Custard bread: cooking recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Unlike usual, choux bread has a dense crumb, as well as a thin crust. This product tastes sweet. It has a deep m alty aroma and a pleasant dark color.

General information

The benefits of custard bread are undeniable. It contains five times more fiber than a wheat product. And as you know, it is this substance that cleanses the intestines of toxins and other harmful chemical elements. In addition, this component quickly removes all toxins, helping to improve the he alth and well-being of a person as a whole.

What ingredients does custard bread contain? It contains a large amount of minerals such as calcium, iron, phosphorus, magnesium and potassium. In addition, the bread contains the entire group of vitamin B. This makes it an integral part of the daily menu.

When using such a product, remember that scalded rye bread must be chewed thoroughly. Only in this way will starch be broken down and absorbed even in the oral cavity, facilitating the work of the stomach.

After kneading, the dough for making custard bread acquires a pleasant texture. It is very elastic and pliable, easily takes the desired shape and bakes quite quickly in the oven.

Custard bread recipe

To make delicious bread at home, we need the following dough ingredients:

• rye flour - approximately 150g;
• dry sourdough - about 40 g;
• warm water - 250 ml.

For the base:

• rye flour - approximately 125g;
• wheat flour of the 2nd grade - about 200 g;
• table s alt - 1 full teaspoon;
• fresh liquid honey - about ½ large spoon;
• warm water - about 150 ml;
• ground coriander - 1 dessert spoon.

For brewing:

• rye m alt - 1 large spoon;
• coriander - 1 large spoon;
• rye flour - about 25 g;
• cold water - 20 ml;
• steep boiling water - about 30 ml.

Cooking brew and tea leaves

Before you bake a loaf of custard bread in the oven, knead the base thoroughly. First you need to prepare the 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 comes in a warm place, start preparing the tea leaves. For its preparation, rye m alt is combined with rye flour and coriander. After that, the resulting mass is poured with cold water and left aside for 10 minutes.

After time, boiled water is poured into the ingredients and quickly stirred with a spoon.

Having received a homogeneoussticky mass, it is covered with a lid and placed in an oven preheated to 70 degrees. In this form, the tea leaves are simmered for two hours.

Preparing dough

As soon as the sourdough and tea leaves for homemade bread are ready, they immediately start kneading the base. To do this, alternately mix rye and wheat flour, table s alt, fresh liquid honey, warm water and ground coriander in a large container.

All of the listed ingredients are thoroughly kneaded by hand and left in a bowl for 20 minutes. Then they are combined together with tea leaves and sourdough. Putting the resulting mass on a wet table, it is intensively kneaded with wet hands.

As a result of such actions, a homogeneous and obedient dough is obtained, dark in color and with a pronounced aroma of m alt.

Shaping and baking bread

How should choux bread be formed? You can do this in different ways. Thoroughly kneaded 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 shape, greased with oil, and sprinkled with coriander seeds.

In this form, the semi-finished rye product 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 choux bread is prepared, it is immediately sent to the oven, preheated to 230 degrees. At the same time, the form with rye blanks is sprinkled with water and placed on a wire rack. From belowset up a tray where a glass of boiling water is poured. In this form, custard bread is baked for ¼ hour.

After time, the oven temperature is reduced to 200 degrees and wait for about 35 more minutes.

Bring 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 this product both hot and cold. It is cut into pieces and presented to the table along with any first or second course.

Simplified cooking option

If you do not have time to implement the above recipe, we recommend using the simplified version. 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 s alt - 1 large spoon.

For brewing:

• wheat flour - 150 g;
• rye m alt dry - 2 tablespoons;
• drinking water - 300 ml.

Cooking method

Dry rye m alt is mixed with a portion of wheat flour, and then brewed with boiling water. In the process of adding water, the dough is carefully mixed with a fork so that it does not turn into a lump. The resulting mass is left aside until it cools completely. In the meantime, start preparing the other part of the base.

In a separate container, pressed yeast is diluted with warm water,also add s alt and sugar. After that, the contents of both bowls are combined and kneaded well. As a result of this, you should get a rather liquid dark brown mixture. The rest of the flour is added to it and a steep bun is formed. It should be kneaded until it stops sticking to the hands. Next, the dough is covered with a dry towel and left aside for 3 hours.

Baking bread

After the time has passed, the base is again kneaded 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.

After placing a container of water on the bottom shelf, the custard bread is baked for about 40-50 minutes.

The finished product is wrapped in a clean and dry towel, and then allowed to rest for about three hours. After the time has passed, bread can be safely presented to the dinner table.