Whole Wheat-Free Curd Bread

Whole Wheat-Free Curd Bread

Category: Special bread

Ingredients
soft cottage cheese	200 grams
selected egg	1 piece
vegetable oil	1 teaspoon
whole grain wheat flour	190 grams + 10-20 grams
salt	1 teaspoon under the knife
baking powder	2 level teaspoons

Cooking method

• Mix cottage cheese, egg and butter.
• Put salt and baking powder in flour. Pour into the curd mass.
• Knead a soft, non-sticky dough. If the dough turns out to be thin, then add a little more flour.
• Put on a baking sheet, on a silicone mat or baking paper, in the form of a loaf 3-4 cm thick. Sprinkle the top with flour and rub in a little. Make several deep, not through, cuts on top.
• Preheat the oven -
• with convection up to 160 degrees
• no convection up to 180 degrees
• Bake at the set temperature for 50 minutes.
• Then subtract-
• with convection up to 140 degrees
• without convection up to 160 degrees
• Bake for another 20 minutes.
• Then turn off and leave in the oven for another 10 minutes.
• Willingness to test with a stick.
• Remove, wrap in a towel and cool completely.
• Store wrapped in a towel and put in a bag, or on the table, or for longer storage in the refrigerator.
• I spied on the idea on the Internet. Made changes.

The dish is designed for

I have a loaf weighing 390 grams

Time for preparing:

about 90 minutes + cooling

Cooking program:

oven

Note

Oh, what a cool bread turned out
And what is important, absolutely not confusing.
The crust after baking is crispy (could not resist)
The ball is loose. After complete cooling, it does not crumble when cutting

And most importantly - such was the smell when baking, I could hardly wait

Len, although I am crazy for sourdough, I also love such bread.
And the recipe is great. it is UNFROZEN. Thank you!!!

To health
Natasha, and it tastes like a sourdough, a slight sourness from cottage cheese
Today is the third day for me, as I wrote, in a towel and in a bag. On the table.
Not stale.
And what else you like, you can cut it very thinly. Despite the loose crumb, it does not crumble at all

To health
Natasha, and it tastes like a sourdough, a slight sourness from cottage cheese
Today is the third day for me, as I wrote, in a towel and in a bag. On the table.
Not stale.
And what else you like, you can cut it very thinly. Despite the loose crumb, it does not crumble at all

Great, Len. I want to try this recipe on rye. Do you think it will work?

I would do it in equal proportions with wheat.
I'm afraid it will be very sour with one rye. However, as they say, the taste and color ...
Do not hammer with flour, the dough should be soft.

I think that due to the baking powder, the acidity will not be high.
Or you can add a little soda, so that it is guaranteed to be extinguished.
I even add soda to the starter, if I need to give the product a fresh taste.

Ladies, the acidity of rye flour is practically the same as that of wheat. Tastes.

"The highest acidity is allowed for plain rye bread at 12 °. Wheat bread made from wholemeal flour has an acidity of 7 °. The rest of the wheat breads, especially those made from the highest grades of flour, are distinguished by low acidity (2.5 - 4 °)."

🔗

So the acidity of flour in the range of 2.5-5.5 is a low acidity, and I would say that the ranges for rye and wheat are approximately the same

And in the same topic further:

The acidity of flour and bread are two different things. The acidity of rye bread is usually high not because of flour, as a product, but because of the technology of its production: on leaven, which contains a large amount of lactic / acetic acid. The acidity of the flour itself is unlikely to be so important in this bread.

Well, and for the sake of completeness:

In terms of acidity, both wheat and rye flours are in the range of completely non-acidic and well-known to the taste of wheat bread from the highest grades of flour. To make it clear what level of "sourness" in the everyday sense we are talking about.
... the usual sourness of rye bread is associated with the processes occurring during fermentation ... and not at all with flour.

We do not insist that this is due to the acidity of the product.
I know from my bread that even leaven is different to leaven. Based on this, the taste of the bread itself is formed.

Elenochka, what diameter did you get the bread? What do you think, will it work in princess or is it better in the oven? I am looking for bread without yeast and still nothing. I'll try this one now. Thank you.

Ninul, report
Diameter 14-14.5 cm.
The height in the middle is slightly more than 6 cm.
The oven is better in the oven, grows well.
I hope, you like it

Elenochka, thank you, as always: quickly and accurately for 5+. I will buy cottage cheese and bake. Thank you!

I will look forward to your review

And here is my sample))


Delicious bread, only ends too quickly

[Annette]

Annette, what a handsome
Glad you liked
Eat with pleasure