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Wholemeal bread with rye and cumin

Wholemeal bread with rye and cumin

We put the dry ingredients as follows in the bread bowl:

Put flour in a bowl, salt on the edge, make a hole and put the dry yeast in the middle, on top of the honey. Pour a little warm water and start kneading. After pouring all the water, add the oil. The dough must be dense and at the same time elastic. Let the dough rise for 45 minutes in a warm place, greasing it with a little oil and placing a foil on top.

When it has grown and doubled in volume, we knead it for another five minutes and divide it into three pieces. We form three rolls. We make a braid and place it in the desired shape and let it rise for another 30 minutes. Preheat the oven to 200 degrees and bake the bread for 30 minutes. Let it cool perfectly on a grill and only then can we slice it. We serve it with pleasure.


Bread with rye flour and cumin

Returning with fresh strength from the holiday, I thought I'd tell you about the tasty rye and cumin bread I made.

From the very beginning I want to tell you that I tested a new type of wholemeal rye flour from 7 Spice and I was very satisfied. I didn't know much about the types of flour they sell, so I was a little interested and here's what I found out:

  • WHOLE RYE FLOUR is a recommended wholemeal flour for American rye bread assortments, dark German assortments, pumpernickel bread & # 8211 for flavor and color, Swedish assortments, as a basic raw material in the manufacture of highly acidic loaves.
  • Wholemeal rye flour is obtained through a complex and much slower process of grinding rye grain, which makes it a source of antioxidants and nutrients such as zinc and protein. My doctor recommends using wholemeal flour and making our own bread as much as possible.
  • It can be used either as such to obtain traditional 100% rye bread, or combined with intermediate rye flour or wheat flour, for finer products with a less pronounced taste.
  • More details and a technical sheet can be found here: https://www.saptespice.ro/produs/faina-secara-integrala/

I chose a bread recipe with rye flour, white flour, cumin and milk:

-300 g of rye flour
-200 g white flour
-20 g fresh yeast
-370 ml of milk
-cumin and 1 tablespoon of salt
-Olive oil for greased casserole
plastic

I weighed / measured all the ingredients I needed I mixed the yeast with a tablespoon of wheat flour and a little milk and waited for it to activate. Meanwhile, I mixed all the dry ingredients in a large bowl And here is the activated yeast, ready to be used I put it over the dry ingredients Then I gradually added milk and kneaded by hand to homogenize the composition The dough is quite sticky and you will notice that although I put a lot of liquid, the crust is quite firm. It is a feature of rye & # 8211 needs a lot of hydration. I put the crust in a plastic box greased with olive oil over which I put a lid After 20 minutes it looks like this. I folded it in the box and put the lid back on. The folding procedure is repeated three times, with breaks of 20 minutes, after which it is put in the refrigerator and kept for at least 4 hours to rise. I left her overnight. In the morning I took out the dough, rolled it on the table powdered with flour and put the bread in the pan to rise. I left it covered with a towel for about 45 minutes. After it has fermented, we make notches so that the gases can be released during baking. I preheated the oven to 250C for 20 minutes. The bread is usually baked at 250C for the first 20 minutes and then for 30 minutes at 200-220C. My bread is ready. It has a crispy shell, a fluffy core and a wonderful taste!


RYE BREAD WITH SEEDS

Rye bread with seeds, a dense, tasty bread full of delicious seeds.Wholemeal rye flour I never miss the pantry because I like to bake tasty breads and in addition, rye has countless nutritional properties.

  • 400 g wholemeal rye flour
  • 100 g white flour
  • 370 ml water
  • 25 g of yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons flax seeds (hydrated for a few hours in cold water)
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds

Method of preparation rye bread with seeds

In a bowl put both types of flour, make a hole in the middle and put the yeast mixed with sugar and a few tablespoons of warm water. Cover with a thin layer of flour and let the yeast activate for 10 minutes.

After it has grown, add salt and seeds to the bowl.

We start to knead, adding little by little the warm water. Knead for about 10 minutes, cover the bowl and put it back warm until it doubles in volume (about an hour).

