Jul 5, 2014

CARAWAY RYE BREAD





½ cup of rye flour

4 to 6 tbsp lukewarm water


3 cups of white flour
4 cups of rye flour
1 ½ tsp of salt
1 ½ cups of lukewarm water
1 tbsp of honey or molasses
1 tbsp of caraway seeds


10g of active dry yeast
2 tbsp of malt extract or sugar
1 ½ cup of water
½ cup of rye flour


1 eggwhite




Two or three days before baking, make a sourdough starter by mixing ¼ cup of rye flour with 2-3 tbsps of lukewarm water. Cover with a lid or a plastic wrap and store at room temperature out of direct sunlight for 24 hours. The next day add another ¼ cup of rye flour and 2-3 tbsps of lukewarm water to the mixture and leave for another 24h. There is no rush, for a traditional sourdough starter, you need to wait up to a week. 

On the day of the baking, make a mixture of dry active yeast, 1 ½ cup of water and ½ cup of rye flour and let it rise until it doubles in size. 

In a big bowl, mix 4 cups of rye flour, 3 cups of white flour, salt, add the starter, the yeast mixture and caraway seeds (which is optional, but it gives the bread a unique, lovely taste) and knead the dough. It should not be sticky, so feel free to add more rye flour, but be careful not to overdo it, because the bread will be hard.  Cover the dough and let it rise for half an hour or so, in a warm place. 

When it's risen enough, knead it again, shape 2 loaves on a cookie sheet and let it rise again. Brush on beaten egg white for a shiny crust just before you bake it in a preheated oven to a 180° C, for 45-60 minutes or until done.  


RAŽANI HLEB SA KIMOM



Sastojci:

½ šolje ražanog brašna
4 do 6 kašika mlake vode


3 šolje mekog belog brašna
4  šolje ražanog brašna
 1 i ½ kašičica soli 
1 ½ šolja mlake vode 
1 kašika meda ili melase
1 kašika kima


 10 g suvog kvasca 
2 kašike ječmenog slada ili šećera
 1½ šolje vode  
 ½ šolje ražanog brašna


1 belance za premazivanje


Dva-tri dana pre nego što želite da ispečete hleb, napravite starter za testo tako što ćete u manjoj posudi pomešati ¼ šolje ražanog brašna sa 2-3 kašike vode. Pokrijte smešu plastičnom folijom i ostavite da fermentiše 24h, van direktne sunčeve svetlosti.
Nakon isteka tog vremena, dodajte joj istu količinu ražanog brašna i vode kao i prethodnog dana i sve zajedno izmešajte, te ostavite da odmara još oko 24h. Nema žurbe, ja sam potpuno zaboravila na mešavinu skoro jedan ceo dan, nije nikakav problem, tradicionalni starteri se čekaju i po nedelju dana.

Na dan pečenja hleba, pomešajte kvasac sa vodom, sladom/šećerom, 
1½ šoljom vode i  ½ šolje ražanog brašna u glatku masu, te ostavite da odstoji dok se ne udupli.


U većoj posudi pomešajte 4 šolje ražanog brašna, 3 šolje belog brašna, so, dodajte starter, mešavinu kvasca i kim (hleb se, naravno, može napraviti i bez kima, ali mu on daje jedinstven, predivan ukus), te umesite testo. Ono ne treba da se lepi, pa dodajte ražanog brašna po potrebi, ali pazite da ne preterate, jer će u tom slučaju hleb biti tvrd. Pokrijte i ostavite da narasta oko pola sata do sat vremena na toplom mestu. Kada naraste, premesite testo, oblikujte 2 vekne hleba i ostavite ih na prethodno podmazanom plehu, da testo još jednom naraste. Premažite hleb razmućenim belancetom i pecite u prethodno zagrejanoj pećnici na 180° C, oko 45-60 minuta. 

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