Lean bread in the oven

Fragrant airy crumb and crispy crust. It is important to understand how lean bread differs from non-lean bread. The composition of non-lent bread includes eggs, dry or natural milk, butter. Most varieties of traditional Russian bread consist of only four ingredients: flour – wheat, rye or a mixture of them, water, yeast (starter culture) and salt / sugar.

Maria

Recipe author

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Composition / ingredients

servings:

Wheat flour

500

Water (warm)

250

Salt

Vegetable oil

Dry yeast

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 8 g

Fats 6 % 3 g

Carbohydrates 79 % 42 g

224 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 3H

Step 1:
Measure the ingredients. To prepare lean bread in the oven, we will need: wheat flour; water; sugar; dry yeast; vegetable oil; salt.
Step 2:
Sourdough. Sift the flour. In 60 ml of warm water (36-38°C) dissolve the sugar. Pour in the yeast and mix everything. Before buying yeast, you need to read the instructions. Since there is yeast, which immediately needs to be mixed with flour. We also need yeast so that they can be diluted with liquid - water or milk. We need the second option.
Step 3:
Pour 2-3 tablespoons of flour and mix so that there are no lumps.
Step 4:
Leave the dough in the heat for 30 minutes.
Step 5:
After this time, the sponge should rise and be covered with bubbles. If there are no bubbles and a foam cap, then the yeast is expired, dead. On such yeast, the dough will not rise.
Step 6:
Pour the remaining warm water into the sponge, add salt and flour. Knead the elastic elastic dough.
Step 7:
Knead with your hands or in a combine until the dough stops sticking to your hands.
Step 8:
Form a ball of dough.
Step 9:
Cover the dough with a towel.
Step 10:
Leave to come up warm for 1 hour. After this time, the dough should increase in volume by 2-3-4 times.
Step 11:
Knead the dough with your hands, releasing excess air from it and form a loaf. Coat the loaf with vegetable oil on all sides and put it on a baking sheet lined with parchment.
Step 12:
Make incisions on the bread. Leave to approach for another 15 minutes. Bake bread in a preheated 220 ° C oven for about 35 minutes. A golden crust should appear on the surface.
Step 13:
Remove the finished bread from the oven and cover with a damp towel. Let stand for 15 minutes. Bon appetit!

Of course, various additives are possible, for example, malt and coriander in Borodinsky. The composition of the sliced loaf according to GOST includes margarine. But still, this bread is lean.
The recipe of overseas breads, especially Italian ones, often includes olive oil. The taste of this pastry will be different, but it is also lean bread.
It is useful to know that any bread made from rye flour or a mixture of wheat and rye flour is lean. Whether it's Borodinsky, Riga, an ordinary loaf or a brick of "Darnitsky". But in bread made from white wheat flour, there may be fast products. Therefore, you just need to carefully read the label.