Composition / ingredients
Cooking method
1. Pour warm water into a bowl, pour yeast and sugar, add honey, mix, leave for 15 minutes until the foam cap appears.
2. After the specified time, pour vegetable oil, sift wheat and rye flour, pour bran, coriander and salt.
3. Knead the dough, it turns out quite sticky. Cover the container with the dough with a towel and leave it in this position for 15 minutes.
4. Sprinkle flour on the work surface, spread the dough on it, roll the sausage long according to the length of the mold.
5. We lubricate the bread pan with butter, put the workpiece into it, leave it in a warm place for about 2 hours to approach. The dough should increase by about 2 times, the proofing time depends on the temperature in the room, the absence of drafts and yeast activity and can be either more or less than specified in the recipe.
6. Then we send the form with the dough into the oven preheated to 220 degrees, bake for the first 15 minutes, after which we reduce the temperature to 180 degrees and continue baking for another half hour.
We are not in a hurry to remove the finished bread from the mold, let it cool down a little in it.
That's how beautiful the bread turned out, try it!
The calorie content of the products possible in the composition of the dish
- Honey - 400 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Ground coriander - 25 kcal/100g
- Rye flour - 305 kcal/100g
- Dry yeast - 410 kcal/100g
- Rye bran - 221 kcal/100g
