Bread with linen flour in the oven

To prepare this homemade bread in the oven, we will need the following ingredients: wheat and linen flour, drinking water, sugar, vegetable oil (without smell), flax seeds, salt and yeast (high -speed).

Since the yeast in the recipe is precisely the fast -acting, they need to be added directly to the flour. So, through a sieve, we sift into a plate of 250 grams of wheat and 70 grams of linen flour in a bonfire. Add 1 teaspoon (3 grams) of yeast and salt (7 grams), as well as 1 tablespoon (20 grams) of granulated sugar.

Mix everything well and pour 230 milliliters of slightly warm water. Immediately add 1 tablespoon of vegetable (I use sunflower) oil.

We knead the yeast dough for future domestic bread. You can knead with your hands, but according to the consistency, such a dough is very reminiscent of wheat with the addition of rye flour, which is why it turns out quite sticky. It is important to knead it so that the bun is tender and practically does not stick to the hands. Testeres with a nozzle-trick in 10-12 minutes can do this perfectly with this. We round the dough with the addition of flax flour and send it to fermentation in heat, covering the dishes with a light towel, 60-70 minutes.

In the meantime, we will prepare a baking form. I decided to bake two small loafs, so I used such aluminum bakery molds L-11. I have been working for a long time, that is, boiled, so I only slightly spray them with vegetable oil.

When the yeast dough rises well, it will increase by three times.

Divide the dough in half, round, cover and let lie down for 5-7 minutes.

After that, knead the dough into a rather thin layer. If necessary, slightly sprinkle the working surface with wheat flour (for everything about everything, literally a tablespoon without a slide is enough).

Fold the cake in half.

We turn from one edge into a dense roll.

It turns out such a workpiece. We form the second in a similar way.

We put the blanks in the molds. In addition, I sprinkled the walls and bottom with flax seeds, and then also the top of the rolls. In order for the flax to stick well in the dough, it moisten the blanks with a small amount of water and pressed the seeds on top. We cover the forms with a towel and give the future bread to the distance for about 30-35 minutes.

When the blanks increase in a volume by half, it is time to bake them. We put the forms in a preheated oven and cook at 180 degrees for 30-35 minutes. If you bake one loaf (in shape or on a baking sheet), the cooking time can increase by 5-10 minutes.

We give the finished bread for 10 minutes to stand in the forms, after which we get it, completely cool and cut it. Kids weigh about 570 grams.

Here I have such an interesting and unusual home bread. In taste and texture, it is very reminiscent of wheat with the addition of rye flour or wheat malt. It is wet, finely porous and soft. Prepare for health, friends, and pleasant to you appetite!