Composition / ingredients
Cooking method
1. Add salt to the flour and sift.
2. Heat the whey slightly, dissolve the sugar and yeast in it.
3. Combine the whey with flour, pour in vegetable oil and knead the dough - it should be elastic and not stick to your fingers.
4. Put the dough in a warm place. Let it fit within 1-1.5 hours. During this time, remember him twice.
5. When the dough comes up for the third time, knead it again and put it in the bowl of the slow cooker, pre-greasing it with vegetable oil.
6. Turn on the "YOGURT" program, leave it to come up, the time is 35 minutes.
7. When the dough is ready again, bake the bread in the "BAKING" mode for 1.5 hours. Turn the bread with the uncooked side down and bring it to readiness for 15-20 minutes (in the same mode). I turn it over with the help of a plate, which I cover the bowl of the slow cooker and turn it over.
Take out the hot bread immediately to preserve the crispy crust.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Serum - 31 kcal/100g
- Dry yeast - 410 kcal/100g
