Unlike usual, custard bread has a dense crumb, as well as a thin crust. It tastes sweetish. It has a deep malt aroma and has a pleasant dark color.
General information
The use of custard bread is undeniable. It contains five times more fiber than in a wheat product. And as you know, it is this substance that cleanses the intestines from toxins and other harmful chemical elements. In addition, this component quickly eliminates all toxins, contributing to the improvement of the health and well-being of a person as a whole.
What are the ingredients of custard bread? It contains a large number of minerals such as calcium, iron, phosphorus, magnesium and potassium. In addition, the whole group of vitamin B is present in bread. This makes it an integral part of the daily menu.
When using such a product, it should be remembered that custard rye bread must be thoroughly chewed. Only in this way will starch be split and absorbed even in the oral cavity, facilitating the work of the stomach.
After kneading, the dough for making custard bread acquires a pleasant consistency. It is very flexible and supple, easily takes the necessary shape and bakes pretty quickly in the oven.
Custard bread: recipe
To make delicious bread at home, we need the following ingredients for dough:
- rye flour - about 150 g;
- dry sourdough - about 40 g;
- warm water - 250 ml.
For the basics:
- rye flour - about 125 g;
- 2nd grade wheat flour - about 200 g;
- table salt - 1 full teaspoon;
- fresh liquid honey - about ½ a large spoon;
- warm water - about 150 ml;
- ground coriander - 1 dessert spoon.
For tea leaves:
- rye malt - 1 large spoon;
- coriander - 1 large spoon;
- rye flour - about 25 g;
- cold water - 20 ml;
- boiling water is cool - about 30 ml.
Cooking dough and tea leaves
Before baking a custard loaf in the oven, thoroughly knead the base. First you need to prepare a dough. Dry sourdough is mixed with rye flour, and then diluted with warm drinking water and left in this form for 7-11 hours.
While the dough arrives in a warm place, begin to prepare the tea leaves. For its preparation, rye malt is combined with rye flour and coriander. After that, the resulting mass is poured with cold water and left aside for 10 minutes.
Over time, boiling water is poured into the ingredients and quickly stirred with a spoon.
Having received a uniform sticky mass, it is covered with a lid and placed in an oven warmed up to 70 degrees. In this form, the tea leaves are languished for two hours.
Cooking dough
As soon as the sourdough and brewing for homemade bread is ready, immediately begin to knead the base. To do this, in a large container, rye and wheat flour, table salt, fresh liquid honey, warm water and ground coriander are alternately mixed.
All of the listed ingredients are thoroughly kneaded by hands and left in a bowl for 20 minutes. Then they are combined with tea leaves and sourdough. Having laid the resulting mass on a damp table, it is intensively kneaded with wet hands.
As a result of such actions, a homogeneous and obedient dough of a dark color and with a pronounced aroma of malt is obtained.
We form and bake bread
How should you make custard bread? There are many ways to do this. Thoroughly mixed dough is rolled into a ball, and then slightly flattened, forming a kind of loaf. After that, it is laid out in a deep round form, greased with oil, and sprinkled with coriander seeds.
In this form, the rye cake is covered with a towel and put in a warm place for 5-6 hours. During this time, the dough should rise well and fill all the dishes. For beauty, several cuts can be made on the surface of the semi-finished product with a sharp knife.
As soon as the base for the custard bread is prepared, it is immediately sent to the oven, preheated to 230 degrees. In this case, a form with a rye billet is sprayed with water and placed on a wire rack. A tray is placed below, where a glass of boiling water is poured. In this form, custard bread is baked for ¼ hour.
Over time, the temperature of the oven is reduced to 200 degrees and wait another 35 minutes.
Present to the table
After baking custard bread in the oven, it is carefully removed from the mold and laid out on the board. You can use such a product both in hot and in cold form. It is cut into pieces and presented to the table with any first or second dish.
Simplified cooking
If you do not have time to implement the above recipe, then we recommend using the simplified option. To do this, we may need the following components for the test:
- drinking water - about 270 ml;
- rye flour - 200 g;
- wheat flour - 200 g;
- pressed yeast - 25 g;
- white sugar - 2 large spoons;
- table salt - 1 large spoon.
For tea leaves:
- wheat flour - 150 g;
- dry rye malt - 2 tablespoons;
- drinking water - 300 ml.
Cooking method
Dry rye malt is mixed with a portion of wheat flour, and then brewed with boiling water. In the process of adding water, the dough is thoroughly mixed with a fork so that it does not turn into a lump. The resulting mass is left aside until it cools completely. Meanwhile, they begin to prepare another part of the framework.
In a separate container, pressed yeast is diluted with warm water, and salt and sugar are added. After that, the contents of both bowls are combined and well kneaded. As a result of this, you should get a fairly liquid mixture of dark brown. The remainder of the flour is added to it and a cool bun is formed. Knead it should be until he no longer sticks to his hands. Next, the dough is covered with a dry towel and left aside for 3 hours.
Bake bread
Over time, the base is repeatedly crushed with hands, sprinkled with rye flour and laid out in a round shape, oiled. In this form, the dough is left for 20 minutes. Then it is sent to the oven, heated to 220 degrees.
Having installed a container of water on the lower shelf, custard bread is baked for about 40-50 minutes.
The finished product is wrapped in a clean and dry towel, and then let it rest for about three hours. After time, bread can be safely presented to the dining table.