Bread with seaweed in a bread machine. Bread with seaweed Bread with seaweed
It is well known that many vitamin and mineral supplements, as well as seeds, fiber and other beneficial ingredients, can significantly help the body become stronger and healthier. For example, ordinary salt is often replaced with iodized salt - this is not suitable for everyone, but for many it is vital. And it is for them that my bread is enriched with a natural product that contains more than enough iodine: we are talking about seaweed, or kelp.
People are partial to seaweed, and “in both senses”: there are those who are ready to eat it simply seasoned with onions and oil, and there are those who cannot stand the smell of kelp, that is, even the smell. Bread with kelp is a great trick for those who want to get the benefits without violence to their eating habits: you don’t feel the cabbage in it at all. And for a more interesting and rich taste, a little buckwheat porridge and flour are added to the dough. As a result, the bread turns out tender and fluffy, with a fragrant crumb and a dense, fried, crispy crust.
Cooking time: about 4 hours / Yield: 1 large loaf.
Ingredients
- wheat flour 350 g
- kefir 260 g
- buckwheat porridge, ready 80 g
- buckwheat flour 30 g
- dry seaweed (sold at the pharmacy) 2 tbsp. spoons without a slide
- salt 1.5 teaspoons
- sugar 1 teaspoon
- dry yeast 1 teaspoon
Preparation
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The dough will be kneaded in a bread machine using manual mode. You can use the kneading mode for any yeast dough.
So, place wheat and buckwheat flour, salt, sugar, yeast and kelp into the bread maker bowl.
Pour kefir into the dry ingredients and add buckwheat porridge.
If you use the manual kneading mode, select the following operating parameters: 6 minutes for the first kneading, 20 minutes rest, 10 minutes for the second kneading and 1 hour for fermentation.
The dough will look wet during the first knead, but don't be alarmed by this.
Then the dough will get stronger, the gluten in it will strengthen, the kelp will swell slightly due to moisture and bind it. The dough will be very fluffy.
Place the finished dough on a floured work surface and roll it up.
Place the dough, seam side up, in the proofing basket.
Cover the bread with film to prevent a dry crust from forming on the surface of the dough. Leave the dough to rise for 1 hour.
Meanwhile, heat the oven to 250 degrees with a baking sheet.
When the dough has doubled in size, carefully turn it onto the hot baking sheet and make a deep cut on the side or top. This cut will open very much during baking and the crust in this place will be especially crispy.
Bake the bread for the first 10 minutes, sprinkling it with water periodically, and then reduce the temperature to 200 degrees and bake until intensely golden brown.
After baking, let the bread with buckwheat and seaweed cool, and only then cut it. Bon appetit!
Unfairly included in the “black” list of prohibited foods, bread is considered practically the main enemy for those who want to lose weight. For many decades, nutritionists and doctors have insisted that the presence of this product in the diet does not provide any benefit to the body and only causes the hated obesity. However, this theory is not correct. Saturated with beneficial amino acids, and most importantly, gluten necessary for the body, bread, in its own way, is a unique and irreplaceable product. And if it is baked with your own hands, and even with the addition of healing seaweed, rich in phosphorus, magnesium, sodium and iron, then what will appear on the table is not just a tasty addition to breakfast or lunch, but real medicine. Shall we try to cook?
Set of products for making bread with seaweed:
- dry yeast (2 packets);
- honey (30 ml);
- water and milk (150 ml each);
- oil (30 ml);
- wheat flour (400 g);
- rye flour (300 g);
- salt;
- seaweed (120 g).
Recipe for bread with seaweed
- We dilute preferably clear honey with warm water and slightly warmed fresh milk. Then add yeast to the resulting mixture and mix it thoroughly so that not a single lump remains. Then add a little vegetable oil and the entire planned volume of two types of flour.
- Next, mix our dough well for at least 15 minutes. It is important to remember here that the longer this process continues, the fluffier and tastier the bread will be. So, we send the dough to a place warm enough for it to “ripen” for a short hour.
- After the time has passed, knead it a little, gradually add chopped seaweed and knead so that the latter is evenly distributed throughout the dough. Now we put the future bread in a greased form of suitable depth, leave it for 30 minutes, after which we move it to a preheated oven for 25 minutes. At the same time, do not forget to sprinkle our dish with coarse salt (or sea salt).
