Russian-Irish unleavened bread with seeds

Cooking time: 2 h 40 min
Servings: 12-14
Calories: 243.4 kcal
Fats: 8.5
Proteins: 8.7
Carbohydrates: 32.1
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Description

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.

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.

Ingredients

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

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