Bread in the oven on brine

If a jar of canned cucumbers is eaten, then a pickle is certainly left. Well, don't pour it out. That's what I decant through a small strainer. In the bread maker, I knead the dough from wheat flour, cucumber brine, live yeast and mustard oil, spread it on baking paper and put it in a frying pan for an oven with high sides or in a cake pan so that the correct shape of a round loaf turns out when proofing.

I melt in the oven at a temperature of 30 degrees, no more. An hour is usually enough. Then I carefully shift the dough directly on the paper onto a baking sheet, warm it up to 180C and bake until the bread is ready. About an hour.

The finished bread is deceptively light, so it can be confused with raw and half-baked. This is because there is no sugar in the recipe. But it is he who gives the bread a blush.

Hearth bread has a light yellowish tint, given to it by mustard oil. By the way, then I tried to cook it directly in the bread maker on the main mode, in some models it is also called basic. You know, it also turned out wonderfully, although it's much more beautiful on the hearth, but it's much easier in the bread maker - you threw in the products and you're waiting for a ready-made loaf at the exit and no additional fuss. Hearth bread was taught to cook by a friend who is fond of conservation. She always has a lot of pickle from tomatoes and cucumbers and she knows for sure more than one hundred ways to use brine in cooking. I read the recipe for hearth bread in an old magazine for a long time, but only a couple of months ago I finally baked it.