- It is recommended to store this amazingly healthy bread for no more than a day. However, the unusual, but very piquant taste will please everyone in the household so much that there won’t even be a small crumb left of the loaf after a couple of hours.
This bread ended up in my collection of recipes for a reason: I adore Far Eastern seaweed salad and dishes with kelp in general. In addition, rye flour simply goes perfectly with the pleasant saltiness of seaweed, and the crumb of this bread is rough, but very aromatic.
In addition to natural iodine, this gift of the sea contains alginic acid, which has the wonderful property of attracting and removing heavy metals and various toxic substances from the human body. Sea kale also contains a lot of protein, vitamins, macro- and microelements.
It is also simply an indispensable food product for vegetarians, since it stimulates the production of essential acids in the intestines itself, due to which the vegetarian suffers less from a lack of protein in his diet.
Wheat-rye sourdough bread with seaweed
140 grams of refreshed rye sourdough 100% moisture
210 grams white wheat flour
70 grams whole grain rye flour
145 grams of warm water
8 grams salt
7 grams of dry seaweed
- Soak powdered kelp in a small amount of water. Cut the seaweed strips into pieces and also cover with water. After 10-15 minutes, squeeze out excess moisture.
- Place the starter, water with salt dissolved in it and flour in a large bowl. Knead for 15 minutes, then add the crushed and swollen seaweed and knead the dough for another 5-10 minutes. Or you can simply load all the ingredients into the bread machine bowl and set the “Kneading with time change” program for 25 minutes.
- After this, place the dough ball in an oiled saucepan, cover it with a towel and leave in a warm place for 1.5-2 hours.
- After this time, the dough should have risen at least 1.5 times. Shape it into a loaf or crust and place it on greased baking paper or in an oiled baking dish.
- Keep the workpiece warm for another 1.5-2 hours, then lubricate its top with warm water and place in an oven heated to 240 degrees. Bake for 10 minutes at this temperature, then reduce it to 210 degrees and cook for another 30-35 minutes. Shake the browned loaf onto the table, move it to a wire rack, wrap it in a towel and let it sit for 5-6 hours.
To further emphasize the savory taste of wheat-rye bread with kelp, you can add a pinch of ground coriander, anise, nigella or cumin seeds (or a little of each of these spices) to the dough. By the way, “sea” bread is an excellent addition to fish and other seafood dishes.
Easter bread
Fragrant dessert bread with nuts and candied fruits, optionally decorated with sugar dough decorations. Rises well, with a delicate texture.
Ingredients:
eggs - 3 pcs.
milk - 120 ml
butter - 3 tbsp.
sugar - 4.5 tbsp.
salt - 1 tsp.
vanillin - 2 sachets of 1.5 g each
lemon juice with pulp - 1 tbsp.
nutmeg - 0.75 tsp.
flour - 420 g
dry yeast - 2.25 tsp.
nut mixture with candied fruits - 60 g
powdered sugar
Children's delicacy “Marshmallow” is used to decorate the bread.
Baking program:
Baking bread with added ingredients. Size L. Medium crust.
Management:
1. Bake bread according to the instructions for your bread machine model.
2. To decorate, heat a few candies in the microwave, add powdered sugar and fashion decorations for the bread. You can add a couple of drops of water, but no more. Roll out the sugar dough into a layer and cut out shapes. Just use powdered sugar for rolling instead of flour. You can also add a couple of drops of food coloring to the sugar dough and knead well.
3. Spread the bread with jam diluted with water and glue on the decorations.
Cheese bread
An easy-to-make bread with a bright cheesy aroma and savory taste. After the first baking it becomes a favorite.
Ingredients:
milk - 200 g
flour - 500 g
hard cheese, grated - 100 g
egg - 1 pc.
salt - 1 tsp.
sugar - 1 tbsp.
butter - 30 g
dry yeast - 1.5 tsp.
Baking program:
Main. Medium crust.
Management:
Bread with zucchini caviar
Original vegetable wheat bread with a light aroma of spices. Ideal for first courses, sandwiches and croutons.
Ingredients:
squash caviar - 420 g
kefir - 120 ml
water - 100 ml
salt - 1 tsp.
sugar - 1 tbsp.
butter - 50 g
vegetable oil - 20 ml
yeast - 1 tsp.
wheat flour - 650-700 g
Baking program:
Dietary regime. Medium crust.
