magnesium and zinc.
More details: https://Mcooker-enn.tomathouse.com/in...p?option=com_smf=100284.0

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers