Sponge functional tin bread

[rye wallpaper]

Sponge functional tin bread

Category: Special bread

Ingredients
Dough:
warm water (about 40 * C)	280 ml
kefir	60 ml
rye flour (or peeled)	100 g
wheat flour c / z (or 1 grade)	150 g
long-boiled oat flakes (ground)	50 g
bran (any)	30 g
dry yeast	2 g (1/2 tsp)
----------------------------------------------------------------------
Dough:
hot water (60-65 * С)	120 ml
instant chicory	10-15 g (1 tbsp. L.)
fermented malt (option)	5 g (1 tsp)
sugar	1 tsp with a slide
semolina	40 g
dough	all
wheat flour, premium (1 s)	300-320 g
dry yeast	4 g (1 tsp)
ground coriander (option)	1 tsp with a slide
salt	10 g (2 tsp)
ghee (or butter, lard)	25 g

Cooking method

This recipe continues a series of healthy, functional breads. When creating a recipe for this bread, I used the data of studies of modern evidence-based medicine, which showed the benefits of regular use of its ingredients for the prevention of the development of a number of serious diseases. In parentheses, I have written a possible substitute, but I strongly recommend that you make bread from whole grain flour. While I also don't recommend going over the fiber-rich ingredients I listed, it can cause gastrointestinal upset. The bread is easy to make, yet tasty, aromatic, delicate and airy, which I am especially proud of, because it is not easy to get such a result from the whole grain ingredients included in its recipe. To get all the benefits of this bread, you must strictly follow the recipe, because every technological step, every ingredient, sequence, fermentation time, temperature and quantity is carefully thought out and justified. The recipe is designed for 2 standard L7 forms, but two L10 forms are also suitable.

Load all the ingredients into a container with a lid and knead the dough just with a spoon. The dough turns out to be thick. Close the container with a lid and leave it at room temperature for 45-50 minutes, then put it in the refrigerator for 14-20 hours.

During this time, the dough will grow a little, become airy and acquire a very pleasant aroma. One hour before kneading, take out the container with the dough to warm up at room temperature.

Soak and stir chicory, malt, sugar and semolina in hot water half an hour before kneading. Leave to cool to room temperature. During this time, the semolina will swell. I knead the dough in HP.

Put out the warmed dough and add flour with yeast. Start kneading the dough and after 15 minutes add salt, softened butter and coriander. The dough turns out pretty steep, you have to "help" the HP in the batch. If necessary, you can add 1 tbsp. l. water. But don't rush!

The gingerbread man turns out to be elastic, soft, holds its shape well and easily sticks off the hands and walls, does not require flour dusting.

Allow the dough to rise for 75-90 minutes under a plastic wrap in a warm place (about 30 * C). During this time, do the "stretch-fold envelope" twice about every 25-30 minutes. The dough is elastic and stretches well.

Grease the molds with butter and lightly sprinkle with bran.

Divide the dough into 2 pieces of about 600 g each. Stretch-fold each piece and shape it according to its shape. The dough does not require flour or oil at all when working with it, soft, elastic and resilient.

Place the workpieces in molds and smooth the top with hands soaked in water. Cover with foil and leave in a warm place (32-35 * C) for final proofing for 75-90 minutes. I put it in a warm oven.

The dough fits well, increasing 2.5-3 times.20 minutes before the end of the proofing (somewhere after 55-60 minutes), turn on the oven and heat up to 220 * C with steam (I put a frying pan with boiling water on the bottom). Bake in a preheated oven at 220 * 15 minutes with steam, then reduce to 190-200 * C and bake for about 30 minutes more.

Remove from molds and allow to cool under a towel. Done!

