Bread in broth (in the oven)

Category: Sourdough bread
Broth bread (in the oven)

Ingredients

Dough:
Fresh yeast 2 g
Milk serum 80 g
Syrup 15 g
(1 tsp.)
Flour from total Little
In a bucket of bread maker:
Wheat flour 350 g
Rye flour 30 g
Pea flour 20 g
Corn flour 15 g
Dispersed ripe starter culture 140 g
Siberian fiber
(can be replaced with bran)
15 g
Beef broth 150 g
All dough

Cooking method

  • Kneading, then resting the dough for 45 minutes, then adding salt, oil
  • -10 gr salt
  • -3 grams of mustard oil
  • The second kneading, molding, proofing in a mold in the oven with a mug of boiling water, and baking in the oven with steam for the first 10 minutes. The total baking time is 55-60 minutes.

Note

Somehow, during the next baking in the morning, no lactic acid products were found in the refrigerator, and the whey ran out. But then there was fresh beef broth available, and he went into business. The result was so surprised and pleased that I decided to make this bread in a separate recipe. The bread rises 3-4 times !!!

I didn't have time to take a picture in its entirety - it was destroyed in a moment, all that was left in the photo.

The bread is delicious!

thecreep
I baked it more than once on chicken and beef, and even on the broth that remained from boiled sausages (just as an experiment))). Indeed, the bread is always excellent, tall, airy and has its own special delicate taste.

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