Custard bread: recipe

In contrast to the conventional custard bread has a dense crumb and a thin crust. The taste of a product sweet. He has a deep malt flavor and has a nice dark color.

General information

Use custard bread is undeniable. It contains five times more fiber than wheat product. And as you know, this substance cleans the intestines from toxins and other harmful chemical elements. In addition, this component rather quickly removes all toxins, contributing to improve the health and well-being of the whole person.

Which components contains custard bread? It has a large number of such mineral substances as calcium, iron, phosphorus, magnesium and potassium. In addition, present in the bread, the entire group of vitamin B. This makes it an integral part of everyday menu.

At the use of this product should remember that the custard rye bread must be thoroughly chewed. The only way the starch will be broken down and absorbed in the oral cavity, facilitating the work of the stomach.

After kneading the dough for making custard bread gets a nice texture. It is very elastic and pliable, easily accepts the necessary form and quickly baked in the oven.

Custard bread: a recipe

To make delicious bread at home, we will need the following components for the dough:

• Rye flour-about 150 g;
• Ferment dry – are about 40 g;
• The water is warm – 250 ml.

The basics:

• Rye flour – approximately 125 g;
• Wheat flour of 2nd grade-about 200 g;
• Salt & ndash; 1 full teaspoon;
• Honey fresh liquid – approximately ½ large spoon;
• The water is warm – about 150 ml;
• Coriander powder-1 dessert spoon.

Preparation:

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

Prepare the sourdough and welding

Before you bake the loaf custard bread in the oven, carefully knead basis. You should prepare the dough. The dry yeast is mixed together with rye flour, and then diluted with warm drinking water and leave in this form for 7-11 hours.

While the dough comes to a warm place, proceed with the preparation of welding. To prepare the rye malt combine with rye flour and coriander. Thereafter, the resulting mass is poured in cold water and leave aside for 10 minutes.

The passage of time to the ingredients pour the boiling water and quickly stir with a spoon.

Having a homogeneous adhesive mass, it is covered with a lid and placed in a preheated 70 degrees oven. As such, the brew simmered for two hours.

Prepare the dough

As soon As the leaven, and welding for homemade bread will be ready, immediately start kneading the basics. To do this in a large container alternately mixed rye and wheat flour, table salt, fresh liquid honey, warm water and coriander.

All ingredients are carefully kneaded with the hands and leave in the bowl for 20 minutes. Then put them together to brew and ferment. Put the resulting mass to damp the table, her intense knead with wet hands.

As a result of such actions get a uniform and manageable dough of dark color and pronounced malt flavor.

Generated and vypekaem bread

How to form a custard bread? This can be done in different ways. Thoroughly mix the dough roll it into a ball and then lightly priplyusovat, forming a kind of loaf. After that it spread in a deep circular form, greased with butter and sprinkled with coriander seeds.

In this form of rye prefabricated cover with a towel and put in a warm place for 5-6 hours. During this time the dough should rise well and fill out all the dishes. For beauty on the surface of the semifinished product it is possible to make a few cuts with a sharp knife.

As soon As the basis for custard bread is prepared, immediately put it in the oven, preheated to 230 degrees. In this form, with rye billet sprinkled with water and put on the grill. Bottom set the tray where you pour in a Cup of boiling water. In this form custard bread has been baked for ¼ hours.

Over time the oven temperature lower to 200 degrees and wait for about 35 minutes.

Presented to the table

After baking custard bread in the oven it is carefully removed from the mold and spread on the Board. To use this product in hot and cold. It is cut into pieces and presented to the table along with any first or second course.

A Simplified version of cooking

If the implementation of the above-mentioned prescription you have no time, you can find a simplified version. For this we may need the following components to test:

• Water – about 270 ml;
• Rye flour - 200 g;
• Flour-200 g;
• Yeast cake – 25g;
• White sugar – 2 large tablespoons;
• Salt & ndash; 1 big spoon.

Preparation:

• Flour - 150 g;
• Rye malt and dry - 2 tablespoons;
• Water – 300 ml.

Cooking Method

Dry rye malt mixed with a portion of wheat flour, and then brewed with boiling water. In the process of adding the water the dough thoroughly mix with a fork so it is not converted to ohms. The resulting mass is left to cool down. Meanwhile start preparing the other part of the framework.

In a separate container pressed yeast diluted with warm water, and add salt and sugar. After that, the contents of both bowls are combined and thoroughly kneaded. As a result, you should get a fairly liquid mixture is dark brown. To it add remains of flour and form a steep bun. Mashing it to until it no longer sticks to hands. Next, cover the dough with a dry towel and leave aside for 3 hours.

Bread

After a time based re-obmanut hands, sprinkle rye flour and spread into a round shape, greased. In this form the dough, leave for 20 minutes. Then send it to the oven, preheated to 220 degrees.

Setting on the bottom shelf a container of water, custard bread bake about 40-50 minutes.

The Finished product is wrapped in a clean and dry towel and then let it rest for about three hours. After the time the bread can be safely present to the dining table.