Sprinkle the flour on the work surface and shape it according to the shape we use. I put the dough in a cake tin and, after it has risen, grease the surface with water and sprinkle a tablespoon or two of seeds.

Bake the bread for about 15 minutes at 220 ° C, then reduce to 200 ° C and continue baking for another 30 minutes. After it is baked, turn it over on a grill and cut it only after it has cooled completely. Enjoy!

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Bread with rye and cumin seeds

70% white wheat flour, 30% wholemeal rye flour, water, salt, 5% natural mayonnaise from wholemeal flour, 2% cumin seeds, 600 g.

Shelf life: 5 days.

Rye flour enriches the taste of bread with mayonnaise, which is sour, balancing it with its sweet aroma. Rye brings a higher nutritional intake than wheat, being rich in magnesium and low in gluten. Cumin, the other wonder ingredient of this bread assortment, fits very well with rye flour and fully contributes to the nutritional benefits of the product, being a good digestive and antiseptic.

It can work as an excellent support for the good quality proteins we need every day and especially when we exercise. So, with a legume paste you get healthy canapés!


How to prepare black bread with beer and blackcurrant

Great thing I didn't tell you about the recipe black bread with beer and negrilica, it's so easy to do! It is a dense and tasty bread, for which I used black flour (this one from here) and yeast (dry). The beer helps it to be more airy and gives it a special taste. It feels vague, a little fragrant, a little bitter, but it is very present. So is negrilica (or black cumin). I really enjoyed finding the blackcurrant seeds hidden in the rich core of the bread!


Wholemeal bread with rye and spices

Because at the moment the bread machine is out of use, I made this bread & # 8222in the old fashion way & # 8221 & # 8211 by hand! I try to eat only wholemeal bread, without white flour, or with very little addition. I didn't make the bread following exact quantities, I just mixed the ingredients. The flours together weighed about 400 g, with a slight predominance of rye. I put about 300 ml of water, until the dough was thick but sticky and soft. I said to do the interesting things a little and I put some spices in it. Do not use them if you do not like strong tastes.

ingredients:

  • wholemeal ground wheat flour
  • wholemeal rye flour
  • warm water
  • 2 teaspoons dry yeast
  • a teaspoon of sugar
  • a teaspoon of ground coriander
  • a teaspoon of ground cumin
  • a teaspoon of ground fennel

Mix the solids, make a hole in the middle and add water, not all, mix lightly with a wooden spoon, incorporating the flour and gradually adding the rest of the water. When the dough starts to stick, knead with your hands until it acquires the consistency of dough, quite soft and very sticky. I put a handful of white flour, and mixed well, powdering my hands with flour so that the dough does not stick too badly to them. Knead for 3-4 minutes. Leave to rise for 30 minutes.

Take a smaller cake pan, grease it with oil. The bread is shaped from the dough to fit the shape. Cover and leave to rise for another 30 minutes. At the end, make 3 notches on the bread, and put it in the preheated oven at 200 degrees, for 40 minutes. When ready, remove from the pan and leave to cool on a grill, covered with a clean kitchen towel. Good appetite.


Rye bread & # 8211 simple recipe

In the following article I present a recipe for plain rye bread, accessible even to those who have never made a homemade bread. A rye bread recipe which I like a lot, being also to the taste of the other members of my family, in fact, almost everyone who tasted it declared it perfect, you can find it here. With a click on the link, you will discover a fabulous bread, which I recommend if you have time, because its preparation takes some time. If, however, you are in a hurry, try the recipe below. In its simplicity, this bread will surprise you with its very pleasant taste.


54 replies on & ldquoBread with rye and cumin & # 8211 40 Percent Caraway Rye & rdquo

Hi Codruta, thanks for the recipe, I can't wait to make it. We prefer whole grains, knowing that white ones have nothing healthy in them, and cumin is my favorite. The only problem is that I have 33 degrees in the kitchen and I'm afraid the process is accelerating too badly and I don't know what to do!

