http___www.thursdaycooking.com.hr_2016_09_kruh-sa-sjemenkama-i-orasima.html_1.xml
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Basic Bread Dough Nutritional values (Percentage of daily recommendation) Ingredients Preparation steps Place the flour and salt in a large mixing bowl. In the middle, make a well. Dissolve the yeast in the lukewarm milk. Pour in the well. Mix with 1 tablespoon of sugar and a little bit of flour in the well. Cover with plastic wrap or a clean kitchen towel and allow the yeast to activate for about 30 minutes in a warm place. Beat the eggs and add with the remaining sugar to the well. Mix with the dough hook of a mixer into a smooth dough. once combined, add in the butter until a smooth and elastic dough has formed. Add more milk as needed. Cover the dough again and let rest for about 30 minutes. Knead the dough again and process depending on the desired use, or as stated in another recipe.
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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.