Monastery or 4-Grain Bread
Recipe
Scalded flour:
250 g monastery or 4-grain flour
390 g boiling water
Mix flour and boiling water together, leave to soak for at least 2–6 hours.
Sponge (approx. 1 hour before kneading):
750 g monastery or 4-grain flour
place in kneading bowl, press a well into the centre.
20 g yeast
crumble and place in the well.
2 tsp sugar (10 g)
sprinkle over the yeast, wait until the yeast becomes liquid and forms bubbles, stir with a spoon if needed. (60 min.)
Dough:
1 tbsp salt (20 g)
distribute over the flour.
100 g milk
300 g water
1 tbsp oil
pour into the well.
Prepared scalded flour
add spoonful by spoonful.
Knead all ingredients with the dough hook into a moist dough. Cover with a cloth and let rise to double its size, approx. 3–3½ hours. Divide the dough, shape into four loaves, place on a baking-paper-lined tray and let rest covered with a cloth for approx. 30 minutes. Score just before baking.
Baking: 30 minutes in the centre of the oven preheated to 230°C, reduce to 220°C after 15 minutes.
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