Wheat-rye bread with fermented tea infusion and oatmeal

Category: Yeast bread
Wheat-rye bread with fermented tea infusion and oatmeal

Ingredients

wheat flour 330 - 360g
Rye flour 150g
oat flakes 50g
fermented tea infusion 100g
boiling water 200ml
whey (kefir, yogurt) 150ml
pressed yeast 15g (or 5g dry)
sugar (honey) 30g
oil 30g
salt 8g

Cooking method

  • Healthy and tasty bread, for baking which our tea cake is perfect fermented teas or fiber from Ivan-tea... I used the Ivan-tea fiber cake left over after preparation jelly.
  • I mixed everything in HP on the "Pizza" program. Pour oatmeal (preferably long-term cooking) with boiling water directly in the bowl of the HP and leave to cool, it will take about half an hour. Add compressed yeast (add dry yeast according to the instructions to your HP), whey, unsprung tea leaves (or brewed fiber) and sugar, twist the bucket well to disperse the yeast. Add whatever is left of the recipe and start the kneading program. Control the gingerbread man, you may need to add flour, but don't add much. The dough turns out to be soft, slightly sticky, sticks to the bottom of the bucket, but sticks off the walls.
  • Wheat-rye bread with fermented tea infusion and oatmeal Wheat-rye bread with fermented tea infusion and oatmeal
  • Leave the dough to rise for 1.5 hours, during this time stretch-fold the dough twice (about every 30 minutes). The dough goes very well.
  • Wheat-rye bread with fermented tea infusion and oatmeal
  • Divide the dough into 2 pieces, about 515g each, round and rest under the plastic for 10 minutes.
  • Wheat-rye bread with fermented tea infusion and oatmeal
  • Form and place in molds or on baking paper for final proofing for 45 minutes in a warm place under a plastic wrap or with steam until increased by 2.5-3 times.
  • Wheat-rye bread with fermented tea infusion and oatmeal Wheat-rye bread with fermented tea infusion and oatmeal Wheat-rye bread with fermented tea infusion and oatmeal Wheat-rye bread with fermented tea infusion and oatmeal
  • Make cuts if baking on a hearth or in a cast iron (like me). I made a cut and a loaf of bread, but it's best not to. Bake in an oven preheated to 250 * C with steam for the first 15 minutes, then remove the steam, reduce the temperature to 200 * C and bake for about 20 minutes more. If you bake in a cast iron, then heat the form along with the oven, lower the blank on paper there, close the lid and bake until tender.
  • Wheat-rye bread with fermented tea infusion and oatmeal Wheat-rye bread with fermented tea infusion and oatmeal Wheat-rye bread with fermented tea infusion and oatmeal Wheat-rye bread with fermented tea infusion and oatmeal
  • The bread is fragrant, tender, fluffy, with an openwork and elastic crumb:
  • Wheat-rye bread with fermented tea infusion and oatmeal

Note

The use of oatmeal, rye flour and fiber significantly reduces the bread and glycemic index, allowing diabetics to use this bread for daily consumption. And at the same time, the bread is very aromatic, airy and tasty.

lappl1
Linaaaa! I am delighted ! What bread! And the crumb ... I can smell it right from the monitor! There are no words to express my gratitude to you!
Thank you, our golden girl! Only because of such a result, it is worth not being lazy and everyone in May to go to the fields for young Vanechka!
Linadoc
Quote: lappl1
What bread! And the crumb
And, most importantly, all the infusions from our teas can be used like this, otherwise it is a pity to throw it away. And I worked out the recipe with oatmeal and rye flour a year ago. The bread is so fragrant and soooooo dietary. Continuous benefit, low bread and glycemic index, which allows diabetics to eat it.
lappl1
Quote: Linadoc
And, most importantly, all the infusion from our teas can be used like this, otherwise it is a pity to throw it away
Lin, listen, how ineptly we threw everything out ... Now I will collect for bread, otherwise I poured everything out under the raspberries. Even in winter ...
Quote: Linadoc
And I worked out the recipe with oatmeal and rye flour a year ago.
I'll go look for your recipe. I need
Quote: Linadoc
Continuous benefits, low bread and glycemic index, which allows diabetics to eat it.
However, everyone needs it!
Linadoc
Quote: lappl1
I'll go look for your recipe.
Look dough patties with oatmeal and rye flour
Elena Kadiewa
I'm going crazy!
Thank you Lin!
Linadoc
Quote: elena kadiewa
I'm going crazy!
What for? Better to bake bread, the very same recipe asked
lappl1
Quote: Linadoc
See dough patties with oatmeal and rye flour
Thank you! I ran to study!
Elena_Kamch
Quote: Linadoc
or brewed fiber
Linadoc, Lina, what is the purpose of brewing fiber? Dry can not be poured?
I added dry carrot fiber to the dough ...
Linadoc
Elena, Flax, to better assimilate. Well, it so happened that the recipe was made for our fermented and already brewed tea leaves. The liquid / flour ratio has already been established. Therefore, the fiber must be brewed. You can drink tea leaves or boil jelly, and squeezes into bread.

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