Wheat hearth bread in brine (oven)

Category: Yeast bread
Wheat hearth bread in brine (oven)

Ingredients

Wheat flour 250 g
Cucumber pickle 130 g + 2 tbsp. l.
Mustard vegetable oil 2 tbsp. l.
Yeast 1 tsp

Cooking method

  • We put all the products in the bucket of the bread machine and set the "Dough" mode. Track the kolobok to the desired state.
  • Then she melted the dough in a bowl on baking paper. Proofing was done in the oven at 30 * C, the dough rose quickly.
  • Next, I transfer the dough piece together with the paper into the oven on a baking sheet, turn on the temperature to 180 * C. Bake until done.
  • Here's what happened.
  • Wheat hearth bread in brine (oven)

Cooking program:

180 * C

Note

Yesterday I walked around and-no and came across a recipe for bread in brine, which I don't know.
Today I ran to the market and brought a small bottle of cucumber pickle, strong, seasoned with pickles.
And let's put on the bread. I was very interested in this bread recipe.
In the original, a very small amount of flour was offered, all the products had to be counted and a little more bread was made for testing.
The bread turned out to be light, only the top was browned. This is the result of the fact that there is no sugar in the dough, which gives the baked goods color. Mustard oil gives a yellowish color.

Look how fluffy the bread is inside. The crumb is porous, very soft, the crust is thin.
The taste is normal table bread, suitable for lunch and sandwiches.

I don’t know what the aunts in the market use to ferment cucumbers, what the pickle is made of, but the bread on cucumber pickle, without adding water, turned out to be very tasty. I will definitely also make such bread, only of normal size from 400-500 grams of flour.

Such bread is suitable for baking on fast days, and for those who do not consume sugar and fatty foods. In bread, there are absolutely no sugar and pastries and other additives stimulating the rise of the dough, except for yeast.

The composition of the products harmonizes well and behaves well when kneading and baking, quickly and well rises when proofing, therefore such bread can be completely baked in the bread maker, in the Basic (basic) mode.

Success to everyone!

Alexandra
Oh, what a ruddy handsome Admin
Is the taste of the brine felt distinctly, or just a trace?

It seems to me that there should be lactic acid in the brine, the same one that raises our breads on fermented milk sourdough. Therefore, so spongy. Well, mustard oil is very appropriate here.

And bread without sugar and even butter can be baked every day, ruddy, fluffy, with yeast or sourdough, with a mixture of white and whole grain or white and rye flour, with bran. Healthy and tasty ...
Admin
Alexandra, the fact of the matter is that there is neither taste nor smell of brine!

Normal, good white bread. But I will subtract 1 tbsp. l. brine trail. time.
The dough rolls interestingly, first a lump of impenetrable, and then a very soft dough during the second kneading.

I wonder how such bread will look like on cabbage brine, if we live until winter, we'll try.

p.s. I am making an addition. On the third day, the taste of brine still appeared, so the author probably recommends adding various spices to bread, for example, nutmeg.
Rusya
Quote: Admin

I wonder how such bread will look like on cabbage brine
Admin, I notify: I baked bread according to this recipe in cabbage brine. I set a program in the evening and an alarm clock for myself so that I could take out the bread - at night I didn't notice anything unusual, and in the morning I entered the kitchen thinking "how good the cabbage pies smell."And then STOP - we have no cabbage pies! So - a wonderful bread with the aroma of stewed cabbage. On the 3rd day, the smell of brine appeared.
Admin

Thank you, so we learned about bread in cabbage brine

Interesting bread options, and also have a right to exist
Lar4ik
I baked your wonderful bread in brine. True, the experiment did not come out clean, because I used a marinade from canned tomatoes. It certainly contained sugar, salt and vinegar. But it only positively affected the quality and taste. I added something else.
So:
Brine 180 ml
Olive oil - 2 tbsp. l
Salt 0.5 tsp
Ground flaxseed - 1 tbsp. l
Gluten - 1 tbsp l
Flour CZ - 100 gr
Flour / s - 150 gr
Tremors - 1.2 tsp.
Kneading in a bread maker in the Dough mode with proofing for 1 hour 25 minutes.
Next, molding on the table, put in a mold and for 30 minutes in the oven at 30 degrees. Lubricated with an egg, sprinkled with sesame seeds and turned the temperature 180 degrees. After 25 minutes, the temperature was reduced to 165 grams and baked until tender for another 20 minutes.
The bread turned out to be tall, fluffy and very tasty.
Thanks a lot for the idea.

Wheat hearth bread in brine (oven)
ICQ
I liked the bread very much, I already made five times, albeit in a larger volume, otherwise a very small loaf comes out, exactly three buns for dinner, and for my HP, such a quantity of dough is like a drop in the sea.
marinel
Admin, I want to bake your bread in a bread maker. How much yeast should be put in 400 g of flour?
Admin
Quote: marinel

Admin, I want to bake your bread in a bread maker. How much yeast should be put in 400 g of flour?

marinel , started a good deed!

We usually use this table: Amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

For 400-450 grams of flour, you will need about 1.3-1.5 tsp. dry yeast, or 8-9 grams of pressed.

Good luck, bake your health!
marinel
Thanks for the recipe. If not for you, I would have to run to the store (the salt is over at home).
Admin
Quote: marinel

Thanks for the recipe. If not for you, I would have to run to the store (the salt is over at home).

Bravo!

If there is no salt - we do it with brine!
If there is no flour - we do it on semolina!

Well, we can do everything!
* Gulya *
I wonder how the taste and quality of the bread will change. if you still put sugar?
IwOlga
Admin, I am grateful for the fragrant bread! I made it in cucumber brine, replaced half of the flour with wholemeal, added dried onions and caraway seeds. Hell in the HP on the "Main". I liked it very much!
Admin

Olyahow happy I am for you, your efforts and witchcraft over bread!
And in return - a wonderful gift from a bread machine, delicious and fragrant! BRAVO!

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