Yeasted wheat bread in the oven
- Nutrition Facts
- Calories: 243
- Protein: 8
- Fats: 1
- Carbohydrates: 49
Well, our dear readers, we met again to bake wonderful wheat bread with yeast in the oven. So crispy, fragrant and definitely fluffy. Just imagine for a second closing your eyes how beautiful it is with a piece of fresh butter and fragrant jam. And by the way, I’ll say right away looking ahead that such bread can be easily baked in the oven and in the bread machine, with fresh and dry yeast. Everything in general will depend on what and at what moment was at hand. In the meantime, according to tradition, a few words about history.
History of the dish
Bread is perhaps the most respected dish of all in the world. And it doesn’t matter at all whether it’s pita or cakes, pita bread or matzo, a wheaten loaf or a brick of Finnish - it’s still a sacred creation of human hands and nature. The first experiments called bread were gruel baked on stones from cereals and grains crushed as needed, mixed with water. Some of those ancient recipes are so entrenched in people's memory that they are still being made.
For example, Mexican spendthrift or Indian chapatis, figs in Ethiopia or oatmeal from Ireland. It was bread that in ancient times became the main food for many civilizations from the Sumerians to the Egyptians. Today, our capabilities have expanded significantly, giving room for the flight of thought, and we have begun to elevate bread to the rank of property with the help of many additives and tricks. One of these tricks was yeast, which made bread and buns as airy and fluffy as we know them today. Yeast, by the way, was invented by the Egyptians in the 17th century due to the selection of a new variety of wheat with a high level of gluten.
True, this wheat was very expensive and therefore the role of yeast in those days was increasingly performed by special bacteria that helped ferment the dough and made it loose and soft later. A prerequisite for such fermentation was to stay in the open air for some time, for the work of these same bacteria. By the way, today, more and more often there are exclamations about the dangers of yeast and healthy lifestyle lovers no, no, yes, and they return to their roots and use fermentation technology to make bakery products today. Good or bad, tasty or not, we will find out in the following reviews. In the meantime, we are preparing our wheat bread, but not without yeast in the oven.
Ingredients:
Dough Ingredients:
- Wheat flour - 2150 g
- Dry yeast - 3 g
- Water - 150 g
Dough Ingredients:
- Opara
- Water - 170 g
- Wheat flour - 510 g
- Milk - 150 g
- Sugar - 20 g
- Salt - 11 g
- Butter - 25 g
- We use flax and sesame seeds for sending.
- We bake in the form with a diameter of L11 and L7
How to bake wheat bread with yeast:
- Prepare the ingredients.
First, prepare the necessary products
- We put the dough in the evening. Dissolve dry yeast in warm water.
The dough should be prepared in the evening and for this you should dilute the yeast in warm water
- Pour the flour into a bowl and pour the diluted yeast.
Sift the flour into the prepared bowl and pour the yeast diluted in water there
- Mix everything well, tighten with a film and leave to ripen for 12 hours.
Mix the ingredients of the dough well, cover with cling film and leave for about 12 hours
- Opara is ready - it is porous and viscous.
In the morning it's time to check the dough - it turned out to be porous and lush
- Pour warm water and warm milk to the dough. We mix.
To prepare the dough, add warm milk and water to the dough, and then mix again
- Add flour.
Add the required flour according to the recipe
- Knead the dough with your hands, kneading for about 8-10 minutes. We spread it in a bowl, tighten it with a film, leave it for autolysis for 40 minutes.
Knead the dough with your hands for 10 minutes, put the dough in a bowl, cover with cling film and leave to rise for 40 minutes
- Then add soft butter, sugar, salt.
Add sugar, salt and butter
- Thoroughly mix these ingredients with your hands until completely combined. The end result is a very soft dough that doesn't stick to your fingers. We tighten the film, leave it for an hour to approach.
Knead well again by hand and cover with a film, leave for another hour warm
- After an hour, the dough has noticeably increased in volume.
After an hour, the dough will approximately double in size
- We crush it and conditionally divide it into 1/3 and 2/3 parts.
Knead it again and divide it into 2 parts: 1/2 and 2/3
- Lubricate both forms from the inside with a piece of butter. We stretch the smaller part of the dough into a rectangular layer and roll it up with a roll, put it in the L11 shape with the seam down. We also do with most of the dough and put it in the form L7. Tighten with film. Set aside and wait for the dough to rise to the edges of the mold.
Lubricate the baking molds with butter and lay out the dough in accordance with the size. To make the loaves of the correct shape, stretch the dough into a layer, and then roll it up with a roll. Leave the forms covered until the dough fills them to the brim
- After that, sprinkle the surface of the dough with water and sprinkle with sesame seeds and flaxseed as desired.
When the dough rises, it must be sprinkled with water and sprinkled with seeds
- We will bake at a temperature of 180 degrees for 45-50 minutes. Then remove the bread from the molds and cool completely.
Bake bread at a temperature of 180 degrees for about 50 minutes, and then let it cool completely
The benefits of the dish
Unfortunately, I can’t say that yeast bread, and even top-grade wheat, is very healthy. Delicious - yes, but the benefits will limp. On the other hand, I can offer you rye-wheat bread in the oven and not with yeast, but with sourdough. This will be the deal! Healthy, delicious, and inexpensive. And in general, wheat-rye or barley, or corn with yeast and without them in the oven or in the oven - bread is the head of everything. If you are on a diet, choose simpler and low-calorie options, but if you can afford it, eat yeast. But bread is necessary and important. And HozOboz will gladly share with you and other super secrets.
