QUICK HEALTHY BREAD - BRZI ZDRAVI KRUH

Place of Origin: Our recipe

We run out of bread. Had to make some as I was too lazy to go out and, in the pantry, there was only a little bit left of every possible flour type. So I combined all of it. OK, I left out the bad white flour :-)

As it was late, the photo was taken at night, under very bad light (we couldn't wait till next day to eat it ;-) ) so it's actually a very bad pic.... but who cares if the taste is good :-D

INGREDIENTS:

150 g rye flour

150 g spelt flour

100 g whole wheat flour

50 g rolled oats (small)

15 g ground flax seeds

12 g olive oil

12 g salt

7 g dry yeast

app 250-275 ml lukewarm water

1. Put all ingredients, except water, in a bowl (you can change the flour ratio and type to your liking just keep the total amount around 450 g)
2. Add 250 ml of water and knead it well with hand mixer equipped with hooks (or mix it in a food processor bowl)
3. If the dough seems too hard and dry, add more water up to 275 ml (I've noticed that different brands of flour need different amount of water) – you should get nice, soft dough that shouldn't be too sticky. If the dough is too dry, your bread will be hard. So it's better to keep it moist.
4. Put the dough in a bowl and cover with kitchen towel or something similar and let it rise for app 1 hour or till double in size. If your room temperature is not high enough (and usually it's not) - meaning over 28°C - preheat the oven to app 30°C and put the bowl in it. You don't have to keep it on all the time, just for the first 5-10 minutes, it will stay warm enough after turning it off.
5. When the dough has risen, flip it onto the working surface and knead it again gently by hand for max one minute.
6. Line a small bread mold with parchment paper (or use silicon one, or you can form the loaf and bake it without the mold) and place the dough in it.
7. Make few cuts on the top of  bread with knife so the heat can spread more evenly thought the dough while baking.
8. Cover and let it rise again till double in size (another hour).
9. Preheat oven to 250°C
10. Brush the bread with olive oil or cold water (for nice crust).
11. Put the bread in the oven and bake for 10 minutes, then reduce heat to 180°C and bake for another 30-35 minutes. Check for doneness and take out of the oven.
12. Take it out of the mold and cool on wire rack.
13. Store in airtight container.

BRZI ZDRAVI KRUH 

Jednom kad smo ostali bez kruha, a nije nam se dalo izlaziti, umijesila sam kruh od svih mogućih vrsta brašna koje sam našla u kući - a od svake vrste je bilo ostalo samo malo. Naravno, izostavila sam "loše" bijelo brašno :-)

SASTOJCI
150 g raženog brašna

150 g pirovog brašna

100 g integralnog brašna

50 g zobenih pahuljica (sitnih)

15 g mljevenih sjemenki lana

12 g maslinovog ulja

12 g soli

7 g suhog kvasca - 1 vrećica

oko 250-275 mlake vode

1. Stavite sve sastojke, osim vode, u posudu. Možete mijenjati međusobni omjer brašna te vrstu brašna prema želji, ali neka ukupna količina bude oko 450 g.
2. Dodajte 250 ml vode i mijesite mikserom s nastavcima za kruh ili u multipraktiku.
3. Ako tijesto izgleda pretvrdo i suho, postepeno dodajte još vode do 275 ml. Različite vrste brašna zahtijevaju različitu količinu vode. Na kraju bi trebali dobiti mekano tijesto koje ne smije previše lijepiti. Ako je tijesto presuho, kruh će biti tvrd. Pa je bolje malo više nego manje vlage (no nećemo pretjerivati). :-)
4. Stavite tijesto u zdjelu i prekrijte čistom krpom ili papirnatim ručnikom i ostavite ga da se diže oko 1 sat ili dok se veličina ne udvostruči. Ako sobna temperatura nije dovoljno visoka (a obično nije) - znači iznad 28°C - zagrijte pećnicu na oko 30°C i stavite zdjelu unutra. Pećnica ne treba raditi cijelo vrijeme, samo prvih 5-10 minuta dok se ugrije, a onda ju možete ugasiti jer će ona zadržati toplinu.
5. Kad se tijesto diglo, izvadite ga na radnu površinu i lagano mijesite rukama najviše 1 minutu.
6. Mali kalup za kruh (onaj kraći, ne dugački) obložite papirom za pečenje i u njega stavite tijesto (ili ga namastite, ili koristite silikonski kalup ili pak oblikujte štrucu ili pogaču i pecite bez kalupa).
7. Napravite nožem par zareza na vrhu tijesta kako bi se toplina ujednačenije širila tijestom prilikom pečenja.
8. Ponovno pokrijte i ostavite da se diže dok se veličina ne udvostruči (otprilike 1 sat).
9. Zagrijte pećnicu na 250°C
10. Premažite kruh maslinovim uljem ili hadnom vodom za lijepu koricu.
11. Stavite kruh u pećnicu i pecite 10 minuta. Potom smanjite temperaturu na 180°C i pecite još 30-35 minuta
12. Pečeni kruh izvadite iz kalupa i ohladite na rešetci.
13. Kruh će se dobro držati par dana ako je pohranjen u kutiji bez pristupa zraka. Možete ga i narezati i zamrznuti pa kasnije prepeći na tosteru-roštilju.

Recipe by Linda