Rustic molded wheat bread (without kneading)

Category: Yeast bread
Rustic molded wheat bread (without kneading)

Ingredients

Flour psh. bread. Sun 640 gr.
Salt 12 gr.
Sugar 13 gr.
Dry yeast) 2 gr.
Water 480 ml.
Cooking oil / margarine 17 gr.
Form for bread (LxWxH) 23x12x8

Cooking method

  • In a large bowl, combine flour, sugar, salt and yeast. Add softened margarine and stir again.
  • Add water and stir with a spatula until everything is combined. Cover with foil and leave at room temperature for 10-12 hours (overnight)
  • After 12 hours: Rustic molded wheat bread (without kneading)
  • Grease the mold with vegetable oil.
  • Sprinkle flour on the table, lay out the dough, lightly dust with flour and spread into a large flatbread. Using a spatula, fold the dough inward, form a rectangular bar. Transfer to the mold with the seam down, cover with a towel and leave to proof for 1.5-2 hours. You will have to work with a spatula, as the dough is very tender and practically does not hold its shape. It is quite difficult to pick up and fold it with your bare hands.
  • Rustic molded wheat bread (without kneading)Rustic molded wheat bread (without kneading)Rustic molded wheat bread (without kneading)
  • Half an hour before planting the bread, turn on the oven at 220 degrees without convection.
  • Gently grease the dough with vegetable oil. Or butter or lezon.
  • Rustic molded wheat bread (without kneading)
  • Bake for 30 -35 minutes at 220 degrees until golden brown. Remove from the mold. Cool completely on a wire rack, about 30 - 45 minutes. To keep it soft for a longer time, store it in a plastic bag.
  • Rustic molded wheat bread (without kneading)Rustic molded wheat bread (without kneading)

The dish is designed for

1 PC.

Time for preparing:

12 + 2 hours.

Cooking program:

Oven

Firecracker
Trinitron, Vladimir, thanks for the recipe! it will be interesting to try
please specify where exactly are we leaving the dough? just on the table, somewhere warm, on the refrigerator, higher, where it is warmer, etc.
Close with foil and leave for 10-12 hours (overnight)
lettohka ttt
Gorgeous bread !! Thank you for the recipe! It couldn't be easier!
The same is interesting, where do we leave the dough?
Trinitron
Quote: Firefighter

Trinitron, Vladimir, thanks for the recipe! it will be interesting to try
please specify where exactly are we leaving the dough? just on the table, somewhere warm, on the refrigerator, higher, where it is warmer, etc.
Close with foil and leave for 10-12 hours (overnight)


Added Sunday 23 Oct 2016 06:27 PM

Quote: lettohka ttt
The same is interesting, where do we leave the dough?
At room temperature .. I need to fix the recipe. I just put it on the table in the kitchen.
Marina22
Trinitron, Vladimir, thanks for the recipe! Is yeast really only 2 g?
Trinitron
Quote: Marina22

Trinitron, Vladimir, thanks for the recipe! Is yeast really only 2 g?
Yes, no more. The main thing is to mix all dry ingredients well first.
DonnaRosa
Trinitron,one. And if the yeast is fresh, not granules?
2. Can such bread be baked in a bread maker?
Trinitron
Quote: DonnaRosa

Trinitron,one. And if the yeast is fresh, not granules?
2. Can such bread be baked in a bread maker?

We always multiply the fresh ones by 3 .. That means 6 grams .. But I don't know about the bread maker .. For me, this is an extremely meaningless and harmful device .. I don't use it Try it .. no kneading is needed there, only baking .. But in general, probably it should work. I don't see any contraindications.
DonnaRosa
TrinitronThank you, I will adapt your recipe to my Panasonic. I won't let you knead, I will put the unfinished dough in a bucket, and then everything is like yours, but before baking. I will only count on less bread.
Ava11
Vladimir, thanks for the recipe. I will try. I liked the low yeast content.
DonnaRosa
I admire the bread.
NataliARH
Trinitron, thanks for the beautiful bread

DonnaRosa, and I'm interested in the KhPechkino version! I'm afraid mine won't cope with such a liquid, the roof will collapse .... not the temperature we have! I will wait for the result
Crochet
Quote: Trinitron
Half an hour before planting the bread, turn on the oven at 220 degrees without convection.

Vladimir, please tell me, is this a fundamental / mandatory condition?

Just time to heat up the oven to 220 grams. not enough?

Do you recommend baking this bread with convection?

I'll be molding in an hour ...


