"Assorted" whole grain apple bread with liquid yeast

Category: Yeast bread
Apple whole grain bread with liquid yeast assorted

Ingredients

Preenzyme
whole grain flour 100 g
liquid yeast 115 g
honey 0.5 tsp
Dough
wheat flour, premium or 1 s 200 g
whole grain flour 100 g
soy flour (or any other) 30 g
apple powder 20 g
grated apple 120 g
water 130 ml
salt 1 tsp
vegetable oil 1-2 tbsp. l.

Cooking method

  • After a long break, I started liquid yeast again. I started with "live" raspberries, then came the apple, and now also raisins. Therefore, the name of the yeast is "assorted".
  • Based on the recipe 🔗, only the proportions and ingredients are slightly different.
  • But the technology has been followed.
  • In the evening we start the pre-enzyme (I put it in the oven with the light on). After 12-16 hours (depending on the maturity of the yeast), knead the dough (I do this in the kneader, but it can be done in a bread maker or by hand).
  • Apple powder - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=429762.0 - at first I wanted to put 50 g, but when I started pouring, I realized that 20 g is enough. The remaining 30 g is soy flour, simply because it first came to hand.
  • The apple was of the Antonovka type, that is, sweet and sour with a bias towards acid
  • I added water gradually, starting with 100 ml, because I didn't know how applesauce would work. At the end of the kneading, pour in vegetable oil.
  • Proofing took a little over 2 hours, without heaving. We leave the dough for 10 minutes, and then we form a loaf and put it in a proofing basket for 1 - 1.5 hours (my dough has stood still, so little did not open up during baking). If you bake on a stone, then preheat the oven with it during proofing.
  • Baking for 10 minutes with steam (I cover with a bowl) at 220 ° C, 20-25 minutes without steam at 200 ° C.
  • The bread came out with a distinct apple aroma, with a slightly moist crumb.
  • Apple whole grain bread with liquid yeast assorted

The dish is designed for

1 roll

Time for preparing:

12 hours pre-enzyme + 4.5-5 hours

Cooking program:

mixer or bread maker, oven

Note

I want to express my deepest gratitude Lyudmila lappl1 for the colossal work of "bringing to the people" their knowledge, best practices, and just useful information.

DonnaRosa
What a beautiful bread.
-Elena-
Quote: DonnaRosa

What a beautiful bread.
Thank you! When I was kneading the dough, I wrote everything down to the gram in the hope that the bread would definitely turn out
Albina
Elena, BEAUTIFUL 🔗
-Elena-
Albina, Thank you!

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