Note

The bread is tasty and aromatic, with an openwork crumb. Although the dough of long autolysis (cold fermentation) itself contributes to the development of excellent taste, aroma and porosity of bread, I add fermented malt and a little ground coriander to the bread, giving the special Borodino bread notes.
To minimize the negative effect on digestion, convert phytic acid into a biodegradable state, break down oligo- and disaccharides (FODMAP), enrich bread with vitamins and short-chain fatty acids (SCAFs), I introduced all ingredients containing insoluble fiber into a dough with a fermented milk ingredient and long-term autolysis. Therefore, the bread according to this recipe is quite easily perceived by the body. In addition, part of the wheat flour I have replaced with rye wallpaper (whole grain). Among the most impressive proven health benefits of rye flour are its ability to fight diabetes, heart disease, weight gain, cancer, inflammation, and high blood pressure. Rye flour has a low glycemic index and is more nutritious than wheat flour. I also recommend rye wallpaper flour, which is a whole grain flour and is high in fiber and starch-breaking enzymes. The properties of wallpaper flour make it an excellent tool that allows you to fight constipation, atherosclerosis, high cholesterol without drugs, and stabilizes blood sugar. Wallpaper flour can be replaced with peeled flour, but the benefits from it will be slightly less. Considering that rye flour can cause flatulence in people with a genetic or acquired deficiency of enzymes that break down rye, you should not exceed the amount of rye flour in the recipe that I indicated. For those who do not want to use rye flour for one reason or another, it can be replaced with wheat flour of the 1st grade or premium grade (but not for c / s), taking 20 ml of water from the dough. Excess wheat flour can contribute to poor tolerance of this bread.
Oat flakes you need to take long-term cooking and grind them first in a coffee grinder. Oatmeal contains high levels of beta-glucans, which lower cholesterol and blood sugar, and decrease insulin resistance.
Bran any fit, I prefer oatmeal or rye. It is an excellent source of fiber and B vitamins. It is an excellent prebiotic that promotes healthy flora both in the fermentation dough and in the human intestine. In addition, they give the bread a certain "flavor", which is also important.
Benefit chicory is determined by the content of inulin, a soluble fiber. This natural polysaccharide is easily absorbed and becomes a potent prebiotic, normalizing the gut microbiota. Chicory is also a storehouse of vitamins. Beta-carotene - a natural antioxidant - removes free radicals, prevents the development of oncology. Vitamin E - slows down the aging process, prevents blood clots and improves the functioning of the immune system. Thiamine (B1) is responsible for endurance and the functioning of the nervous system. Choline helps cleanse the liver of excess fat. Pyridoxine (B6) relieves stress and fatigue, improves metabolism and lowers blood sugar. Riboflavin (B2) regulates the vital activity of cells and affects reproductive functions. Folic acid - participates in the synthesis of DNA and amino acids, supports the work of the cardiovascular and immune systems. With regular consumption, chicory increases the protective functions of the body, reduces appetite, dilates blood vessels (which is useful for hypertension), maintains normal glucose levels, and has an anti-inflammatory effect. In the recipe, I use instant chicory in the optimal dose.
As a result, we get airy, tasty, aromatic and healthy bread that helps prevent a number of diseases.

Sponge functional bread in a bread maker A simple, yet well thought-out and scientifically grounded recipe for making delicious airy, aromatic and extremely healthy functional bread. Functional is a product when ...Linadoc

[Linadoc]

Linadoc, here are all your recipes so arranged on the shelves that you don't even need to chew. I read them like a fairy tale.

softened butter and cardamom.

wheat flour c / z (or 1 grade)

[Lenusik]

I read them like a fairy tale

Lenusik, it is true! Thank you!
Palych, corrected for "coriander". What's wrong with flour?

the person did not notice your recommendation - to prepare this bread with the addition of whole grain flour.

Linin's new bread ... No, this time not today - she just baked another loaf. So, tomorrow night I'll put dough

[Linadoc]

Linadoc, I understand with mine ... that's what I subtracted, grade 1 bran content 3-4%, grade 2 - 8-10%, and c. z twice more than in the second (according to GOST). that is, it turns out from 16-20% of bran in flour. That is, the amount of bran differs by ~ 6 times, which means that the moisture content should be noticeably different. And without correction of the fluid, it is so easy to replace the 1st grade with a solid one - "non-functional".
And cardamom is considered an aphrodisiac, maybe it was not worth correcting a typo in F?)



Elena Kadiewa, well, who hurts ... while I'm alone, it turns out, I carefully read the whole process, and not just looked through the pictures).

[Palych]

I sympathize ... recovered ah, Palych.

[Elena Kadiewa]

Elena Kadiewa, so there is no time to get sick, I have already put this dough ... and you soon? Or just 'talk'? Maybe it's enough to comment on other people's posts and flood?

[Veronique]

I'll put the dough tomorrow night

Come on Veronique, father-in-law! As usual, you are the first to test the recipe! Since this has become a tradition, I appoint you "state acceptance"

And without correction of the fluid, it is so easy to replace the 1st grade with a solid one - "non-functional".

