Integralni hleb (Pumpernickel Bread)

Sastojci: 350g brašna, 280g raženog ili integralnog brašna, 2 kasike kakaa, 15g suvog kvasca, 1 kasika šećera, 1 kasicica soli, 340ml tople vode, 140g melase, 2 kasike ulja.

Priprema:

1. Namastite dva kalupa za hleb veličine 22 x 12 cm.

2. U veliku ciniju dodati oba brašna, kakao prah, kvasac, šećer i so. Promešati.

3. U posebnoj posudi pomešati toplu vodu, melasu i ulje.

4. Dodajte mokre u suve sastojke dok se testo ne sjedini.

5. Mesiti testo dok ne postane glatko i ne bude više lepljivo, otprilike 6-8 minuta.

6. Ciniju namazati s malo ulja, staviti testo. Pokriti testo i ostaviti da naraste 90 minuta.

7. Pritisnuti testo pre nego što ga oblikujete u 2 vekne i staviti u pripremljene kalupe za hleb.

8. Ponovno pokriti i stavite na toplo mesto 45 minuta.

9. Peci u prethodno zagrejanoj rerni na 190C oko 40 minuta. Hleb bi trebalo zvučati šuplje nakon što se udari o podlogu.

10. Ohladite na rešetki pre nego ga isecete. 

11. Čuvati hleb na sobnoj temperaturi do 3 dana. Može se i zamrznuti do 2 meseca.

Ingredients: 350g of flour, 280g of rye or wholemeal flour, 2 tablespoons of cocoa, 15g of dry yeast, 1 tablespoon of sugar, 1 teaspoon of salt, 340ml of warm water, 140g of molasses, 2 tablespoons of oil.

Preparation:

1. Grease two 9 x 5 inches bread pans.

2. In a large bowl, add both flours, cocoa powder, yeast, sugar and salt. Stir.

3. Mix warm water, molasses and oil in a separate bowl.

4. Add the wet to the dry ingredients until the dough comes together.

5. Knead the dough until it becomes smooth and no longer sticky, about 6-8 minutes.

6. Grease the bowl with a little oil, put the dough. Cover it and let it rise for 90 minutes.

7. Press the dough before shaping it into 2 loaves and place in the prepared bread pans.

8. Cover again and put in a warm place for 45 minutes.

9. Bake in a preheated oven at 190C for about 40 minutes. The bread should sound hollow when it hits the surface.

10. Cool on a wire rack before cutting.

11. Store the bread at room temperature for up to 3 days. It can be frozen for up to 2 months.