Ciau, Kimera. Imagine that it's just as hot in my kitchen & # 8230. I prepared it at 9 pm and it was ok in the morning.
For the dough, I also put cold water from the fridge. When I mixed the preference with the dough, the temperature difference was very large, I felt in my hand how to mix the ingredients and how to equalize the temperature. Interesting! Look for the hottest area in the house (eg bathroom tiles, pantry, hallway, etc.) and put the vessel there during fermentation. However, do not keep it near the sunny window or the oven. You can use a cold bag, just to keep the temperature constant. I didn't go that far :)
It will work out for you, I'm sure :)

Thanks for the encouragement, tomorrow night I'm going to work, so now I can start making my favorite recipe, the one with 50% wholemeal flour. I also put a lot of seeds in it. I hope to have the courage to make a bread only with wholemeal flour. From what I've seen, those with 100% wholemeal flour are only made with desem? Or is there something I missed?
Thank you for your patience and dedication!

Kimera is the miche, with wholemeal flour, which is not made with desem. I think you've seen it in the meantime. :)

Rye bread is my favorite and I managed to corrupt my son as well. I will have to take my heart in my teeth and try to make mayo again, although since the heat started I have not turned on the oven

Elena, take advantage of these high temperatures to make a new mayo. It comes out well when it's warm in the room.

From beginners, I raise two fingers, me!
Very, very good details that you give, especially for those like me who still want us to come out first! )
So far, I have used rye only in mayonnaise, for a 650 white flour bread + spelled flour with mayonnaise & # 8220mulatra & # 8221 = white + rye according to the bread formula 1: 2: 3.
I am preparing myself for my first rye bread and it is clear that it is approaching, early on and today you are considering us as well.
And now, concretely: when you say "hand-kneaded", what do you mean? Bertinet's method?
If you said somewhere and it escaped me, a link is enough for me.
Thank you very much!
Have a nice week!

Mihaela, I do not mean Bertinet's method, but the kneading directly in the bowl, by bringing the dough from the edge to the middle of the bowl, rotating the bowl after each movement. In 6-8 movements you make a complete rotation of the vessel. I have described this method many times, and if you look for it on TFL you will find it under the name & # 8220fold in a bowl & # 8221. I can't give you a link now, but if you can't handle it, remember to look for links.

I also like the taste of rye and I was happy when you managed to make 100% bread. I am on the third try after recipe no. 2, which seems simpler to me. However, my core always comes out a bit wet, and to grow, it still doesn't grow as I see in your pictures. But about that, if even for the fourth time it doesn't come out properly, I come back with questions to that post. Anyway, the bread is tasty and I eat it with pleasure.

Speaking of time for preference, now that I have taken my thermometer, I know that in my kitchen it is not 26, but about 29-30 degrees even at night and I can tell you that for the preference of the bread I said above , six hours are enough. At 3:00 p.m. I prepared it, and at 9:30 it collapsed. I was watching him, so I rushed to make bread, but the result & # 8230 So the advice and details you give us are very welcome for me, who is in the small group, and I'm sure as for my colleagues. : D

I kiss you for as many rye breads as possible!

Interesting approach. The percentage of preferential flour intrigues me. I made 50% rye and cumin last week, but I'm sure I'll try this one too.
As for the rye breads, which I really like, they are starting to get more and more around me.
I think it's an acquired taste, unless you're Russian or Austrian and you were born with it at home.

Razvan, I was very curious to see the effect of preference on others and on taste. I had worked with 35%, but I don't think with 40%. Anyway, bread doesn't come out sour, and I think it will become a common formula in my home.
I agree that rye is a taste that is acquired, you must also be lucky to eat some good breads, like a bad rye bread & # 8230 I don't think it can convince anyone :)) It seems to me, like white bread it is more forgiving, overproofed or underproofed, it is still good to eat (maybe it doesn't look like it, but the taste is there), for rye, but if the fermentation is not well controlled & # 8230 it doesn't make you any pleasure to eat it & # 8230 what do you think?

