I offer you a recipe for a very original, tasty and healthy spiral bread with herbs and garlic. It is unusual, first of all, in the way of forming: the finished bread is shaped like a spiral. It does not need to be cut, you can simply “unwind”, breaking off the segments.
The composition of bread dough is also interesting: in the recipe, in addition to wheat flour, corn flour is used. It is light yellow in color and does not contain gluten (gluten), therefore it gives the crumb a special softness and a pleasant sunny shade; and the crust is golden, crispy, but very thin. Worthy of attention and filling spiral bread. It combines all sorts of useful and fragrant spring greens: dill, parsley, feathers of young garlic and green onions. The aromatic symphony of aromas is complemented by garlic and olive oil.
- Cooking time: 2 hours
- Servings: 6-8
Ingredients for making spiral bread with spicy herbs and garlic:
For yeast dough:
- Pressed yeast - 35 g (or dry - 11 g);
- Sugar - 1 tbsp. l .;
- Water - 325 ml;
- Cornmeal - 200-250 g;
- Wheat flour - 300-350 g;
- Salt - 1 tsp;
- Vegetable oil - 3 tbsp. l
The amount of flour can vary, as it depends on its quality and humidity.
For the filling:
- A bunch of dill;
- A bunch of green onions;
- On request - parsley, garlic;
- Head of garlic (6-7 cloves);
- 1/4 teaspoon salt;
- Pinch of ground black pepper;
- 2 tablespoons of extra virgin olive oil.
Cooking Spiral Bread with Herbs and Garlic:
First, as usual, for the dough in fresh yeast we will prepare a dough. Crumble the yeast in a bowl, add sugar to it and rub with a spoon to a liquid consistency.
Then pour in half the water — about 160 ml. Water should not be hot or cold, but warm, somewhere 36-37 ° C.
After mixing the yeast with water, sift into a bowl of a little wheat and corn flour - a glass and a half of the total.
Stir again, getting a thin smooth dough without lumps - sponge. Cover with a clean kitchen towel and place in a warm place for 15-20 minutes - for example, on top of a bowl filled with warm water.
I prefer to bake with fresh yeast, since bread and pastries with them are better suited and always work out lush. But you can use dry yeast. Note that they are of two types: fast (in powder form) and active (in the form of granules). Depending on the type of dry yeast, you need to add them to the dough in different ways. Granular yeast, as well as fresh, must first be activated by mixing with sugar and warm water and putting it in a warm place for 15 minutes until frothy “cap” appears. Then add the rest of the products. Instant dry yeast can be immediately mixed with flour, all other ingredients can be added, and the dough can be kneaded.
When the bark comes up, becoming fluffy and airy, we continue to prepare the dough for bread. Pour in the rest of the water (remember! - warm, if it is already cold, heat it up a little), and mix it.
Gradually we pour the sifted flour of two kinds, adding salt with it. Sifting flour for yeast dough is an important step, because the sifted flour is saturated with oxygen, which is necessary for the fermentation of yeast. The dough rises better and turns out more lush.
Add vegetable oil with the last portion of flour. The most delicious bread with a combination of three types of butter: sunflower, olive and mustard. Each of them gives the dough its own taste and aroma.
The bread dough must be soft, elastic, not sticking to the hands and not too steep. If it is a little sticky, do not overdo it with flour; Grease your hands better with vegetable oil and knead the dough well for 5-7 minutes.
Put the dough in a bowl greased with vegetable oil; Cover with a towel and put in heat again for 45-60 minutes.
For 10–15 minutes before the expiration of this time, we prepare an appetizing green filling. It’s not worth it before: in order to preserve vitamins in cut greens, you need to use the stuffing immediately after its preparation.
Peel the garlic and pass through a press or rub it on a fine grater; You can simply cut it into small pieces.
Greens hold for 5 minutes in cold water, then rinse in running, dry on a towel and finely chop.
Mix minced garlic, herbs, salt, pepper and vegetable oil.
Prepare a baking sheet or baking dish, covering it with oiled parchment.
When the dough rises (doubled), gently crush it and roll it into a circle 5 mm thick on a table covered with flour.
We distribute the green stuffing with garlic over the rolled dough.
Cut the circle into strips 5 cm wide.
We turn one of the strips into a roll like a rose and spread it on the middle of the form.
Around the middle of the spiral we wrap the rest of the strips.
Here is what a spiral bread turned out. Turn on the oven to heat up to 200 ° C, and in the meantime breads will do for 15 minutes. Any yeast baking takes time to proof. If you immediately put the product in the oven, the dough will begin to rapidly approach, and the baking will crack.
We put the form with the bread on the middle level of the oven and bake for 30 minutes until golden brown (and dry wooden skewers).
5 minutes before the readiness we grease the bread with olive oil with a brush: the crust will shine beautifully, and the smell will become even more appetizing.
Chill the hot bread on the grill for 10-15 minutes, then lay it on the dish.
Spiral bread with herbs and garlic is ready. Very fragrant, healthy and tasty! Enjoy your meal!
