- 20, Jun 2020
- #1
Ingredients:
1 1/4 cup warm water
2 tablespoons molasses
2 tablespoons of honey
1 (7 g) pack of active dry yeast
2 tablespoons of rapeseed oil
2 cups rye flour
1 cup wheat flour
1 1/2 teaspoons of sea salt
3 tablespoons of raw pumpkin seeds
2 tablespoons of raw sunflower seeds
1 tablespoon poppy seeds
2 tablespoons of millet seeds
3 tablespoons of barley flour
1 tablespoon of wheat gluten
1 egg white, beat
1 teaspoon of millet seeds
Cooking:
Gently mix warm water, molasses, honey and yeast in a large bowl and let stand until foamy, about 5 minutes.
Pour oil into the yeast mixture. In a separate bowl, combine flour, salt, pumpkin seeds, sunflower seeds, poppy seeds, 2 tablespoons of millet, barley flour and wheat gluten. Stir the flour and seed mixture with the yeast mixture until combined.
Put the dough from a bowl on a lightly floured surface.
Knead for 7 to 8 minutes, adding extra flour as needed.
Put the dough in a large bowl, oiled, cover and let stand in a warm place until it doubles, about 1 hour.
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Grease the baking sheet.
Squeeze the risen dough and shift from the bowl onto a lightly floured surface.
Form into a round or oval shape loaves and place on the prepared baking sheet.
Cover the dough and let rise until it doubles again, about 40 minutes.
Preheat the oven to 190 degrees C towards the end of the second lift.
Make cuts in the upper part of the loaves diagonally with a sharp or serrated knife, carefully brush with beaten egg white and sprinkle the remaining millet on top.
Bake in a preheated oven until the sound is hollow when tapped, 40 to 45 minutes.
1 1/4 cup warm water
2 tablespoons molasses
2 tablespoons of honey
1 (7 g) pack of active dry yeast
2 tablespoons of rapeseed oil
2 cups rye flour
1 cup wheat flour
1 1/2 teaspoons of sea salt
3 tablespoons of raw pumpkin seeds
2 tablespoons of raw sunflower seeds
1 tablespoon poppy seeds
2 tablespoons of millet seeds
3 tablespoons of barley flour
1 tablespoon of wheat gluten
1 egg white, beat
1 teaspoon of millet seeds
Cooking:
Gently mix warm water, molasses, honey and yeast in a large bowl and let stand until foamy, about 5 minutes.
Pour oil into the yeast mixture. In a separate bowl, combine flour, salt, pumpkin seeds, sunflower seeds, poppy seeds, 2 tablespoons of millet, barley flour and wheat gluten. Stir the flour and seed mixture with the yeast mixture until combined.
Put the dough from a bowl on a lightly floured surface.
Knead for 7 to 8 minutes, adding extra flour as needed.
Put the dough in a large bowl, oiled, cover and let stand in a warm place until it doubles, about 1 hour.
At this time, you can choose and order things from America through time + on ebay.
Grease the baking sheet.
Squeeze the risen dough and shift from the bowl onto a lightly floured surface.
Form into a round or oval shape loaves and place on the prepared baking sheet.
Cover the dough and let rise until it doubles again, about 40 minutes.
Preheat the oven to 190 degrees C towards the end of the second lift.
Make cuts in the upper part of the loaves diagonally with a sharp or serrated knife, carefully brush with beaten egg white and sprinkle the remaining millet on top.
Bake in a preheated oven until the sound is hollow when tapped, 40 to 45 minutes.