In my refrigerator accumulated yogurt... Today baked bread on yogurt, wheat flour used, but added a bit of rye flour. Rye bread, mixed with kefir some especially delicious, is not the same when you cook on the water... It is a matter of taste, you can not add rye flour, but wheat, then you get a very tasty and fragrant wheat homemade bread !!!
First you need to take warm vodichku (150 ml) and dissolve it 1 h. l. Sahara and 10 g of dry yeastAnd then wait until the bubble is formed on the surface of "yeast cap".
When the yeast to make money, add to the bowl 1.5 hours. l. salt, pouring 250 ml of warm kefir and 50 ml of vegetable oil, All stir.
In a separate bowl sift 100 grams of rye flour and 700 g wheat flour (May be slightly more or less), mix them together and then add to the bulk and knead the dough.
Cover bowl Polotenchik or a suitable lid from the pan, and put in a warm place to rise. The dough will rise about 2 hours, for once it should be obmyat during this time.
After 2 hours, when the dough is very good increase in volume gently take the bowl and turn over on a baking sheet that you want to lay a parchment paper. You can of course get the dough out of the bowl, again well knead it, and form kruglyash and also put on a baking sheet with parchment paper, but then you have some more time to wait for the bread to his feet. And if you just gently turn the bowl with the dough, you can have just send bread in the bakery.
Bread are baked at 180 degrees until ready (about 40 minutes). It turns out very fragrant, dense and delicious homemade bread !!!
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