As the Russian folk proverb says: "Loaf will become stale, and the bread will never." Thin crispy crust, airy, almost weightless fluffy crumb, light trail of spices, bright orange inclusions of carrots... It's all him, handsome-carrot spiced bread!
Sift the wheat and oatmeal flour into a bowl, add the cumin, salt, sugar, hops and semolina. Stir.
Dissolve yeast in fermented baked milk. Grate the carrots on a coarse grater and pour into the fermented baked milk, then pour in the corn oil. Mix.
Pour into the flour mixture and knead the dough.
First with a spoon, then with your hands. Knead for 8-10 minutes.
Of course, you can use a mixer or bread maker.
Then put the bun in a clean greased bowl, cover with a towel or cling film and put it in a warm place for 1-1.5 hours. The time depends on the air temperature in the kitchen.
In 40 minutes.
Knead the dough, form an oval, place on a baking sheet covered with parchment and leave for 20-30 minutes, covered with a towel.
The readiness of the dough is checked very simply, you need to make a hole ~0.5 cm deep with your finger, if the hole is tightened, the dough is still fermenting; if not, the dough has come up, it needs to be kneaded and put on proofing.
Bake the bread in a preheated 180° oven until ready. My bread was ready in 35 minutes.
!! Focus on the operation of your oven!!