Cooking process
What can be more delicious than freshly roasted and flavored, with a crisp crust, homemade bread … For those who like homemade bread, I offer a simple recipe for cooking gray bread in the oven.
Gray bread in color and taste does not look like black and wheat. The composition of the gray bread includes a mixture of rye and wheat flour. In wheat flour contains gluten, necessary for bread, and which is not found in rye flour. The color of bread depends on the amount of flour in the dough. If more wheat, the crumb will be lighter, and if more rye, the color will be much darker.
Compare bread to taste: wheat – more sweet, rye – sour, and gray – neutral, without pronounced shades.
Prepare the necessary products for the preparation of gray bread. From the specified quantity of products you will get a small loaf weighing about 600 g.
In a small bowl pour 50 ml of warm water, pour sugar and stir until it dissolves. Add the yeast, stir.
In another bowl, spread honey, salt and soft oil, pour the remaining (200 ml) warm water, mix.
In a suitable bowl, mix the first grade flour (150 g), rye flour (60 g) and malt.
We pour the obtained honey-and-oil mixture into the flour, mix it.
Get a viscous mass. We close both bowls with a towel and put it away in a warm place for half an hour.
After half an hour we connect the contents of two bowls, gradually pour the remaining flour: 1st grade and rye. Knead the dough. In the process of kneading, you may need to pour a little more flour or, alternatively, add water. The dough should be well kneaded. Ready-made dough – dense, but soft and almost does not stick to your hands.
From the dough form the ball, put it on a baking sheet covered with baking paper. From above with a sharp knife we will make some cuts and we will put in flour. We cover with a towel and we clean for an hour and a half in a warm place.
That’s how bread grew in an hour and a half.
Bake bread in a preheated to 220 degree oven the first 10 minutes with steam (on the bottom of the oven we put a container of hot water). After 10 minutes, we remove the container with water. Reduce the temperature to 180. Continue baking the bread for 30-40 minutes (focus on your oven). Ready bread is easy to determine by tapping on the crust – the sound must be deaf. The bread crust must be hard, ruddy and crispy.
We take out the bread from the oven, wrap it with a towel and leave it to cool down at room temperature.
Gray bread, baked in the oven, turns out delicious, fragrant and useful. Bon Appetit!
Gray bread
A simple recipe is when you need to combine, mix the ingredients, knead the dough and bake. So let’s do it, and make a tasty gray bread.
Ingredients
Flour, wheat 1 grade – 250 g
Flour rye – 125 g
Yeast, pressed – 13 g
Water (warm) – 250 ml
Sugar – 1 tsp.
Honey – 1 tsp.
Salt – 10 g
Malt rye – 0,5-1 tsp.
Butter (soft) – 5 g
Cooking process
What can be more delicious than freshly roasted and flavored, with a crisp crust, homemade bread … For those who like homemade bread, I offer a simple recipe for cooking gray bread in the oven.
Gray bread in color and taste does not look like black and wheat. The composition of the gray bread includes a mixture of rye and wheat flour. In wheat flour contains gluten, necessary for bread, and which is not found in rye flour. The color of bread depends on the amount of flour in the dough. If more wheat, the crumb will be lighter, and if more rye, the color will be much darker.
Compare bread to taste: wheat – more sweet, rye – sour, and gray – neutral, without pronounced shades.
Prepare the necessary products for the preparation of gray bread. From the specified quantity of products you will get a small loaf weighing about 600 g.
In a small bowl pour 50 ml of warm water, pour sugar and stir until it dissolves. Add the yeast, stir.
In another bowl, spread honey, salt and soft oil, pour the remaining (200 ml) warm water, mix.
In a suitable bowl, mix the first grade flour (150 g), rye flour (60 g) and malt.
We pour the obtained honey-and-oil mixture into the flour, mix it.
Get a viscous mass. We close both bowls with a towel and put it away in a warm place for half an hour.
After half an hour we connect the contents of two bowls, gradually pour the remaining flour: 1st grade and rye. Knead the dough. In the process of kneading, you may need to pour a little more flour or, alternatively, add water. The dough should be well kneaded. Ready-made dough – dense, but soft and almost does not stick to your hands.
From the dough form the ball, put it on a baking sheet covered with baking paper. From above with a sharp knife we will make some cuts and we will put in flour. We cover with a towel and we clean for an hour and a half in a warm place.
That’s how bread grew in an hour and a half.
Bake bread in a preheated to 220 degree oven the first 10 minutes with steam (on the bottom of the oven we put a container of hot water). After 10 minutes, we remove the container with water. Reduce the temperature to 180. Continue baking the bread for 30-40 minutes (focus on your oven). Ready bread is easy to determine by tapping on the crust – the sound must be deaf. The bread crust must be hard, ruddy and crispy.
We take out the bread from the oven, wrap it with a towel and leave it to cool down at room temperature.
Gray bread, baked in the oven, turns out delicious, fragrant and useful. Bon Appetit!