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.
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