Russian-Irish unleavened bread with seeds
The whole process of preparation for baking such bread takes no more than 10 minutes, and the bread itself is baked in the oven for just over an hour. It is perfect for the traditional Irish smoked mackerel pate.
Ingredients
Servings 12-14- 200 g wheat flour of the highest grade (protein content no more than 8%)
- 200 g whole wheat flour
- 150 g rye flour
- 50 g oat bran
- 25 g wheat bran (with germ)
- 750-900 ml of milk, for a lean version - soy
- 140-200 g of various seeds and seeds (poppy, pumpkin, sesame, sunflower, linseed), roasted in advance
- 1 st. l. molasses
- 2 tsp baking powder
- 1 h. l. year
- vegetable oil for greasing the mold
- oatmeal for decoration
Cooking
Step 1
In a large bowl, mix the three types of flour, oat and wheat bran.
Step 2
Lightly heat 750 ml of milk, add the molasses and stir until the molasses is completely dissolved.
Step 3
Pour the milk into the flour and bran mixture and stir. The consistency should be a thick porridge. Add more milk if necessary. Don't stir the mixture too hard!
Step 4
Transfer the dough to a loaf tin lightly oiled and lined with parchment paper. If desired, sprinkle the top with a handful of large oatmeal.
Step 5
Bake at 190°C for 20 minutes, then another 60-70 minutes at 170°C. The bread should be well browned, and tapping the bottom of the baked loaf should make a dull sound. Let the bread cool completely before serving.