It is DEFINITELY an amazing world of bread. You are such an inspiration to me & # 8211 I strive to bake loaves as beautiful and tempting as yours. They & # 8217re so beautiful that I want to hang the pictures on my wall! Plus, they sound so delicious. Thank you so much for sharing w / BYOB. =)

Hi Heather. I love being part of your BYOB, it's so nice to connect with other talented bakers.
Looking at other & # 8217s breads, you never know where the inspiration might come from.
Thank you, we & # 8217ll get in touch again soon.
Codrea

Beautiful loaves and especially pictures, amazing!
I love baking sourdough but I also love taking pictures off the finished loaves but I never quite succeed in bringing the best of the smell and the taste to the image. I think you do, please continue with your work!

Thank you Jefklak. I & # 8217m glad you like my breads and my pictures.
keep up the good work, your breads are great!

Your bread looks so lovely you can almost taste it just from seeing it. I love your baking stone in your oven, it all looks perfect. Thank you for sharing this with BYOB.

Thank YOU, Michelle, for having me at BYOB. It & # 8217s a pleasure to be there, among such great bakers.
Best wishes,
Codrea

It looks very good and I think it is full and not like the ones in the store when you eat bread at a table and you feel that you haven't eaten anything. I think I will try it too but without cumin because I don't like the taste at all. Thank you

So is Isa, two slices are full and leave you with a pleasant feeling that you ate something good. Commercial bread, by comparison, is filling, not food. If you make bread, leave a word.

I think this is the first rye bread I would dare. :) Especially when I think of cumin, it leaves my mouth watering! But I don't realize, did you put the cumin whole or grind it?
Now you gave me the topic & # 8230I need to read about how to turn mayonnaise into rye mayonnaise. :))
In other words, I like the warmth & it seems like my breads are better now than in winter and a little faster although the times are not always predictable.
And still in an order of other ideas (: D), one would be helpful to me if you put pictures of the dough somewhere. I know it's complicated with pictures during preparation but if you have such pictures, I'm not saying to make them especially for me, but if you have them it's useful to see if my dough looks right. It also reduces the element of surprise (as I'm never sure if the bread will come out or not). :)
Kiss you!

Diana, the cumin is put whole, at least in this formula. I wouldn't grind it, it's very good as it is.
Read about rye mayonnaise, you will see that it is not complicated at all :)
I like yeast in the summer too, baking still kills me :)) but what don't we do for our dear breads! & # 8230
with the pictures, I can't promise you. I make the dough when my time and schedule allow, I don't take into account that it's dark or cloudy outside. In addition, for rye bread, the hands are either wet or with dough, the last thing I would like is to take care of the camera. I'm still thinking, maybe I'll find a solution.

I fermented the mayonnaise this morning & # 8230after the meal I make the bread.
but I will do it without cumin, although we all love it, and I will replace it with some seeds. So that it can be eaten with jam / jam. It seems to me that the breads made with cumin, fennel or coriander do not go well greased with butter and jam, or I have at least one big eater in the house :-)
Speaking of heat, I suffered a short-lived thing. there I have a bottle and due to the heat (yes, even there) the gas has much more power and I managed to burn 3 loaves: 1 with rye and spelled and 2 veromnt. Great sadness. Finally, I ate them, cutting the bottom shell, a bit burnt. I learned something else & # 8230heat + bottle means lower fire!

this bottle is something I wouldn't have thought of. Too bad you suffered it on your skin & # 8230 or rather, on your bread :)

You said the dough was sticky, but I didn't expect it to be so. And I used a mixture of white flour with wholemeal, so they can't be from too much water & # 8230. My dough looks pathetic after SF & # 8230cam like the one with 70-80% rye. And I say I already know with the kneading & # 8230. I have the feeling that gluten is non-existent. I left it to ferment on the tiles and I reduced the time and yet I have no high hopes. So I will leaven in the 1.5 kg round banquet because I can't even think of making a batard shape. I just hope the taste is good, the look is now a secondary thing :-).