"Functionality" - the ability of the components of bread to positively change the disturbed functions of the body. And this concept can only refer to the severity of the healing action. I noted this at the very beginning of the recipe - for the most complete useful functional effect of bread, it is advisable to cook it from c / z flour. And moisture capacity does not apply to functionality. The dough is quite thick, so I don't think that it is necessary to take away the liquid much. In any case, the recipe must always be customized to suit your flour and your conditions.

cardamom is considered an aphrodisiac, maybe it was not worth correcting a typo in F?)

It is better to add cardamom to coffee or compote, which I do regularly

[Linadoc]

Linadoc, there will be half a portion ... the L7 form is one, everything is strictly in half, all right?
And I put "functionality" in quotes, that is, it (the concept) has a different meaning, but that is no longer important.

[Palych,]

already put this dough ...

Palych, you are the first this time! Then you will have to appoint "state acceptance"!

L7 form is one, everything is strictly in half, is that correct?

Yes, everything is clear in half, except for sugar, its - an incomplete teaspoon.

[Veronique]

Come on Veronique, father-in-law!

No, I give in today. I will wait a couple of days

[Linadoc]

Linadoc, from right now I will swear !!! If you don’t believe it, then I read that you already have favorites, I decided to bake another one), so that they wouldn’t consider not only a “sick bore”, but also ... I’d better write a report on the last old “functional” in xn ... if you haven't written it yet ... yeah, malt does wonders! And it's not for nothing that you identified him here by his semi-permanent registration. And with chicory a good choice. This is a useful thing and tints bread well to look "gray", this is more pleasing to the eye.

[Palych]

Palych, yes I am glad for feedback on any recipe! Some people know that it takes me more than a month to work out a recipe, and after a thorough study of technological maps and higher mathematics of recalculation.Therefore, I am grateful for any information that helps in preparing the following recipes. So write, discuss, think, decide, take into account ...

Bookmark it!
Thanks for the recipe

[Nastya]

Nastya, I hope the recipe comes in handy!

[Linadoc]

Linadoc, Well, thank you. Things to do on the weekend
Can I leave it in the bread maker?

[MouseYulka]

MouseYulka, Yulia, I kneaded in a bread maker, I will bake in it, but in the form of l10. I counted everything under my bread volume.
Linadoc, I did everything according to the recipe but without the fermented malt and chicory. The son does not love. But I put in 5g of unfermented malt.

Can I leave it in the bread maker?

Can! Half of the norm on the "Rye" mode.

but no fermented malt and chicory.

It is not felt at all, chicory. If you do not speak, then he will not know, but there will be benefits. And for the L10 form, half a portion can be done exactly.

So write

Che write ... must be done. I see that there are attempts to take away my promised inspector badge. I went to grind the oatmeal. By the way, I saw oatmeal flour, can you use it instead of cereals? In theory, she does not need to swell for a long time. And along the way for oatmeal ... I read yesterday that most of all fiber is in oat bran, less in wheat, in rye - something in between. .. translate, it means that oatmeal contains more usefulness, well, all these vitamins, minerals, trace elements. Well, it is clear that each has something of its own, unique, but in general, for the body, which bran is preferable?

It is not felt at all, chicory.

This is so, it is more like a "shading", sometimes I used to give a "radical black color" in the "Borodinsky" type and lay down and dry. instant coffee.

[Linadoc]

Linadoc, hears wonderfully. Stopped adding.

[Linadoc]

Linadoc, put 1/2 dough. Yes, thick, just like mortar for laying bricks and tiles. The downside is that such a small total. the volume does not mix well the blade xn, it needs a little more mass. Accelerates along the walls, it is necessary to help with a spatula.
And yet ... I'm talking about mine again, about oatmeal. In your previous recipe, you poured boiling water over the cereal. And will not its enzymes be destroyed at the same time? (Phytase, for example), it is already noncomilfo at 55 °, and at 70 - amba. Or is there another purpose?
What's the recipe? Here is a special. "knocked out" for this from the Chief the option "my themes" (see in the general list of menu items on the side), there are collected all the themes and recipes where you are their author, creator. In theory, those of your topics in which new, fresh comments have appeared, questions are raised and it is very simple and convenient to follow them, perhaps the answer will help someone.

I have never had such a fungus (and this is yeast only in dough!). I just pulled it out. Cools down.

I have a chance...

The bread is delicious, soft!

[State acceptance status]

promised auditor badge

Nooo! State acceptance status, not the "inspector icon"

fiber in oat bran

Fiber is the main prebiotic for the gut microbiota and a broom for cleaning up waste from the gut.

