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Print Recipe
Rustic Wheat Bread "Pome" Recipe
I'm not a very experienced Baker. But when I saw this bread, I wanted to cook it. Expectations were met-the bread turned out very tasty, the crumb is airy and, at the same time, heavy due to the large number of seeds, the taste is so rich that you want another piece. We do not like airy, weightless bread, so this bread fully corresponded to our taste. The preparation is not at all troublesome. Trying it? It is a pity that the day was overcast and the photo did not convey all the beauty and crumb of bread.
Cook Time 90 minutes
Servings
Ingredients
Bread:
On the top:
Cook Time 90 minutes
Servings
Ingredients
Bread:
On the top:
Instructions
  1. I had a ready-made Mature dough in the refrigerator. If you don't have it, then it's not difficult to cook, just start baking bread the next day. I will write the recipe for Mature dough in the notes. Prepare the seeds.I used a bread maker and hands). Put all the ingredients for bread in the bread maker bucket. Turn on the dough program for 15 minutes.
    I had a ready-made Mature dough in the refrigerator. If you don't have it, then it's not difficult to cook, just start baking bread the next day.
I will write the recipe for Mature dough in the notes.
Prepare the seeds.I used a bread maker and hands).
Put all the ingredients for bread in the bread maker bucket.
Turn on the dough program for 15 minutes.
  2. Spread the dough on a table dusted with flour, let it rest for 15 minutes. Knead the dough until it sticks to your hands. I added a couple more spoonfuls of flour. We grease the bowl with vegetable oil, spread the dough, cover it and put it in a warm place for 1.5 hours.
    Spread the dough on a table dusted with flour, let it rest for 15 minutes.
Knead the dough until it sticks to your hands.
I added a couple more spoonfuls of flour.
We grease the bowl with vegetable oil, spread the dough, cover it and put it in a warm place for 1.5 hours.
  3. The dough came up.
    The dough came up.
  4. Form 20x25 grease with vegetable oil. I lined it with parchment. Put the dough on the table, slightly squeezing with your hands, make a rectangle about 22 cm long. Fold the long ends to the center a couple of times. Pinch the ends.
    Form 20x25 grease with vegetable oil. I lined it with parchment.
Put the dough on the table, slightly squeezing with your hands, make a rectangle about 22 cm long.
Fold the long ends to the center a couple of times.
Pinch the ends.
  5. Gently put the seam down in the mold.
    Gently put the seam down in the mold.
  6. The dough is straightened with your hands to fill the entire form. Lubricate the dough with a silicone brush with water-carefully - and spread the sprinkles, pressing with your hands - I still have all not stuck, so next time I will put less seeds in the sprinkle.
    The dough is straightened with your hands to fill the entire form.
Lubricate the dough with a silicone brush with water-carefully - and spread the sprinkles, pressing with your hands - I still have all not stuck, so next time I will put less seeds in the sprinkle.
  7. Cover with a towel and put in a warm place for 1.5 hours.
    Cover with a towel and put in a warm place for 1.5 hours.
  8. The oven is preheated at 200 degrees. Bake for 30 minutes-focus on your oven! The bread is ready when you tap on the bottom and hear a dull sound. I have 35 minutes. Allow to cool completely on the grill.
    The oven is preheated at 200 degrees.
Bake for 30 minutes-focus on your oven! The bread is ready when you tap on the bottom and hear a dull sound.
I have 35 minutes.
Allow to cool completely on the grill.
  9. Mature dough-the amount exactly for this recipe, there is an extra small piece. Mix 5 g of salt with 250 g of flour. Dissolve 5 g of compressed yeast in 175 ml of lukewarm water and add to the flour and salt. Knead the sticky dough - do not add flour! I kneaded directly in the bowl with a mixer with a hook attachment. Grease the dough with vegetable oil. Cover and leave at room temperature for 6 hours. Then knead and put in the refrigerator. It's ready to go in 18 hours. Keep this dough in the refrigerator for 7 days, if you only use it as an additive to bread and rolls.
    Mature dough-the amount exactly for this recipe, there is an extra small piece.
Mix 5 g of salt with 250 g of flour.
Dissolve 5 g of compressed yeast in 175 ml of lukewarm water and add to the flour and salt.
Knead the sticky dough - do not add flour!
I kneaded directly in the bowl with a mixer with a hook attachment.
Grease the dough with vegetable oil. Cover and leave at room temperature for 6 hours.
Then knead and put in the refrigerator. It's ready to go in 18 hours.
Keep this dough in the refrigerator for 7 days, if you only use it as an additive to bread and rolls.
  10. Enjoy.
    Enjoy.

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