Come on, I'm dying of curiosity that came out in the end. I think the water was to blame, though. What flours did you use?

p. I think now, that I added water gradually, while kneading. Maybe that helped build gluten. Did you put all the water in from the beginning?

How is it possible that when I search for banquets on google in the category of images, only pictures appear after your blog? :))

:)) I do not know. Probably google loves me :))

In fact, & # 8220bannetoane & # 8221 is a Romanian plural invented by me, I don't even know if it's correct. As you do not have many options or information in Romanian, it is natural for my blog to appear somewhere among them. :)

Thanks for the recipe, I have an electronic bread machine but the problem is it doesn't come out the way I want at all, is it from the machine or from the recipe?

Aleena, I've never worked with MP. I don't think my recipes can be applied to MP. It's not the fault of the recipe, it's not the car's fault, it's just the fact that the two are not compatible. That's what I think.

Aleena, I make bread both in the car and according to Codruta's recipes, but never combined. I can confirm that they do not fit at all. However, in general, mayonnaise bread does not work in the bread machine, wherever you take the recipe because the leavening time is too short.
If you want to make rye bread at MP you have to follow the instructions in that booklet but know that the result is very different from the bread above Codruta. Even so, I suffered from the terrible rye bread at MP, even though I had completely followed the recipe in the book.

Hi Codruta again, I remembered an older curiosity so I'll address it to you. It's like I asked you before but you just missed it.
How much (grams) was the bread when you took it out of the oven?
Does the total quantity (grams) represent the weight when you took out the bread?

Costin, this time I didn't weigh the final bread. I apologize for failing to answer you last time.
Another time I weighed the bread after cooling, knowing the weight of the dough that had entered the oven and lost 10-15% of its initial weight. If 800g of dough enters, a 700g bread comes out (maybe a little below, maybe a little over, it depends on the hydration of the dough and the type of bread. Eg rye loses less water than white bread)
Bread taken out of the oven loses a few grams as it cools, but most of the water evaporates during baking.

Hellou again,
I tested this recipe last night and I managed to put it in the bar :( :( :(. I need help! (As far as time allows). Rye bread doesn't seem to bind in my hands at all (This is the fourth attempt & # 8230 I tried 3 times the one with 70% but & # 8230 I didn't pose it because I was too ashamed of the result.) I think something escapes me & # 8230
But to return to the present case: when kneading it was ok, I also added a little more water, the dough seemed to me a combination between the soft and sticky rye and the fluffy with partially developed gluten of a white bread. It also grew a little after SF. The first fermentation was 2 hours and the second an hour and a bit. The first leavening I did in the refrigerator. My suspicion is that the problem was again, the temperature from the second leavening, which I did in the kitchen where the oven also went. I think it was over 35 degrees, but I thought it would not hurt a higher temperature, taking into account that the fermentation is only 1 hour. The flours used were: rye flour - Sanovita white flour strong - Doves Farm wholemeal flour strong- Doves Farm flour spelled- Doves Farm (I never had Malthouse). I baked it on the second level of the bottom oven starting, just like with the white breads.
The result is: https://plus.google.com/u/0/photos/108148169624769520549/albums/5764911514506350817.
If you could help me with some advice, when you have some free time ..
A.

Andra, you didn't even hit her, unless the taste was bad or bland. I consider that you have made some mistakes along the way, which can be remedied in the future:
-first hydration. Next time reduce it to 68%, you will see what an incredible difference a few percent make.
-spelled flour could be another cause of the problem (depending on what percentage of it you used) - spelled flour has a low gluten and a tendency to soften if it is kneaded too much or too hydrated. Don't forget that the original recipe calls for white flour with a lot of gluten. If you replace it with spelled, you can't expect the dough to behave the same. The compromise I made was pretty well controlled and I made it. I don't know what it would have been like with spelled flour, but I think it's more difficult than with Malthouse.
-What temperature did you have in the fridge? did you manage to maintain 25-26C? Has the volume of the dough increased, a sign of good fermentation? Many times people forget that the first fermentation is the most important. If the temperature is not good, if the mayo is not in shape, etc., the first fermentation suffers after it, everything else.
-and one more thing, if you want a better ovenspring, next time make a batard shape and grow saucisson or chevron, see here http://www.youtube.com/watch?v=aFcPHQmNuik&feature=plcp

