Wheat bread made of 2 grade flour with dispersed grain.

Category: Sourdough bread
Wheat bread made of 2 grade flour with dispersed grain.

Ingredients

Lactic acid starter culture, fed with freshly ground wheat to the state of thick sour cream 2-3 glasses.
Flour 1 grade 260 g
Flour grade 2 400 g
Serum 400 ml
Salt 4 tsp
Sugar 4 table. l.
Oil 4 table. l.
Flax seed 2 table. l.

Cooking method

  • Mix everything except salt and oil, let stand for 15 minutes, add salt, knead, and then butter. I do the batch in a combine. It is imperative to follow the kolobok!
  • Wheat bread made of 2 grade flour with dispersed grain.
  • Then for 12-24 hours I put it in the refrigerator (temperature 13 degrees) for cold proofing, mold 3 loaves, warm proofing for 1-1.5 hours. Baking in the oven at 200-220 degrees. with spraying from a spray bottle at the beginning and after a few minutes. Baking time approx. 30 minutes.
  • It is advisable to grind the flax seed, but the lazy do not.
  • Wheat bread made of 2 grade flour with dispersed grain.
  • Here is a "second-rate" bread.

Note

🔗
Sprouted wheat.

Yaroslavna
Have you frozen two loaves?
Tell me, did you bake three breads at the same time at this temperature?
I confess, I am very impressed by your "lazy approach" to baking and I want to know you are passing all the dough pieces through a cold proofer?
And the bread. what they baked --- I am so cool too, only I don't have wheat sourdough. And the dispersed grain works wonders

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