How to make custard bread

We are all used to the fact that flour is the worst enemy of a slim figure, but custard bread can easily destroy these stereotypes, and its benefits will really surprise.





Such bread contains 5 times more fiber than wheat flour bread of the highest grade. It is rich in B vitamins, calcium, iron, phosphorus, magnesium and potassium. Cooked bread is less caloric and therefore is a real godsend for everyone who adheres to a diet.





"Site" Offers to cook at home custards Karelian breadThe recipe of which was developed after the war at the Moscow Institute of bakery as a wheat analogue of Borodino, and since 1950 is fixed in GOST 5311-50.

Cooked bread Ingredients for brewing

• 220 ml of water
• 55g rye flour
• 28g rye malt
• 4g coriander

Ingredients for opar

• 210g second-class wheat flour
• 40 ml of water
• 2g fast-acting yeast

Test ingredients

• 215g second-class wheat flour
• 70 ml of water
• 40 g molasses (can be replaced with honey)
• 25g raisins (optional)
• 20g sugar
• 7g salt

Preparation

1. To prepare the brew, mix in a suitable dish rye flour and rye malt with ground coriander and a pour of 220 milliliters of boiling water.
   
   
   
2. Thoroughly stir everything and let the brewing infuse for 3 hours at a temperature of 65-70 degrees.
3. After a few hours, the brewing should become fragrant and quite thick. Let her cool to 30 degrees.
   
   
   
4. In 40 milliliters of water at room temperature solution of yeast. Combine in a bowl cooled brew, dissolved in water yeast and 210 grams of sifted wheat flour of the second grade. Stir the opar until a homogeneous mass is obtained.
   
   
   
5. Collect her in a ball, cover the bowl with a steam film and send her for 3 hours to wander in a warm place. It can be an oven with a light bulb turned on (it turns out 28-30 degrees).
6. After 3 hours, the opara will increase in volume by 3 times and become very lush.
7. Now you can mix the bread dough. Add all the ingredients to the poop except raisins. Instead of molasses, use natural honey dissolved in warm water. Stir the dough for 5-6 minutes.
   
   
   
8. At the end, add pre-washed and dried raisins.
9. Bread from the finished dough can be baked both in the form and on the pod (that is, on the grit). For baking bread in the form, pre-lubricate it with vegetable oil.
10. Put the dough in the mold. Line the top of the workpiece with a spatula soaked in water. Cover the form with a towel and send it to a warm place for 50-60 minutes.
    
    
    
11. Warm the oven to 170 degrees and bake the bread for 60 minutes.
    
    
    
12. After an hour, homemade bread can be removed from the form.
13. Lubricate its upper crust with water with a brush. Cover the bread with a towel and leave it on the grille for 2 hours (until completely cooled).
    
    
    
14. Thanks to brewing, Karelian bread is sweet, incredibly soft and with a rich rye aroma.
    
    
    
15. Sourdough bread ready. Bon appetit!

In 1973, the technology of production of Karelian bread for the first time in Russian history was acquired by the West. In Finland, it is still called “Russian”.