http___www.keceljica.com_hleb-i-pecivo_domaci-hleb__1.xml
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Wheat bran aids digestion and adds dietary fibre to homemade bread. Breads sold in stores often contain preservatives and lack the nutrients of homemade breads. You can make your own bread at home with wheat bran to promote a healthy diet. While making your own bread is time consuming, it's worth the effort to enjoy the taste of a freshly baked loaf. - Skill level: - Moderate Other People Are Reading Things you need - 1/2 cup wheat bran - 3/4 cup whole-wheat flour - 2 plastic bowls - 1 1/2 cups lukewarm water - 1 tbsp yeast - 3/4 tbsp salt - Plate - Vegetable oil - Baking stone - Grill tray - Serrated knife - 1 cup water Show More Instructions Add a 1/2 cup of wheat bran and 3/4 cup of whole-wheat flour in a plastic bowl. Pour 1 1/2 cups of lukewarm water, 1 tbsp of yeast and 3/4 tbsp of salt to another plastic bowl. Stir until the yeast and salt dissolve in the water. Combine the water mixture with the flour with a large spoon. Let the bowl sit at room temperature for two hours until the dough rises and flattens. Sprinkle flour on a flat surface. Remove a piece of dough about the size of a grapefruit. Shape the dough into a ball. Flatten out the dough and fold the edges into the centre. Shape the dough into an oval loaf. Coat a plate with vegetable oil and allow the dough to rise at room temperature for 40 minutes. Heat the oven to 232 degrees Celsius. Place a baking stone on a rack in the centre of the oven. Sit a grill tray on the bottom rack under the baking stone. Sprinkle flour over the dough to coat it lightly. Slit the centre of the dough with a serrated knife to make a cut around 2 to 3 inches in length and less than ½ an inch deep. Place the dough on the baking stone once the oven heats. Add 1 cup of water to the grill. Bake the bread for 30 to 45 minutes until it appears brown and firm. Remove the bread from the oven and allow it to cool slightly. Don't Miss - 20 of the funniest online reviews ever - 14 Biggest lies people tell in online dating sites - Hilarious things Google thinks you're trying to search for
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U prostranu posudu prosejte brašno. U posebnoj posudi izmrvite kvasac, dodajte mu malo brašna i kašiku šećera pa sve umutite s 0,5 dl mlake vode. Dobro promešajte i ostavite na toplome mestu da kvasac nabuja. U brašno dodajte so. Umlačite 6 dl vode, ne više od temperature tela. U sredini brašna napravite jamicu, u nju ulijte dignuti kvasac pa ga kutlačom postepeno umesite s okolnim brašnom. Dolijevajte vodu i dodajte ulje pa mešajte dok se sva tekućina ne poveže s brašnom. Tada testo izvrnite na radnu površinu posutu brašnom i umijesite ga rukama u glatko testo. Tokom mešenja možete prema potrebi više puta posuti dasku s vrlo malo brašna kako se testo ne bi lepilo. Dobro izrađeno testo vratite u obliku kugle u posude, prekrijte ga čistim, toplim ubrusom pa ostavite na toplome mjestu da udvostruči volumen. U međuvremenu ugrejte pećnicu na 200°C. Dignuto testo još jednom premijesite te oblikujte u dve štruce. Položite ih u prikladne duguljaste kalupe što ste ih obložili masnim papirom. Testo prekrijte ubrusom te ostavite na toplome da ponovno udvostruči svoj volumen. Neposredno prije pečenja dignuto testo zarežite oštrim nožem i premažite mlakom vodom. Hleb pecite u već ugrejanoj pećnici, a 30 minuta nakon pečenja kratko otvorite pećnicu kako biste površinu već oblikovanog kruha još jednom premazali vodom. Neka se peče narednih 15 minuta. Pečeni hleb izvadite iz pećnice, opet ga premažite vodom i odmah izvadite iz kalupa na kuhinjsku rešetku. Režite ga tek pošto se sasvim ohladi. Savet: Ako ne želite da hleb dobije lepu hrskavu koricu, nemojte ga mazati vodom. Za mekanu koricu možete ga premazati maslacem. Izvor:505cafe - 1 kg glatkog brašna - 1 kockica svežeg kvasca - 25 g soli - 6,5 dl mlake vode - 2 kašike ulja - papir za kalup - 2 uska kalupa za hleb