Thank you muuuuult :)! I associated spelta with mathouse I think..for the first time since I took them: | (And your explanation made me realize an olive bread when I used mathouse instead of spelled and I was not satisfied with the result). Percentage used: 41% of the total flour (I replaced it identically :)). The temperature in the refrigerator was ok because I didn't use the frozen boxes for cooling (I used it more for thermal insulation ... for me the temperature in the kitchen rises a lot during the day).
The taste is good :), it is not sour, with a strong cumin smell :).
I will do it again next week and I will come back with pictures!
Thank you very much! Have a great weekend!
A :).

I tested the recipe, unfortunately my bread collapsed in the oven. I used rye and wholemeal flour SanoVita and an organic type 650 flour. Reading what he wrote in the answers I think I know where I went wrong, less water was needed for that the dough was quite hydrated, almost sticky and I think another cause was the heat in the kitchen, for. that the dough grew like the brave one in the story.
The taste and texture is excellent. Suitable for a summer bread.

Codruta, I'm far from good at bread - I'm not even a cook. I'm just a big fan of flour, if I may say so, and I started making mayonnaise out of a toy. I don't have the necessary tools or the skill, the recipes on your blog scared me, somewhat, because they seemed extremely elaborate. But I still took my heart in my teeth, after all, and I made this bread. It's the best bread ever in my life :) Of course it didn't grow enough for me (it's about the sixth mayonnaise bread I make in my life, the other five were embarrassing), it's not beautiful, like next to yours looks like a younger sister with disabilities :)) But she is wonderful and encouraged me to continue.
I didn't follow the recipe exactly because I don't use white flour, I made a third of the amount (for fear of missing this one too) and I used a mixture of whole wheat flour (100 g) with spelled or spelled, all I didn't know what it was (the one from Pronat- 70 g), I think I dropped more cumin than in the initial recipe & # 8230 on top of each other, now I really regret that I didn't make the whole amount. She is extraordinarily good, even as pragmatic as it turned out :)
Thanks for the recipes and explanations.

the taste is wonderful. unfortunately the dough was so thick that I didn't even leaven it in abneton, vi deirect in a yena form in which I put baking paper. I was afraid it would stick to the banquet and I decided not to take any chances. in the oven it didn't grow as much as it did during the leavening period, but as I said, the taste was good.
It is possible that due to the relatively large amount of wholemeal flour, it did not have too much gluten. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. I used white Hungarian flour and wholemeal flour from Austria. I don't know which rye it was: solaris or pirifan, I have no idea.
One over the other, it's worth trying again :-)

Check this bread too! It turned out very well, although I had emotions, reading the comments here. I followed exactly your recipe, only the whole wheat flour was Pronat, and instead of 480 flour I put Hungarian Hajdu. a mix of cumin, coriander and fennel, and the house smelled like last night. and cut like you and they had a very nice ovenspring. I still haven't cut the bread, I'm curious what the taste looks like and how it looks cut. Too bad I'm a bit lazy when it comes to photography, but maybe I mobilize and start taking pictures :)
thanks for the recipe, all the best!

Codruta, I love you! The best bread I've ever eaten is this! I just cut it and ate it empty, all this bread should be eaten empty! It has a taste, a wealth of balanced flavors, you said it right .You have to try the combination I used: cumin, coriander and fennel. MI-NU-NA-TA!
I ran because the mayonnaise is waiting for me for the 100% durum bread, I do it for the first time, this week was for me & # 8221the week of the bread & # 8221, the day and the bread, I sent my son to the camp, so I took advantage I only (almost) baked bread :)
thank you, thank you, thank you

