Iranian Rustic Bread Recipe
This is the most wonderful bread loaf is supposed to be rural. After making it can not wait! A separate large pieces with a knife dipped in butter want to eat it.
4 cups (454 grams) all-purpose flour plus 1 teaspoon for sprinkling it
Half a cup (84 grams) flour, buckwheat
½ cup (14 g) whole wheat
2 and a half teaspoons (12 grams) salt
1 teaspoon (4 grams) granulated Yeast
2 and one-third cup of cold tap water (about 70 degrees Fahrenheit, at room temperature)
1 cup walnuts (optional)
1 tbsp coriander (optional)
Mix flours, bran, yeast and salt together and stir (and if you're both nuts and coriander add them at this stage.)
Pour a small amount of water each time. You may not need all of it. I certainly will not use all of it. You're looking moisturize the dry content to create a paste. I started with three-fourths cup of water.
You begin to blink. If you need a different amount of water. Stir it into the mixture.
At this point I'd rather be doing with my bare hands. In that case you will understand better what is happening.
Mix well, kneading until the dough together into a ball of soft and viscous.
Spend it's time for calm after kneading, the dough with your hands to work the bottom, up and down, press it on his own. After 5 minutes, your dough will be more flexible and more elastic.
Lightly spray with nonstick cooking a bowl or larger container not stained. Put dough ball into it, cover it tightly and let stand at room temperature for 12 to 14 hours or up to overnight stays and puff up.
Will double its size and position will bubble and pillows.
My favorite part: it fist to crush you down. It makes sleeping swelling and amount of gases trapped in which free will.
It forms a ball in pairs. Put it on a board covered with parchment paper or a baking sheet spread. Spray nonstick cooking spray lightly with it.
And too loose cover on it. If you do not stick to the dough in plastic. Let stand at room temperature for 1 hour and a half again the puff.
When you have to stay dough, preheat the oven to the temperature of 425 Fahrenheit. If you cook a stone, put it in the oven until it gets hot. Otherwise, put a baking tray to heat up. The dough should double its size again. Now ready for baking.
Sprinkle the remaining flour over the dough.
Slowly, slowly, without unloading its air, it will create a criss-cross the state to be given to the rural state. A small sharp knife better than this giant monster rack that will serve you see in the image.
Bread and parchment paper on a rock or slide the tray in the oven. Creates a moist environment in this initial stage of baking in the oven to crisp the bread crust much help.
For this purpose many times can not directly spray water into the oven (with the use of a spray bottle), and then immediately close the oven door until the moisture to become trapped. (Or can fill a shallow dish of water (1 inch) and oven. The water will evaporate during baking.)
The speed, amount of water inside the oven and the bread, spray. Do not worry if some of it poured on the bread. Do not let heat out of the oven. I do it so fast I do not even proper spray!
For 15 minutes at a temperature of 425 ° F and cook it. High temperature helps the crust of the bread is well toasted. Put the oven temperature to 400 degrees Fahrenheit. Now the opportunity bread that is cooked slowly. Cook for 45 minutes to an hour. The bread you will be deeply golden.
As well as the underside of the bread you will be golden. If you tap the bread should sound hollow is.