Management:
Bake bread according to the instructions for your bread machine model.
Bread "Vegetable basket"
Original bread with a delicate, airy structure based on tomato and vegetable juice with spices. It rises well and is stored for a long time.
Ingredients:
Vegetable juice (a mixture of tomato, beet, carrot and celery juice) - 250 ml
water - 50 ml.
medium carrots - 1 pc.
olive oil - 3 tbsp. l.
wheat flour - 750 ml
garlic - 2 cloves
salt - 1 tsp.
honey - 1 tbsp.
dill and parsley - 50 g each
onion - 1 pc.
medium bell pepper - 1 pc.
yeast - 2 tsp.
hops-suneli, dry adjika, sweet ground paprika, ground coriander - 1 tsp each.
Baking program:
Main. Weight 1000 g. Crust light or medium.
Management:
1. Heat vegetable juice and water to 40 degrees and pour into a vat, add finely grated carrots, salt, honey, 1 tbsp. oils, all spices (except coriander), sifted flour and yeast, turn on the kneading.
2. Separately for 2 tbsp. fry the onion, finely chopped garlic clove and bell pepper in oil. Do not overcook the mixture!
3. When the mixture has cooled, add it to the dough while kneading and keep an eye on the kolobok - you may need to add a little flour.
4. At the sound signal, add chopped herbs and 1 clove of garlic.
5. About 7 minutes before the end of baking, brush the top of the bread with a mixture of 50 ml of juice and 1 tsp. ground coriander.
Bread "Super Vitamin"
Fragrant, tasty and very healthy bread based on dried mushrooms and seaweed.
Ingredients:
premium wheat flour - 360 g
salt - 1.5 tsp.
sugar - 1.5 tbsp.
mustard oil - 2.5 tbsp. l.
mustard powder - 1 tbsp.
any dry mushrooms - 10-30 g
seaweed or dry kelp - 10-30 g (as mushrooms)
yeast - 1.5 tsp.
boiling water - 250 ml (total).
Baking program:
Main. Medium crust.
Management:
1. Grind the mushrooms into dust and brew 200 ml of boiling water.
2. Chop the seaweed.
3. Pour the cooled mushroom infusion, mustard oil into the bread machine, add flour, 50 ml of water and the rest of the ingredients. Add the seaweed last. The bookmark order depends on your bread machine model.
4. Bake bread according to the instructions for your bread machine model.
Bread “Generous Autumn”
Original, very nutritious and healthy bread based on tomato juice, spices, vegetables and seeds.
Ingredients:
tomato juice - 200 g
premium wheat flour - 650 g
fresh red paprika - 1 pc.
carrots - 1 pc.
celery stalk - 2 pcs.
onion - 1 pc.
garlic clove - 2 pcs.
mustard oil - 3 tbsp.
honey - 2 tbsp.
salt - 1 tsp.
coriander - 1 tsp.
dry adjika - 2 tsp.
yeast - 2.5 tsp.
bunch of greenery - 1 pc.
sunflower seeds - 150 g
sesame - 20 g
Baking program:
Main. Size - 1500 g. Medium crust.
Management:
1. Grind carrots, celery stalks, half of the paprika in a blender. Finely chop the onion, 1 clove of garlic, half the paprika and simmer by 1 tbsp. oils Pour the heated juice into a bucket, add raw and stewed vegetables, butter, honey, salt, coriander and adjika,
sifted flour, yeast on top. Turn on kneading. During the kneading process, you may need to add flour, keep an eye on the kolobok!
2. Add chopped herbs, 1 clove of garlic and 100 g of seeds at the sound signal.
3. Sprinkle 50 g of seeds and sesame seeds on top during proofing, when the bread has risen a little.
Darnitsky bread
Lush wheat-rye bread based on two types of flour and olive oil.
Ingredients:
dry instant yeast - 1.5 tsp.
rye flour - 150 g
wheat flour - 250 g
finely ground salt - 1.5 tsp.
honey - 1 tbsp.
olive oil - 2 tbsp.
water - 300 ml
Baking program:
“Rye bread” mode.
Management:
Bake bread according to the instructions for your bread machine model.
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