The recipe for cooking homemade wheat bread in a starter in the oven. This lenten bread turns snow-white, fragrant and very tasty!
Ingredients
Leaven – 2 tbsp.
Water – 285 ml
Flour, wheat – 400 g
Sugar – 1 tsp.
Salt – 1.5 tsp.
Vegetable oil – 3 tbsp.
- 239 kCal
- 2 hours 30 minutes
Cooking process
If you are of opinion about the harm of yeast and strive for natural products, you probably know about the leaven for bread not by hearsay. I often make a leaven on rye or wheat flour for this recipe. Baking white bread on leaven is very simple, even if you do not have a bread maker.
Ingredients for baking bread in the starter in the oven.
I had a leaven a week ago, in the evening I would mix 2 tablespoons. leaven with flour (100 g) and water (85 ml) – this will be bread parser. Stir and leave in a warm place. In the morning, the leaven will wander and bubble.
In the sifted flour put the spoon, add salt and sugar.
Pour in the vegetable oil and add some water, start kneading the dough.
First, you can mix the dough with a spoon, and when it becomes thick, continue kneading your hands. Water added during the batching, should leave the whole + – 10ml. After 3 minutes of kneading the dough will be like this.
Knead the dough to a soft smooth kolobok so that it does not stick to your hands. Cover the dough with a towel and leave to go for 40-60 minutes.
The dough came up.
Dough to crumple hands and form a bun. Put the dough of the dough on parchment, slightly dusted with flour, and leave for proofing for 50-60 minutes.
When the dough again increases, make a few cuts on the kolobok and put it in the oven. Oven preheat beforehand to 220 degrees. Put a container of water on the bottom of the oven to create steam.
Bake bread in the starter in the oven at 220 degrees for 15 minutes, then reduce the temperature to 180 degrees and bake bread for 20 minutes.
Bread completely cool and then eat.
Bread in the starter in the oven
The recipe for cooking homemade wheat bread in a starter in the oven. This lenten bread turns snow-white, fragrant and very tasty!
Ingredients
Leaven – 2 tbsp.
Water – 285 ml
Flour, wheat – 400 g
Sugar – 1 tsp.
Salt – 1.5 tsp.
Vegetable oil – 3 tbsp.
Cooking process
If you are of opinion about the harm of yeast and strive for natural products, you probably know about the leaven for bread not by hearsay. I often make a leaven on rye or wheat flour for this recipe. Baking white bread on leaven is very simple, even if you do not have a bread maker.
Ingredients for baking bread in the starter in the oven.
I had a leaven a week ago, in the evening I would mix 2 tablespoons. leaven with flour (100 g) and water (85 ml) – this will be bread parser. Stir and leave in a warm place. In the morning, the leaven will wander and bubble.
In the sifted flour put the spoon, add salt and sugar.
Pour in the vegetable oil and add some water, start kneading the dough.
First, you can mix the dough with a spoon, and when it becomes thick, continue kneading your hands. Water added during the batching, should leave the whole + – 10ml. After 3 minutes of kneading the dough will be like this.
Knead the dough to a soft smooth kolobok so that it does not stick to your hands. Cover the dough with a towel and leave to go for 40-60 minutes.
The dough came up.
Dough to crumple hands and form a bun. Put the dough of the dough on parchment, slightly dusted with flour, and leave for proofing for 50-60 minutes.
When the dough again increases, make a few cuts on the kolobok and put it in the oven. Oven preheat beforehand to 220 degrees. Put a container of water on the bottom of the oven to create steam.
Bake bread in the starter in the oven at 220 degrees for 15 minutes, then reduce the temperature to 180 degrees and bake bread for 20 minutes.
Bread completely cool and then eat.