Baking bread in a Russian oven is not easy, but if you do everything right, your efforts will be rewarded. Homemade rolls are very tasty and store well. For baking bread, wheat or rye flour can be used. Wheat flour dough is easier and faster to make.
It is necessary
-
- For 1 kg of wheat flour:
- 20 grams of yeast (pressed);
- 1 teaspoon sugar
- 1 teaspoon salt
- 2.5 cups flour;
- 0.5 cups of sunflower oil.
Instructions
Step 1
Heat the oven the night before to warm it up properly. If this is not done, the bread may not be baked. Knead the dough in the morning. To do this, slightly heat the water and pour it into a container in which you will knead the dough. Add yeast and sugar to warm water. Stir everything well. Sift flour with a sieve. Pour a glass of flour into a bowl of water and yeast, stir again and leave in a warm place for 30 minutes.
Step 2
Add salt, sunflower oil, the rest of the flour to the dishes with the dough, knead the dough so that it falls away from your hands. Lightly dust the dough with flour, cover the dishes with a clean towel and leave in a warm place for one to two hours. In the process of fermentation, knead the risen dough with your hands. It should increase in volume by about 2 times.
Step 3
Heat the oven about an hour before the dough is fermented. Better to use birch firewood. Sprinkle flour on a cutting board, shape the bread into loaves or rolls - whatever you like. Place them on a well-oiled baking sheet. If the dough spreads, place it in a baking dish or skillet, which should be greased with butter and sprinkled with flour. Let the dough rise.
Step 4
Brush with beaten egg or sprinkle with water, let stand for 5-10 minutes. Remember to keep an eye on the stove. Close the damper in the chimney when the wood in the stove burns out enough so that when it is closed there is no waste in the house. This can be determined by the absence of bluish flames on the charcoal. Smash large smut with a poker, spread the charcoal evenly over the bottom of the stove.
Step 5
Place the baking sheet or tins of dough in the prepared oven. The baking time of the products depends on the temperature in the oven. Check the bread from time to time, but do not open the damper too often, otherwise the dough will "shrink". Determine the readiness of the products by piercing them with a thin wooden stick. If there is no dough on it, the bread is ready. Remove the baking sheet from the oven, place the loaves on a wooden cutting board, lightly dampen them with water, cover with a clean towel and let cool.