Claudia, when I read messages like this, I feel that every minute invested in the blog is rewarded with a tip and thick. Thank you from the bottom of my heart and I am very happy with your success. Be sure to take pictures next time. :)
Coriander cumin and fennel sound like a fantastic combination to me :)

& # 8216Neata :)!
I redid the recipe according to your instructions and it came out :)! Yeyy! It's the first rye bread that comes out :) !! Of course there is still room for better (maybe I should have kneaded it a little more, but I was in a small time crisis & # 8230 I would have liked the holes in the core to be a little bigger) but overall I am satisfied of result and, especially, of taste :) :). Pictures I put here: https://plus.google.com/u/0/photos/108148169624769520549/albums/5767113202891114913.
Thank you once again for everything! As I said before, you are the best teacher. )
A good day to everyone and..to as many successful breads as possible! :)
A :).

Andra. the only observation I find worth mentioning is that I think you overdosed on bread, a little bit of everything. Maybe 10 min. It's not a critique, it's just an explanation for the core. Anyway, I guess you don't expect who knows what holes! I think 10 minutes if you put it in the oven faster, it was perfect. Anyway, big difference from last time, right? :)
keep on baking! you & # 8217re doing great :)

Hellou again :),
I remade the recipe according to your instructions regarding the greater attention to the final fermentation and..I have holes in the core :). Yeeeeyyy !! Not to mention the taste which is excellent! Instead of cumin, this time I used fried seeds (sesame and sunflower). I feel that some seeds would have gone in addition but this next time :)!
Thanks a lot. You & # 8217re the best, as allways.
A :).


Let's make bread

Last weekend I went to Rimetea with a group of friends. Among the activities I took part in there was making bread. It was so nice and I made such a good bread that I feel the need to give you the recipe, especially because I know you can make a bread like this at home & # 8211 it's very simple. All you need is yeast, water, white flour, whole wheat flour, a little salt and an oven.

Put the flour on a plate (for a healthy bread you need a cup of white flour and two cups of wholemeal flour), in the form of a pile. Make a hole in the top of the flour pile, to look like the cone of a volcano (from here you can build a story, it would be fantastic to involve your children or grandchildren in making bread). Put in the hollow a raw yeast nut (8-10 grams), three to four tablespoons of water and a little flour. Stir gently and wait ten minutes for the yeast to start working, to swell. You got a yeast mayonnaise.

Then pour the water over the mayonnaise (three cups of flour, a cup of water, maybe a cup and a half), two pinches of salt and then start to incorporate the water into the flour. Knead well, with wrapping movements, for at least ten minutes. Un aluat cu mai multă apă va fi mai dens, un aluat cu mai puțină apă va fi mai pufos, cu condiția să frământați destul (veți ști că ați terminat de frământat când vi se desprinde aluatul de pe degete). În faza asta puteți încorpora în aluat o mână de semințe crude (floarea soarelui, dovleac, in) sau de măsline mărunțite.

După ce ați terminat de frământat, puneți boțul de aluat la dospit, despicați-l pe mijloc să poată crește și prăfuiți-l cu făină, să nu prindă pojghiță la exterior. După ce-și dublează volumul, puneți-l în cuptorul încins la 200 de grade Celsius. Reduceți apoi temperatura la 180 de grade și aveți răbdare trei sferturi de ceas (ori poate mai puțin, depinde și de cum coace cuptorul vostru). Scoateți pâinea din cuptor și, dacă vreți o coajă mai moale, stropiți-o cu puțină apă și puneți peste ea un ștergar.


Așa a ieșit pâinea noastră de la Rimetea.

Densă, cu gust de pâine adevărată, cu coajă groasă.

Am stabilit cu Sanda că vom repeta exercițiul și la viitorul boot-camp culinar de la Rimetea. Stay healthy.

PS: am descoperit un blog despre pâine. E fain și instructiv, merită vizitat.

PPS: vedeți mărul din dreapta, acela care se cere votat? O cam ia pe coajă de la grapefruitul lui Cabral. Ne lăsăm acum la final ? Mulțumesc frumos.