Kitchen appliances and utensils:
- container for tea leaves (glass);
- spoon;
- a cup;
- dishes for steamer (silicone);
- mixer;
- scapula;
- mold baskets;
- towels;
- design for a water bath (grate, sump);
- box;
- scoop for baking bread;
- oven;
- spray gun;
- brush.
Ingredients
| Product | amount |
| Peeled rye flour | 770 g |
| 1st grade wheat flour | 200 g |
| Red malt | 30 g |
| Salt | 13 g |
| Sugar | 20 g |
| Leaven | 170 g |
| Syrup | 40 g |
| Caraway | 1 g |
| Water | 630 ml |
| Sunflower seeds | 38 g |
| Sesame seeds | 38 g |
| Pumpkin seeds | 38 g |
| Flax seeds | 38 g |
Step cooking
- From the total amount of flour put on tea leaves, we take 150 g, 30 g of malt, 1 g of caraway seeds and 400 ml of water. We combine the ingredients in a bowl, such as a glass bowl. Add caraway seeds to the flour, and then malt.
- We add water in several stages, carefully mixing the contents of the bowl. Naturally, the water should be boiled.
- Mix the mass so that there are no lumps of flour left.
- Add the remaining 50 g of wheat flour. In this case, it acts as an enzyme for saccharification.
- Leave the tea leaves to be saccharified in the oven, having previously covered with a lid on top. The temperature should be around 63 degrees Celsius.
- After 5 hours, we take out the tea leaves, mix and leave to cool to 35 degrees Celsius.
- The cooled tea leaves are transferred to silicone dishes and filled with water. 150 ml will be enough.
- There we add 170 grams of thick fermented sourdough and mix the dough using a mixer.
- Add 200 grams of peeled rye flour without turning off the mixer, and achieve a homogeneous mass.
- Using a spatula, knead the sponge, cover it with a film and leave to ferment for 4.5 hours at a temperature of 29 degrees.
- Pour 30 g of each type of seed into a separate glass container and fill them with water. Leave them to swell.
- Half an hour before kneading the dough, the swollen seeds must be removed and put in a sieve so that all the excess water in the glass.
- The readiness of the dough is determined by the way it ceases to hold its shape and begins to fail. She also has a sour aroma.
- After 4.5 hours, we add 40 g of molasses to the dough (it can be diluted with a small amount of water), 13 g of salt and 20 g of sugar. Mix the mixture with a mixer.
- Peeled rye flour is mixed with wheat flour of the first grade in the amount of 320 and 200 grams, respectively. Add it to the mixture and knead the dough.
- Add the swollen seeds and continue to knead the dough. The consistency should be medium, if necessary, you can add a little water. Knead the dough with your hands, at least 10 minutes. Pay attention to how the seeds are distributed according to the test. This should happen evenly. The dough should stick to the dishes, but not be too soft. To prevent it from blowing, at the end walk along it with a wet hand.
- We cover the dough with a film and leave to wander at 29 degrees for 1.5 hours.
- After the specified time, we take out the dough and proceed to the formation of bread. Sprinkle the surface of the table with peeled rye flour and spread the dough on top of it.
- Using a wet spatula, divide the dough into two equal parts.
- Powdered with flour, we begin to form a loaf from one of the parts. Folding the dough from the edges to the middle, periodically twist it, alternating these actions.Watch the duration of your bread formation so that the dough does not accumulate too much flour.
- Having jammed the ends, twist it into a loaf and shift it into a basket covered with a towel, with a seam up. Tamp it lightly.
- Repeat with the second piece of dough. We put our blanks on the grate of a water bath at a temperature of 30 degrees Celsius for 50 minutes. Be sure to cover something like a box from above.
- While the workpieces are parting, we warm the oven to 260 degrees. Sprinkle a blade for planting bread in the oven with bran of flax and very carefully lay out the blanks on it. Never drop future bread.
- We spray the workpieces with water from the spray gun, and then iron them with a wet brush for better distribution of moisture on the surface.
- Sprinkle the bread with the remaining seeds.
- We put bread in a preheated oven for 10 minutes, then reduce it to 190 degrees and leave for 50 minutes.
- Put the finished bread on a wire rack, spray with water and let cool for 10 hours.
Video recipe
You can understand the design of the water bath, as well as study in detail the technology of kneading the dough into the shape of a loaf thanks to this video. Here, all cooking steps from the first to the last are carefully described and shown.
The appearance of this bread will differ from the purchased one, as well as the taste itself, but at the same time it will compete with it. What changes do you make when baking bread? How do you decorate the blanks and which seeds do you prefer? Share your experiences and tips in the comments.
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