Flood gray bread

To prepare flood gray bread, we will need the following ingredients: wheat and rye flour, drinking water, rye malt, salt, granulated sugar and high -speed yeast.

In a large bowl (in my case, it is a deja from the planetary mixer) we sift 400 grams of wheat flour (I use the highest grade, but you can take the first one) to get rid of excess waste and lumps. Add 100 grams of rye flour (I took the peeping, but the seeded one is also suitable) — it is difficult to sift through a sieve, so we just put it in the duty room.

Add to two types of flour 2 teaspoons of salt (preferably small grinding), 2.5 teaspoons of sugar, 1 tablespoon of malt and 1.5 teaspoons of high -speed yeast. 1 Any (dining room or tea) spoon in my recipes — this means without a hill, under a knife.

Mix all dry ingredients thoroughly so that they evenly disperse along the mixture.

We make a hole in the flour mixture and pour slightly warm water into it (500 milliliters).

Now mix everything with a spoon or fork so that the flour absorbs the liquid into itself. I like it when the electric assistant does such work with a nozzle-trick, but in this case I decided to check how the dough will behave with a manual knead. We mix the dough intensively for about 5-6 minutes with our hands or literally 3 minutes (after completely mixing the ingredients) with a mixer. The result is a fairly liquid dough, but at the same time it is thicker than for flooded bread from wheat flour.

With the hand, spatula or scraper, remove the dough from the walls of the dishes, round it, and tighten the bowl with cling film or cover with a towel made of natural fabric. We leave the dough to roam in a warm place for 1.5-2 hours (with an intermediate din after 45-60 minutes).

Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no pouring bread. After about 1 hour of fermentation, the dough will become still a slurry and will spread through the container.

We collect it again in the ball, simultaneously releasing air bubbles. We give repeated fermentation for another 40-45 minutes.

During this time, the yeast dough will become through and through the air bubbles.

We produce gas from the dough, simply mixing it thoroughly.

We will prepare a form or baking dish in advance. For this bread, I use 2 bakery forms from a special high-quality food aluminum alloy L-11. Lubricate them with a small amount of vegetable oil (I did not indicate it in the ingredients, but literally a teaspoon is enough). Pour the yeast dough into the shape.

We cover the blanks with a towel or cling film and leave the distance for no more than 30 minutes. Why is it so much time? The fact is that the dough is liquid, therefore, with overlapting, most often finished pastries sags in the middle (you can see similar examples on the Internet). And we need a hat, so we do not completely place the workpieces. At this time, we smear the oven (240 degrees). In half an hour, the dough will grow in a volume by about 2 times — it's time to put it in the oven.

We bake flood gray bread at 240 degrees for the first 10 minutes, after which we reduce the temperature to 200 degrees and cook the baking for another 30-35 minutes. I remind you: I have a gas oven of Hephaestus, lower heating, without convection.

We take out the finished bread from the mold, let it cool to warm and can be cut into portioned pieces. After complete cooling, each loaf weighs about 480 grams.

On the second day, pouring gray bread according to this recipe will be even tastier and fragrant. For a bold experiment and calculation of accurate proportions for this baking, many thanks to Yevgeny Ilchenko. Prepare for health and pleasant to you appetite, friends!