Raženi kruh s raženim i bijelim brašnom
Try this Raženi kruh s raženim i bijelim brašnom recipe, or contribute your own.
Try this Raženi kruh s raženim i bijelim brašnom recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Sastojke osim vode stavite u zdjelu i tako miješajte tijesto.
- Vodu dodajte polako kada vidite da vam je potrebna.
- Dugo miješajte jer ce kod raženog kruha izvedba nešto dulje trajati.
- Kada se svi sastojci sjedine u jednolicnu smjesu premjestite tijesto na pobrašnjenu površinu.
- Mijesite tijesto dok ne dobijete kompaktnu kuglu.
- Ovo tijesto se puno teže mijesi i diže od onog od bijelog brašna.
- Kada ste ga do kraja izmijesili premjestite ga u zdjelu, prekrijte vlažnom krpom i ostavite da se diže oko sat vremena.
- Kada se podigne promijesite ga i oblikujte u pogacu.
- Pecnicu ukljucite na 180 stupnjeva da se ugrije dok premještate kruh u posudu za pecenje.
- Obavezno ga položite na papir za pecenje.
- Premažite ga smjesom od malo vode, ulja i bjelanjkom.
- Po želji posipajte sjemenkama suncokreta.
- Stavite ga u pecnicu na oko 30 do 35 minuta dok ne dobije smeckastu boju.
- Kada ga izvadite prebacite preko njega vlažnu krpu, a režite ga tek kad se malo ohladi.
Dense, dark crusts encasing a tight, moisture-retaining crumb emerge when rye and white wheat flours are combined with active dry yeast, olive oil, and warm liquids. Rye flour lacks the robust gluten network found in standard wheat flour, meaning doughs containing high percentages of rye require extended, deliberate mechanical working to develop sufficient structural integrity before proofing. Pouring the warm water gradually allows the high-fiber flour particles to hydrate fully without creating pockets of dry flour at the base of the mixing bowl.
Slicing into freshly baked loaves too early releases steam prematurely and ruins the interior texture; always permit the crumb to cool completely on a wire rack before cutting. Loaves made with this proportion freeze exceptionally well for up to three months if tightly wrapped in plastic and foil, provided they are sliced prior to freezing so individual portions can be reheated directly in a toaster at 180 degrees Celsius.
Scaling quantities upward requires maintaining exact ratios between the three hundred grams of rye and two hundred grams of white flour to preserve structural balance.
