Multigrain bread
Description
The bread baking process is simple but lengthy; follow the step‑by‑step instructions and you’ll succeed. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Add the starter, pressed yeast, salt, sugar, flax seeds, sunflower seeds, and rye groats to water at room temperature. Stir until the yeast, salt, and sugar are dissolved.
- 3
Step 3
Add all the flour.
- 4
Step 4
Mix the dough, and every 45 minutes perform two stretch‑and‑fold folds, then place the dough in the refrigerator for 12–15 hours.
- 5
Step 5
Place the risen dough on a work surface dusted with a mixture of flour and bran, roll it into a ball, and let it undergo a preliminary proof for 30 minutes so the dough warms up and the yeast “wakes up.”
- 6
Step 6
Roll out the dough into a sheet, fold the edges toward the center, and make an indentation with the edge of your palm!
- 7
Step 7
Roll the preparation into a roll, pinch the seam well, and roll it out.
- 8
Step 8
Place on the proofing with the seam up, and from the sides place napkin rolls to hold the dough, as in a mold. Let the proofing rest for 1 hour.
- 9
Step 9
After an hour, transfer the dough onto a baking sheet and make slashes with a sharp knife. Bake the first 10 minutes with steam at the maximum temperature, then lower the temperature to 180‑200 °C, release excess heat and bake for another 50 minutes.
- 10
Step 10
Place the baked bread on a rack and let it cool completely to room temperature. Do not cut the bread at this time, as the baking process is not yet finished.
- 11
Step 11
After the bread has completely cooled, it can be sliced. The bread turned out aromatic, tasty and very healthy.