I saw oatmeal flour, can you use it instead of cereals?

If flour is made from whole grains, then flour can be used.

In your previous recipe, you poured boiling water over the cereal. And will not his enzymes be destroyed?

Phytase will be destroyed. I made this recipe when I had not yet thought of putting oatmeal in the dough. But in part, the yeast will then work with phytic acid. And the part that does not disintegrate will clean the intestines a little, I don’t make such a dough every day, but you can periodically.

I just pulled it out. Cools down.

Whoa! Already? Abaldet. How fast? Why was the roof blown off? Did you get lost?

The bread is delicious, soft!

Aha! Delicious bread, two loaves of mine are swept away in a day.

why was the roof blown off? Did you get lost?

I looked - it seems like it's time to bake, like everything, just right. But since in the KhP, and not in the oven, I did not see such a "masterpiece" until the end of baking

It seemed that it was still necessary to hold for 20-30 minutes on the proofer.

[Linadoc]

Linadoc, that is not in a hurry all with reports ... and we have already eaten ours. Yes, the dough after kneading is not sticky at all, I don't know what contributed to this. And you need to put a couple extra! characters after the phrase:

If necessary, you can add 1 tbsp. l. water. But don't rush!

And I lost heart, neurons.
Yesterday I bought a new toy, hp Panasonic, I still have to "functional" in your old theme.
And what is this version "sharpened" for the form and the oven?
I counted everything at K = 0.8 and rye according to the 5th diet (gastritis) is not recommended (there will be a tower) and you write that and c. s do not get carried away and you have about half of it than white, is this ratio the most acceptable?

HP Panasonic

I also have a Panas, the only stove that was delayed for 8 years, the 9th went! The remaining 3 burned down after a year and a half from the intensity of operation

5th diet (gastritis)

With this method of preparation and with these quantities of c / z flour, bran and rye flour, there will be no aggravation. And by the way, with all the knowledge of the issue, I affirm that the diet practically does not affect the inflammation of the gastric mucosa. Infection affects (Helicobacter in the first place, a violation of microbiota species in the second) and a violation of the regulation of digestion through the peripheral autonomic nervous system due to violations of the circadian rhythms of the body

peripheral autonomic nervous system due to violations of the body's circadian rhythms

Well, then everything immediately became clear ... the meaning of circadian.

Aha! Although vegetation is also secondary to the microbiota or just a violation of the constant periods and times of feeding. In short, microbes rule all processes of gastritis there, and food can only cause certain sensations against the background of current inflammation. But! The right diet builds the right types of microbiota that reduce inflammation and thus gastritis. In short, everything is there on the site and everything should be done according to the recipe for maximum positive effects and minimum negative

[Linadoc]

Linadoc, I have baked the third such bread, but in a bread machine (second). I reduced everything by 0.8 times. Maybe what needs to be corrected (except sugar)?

[Palych]

Palych, there is a lot to recalculate for HP. This is a separate recipe to do to get the same airy result as in the forms.

[Linadoc]

Linadoc, I can practically test the preliminary calculations, it will be easier to correct.

[Palych]

Agreed Palych!

Still, the title of "state acceptance" does not give you rest

[Linadoc]

Linadoc, well, we started ...
Here is a recipe for bread in the shape of a bread baking bucket. Kneading, kneading, proofing, baking. No folding.




Very tasty, made dough in a "three-phase" way.
During the final proofing (50 + 60 min), a certain nostril appeared on the surface of the cap, small holes, "like a pockmarked face", why is that? Is the dough not fermented?

New. Full version. When basic. the batch added b. flour, 4 tbsp. l, after the night fermentation, the dough somehow liquefied and then, apparently, it was necessary to add or remove water.

on the surface of the cap a certain nostril appeared, small holes, "like a pockmarked face", why is that? Is the dough not fermented?

This is normal. Can be ironed with wet hands at the beginning of the final proofing. Then this will not happen. In general, a decent result. And the bread is really delicious

after the night fermentation, the dough somehow liquefied

Fermented the dough, so the gluten disintegrated and everything liquefied. This happens if long-term autolysis occurs at a fairly warm temperature. Then you need to either shorten the time or lower the temperature. And do not clog the bread with flour. Therefore, I keep the dough in the refrigerator with a constant temperature of 6 * C.

Can be ironed with wet hands at the beginning of the final proofing.

