Russian big loba bread

Russian big loba bread (Picture 1)

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There is a very famous bread in Russia, its name is the big loba bread. The shape of this bread is mostly round, and the weight can reach more than 5 kg, both in thickness and body size, and the taste has a traditional European flavor. The crispy crispy bread of the big loba bread has the lowest calories and the bread is not sweet. Sugar, salt and oil are rare, and the skin is hard and brittle after baking. Contains protein, fat, carbohydrates, a small amount of vitamins and minerals such as calcium, potassium, magnesium, zinc, etc., easy to digest and absorb.

Prepare better whole wheat flour and white flour, fresh yeast, salt, vegetable oil and eggs. First, mix the white flour and the whole wheat flour thoroughly, add a small amount of salt, and stir again. Stir the fresh yeast with warm water, pour it into the mixed flour, and evenly rub it with your hands. Place a damp cloth over the dough. When the dough is slowly fermented to twice the size, it can be made.

Place the dough on the panel and gently rub it for about 5 minutes. Place the bread blank in the baking tray, apply a layer of oil on the top of the baking tray, and let the dough naturally ferment for about 15 minutes. Preheat the oven to 200 degrees, brush a layer of egg pulp on the surface of the bread, put it in the middle layer of the oven, and bake for about 15-20 minutes. The prepared big loba bread is relatively large. It is best to slice it when it is eaten. Heat it in a microwave and apply peanut butter or jam. It can also be used with some butter or cheese.

Need to pay attention to the production, the water to wake up the yeast should use warm water, too hot water will make the yeast useless. When you knead the dough, you should control it and try to use a softer way. Apply a layer of cooking oil to the bottom of the oven or put a layer of baking paper to prevent the bread from sticking to the baking sheet. The big loba bread is a whole wheat bread with a rich dietary fiber. You can also shred the big loba bread when you eat it, put it in soup or milk, so that it is balanced and easy to digest.

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