1tablespoonSeasoningblack cumin, black seed, Nigella; for sprinkling
Sift wheat flour and wholegrain flour. Mix all the dry ingredients in a bowl: flour of two types, yeast, sugar, salt, mustard powder and thyme.
Shake kefir with honey and corn oil.
Pour into the dry mixture and knead the dough. Knead until the dough does not fall behind the walls of the bowl. Roll up the bun, cover the bowl with a towel or cling film and leave in a warm place until the dough increases in volume.
Knead the dough that has come up and put it back on. Then divide it into four parts. Roll each of the three into buns and cover with a towel to avoid chapping.
The fourth roll out in a long thin
oval. Then roll the length into a roll. Do the same with the rest of the koloboks.
Then two rolls intertwine with each other. And collapse, as in the photo. Put the resulting flower in the middle, oiled, form d=20cm.
The remaining two rolls are also intertwined and laid around the flower.
It turned out like this. Nothing complicated.
Brush with kefir, sprinkle with mustard seeds and kalindzhi, if desired.
(Mustard seeds I pre-crushed with a pestle).
Bake in a preheated t180°C oven until ready. My bread was ready in 35 minutes.
!! FOCUS on the OPERATION OF your OVEN!!
Let the bread rest, covering with a clean dry towel.
I don't know if You can resist cutting off (or breaking off) a piece of the fragrant loaf... I had to stand guard because it was a sad experience.))) Only a hunk of bread remained from the previous one... I didn't live to see the photo shoot...)))