Well, I take out the spatula, move the dough aside, it is not sticky and then round it and shape it evenly in the bucket.And during its growth and rise, the surface structure becomes flabby, such as cellulite and there are local "erosion".

the bread is really tasty

This last one is generally delicious. And the crust is thin, biting.

Fermented the dough, so the gluten disintegrated and everything liquefied. This happens if long-term autolysis occurs at a fairly warm temperature.

Probably and so ... an hour and a half dough warmed up in hp. And the weather is warm, in the daytime until 22 in the shade, well, at night less, of course.
Why isn't she sour then? I believed that standing dough accumulates acids and lactic and acetic. They write that its readiness is determined by the pros by measuring the acidity, which is growing.
I still have a question about microbial and yeast.
Somehow there was a theme-question, do they need air and how much. We googled smart articles, but did not find the answer (they could not finish reading, they passed out for sleep).
Do you think it is possible to close the lid of the container with starter cultures and doughs relatively tightly?

question on microbial and yeast

What's so unclear? Yeast belongs to the group of facultative anaerobic microorganisms, that is, they are characterized by both anaerobic and aerobic respiration, but the latter is less pronounced. Yeast fermentation of glucose is an anaerobic process. Under anaerobic conditions, fermentation is very intensive, but almost no yeast growth occurs. With aeration, fermentation weakens, giving way to breathing and reproduction. For the dough, we need more reproduction, for the dough - fermentation. Therefore, it is better not to close the dough hermetically, but the dough is possible. Therefore, I always cover the dough with a film or a bag during fermentation. Lactic acid bacteria - belong to the type of aerotolerant anaerobes, that is, they are anaerobes, but they are able to tolerate some presence of oxygen. The kneading and "stretching-folding" of the dough promotes aeration of the dough, which means that it inhibits acidification and stimulates the growth of yeast. And fermentation under the bag contributes to the increase in acidity, porosity and airiness of the dough.

[Linadoc]

Linadoc, it turns out that we need to develop the growth of microbials more importantly in the dough, and we already add industrial yeast.
Thick dough, high temperature, little oxygen and more time.
What is the importance of yeast in this dough? Alcohol, CO₂ does it help fermentation?
Not even so ... how important is the presence of yeast in this fermenter dough?

[Linadoc]

Linadoc, baked two breads while you prepare a new adapted recipe. I am doing my part of the "contract" regularly. The first - did not work out very well, it tasted bitter, probably the dough stood in the heat, the second is more or less. I am looking for the best program.

[Linadoc]

While I was getting ready to bake this bread, you’re looking at something. What does the bread maker have to do with it? There seems to be a separate recipe for her, isn't it?
They wrote some clever words, they overtook them. My eaters have one rating: tasty, tasteless.

It's definitely delicious here!
Linadoc, thanks for the recipe!


Only malt and coriander were not put in. And the chicory managed to buy ground, not instant, so I had to brew it. For the rest, I tried not to deviate from the recipe. Made one and a half servings. It turned out 4 pieces. in forms L11 and one big like L7 is only rounded. The bread turned out to be very airy, soft and interesting in color.
By the way, I want to praise the L11 Chelyabinsk tins. I just washed them, dried them, greased them with "bread" grease (which is not on lecithin), did not sprinkle them with anything, the bread popped out perfectly.

What does the bread maker have to do with it?

And how does the form in the form of a bucket from xn differ from another form? Both the author and I do the kneading in a bread maker, but we only put the pastries themselves in a large e-mail. oven (oven), and not in a compact standard. Although yes, there are nuances and Galina agreed to correct them, but I will practically execute ... no matter how I baked the 7th bread from the "functional" series with different adjustments.

no matter how 7_th bread from the "functional" series baked with different adjustments.

I understand "high relationship".

[Anna]

bitter

this is strange!

It's definitely delicious here!

Anna, !!! Handsome and airy, right! Clever girl!

tins L11 Chelyabinsk

I have Kukmar L7 and one L10. Super! First, washed, rubbed with lard and salt and baked at 250 * C for 10 minutes. All! Nothing sticks at all. The bread pops out like soaped.

Lina, I came to sort out the mistakes. Baked. Delicious. But ... The bread turned out to be loose. Especially near the upper crust. It crumbles very hard when slicing. I will definitely still bake, but I would like to get not only delicious, but also beautiful bread.

[Natalia]

Nataliaseems to have stood a little, reduce the proving time. And the molding may not be tight enough. You need to fold well and seal with the edge of your palm.