Wheat loaf A la Barvikhinsky

Category: Yeast bread
Wheat loaf A la Barvikhinsky

Ingredients

Wheat flour 200 g
Water 220 ml
Salt 1.5 tsp.
Sugar 1.5 tbsp. l.
Dry yeast 2 tsp
Powdered milk 1 tbsp. l.
Egg (medium) 1 PC.
"Old Russian semolina" from "Belovodye" 200 g
Wheat loaf A la Barvikhinsky

Cooking method

  • Wheat grits were poured with warm water directly in the bucket of the bread machine. Withstood 30 minutes. Then add an egg, flour. Top with salt, sugar, milk powder and yeast.
  • Basic Dough Program. Then she squeezed the bar and put it on a proofing pan. When it increased 2 times (about 40 minutes), smeared it with an egg and into a preheated oven. First baked at 180 0From 20 minutes, then 35 minutes at 160 0FROM.

Note

Excellent airy and very tasty, similar to the store bran bar.


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Wheat loaf A la Barvikhinsky
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Wheat loaf A la Barvikhinsky
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Wheat loaf A la Barvikhinsky
Crochet
LaraN, and did you try to bake in cotton using this recipe?
LaraN
Krosh, I wanted to bake in HP. Since I did not know how the dough would behave (knead, rise), I put on the "dough" program. In the process of kneading, there was no classic bun, the dough was either torn or rolled over in pieces, it was evident that there was a lot of grains and bran. But the dough was not tight. Ultimately, something like a bun was formed. Left to come. At the end of the program, the "dough" looked at what happened. It went up well, only now the roof was shapeless, bumps.
If I looked ok, I would immediately turn on "Baking" for 1 hour. And so I took out the dough and formed a bar, and I moved a little into the oven.
I want to try adding whey instead of water. Maybe the dough will be smoother and baked in HP.

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