Ingredients // Cereals and flour

Custard festive bread

  • Rye starter - 50 grams (leaven)
  • Rye flour - 150 grams (leaven)
  • water - 150 grams (leaven)
  • Wheat flour 1 grade - 150 grams (welding)
  • Hot water - 200 grams (welding)
  • cumin - 1 tbsp.Spoon (welding)
  • flour - 600 grams (dough)
  • water - 120-230 grams (dough)
  • Apple jam - 50-70 grams (dough)
  • Honey or sugar - 30 grams (dough)
  • Sol- 15-20 grams (dough)

1. leaven bread is necessary to prepare in advance for 10-12 hours.This is best done in the evening before baking to leaven stood all night.Mix flour with water and starter.Will thickish mass.By morning it will rise strongly.Therefore, the dishes, prepare for it with a reserve.2. welding also prepare the evening.Boil water and pour the flour is almost boiling water.Add the cumin and rub well.Welding you should have a smooth and shiny.3. In a separate bowl lay ferment the tea leaves and all the other ingredients for the dough.The dough should get soft.Adjust the amount of water.It depends on the humidity of the flo

ur and liquid your jam.Leave the dough to 1.5 - 2 hours for fermentation.The dough is soft, so it can add up.4. Once the dough has risen enough, oval shape out of it buhanochku and place in the prepared bowl, cover it with a cloth beforehand.Cover the dough with a cloth on top and cover with foil.Leave proofing 1.5 - 2 hours.5. After that, Cover the parchment on a baking sheet and turn the loaf on her.Make punctures on the test.The red-hot stone oven and place the form of bread.Baked bread so.Sprinkle with water and red-hot stone bake with steam for 10 minutes at 250 degrees.Blow off steam, open the oven for a short time, and bake another 20 minutes at 220 degrees.Reduce temperature to 200 degrees and bake for 30 minutes.

Servings: 6-9

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