again overtook my desire to experiment with the flavors of bread. I missed the one that I bought years ago in a bakery and was then my favorite. I was unable to find a recipe for any, so hence the provision slightly modified by me. I added a significant amount spelled wholemeal flour, which made the cake pyszniejszym and healthier. Increased amount of carrot-not only gave the bread a golden color, but slightly osłodziła it. Dosypałam a bit of pumpkin seeds, enabling them to have some bread, nutty flavor. Our son said that it najpyszniejszy bread ever and actually ate a sandwich from yesterday are disappearing much faster. Even on the second day taste great, which is no small success in the baking yeast breads. It is quite easy to prepare. If someone is in a hurry, a 12-hour fermentation process of yeast can be omitted.
2 teaspoons instant yeast
160 g of carrots
spelled 300 g flour, type 2000
130 g white wheat flour
1.5 teaspoons of salt
1 tsp sugar incomplete
2 tablespoons of oil
270 ml of milk
4 tablespoons of pumpkin seeds
Preparation:
first Whisk to stir yeast with warm milk, sugar and 3 tablespoons of flour spelled.
second Tightly covered with leave to rise for 2 hours.
third Turn off the fridge for 10 hours.
4th Grate carrots on a fine (but not the slightest!) Grater, combined with ocieplonym (!) Leaven.
5th Add the salt and oil, stir wiertełkami mixer.
6th Mix continue dosypując flour gradually.
7th To smooth off the weight wiertełek add pumpkin seeds.
8. Put it into a mold, leave to rise until the dough doubles in volume.
9th Bake from 1930 to 1940 minutes in oven at 180 degrees.
Bon Appetit!
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