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Bread with Poppy Seeds Nutritional values (Percentage of daily recommendation) Ingredients - Ingredients - 300 grams Whole Grain Rye Flour - 150 grams Whole wheat flour - 1 cube fresh Yeast (42 grams) - 1 pinch sugar - 400 milliliters lukewarm water - 1 packet liquid Sourdough (150 grams from the health food store) - 2 Tbsps rough Bread spice - 200 grams Poppy seeds - 1 tsp salt Preparation steps Add the flour to a large bowl, make a well in the center and add in the yeast and sugar. Pour approximately 100 ml (approximately ½ cup) of water. Sprinkle some flour into the well from the edge and mix to a paste-like consistency. Cover and leave for about 15 minutes in a warm place. Now, add in the bread spice, sourdough starter, the poppy seeds and salt to the flour mixture and pour in the remaining water. Knead to a smooth dough. Again knead the dough on a floured work surface with your hands for about 5-10 minutes vigorously until the dough is smooth and elastic. Then put the dough back in the bowl, cover and let rest for about 1 hour until its volume has doubled. Place the dough on a floured surface and knead well again. Transfer the dough into a greased bread loaf pan. Smoothen the surface with some water and prick with fork several times. Let the dough rest until the surface gets cracked (about 15 minutes). Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 1 hour. Remove the bread from oven and let cool. Slice the bread and serve with honey.
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Recept za ispis 500 g crnog brašna T-1100 1 vrećica instant kvasca 1 žličica soli 325 ml mlake vode 100 g mješanih sjemenki, ja sam koristila bučine i lanene 50 g oraha U veliku posudu prosijte brašno i sol. U sredini napravite udubinu pa u nju stavite kvasac i ulite vodu. Mijesite dok ne dobijte povezano tijesto. Istrasite tijesto na lagano pobrašnjenu radnu površinu posipanu sa sjemenkama i orasima. Nastavite mijesiti još 10-ak minuta dok ne dobijete glatko i elastično tijesto. Dobiveno tijesto vratite u zdjelu i prekrite ga čistom kuhinjskom krpom. Stavite ga na toplo mjesto i ostavite dok mu se ne udvostruči volumen, otprilike sat i pola. Premijesite dignuto tijesto pa ga oblikujte po želji. Stavite ga na lim obložen papirom za pečenje i ponovno ga dižite prekrivenog kuhinjskom krpom 30 minuta. Zagrijte pećnicu na 220 C. Pecite kruh u prethodno zagrijanoj pećnici 15 minuta. Smanjite temperaturu na 190 pa nastavite peći kruh još 30-ak minuta.