Balls white rye kvass

Description

For the first time baked bread on white okroshka kvass, and out rolls a noble, from fragrant mint with a distinctive rye baking acidity. And on the other and could not be, white traditional kvass "family secrets" from TM Ochakovo - worthy drink, gently sounded his taste with rye flour, giving even brighter flavor. And pumpkin seeds in the balls - it's a bonus, help yourself, dear.

Ingredients

Flour

1,5 стак.
Rye flour

1,5 стак.
Brew

1 стак.
Honey

1 ст. л.
Salt

1 ч. л.
Yeast

1 ч. л.
Mint

1 ст. л.
Pumpkin seeds

2 ст. л.
Lard

1 ст. л.

Cooking

In a bowl combine sift both types of flour, add yeast, dried mint.

Add honey, salt.

Pour in the kvass, today I used the brew white traditional "Family secret" from TM Ochakovo. Brew pre-hold for an hour at room temperature.

Knead the dough on low speed, then promosite 5 minutes on average. To mix the dough add the lard and toasted pumpkin seeds. Pre-roasting the seeds will give the bread additional flavor.

Knead the dough on medium speed for 7 minutes, until total penetration of fat and equal distribution of pumpkin seeds. Let the dough 1 hour for fermentation of yeast, vypaivanija.

After an hour the dough will become supple, soft and porous, very slightly stick to hands. The flour do not add, if only just a little bit of wheat. Punch dough down. Divide into 8 pieces. It is convenient to do the balance, then we will come out equally baked and uniform size products. So, divide 84 p. Cover with foil, to give a 15 minute relaxation. From the first bite, start forming balls. To flatten the billet hands in a circle.

Collecting from the edges to the center, like to clip into a knot.

Flip the knot down and rotating in a circle by hand with raised fingers, formed into a bun.

Cover with foil and leave it for proofing for 1 hour 30 minutes.

Blanks not much will grow in size, but they will be easy covered. To make cuts.

Preheat the oven to 200 degrees. Bake the bread at 190 - 200 degrees for 25 - 30 minutes, until dry splinter. If necessary during baking, cover with foil. The finished cakes to cool on a wire rack under a towel.

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