Sourdough bread with polysol and nut flour

Category: Sourdough bread

Ingredients
wheat sourdough 100% moisture active	200 BC
water	400 BC
polysol	30 g
nut flour	30 g
premium wheat flour	680 BC
pressed yeast	6 g
salt	18 g

Cooking method

Dissolve yeast and polysol in water. Mix the starter culture, water solution and flour. Knead the dough in any way you can. Add salt after 5 minutes. I kneaded with a hook. The dough is soft, slightly sticky. Pour the dough onto the table. Pre-grease the table with oil or dust with flour.

Gather the dough into a ball.

Place in a fermentation dish. Cover. Fermentation for 120 minutes. After 60 minutes, knead the dough. The dough is at the beginning of fermentation.

The dough is in the middle of fermentation.

Dough at the end of fermentation.

Divide the dough into two equal parts and shape into any shape of bread. Place on a baking cloth or paper, seam side down, or in proofing baskets, seam side up. Cover. Let it distance for an hour. The dough should double in volume. Bake in an oven preheated with a stone at a temperature of 240-250 degrees for the first 10-12 minutes with steam. Remove steam. Reduce the temperature to 180 degrees and bake until tender for another 20-25 minutes. Take out the bread, cool on a wire rack.

Delicious bread to everyone!
Beer bread with polysol
(ang-kay)
This bread can be baked without industrial yeast. Just eliminate them from the recipe. All processes will be slower.

Note

I once bought nut flour. Her price is cheap. I thought there would be something very tasty and nutty. It turned out that there was no flour. No taste, no smell. There is only color. It was a pity to throw it away. I decided to use it in bread. With the addition of polysol, the bread is very aromatic and tasty. Polysol and flour give it a very beautiful color. That's how the flour ended. The recipe is fancy. I recommend this bread!

Tatyana1103

Angela, the bread is just handsome, it's a pity that not to repeat it, because I can hardly find polysol in our area, and only almond flour is made from nut flour, and using almond flour in bread is a waste of me

"Polisol" is not a dietary supplement. It's just a healthy food. Another striking thing came to light - Polisol has a very long history. It turns out that it was developed back in the early 80s of the last century by the Ministry of Health of the USSR, concerned with increasing the birth rate and improving the health of the population.

At one time, this product went through a lot of clinical trials that proved its value and usefulness. And then, with the collapse of the Soviet Union, the production of Polisol in Ukraine did not stop. Moreover, by the end of the 2000s, interest in this product began to grow and grow, and studies were resumed to confirm its effectiveness. It turned out, by the way, that Polisol was awarded the State Prize of Ukraine and the gold medal of the USSR Exhibition of Economic Achievements.

So what is included in this miracle product? Sprouted grains! Namely, 4 types of them - malt of wheat, barley, oats and corn. To obtain "Polysol" these 4 types of grains are crushed, mixed with water and heat treated at a temperature not exceeding 70 degrees (so as not to destroy vitamins). And so, 9 out of 13 vitamins known to science (C, E, B1, B2, B5, B6, B12, PP, H) are stored in Polisol. Malts can also boast of their mineral composition - Ca, Mg, K, P, Na, Zn, Fe, Cu! And, of course, there are 15 amino acids in Polisol, of which 8 are irreplaceable (which are not produced by the body on its own).

Polymalt extracts are recommended for use:

to enhance immunity;
to increase the level of hemoglobin;
to lower cholesterol levels;
with infertility;
pregnant women in the treatment of anemia, hypoxia and fetal hypertrophy;
lactating women with insufficient lactation and to improve the quality composition of breast milk;
for men to enhance potency, sex drive and increase the amount of ejaculate;
women with gynecological diseases associated with ovulation, follicle formation, problems with the ovaries;
children to ensure immune protection, normal growth and development;
athletes, people involved in fitness, bodybuilding, to relieve muscle tension after physical exertion;
elderly people to increase the energy potential of the body, for vitality;
to cleanse the gastrointestinal tract and improve the intestinal microflora;
to improve the condition of the skin, hair and nails;
with overloads, both mental and physical;
with depression;
while observing church fasting;
with the weakening of the body after illness, surgery, including chemotherapy.

Dosages:
Children: 1-2 teaspoons 3 times a day 15-20 minutes before meals. The effective duration of admission is 35-45 days (3-4 cans of Polisol weighing 620 g per course).
Adults: 1-2 tablespoons 3 times a day 15-20 minutes before meals. The effective duration of admission is 35-45 days (5-6 cans of Polysol weighing 620 g per course).

If flu symptoms are found:
children: 1 tablespoon of Polysol for 1 glass of hot water (not higher than 70 ° C). Give such a drink constantly when you feel thirsty.
for adults: 2 tablespoons of Polisol for 1 glass of hot water (not higher than 70 ° C). Give such a drink constantly when you feel thirsty.
This will alleviate flu symptoms and significantly shorten the duration of treatment.

ang-kay

Tatyana, Thank you. Almond flour is not needed here. This nut flour is like some kind of dust. It has nothing to do with the nutty taste and smell. Just for color. And that's all.
Polisol yes, a useful thing.

Kalyusya

Angela, handsome bread!
Tatyana1103, Tan, I put a little simple (mono) malt for color (which is in the refrigerator), I like it.

And if someone wants to, then in Simferopol you can buy -
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