Trinitron
Quote: Krosh
Vladimir, tell me please, is this a fundamental / mandatory condition?

Just time to heat up the oven to 220 grams. not enough?

You don't recommend baking this bread with convection
If not enough, then of course you need to increase the time .. My oven immediately heats up to 200 and warms up for another 25 minutes. I have enough.
And at the expense of convection, with it, the top can simply burn out before it is baked inside. I don't risk it ..
OlgaGera
Vladimir, I will definitely bake your bread.
Thanks for the recipe. The oven will be in HP, in the absence of an oven

DonnaRosa, I baked whole bread in KhP Proofing and baking in HP. HP programmable.
Crochet
And I baked it for a long time !!!

Oh, what a fragrant bread turned out !!!

And what an airy, fluffy straight!

Rustic molded wheat bread (without kneading)

Photo of the section behind me ...



Vladimir, low bow and thank you so much from my eaters !!!

I liked the bread very much !!!

Prescription for permanent residence !!!

Girls, I recommend, bake - you will not regret it !!!
Trinitron
Quote: Krosh
And I baked for a long time
Quickly, however, Waiting)
Tumanchik
Vladimir, gorgeous bread. A lovely sight! Thank you
Trinitron
Quote: Tumanchik
Vladimir, gorgeous bread. A lovely sight! Thank you
Thank you
redleafa
I also want to bake this! In my next trips, be sure!
DonnaRosa
Quote: NataliARH

DonnaRosa, and I'm interested in the KhPechkino version! I'm afraid mine won't cope with such a liquid, the roof will collapse .... not the temperature we have! I will wait for the result
Until I buy a new scale, I cannot bake bread.

Mine have deteriorated, no one repairs the scales with us, no one will give expensive money, but it is not profitable for them.

Crochet
Quote: Trinitron
Fast however

Yes, there is business ...

Added a photo and thanks to my previous post ...


Trinitron
Quote: Krosh
Yes, there is business ...
Well, I, in general, am happy that the family appreciated it so much .. So it's not in vain that I still translated flour

And the beauty turned out straight .. Even prettier than mine)))
DonnaRosa
Crochet, Well done!
JelenaM
Thanks a lot for the recipe!
it was just such a spongy, rubbery crumb that I achieved for a long time, vainly trying recipe after recipe, suffering with kneading in HP and with my hands. And I sinned for flour, and for yeast, and for hands) Until the last moment, the recipe for wheat according to Reinhart was more or less favorite, but there is the notorious kneading, and yeast did not come at once. The bread came out, though fluffy, porous, but not that. And I just wanted rubberiness and moisture or something.
Well, and the chest just opened. Just don't knead! the beauty!!

(I do without margarine)

Rustic molded wheat bread (without kneading)

Trinitron
JelenaM, I'm glad you did it and you liked it))) ...
Bijou
Quote: JelenaM
Well, and the chest just opened. Just don't knead! the beauty!!
No, a little not so.) The point is a small amount of yeast, a large amount of water and a long twelve-hour fermentation. And to knead or not to knead is the tenth thing. In such conditions, gluten itself develops well.
JelenaM
Quote: Bijou

No, a little not so.) The point is a small amount of yeast, a large amount of water and a long twelve-hour fermentation. And to knead or not to knead is the tenth thing. In such conditions, gluten itself develops well.
well, in my experience, nevertheless, this is exactly what happened :)
All other things being equal in the sense of the recipe (the flour is the same and the yeast is the same), but when kneading, albeit not very high-quality, I tried for 7-9 minutes all the same, the crumb came out completely different. Now I'm even rummaging through the photos, I'll show you for comparison


Added Thursday 08 Dec 2016 09:52 PM

that's how it was
Rustic molded wheat bread (without kneading)
Bijou
Ay, I've been doing the same thing every day for several years. And the crumb comes out a little different almost every day. Rustic molded wheat bread (without kneading)
JelenaM
Well, nevertheless))) my regularity, calculated not from one or even two (or even five) samples, is just that.
you have another. I do not insist
but I will bake according to this recipe)
Bijou
JelenaM, went through your profile to look, about which specifically Reinharte speech. Well Duc in the same dough from 12 hours. And here all the bread is dough for 12 hours.))
This recipe, it seems to me, is loosely based on Lehei's "bread without kneading", only there is a cleaner taste, without sugar and fat. Well, the main sign of that unaltered bread is a coarse fragrant crust, which becomes softer when you add a spoonful of vegetable oil and ... sadly, when kneaded.

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