Night Bread Recipe
In general, this recipe was intended for baking in an ordinary glass jar. But I couldn’t find a suitable capacity, and the bottleneck was at the same level. Because of our cans, it won’t shake later, so I made a mold. I liked it because it is made according to the principle of folded, mixed and shaped. The only thing you need to survive the night in the refrigerator. It tastes something like bread “7 cereals”.
Servings Prep Time
1loaf 1night
Cook Time
90minutes
Servings Prep Time
1loaf 1night
Cook Time
90minutes
Ingredients
Instructions
  1. Fry the buckwheat flakes in a dry frying pan over low heat until fragrant and golden brown. Flakes in their original form on the right, fried on the left.
  2. In a bowl, mix all the ingredients and add the flakes. Knead the dough well. It turns out sticky, but does not spread. Do NOT ADD sugar (even if you really want to), otherwise the dough will filter overnight.
  3. Take out the mold, brush with oil and sprinkle with semolina or breadcrumbs. It should be sprinkled completely, without gaps. I took the silicone and just rinsed it with water. Put the dough inside, cover the top of the mold with polyethylene, tie it and put it in the refrigerator overnight. It is better to make the dough 8 hours before baking. If the bread stays for a long time, the bread will be delicious, but there will be a sour smell. The next morning, take out the form with the dough (the dough will double), remove the film.
  4. Put it in a cold oven, preheat it to t = 150 and bring the bread to readiness. It will take about an hour and a half. Do not expect the bread to be golden, because there is no sugar in it, except what is contained in flour. Remove from the oven and let cool completely, then remove and eat.
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