White bread with fiber

To prepare this delicious and aromatic home bread, we will need the following ingredients: wheat flour (in my case of the highest grade), drinking water, vegetable tissue, sugar, salt and yeast.

We sift wheat flour in suitable dishes. It is better to take a bowl or a larger pan, since the dough in the process of fermentation will increase in volume at least two to three times.

Add vegetable tissue to flour, granulated sugar, salt and high -speed yeast.

Mix everything very thoroughly so that all the ingredients are evenly distributed along the dry mixture.

We make a hole in the center and pour slightly warm water into it.

Mix that the flour absorbs most of the moisture, and then add a couple of tablespoons of refined vegetable (I use sunflower) oil.

We knead the dough with your hands (it is most convenient to do this on the work surface, and not in a bowl) for 12-15 minutes or with the help of dough for about 10 minutes. The dough should turn out to be very soft, delicate and slightly sticky. Do not score it with flour, since on the basis of dense and tight dough, air and lush pastries will not work. We round the dough into the ball and put it in a bowl, which we lubricate with a small amount (literally a teaspoon) of vegetable oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour, after which we make a light degree, re -rounding and again in heat for another 1 hour. 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 wheat bread with fiber will no longer be.

This is how my dough looks after 1 hour, but you can take a little more or less time for this. It all depends on the strength of the yeast and the temperature in the room.

The dough is rounded simply: pull up from the bottom up in a circle, releasing excess gas, then turn over on the seam and then let them wander.

Over the second hour, the yeast dough will grow even more — this time three times for sure.

We sprinkle the working surface with wheat flour (the weight did not indicate, but 1 tablespoon is enough for molding) and shift the dough from a bowl to it, and gently knead it into the layer.

We twist the dough with a dense roll, thoroughly pinching the seam after each turn.

As a result, it turns out such a roll, which needs to pinch the seam along the entire length.

At the next stage, we flatten the roll with the palm, turning it into a flat long cake.

Again, twist the dough into a roll.

This is what the workpiece for the future wheat bread with fiber looks like.

We lay the workpiece in the baking dish, which we lubricate with a small amount of vegetable oil. I also did not indicate him in the ingredients — there is literally a teaspoon. We cover the workpiece with a towel or cling film and leave the distance for 40 minutes. The time again depends on the temperature in the kitchen and the activity of the yeast. The main thing is that the dough grows well. At this time, we smear the oven (220 degrees).

When the workpiece increases three times, you can put future bread in a hot oven. Sprinkle the surface of the workpiece with water.

Such bread is needed at high temperature and at high air humidity. So, the first 10 minutes we cook bread with steam at 220 degrees, after which we reduce the temperature to 180 degrees and bake without a couple for about 30 minutes. Steam can be created in two ways. Firstly, just throw several large ice cubes in the already warmed oven at the very bottom. Or put a bowl of water on the bottom in advance. During the baking of this lean bread, steam will rise up, thereby helping the product rise. In addition, a couple of pastries contributes to the fact that the finished bread product has a thin and delicate crust.

We get the finished bread out of the mold, completely cool. In a warm state, a loaf weighs 620 grams.

A delicate, soft and finely porous crumb, thin crisp and a pleasant aroma — you will love this bread the first time. Prepare for health, friends, and pleasant to you appetite!