Razeni kruh s razenim i bijelim brasnom
Try this Razeni kruh s razenim i bijelim brasnom recipe, or contribute your own.
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Try this Razeni kruh s razenim i bijelim brasnom 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
- Sve 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.
Rye flour carries the primary structural burden in this formula, lacking the strong gluten networks found in refined wheat while bringing a dense, earthy character that demands deliberate handling. Because rye starches absorb liquid differently than all-purpose wheat flour, incorporating water gradually prevents the dough from becoming heavy and unmanageable. Kneading must be prolonged to encourage any available protein strands to align, though the resulting ball will naturally feel stiffer and less elastic than standard white bread dough. During proofing, a warm, draft-free environment maintained around 25 degrees Celsius helps activate the dry yeast despite the heavy grain. Determining when the loaf is fully baked relies on visual and auditory indicators rather than guesswork. Tap the bottom of the crust after 35 minutes in the 180-degree-Celsius oven; a hollow resonance confirms proper internal moisture evaporation. Freshly milled whole grains behave differently than commercial preserved flours by retaining more natural enzymes that accelerate fermentation, meaning dough hydration requirements may shift slightly depending on the age of your ingredients. Drape a damp cloth over the hot crust immediately upon removal to soften the exterior slightly before slicing.
