Loaf-Shaped Yeast Bread with Poppy Seeds
by Editorial Staff
This bread is not rich – it is made from grain flour in water and yeast. For decoration, the bread is sprinkled with poppy seeds.
Ingredients
- Whole grain flour (unbleached) – 680 g
- Salt – 2 teaspoon
- Fresh yeast – 15 g
- Warm water – 430 g
For powder:
- Salt – 1/2 teaspoon.
- Water – 2 tbsp
- Poppy
Directions
- Grease a baking sheet with any vegetable oil.
- In a large bowl, combine the flour and salt, making a depression in the center.
- In another bowl, combine 150 grams of water and yeast, stir and then add the remaining water. Pour this liquid into the well in the flour and stir gently.
- Transfer the dough to a floured surface and knead for about 10 minutes, until smooth, elastic, when the dough stops sticking to your hands. Transfer the dough to a lightly oiled bowl, cover, and place in a warm place to rise for 5-6 hours (the dough should double in volume).
- Knead the dough, put it back in the bowl, cover, and leave in a cool place for another 2 hours.
- Knead the dough again and leave to rest at room temperature for 5 minutes, then roll out into a rectangle about 1 centimeter thick.
- Bend the edges of the rectangle inward to form a loaf approximately 33x13x5 centimeters in size.
- Transfer the loaf to an oiled baking sheet, cover with a clean towel or cling film, and leave in a warm place for 25 minutes. Make shallow cuts on the surface of the loaf. Turn on the oven to preheat to 230 degrees.
- In a small bowl, dissolve the salt in water and brush the surface of the loaf with this water, sprinkle with poppy seeds. Place a baking sheet with a loaf in a preheated oven and bake bread with poppy seeds for about 20 minutes, then reduce the temperature to 200 degrees and bake bread with poppy seeds for another 25 minutes, until tender. Cool the finished bread with poppy seeds on the wire rack.
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