Fastest Printing Printer Brand
Sometimes you have to take matters into their own hands elaborate ever about healthy eating and cleaning up the body. One of the key elements of the diet is bread - a good sourdough rye bread would go specifically to the city center. However, it was quite awkward solution, do not always find the time. Although the price of bread has not played the role in a loaf during the year has rocketed from 3.60 to 4.60.
I am writing in past tense, because on Sunday they bake bread. I am shocked - bake a fine razowca sourdough is very easy! Friends gave us a recipe for sourdough and 'bread, which is always possible. " Bread is out for the first time, but the 'ideal' only reached the second baking, when podmieniliśmy portion grahamkę rye flour, oat bran and added sunflower seed and spread, instead of butter molds, they laid out with baking paper.
Yesterday we bought stocks in the wholemeal flour mill (2zł/kilo), so the price of such a loaf, even after adding the cost of electricity is ridiculously low compared to the shops. Fortunately, the flour market is not in the hands of the monopolists, because lobbyists quickly forced their way in the Parliament of the relevant law prohibiting the sale razówki (for the sake of health of citizens, of course).
At the request of a reader recipe:
bread that always comes
by Eve & Mark
first First you need a sourdough. We got in the jar, but you can apparently easily be done by a plastic / glass bowl (do not use metal), pour the flour, rye flour type 2000 and the same amount of warm water (like a glass cup of flour + water). Mix and leave covered with a towel in a warm place overnight. Sourdough can fatten every few days, which again dosypywać flour and water in the same proportions. Sourdough should do is such a gray slurry could pass a white color. It smells like fermented apples, wine vinegar.
2. How are we to leaven, the leaven prepare evening: in our case, to fill the two molds to the grandmother we used four and a half cups of rye flour and 4 and a half glass of cool boiled water. Stir with a wooden spoon leaven (an hour earlier removed from the refrigerator). Jar sour not wash, just leave that obsechł (after a while we wash, but you do not need every time I take out the leaven). The leaven in a bowl bet on summer przykrylismy radiator and towel.
third Morning yeast has a lot of bubbles and smells like sourdough. Now you can experiment with - according to the original recipe we more or less the same as the grout white flour or rye flour until dough is resisted. We gave 2 cups white rye flour type 750, two cups graham type 1850, a half cup of oat bran and a handful of sunflowers. The first time we've done just rye bread (eg white flour and rye) bread and tasted worse - grahamka and bran give the typical bread aroma. Added to the dough 3 tablespoons salt flat (even incomplete).
dough should not be so dense as yeast cake - as if it ulepili cakes, it would be sloppy. But it is not too soft, as it imposes on the spoon and it should turn slowly stretch it to fall.
4th Dough to put my little jar - it will be ours for the next baking sourdough.
5th Mold lined with paper baking (in the original recipe smear butter), fill the dough (to about half) and leave for 3 hours (we odstawiliśmy summer covered towel radiator.) How to grow breads (do not wait until they began to crack, because tempers) insert in the oven at about 180 degrees. At the insistence of the girl he met in the mill at the start I gave a little higher temperature to wheat gluten becomes swollen. After 5 minutes, set this to 175 degrees.
6th Bake an hour, pull the mold from the oven and the bread immediately from the molds. We wait until it gets cold and we do pic;)
bread went well, it tastes better than most breads, after which we would go to special shops. Most importantly It does not have any conditioner, yeast, or dyes - the same healthy whole-wheat grains. 
0 comments:
Post a Comment