flower bread

Light, delicate, fragrant and a little sweet! The perfect bread for sandwiches and sandwiches for breakfast. A simple recipe for lean bread, suitable for anyone who watches weight, vegetarians and allergy sufferers. The blue-purple color occurs due to the flowers of the clitoris in an acidic environment during fermentation.

mom cooking

The author of the recipe

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Composition / ingredients

Servings:

Flour (for sprinkling the work surface)

Coconut milk (1-2 tablespoons for coating)

Flour brew:

Flour

Water (150 g)

150

Dry Ingredients:

Blue Tea (triplicate clitoris flowers, or ready-made powder "blue matcha", 10 g)

Sugar

Dry yeast (1 sachet of dry yeast of the Saf-Moment type)

Flour

400

Salt (pink Himalayan salt)

Liquid Ingredients:

Coconut milk (150 g coconut milk, or other vegetable milk to taste)

150

Coconut oil (any other vegetable oil to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 7 g

Fats 19 % 11 g

Carbohydrates 69 % 40 g

284 kcal

GI: 3 / 0 / 98

Step-by-step cooking

Cooking time: 3 h

Step 1:
For flower bread, you will need only eight products: flour, drinking water, yeast, vegetable milk, vegetable oil, sugar, salt, and of course, flowers of the clitoris triplicate.
Step 2:
Prepare the flour brew. Pour the flour with drinking water, stir so that there are no lumps. Heat over medium heat, stirring constantly with a spatula. As soon as the mixture thickens, remove from heat. Set aside, allowing to cool to room temperature.
Step 3:
Meanwhile, grind the sugar and clitoris flowers in a coffee grinder into fine powder.
Step 4:
Prepare a mixture of dry ingredients: flour, yeast, salt, sugar and flower powder. Mix into a single mixture using a mixer or sift through a large sieve twice.
Step 5:
Dilute the flour brew with warm coconut milk.
Step 6:
Pour the diluted flour brew into the mixer bowl. Pour in the mixture of dry ingredients.
Step 7:
Knead with the nozzles "hook" 5-7 min, until the dry and liquid ingredients are mixed.
Step 8:
Add warm coconut milk to the dough.
Step 9:
Knead until the oil is completely combined with the dough, another 5-7 minutes.
Step 10:
Assemble the dough into a ball, cover with a film. Leave to rise for an hour. The dough should double in volume.
Step 11:
Knead the dough, divide into 5-6 parts, approximately 150-170 g each.
Step 12:
Sprinkle the work surface and rolling pin with flour. Roll out each part of the dough into a flat cake, elongated in length. Fold the edges overlap to the center. Roll it into a roll, pinch it so that the roll does not open.
Step 13:
Lay out a form of bread, or any other form, with parchment paper. Lay the rolls pinched down. Cover with a film and leave to melt for another 30-40 minutes, until the dough doubles again. Meanwhile, preheat the oven to 180 degrees.
Step 14:
Lubricate the newly risen dough with coconut milk. Bake for about 30-40 minutes until golden brown.
Step 15:
Take the bread out of the mold, put it on the grill, cover with a towel, cool completely.

Flour brew is used to improve the taste properties of bread. The essence of welding is that when flour is heated with water, gelatinized starch is formed. Such a physically modified starch is an improver for the dough, since it is quickly and easily saccharified, i.e. it is split into sugars, during the dough standing and baking bread. Thanks to flour brewing, a greater amount of reducing sugars accumulates, which; they are responsible for the sweet crumb, golden crust and recognizable aroma of baked bread, as well as due to the bound water in the pre-gelatinized starch of the brew, the moisture content of the crumb increases and the bread does not stale longer.