Baking bread in a Russian oven is not an easy task, but if you do everything right, your chores will be rewarded. Homemade rolls are very tasty and well stored. For baking bread, wheat or rye flour can be used. Wheat flour dough is easier and faster to prepare.
Pick your recipe
You will need
-
- For 1 kg of wheat flour:
- 20 grams of yeast (pressed);
- 1 teaspoon of sugar;
- 1 teaspoon of salt;
- 2.5 cups flour;
- 0.5 cups of sunflower oil.
Instruction manual
1
Open the oven the night before to warm it properly. If this is not done, 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.
2
Add salt, sunflower oil, the rest of the flour to the dishes with the dough, knead the dough so that it lags behind the hands. Sprinkle the dough lightly with flour, cover the dishes with a clean towel and place in a warm place for one to two hours. In the process of fermentation, knead the raised dough with your hands. It should increase in volume by about 2 times.
3
Flush the oven about an hour before the end of the fermentation test. Better use birch firewood. Sprinkle flour on a cutting board, form bread in the form of loaves or rolls - as you like. Put them on a baking sheet, well oiled. If the dough is spreading, put it in a mold or pan, which must be greased with oil and sprinkled with flour. Let the dough rise.
4
Lubricate the product with a beaten egg or sprinkle with water, let stand for 5-10 minutes. Do not forget to watch the stove. Close the choke in the chimney when the wood in the stove is burned so that when it is closed there is no burning in the house. This can be determined by the absence of a bluish flame on coal. Break large bunts with a poker, evenly distribute coal along the bottom of the furnace.
5
Place the baking tray or dough pan in the prepared oven. The baking time of products depends on the temperature in the oven. Check the bread from time to time, but do not open the flapper too often, otherwise the dough will “sit down”. Determine the readiness of products by piercing them with a thin wooden stick. If there is no dough on it, the bread is ready. Remove the pan from the oven, place the loaves on a wooden cutting board, lightly moisten them with water, cover with a clean towel and let cool.