Brewed bread: a recipe for cooking

Unlike usual, the brewed bread has a dense crumb, and also a thin crust. The taste of this product is sweetish. It has a deep malty aroma and has a pleasant dark color.

General information

The use of custard bread is undeniable. It contains five times more fiber than a wheat product. And as you know, it is this substance that cleanses the intestines from toxins and other harmful chemical elements. In addition, this component quickly displays all the slags, contributing to the improvement of health and well-being of the person as a whole.

Which ingredients contain the brewed bread? It contains a large number of mineral substances such as calcium, iron, phosphorus, magnesium and potassium. In addition, the bread contains a whole group of vitamin B. This makes it an integral part of the daily menu.

When using this product, remember that the brewed rye bread should be thoroughly chewed. Only this way, the starch will be split and assimilated even in the oral cavity, facilitating the work of the stomach.

After mixing, the dough for preparing the brewed bread acquires a pleasant consistency. It is very elastic and supple, easily takes the necessary shape and is baked in the oven quite quickly.

Brewed bread: a recipe for cooking

To make delicious bread at home, we will need the following ingredients for the spoons:

• Rye flour - about 150 g;
• Leaven dry - about 40 g;
• Water is warm - 250 ml.

For the basis:

• Rye flour - about 125 g;
• Wheat flour of the second grade - about 200 g;
• Common salt - 1 full teaspoon;
• Honey fresh liquid - about ½ large spoon;
• Water is warm - about 150 ml;
• Coriander ground - 1 dessert spoon.

For welding:

• Rye malt - 1 large spoon;
• Coriander - 1 large spoon;
• Rye flour - about 25 g;
• Cold water - 20 ml;
• Boiling water is steep - about 30 ml.

Preparing the spit and brewing

Before you bake a loaf of custard bread in the oven, you should carefully knead the base. First you need to prepare a spoon. Dry yeast is mixed together with rye flour, and then diluted with warm drinking water and left in this form for 7-11 hours.

While the opara comes in a warm place, they begin preparing the tea leaves. For its preparation rye malt is combined with rye flour and coriander. After this, the resulting mass is poured in cold water and left aside for 10 minutes.

After a lapse of time, the ingredients are poured in boiling water and quickly mixed with a spoon.

Having received a homogeneous sticky mass, cover it with a lid and place it in a preheated oven to 70 degrees. In this form, the tea leaves are pressed for two hours.

Preparation of the dough

As soon as the leaven and the brew for home bread are ready, immediately begin to mix the basics. To do this, in a large container alternately mix rye and wheat flour, table salt, fresh liquid honey, warm water and ground coriander.

All these ingredients are thoroughly mixed with hands and left in a bowl for 20 minutes. Then they are combined together with the brewing and ferment. Laying the resulting mass on a wet table, it is intensively wiped with wet hands.

As a result of such actions, a homogeneous and obedient dough of dark color and with a pronounced aroma of malt is obtained.

Form and bake bread

How should you form the custard bread? You can do this in many ways. The carefully kneaded dough rolled into a ball, and then slightly flattened, forming a kind of loaf. After that, it is laid out in a deep round shape, oiled with oil, and sprinkled with coriander seeds.

In this form, the rye semi-finished is covered with a towel and placed in a warm place for 5-6 hours. During this time, the dough should go well and fill all the dishes. For beauty on the surface of the semi-finished product, you can make several cuts with a sharp knife.

Once the base for the brewed bread is prepared, it is immediately sent to the oven, preheated to 230 degrees. In this case, the form with the rye preform is sprinkled with water and placed on a grate. At the bottom set a tray, which pour a glass of boiling water. In this form, brewed bread is baked for ¼ hour.

After a lapse of time, the oven temperature is reduced to 200 degrees and waiting for another 35 minutes.

Present to the table

After baking the custard bread in the oven, carefully remove it from the mold and spread it on the board. You can use this product both hot and cold. It is cut into pieces and presented to the table along with any first or second course.

Simplified preparation option

If you do not have time to implement the above-mentioned recipe, we recommend using a simplified version. For this we may need the following components for the test:

• Drinking water - about 270 ml;
• Rye flour - 200 g;
• Wheat flour - 200 g;
• Pressed yeast - 25 g;
• Sugar white - 2 large spoons;
• Common salt - 1 large spoon.

For welding:

• Wheat flour - 150 g;
• Rye malt is dry - 2 tablespoons;
• Drinking water - 300 ml.

Cooking method

Dry rye malt is mixed with a portion of wheat flour, and then brewed with steep boiling water. During the addition of water, the dough is carefully prevented by the plug so that it does not become transformed into a lump. The resulting mass is left to one side until it cools completely. Meanwhile, they begin to prepare another part of the framework.

In a separate container, the pressed yeast is diluted with warm water, and salt and sugar are added. After that, the contents of the two bowls are joined and thoroughly mixed. As a result, you should get a fairly liquid mixture of dark brown color. Add to it the remains of flour and form a steep colobox. He should be squeezed until he stops sticking to his hands. Next, cover the dough with a dry towel and leave it aside for 3 hours.

We bake bread

After a lapse of time, the base is repeatedly wrapped in hands, sprinkled with rye flour and spread into a round shape, oiled. In this form, the dough is left for 20 minutes. Then it is sent to the oven, heated to 220 degrees.

Having installed a container with water on the lower shelf, baked bread is baked for about 40-50 minutes.

The finished product is wrapped in a clean and dry towel, and then gives him a rest for about three hours. After the lapse of time, the bread can be safely presented to the dining table.