Our grandmothers put dough on the dough for pies.
The yeast dough on the dough turns out to be more airy and tender than the dough cooked in a quick way. It makes wonderful buns and breads.
It is necessary
- Ingredients:
- 1 glass of milk
- 1 glass of water
- 40 grams of margarine or butter,
- 25 grams of salt
- 2-6 tablespoons of granulated sugar
- 100 grams of rye flour
- 100 grams of oat flour
- 1 egg,
- 15 grams of live yeast,
- 1 kg of white flour.
- High saucepan (enameled or stainless steel), whisk for beating, sieve mug, mixer or coffee grinder, large cutting board or table, spoon.
Instructions
Step 1
Grind 100 grams of Hercules oatmeal using a mixer or coffee grinder. This makes oat flour.
Step 2
Knead the dough. Dough in the old days was called a chatterbox.
They put the dough on pies in large quantities, in tubs.
Pour water and milk into a high saucepan, warm slightly to room temperature. Add 2 tablespoons of sugar, 15 grams of live yeast. Using a whisk, mix the contents until smooth.
Gradually add oat flour, rye flour and 1 cup of white flour. Mix everything well and leave the dough in a warm place, cover the pan with a towel on top. Dough must "breathe".
After 7-8 hours, when the yeast works well, the dough will be ready. First, the dough will rise a little, then settle. The finished dough can be identified by its appearance: there will be many small bubbles on the surface.
Step 3
Soften margarine or butter and grind with salt and egg. For sweet rolls and pies, add another 2-3 tablespoons of sugar.
Add this mixture to the dough, mix well and gradually add white flour using a sieve-mug. First stir the flour into a saucepan.
When the dough is difficult to stir in a saucepan, continue kneading on a table or cutting board.
It is necessary to knead the dough with your hands for 5-8 minutes, gradually adding the sifted flour.
The finished dough will turn out to be homogeneous without lumps and will stop sticking to your hands.
Step 4
A lump of dough on top must be anointed with margarine and put in a high pan to rise (you can use the same one where the dough was interfered with). Cover the pot with a towel (so that the dough does not wind and breathe) and put in a warm place for a couple of hours.
The dough in the pan should rise and increase in volume several times (4 - 5).
Knead the risen dough with your hands. Now the dough is ready for cooking: bread, pies, rolls, sausages in dough.
