Sastojci: 250 g mekog belog brašna (psenicno belo, T400 ili T500), 350 g raženog brasna ili integralnog brašna, 2 kašike kakaa u prahu (nezaslađenog), 10 g suvog kvasca, 1 kašičica šećera (samo za aktivaciju kvasca), ¾ kašičice soli, 340 ml tople vode, 70 g melase, 2 kašike maslinovog ili hladno ceđenog suncokretovog ulja, 2 kašike mlevenog lana, 1 kašika semenki bundeve ili mlevenih ili seckanih oraha (opciono).
Priprema:
1. U manjoj činiji pomešaj kvasac sa šećerom. Dodaj toplu vodu (ne vrelu) i ostavi nekoliko minuta dok ne zapeni i postane penušav.
2. U velikoj činiji pomešaj meko belo brašno, raženo ili integralno brašno, kakao, so, mleveni lan i po želji semenke ili orahe.
3. Dodaj u suve sastojke aktivirani kvasac, ostatak vode, melasu i ulje.
4. Mesiti rukom ili mikserom sa kukom za testo nekoliko minuta.
Testo treba da bude mekano, blago lepljivo i elastično. Po potrebi dodaj malo brašna ili vode da postigneš dobru konzistenciju.
5. Pokrij činiju krpom ili providnom folijom i ostavi na toplom mestu dok testo ne naraste približno duplo.
6. Prebaci testo u kalup obložen papirom za pečenje. Površinu blago poravnaj vlažnom rukom ili kašikom.
7. Ostaviti da se još malo odmori i lagano naraste.
8. Zagrej rernu na 180 C () i peci hleb oko 45-50 minuta dok ne dobije lepu zlatnu boju.
Ako hleb previše tamni, prekrij aluminijumskom folijom poslednjih 10 minuta pečenja.
9. Izvadi hleb iz kalupa i ostavi na rešetki da se potpuno ohladi da ne bi bio gnjecav.
Sečenje dok je još vruć može učiniti unutrašnjost gnjecavom
Kako da proveriš da li je hleb potpuno pečen, bez sečenja?
1. Kucanje po kori
Lagano kucni prstima po vrhu hleba.
Ako zvuči šuplje, hleb je pečen.
Ako zvuči “tupo” ili gumasto → treba još nekoliko minuta u rerni.
2. Termometar za hranu
Ubaci digitalni termometar u sredinu hleba.
Unutrašnja temperatura treba biti oko 95–98 °C za potpuno pečen hleb.
3. Vizuelni znakovi
Kora je zlatno-smeđa i ravnomerno pečena.
Lagano se odvaja od ivica kalupa.
Zašto je ovaj hleb dobar za srce i holesterol?
- više integralnog brašna → više vlakana → niži LDL holesterol
- lan → omega-3 masne kiseline (dokazano dobre za srce)
- biljno ulje umesto masnoća životinjskog porekla
- kakao → antioksidansi za krvne sudove
Koji kalup odabrati?
Za ovaj hleb, idealan je standardni kalup za hleb.
Dimenzije: oko 25–30 cm dužina × 10–12 cm širina × 7–9 cm visina
Materijal: metalni ili silikonski
Metal: ravnomerno pečenje, hrskavija korica
Silikon: korica mekša, lakše vađenje hleba
Saveti za kalup:
- Obavezno obloži papirom za pečenje ili lagano podmaži uljem
- Ako voliš hrskavu koru, ostavi testo da se malo izdiže iznad ruba kalupa
- Ako želiš mekšu koru, kalup može biti i manji ili pokrij ga folijom poslednjih 10 minuta pečenja
Ingredients: 250 g of soft white flour (wheat white, T400 or T500), 350 g of rye flour or wholemeal - integral flour, 2 tablespoons of cocoa powder (unsweetened), 10 g of dry yeast, 1 teaspoon of sugar (only for yeast activation), ¾ teaspoon of salt, 340 ml of warm water, 70 g of molasses, 2 tablespoons of olive or cold-pressed sunflower oil, 2 tablespoons of ground flax, 1 tablespoon of pumpkin seeds or ground or chopped walnuts (optional).
Preparation:
1. In a small bowl, mix yeast with sugar. Add warm water (not hot) and leave for a few minutes until it foams and becomes bubbly.
2. In a large bowl, mix soft white flour, rye or wholemeal flour, cocoa, salt, ground flax and, if desired, seeds or nuts.
3. Add the activated yeast, the rest of the water, molasses and oil to the dry ingredients.
4. Knead by hand or with a mixer with a dough hook for a few minutes.
The dough should be soft, slightly sticky and elastic. If necessary, add a little flour or water to achieve a good consistency.
5. Cover the bowl with a cloth or transparent foil and leave in a warm place until the dough has doubled in size.
6. Transfer the dough to a bread pan lined with baking paper. Smooth the surface slightly with a wet hand or a spoon.
7. Let it rest a little more and grow slightly.
8. Heat the oven to 180 C () and bake the bread for about 45-50 minutes until it gets a nice golden color.
If the bread gets too dark, cover it with aluminum foil for the last 10 minutes of baking.
9. Take the bread out of the pan and leave it on a rack to cool completely so that it is not gooey.
Cutting while still hot can make the inside gooey
How do you check if the bread is completely baked, without cutting it?
1. Knocking on the crust
Lightly tap the top of the bread with your fingers.
If it sounds hollow, the bread is baked.
If it sounds "dull" or rubbery → it needs a few more minutes in the oven.
2. Food thermometer
Insert a digital thermometer into the middle of the bread.
The internal temperature should be around 95–98°C for fully baked bread.
3. Visual signs
The crust is golden-brown and evenly baked.
It easily separates from the edges of the pan.
Why is this bread good for the heart and cholesterol?
- more wholemeal flour → more fiber → lower LDL cholesterol
- flax → omega-3 fatty acids (proven good for the heart)
- vegetable oil instead of animal fats
- cocoa → antioxidants for blood vessels
Which pan to choose?
For this bread, a standard bread pan is ideal.
Dimensions: about 25–30 cm long × 10–12 cm wide × 7–9 cm high
Material: metal or silicone
Metal: even baking, crispier crust
Silicone: softer crust, easier to remove bread
Tip for the bread pan:
- Be sure to line with baking paper or lightly grease with oil
- If you like a crispy crust, let the dough rise slightly above the edge of the pan
- If you want a softer crust, the pan can be smaller or cover it with foil for the last 10 minutes of baking
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