Homemade bread in a multicooker

Name: Homemade bread in a multicooker
Ingredients: 50 g fresh yeast; 2 teaspoons of sugar; 100 ml lukewarm fresh goat’s milk; 2 large eggs; 200 ml fresh goat’s milk; 1 teaspoon of salt; 600-700 g white wheat flour; 2 teaspoons of olive oil; 10 g butter; 1 egg yolk; 50 g sunflower kernels

Pasta/Pizza - Homemade bread in a multicooker by Iridenta J. - Recipia

Homemade bread in a multicooker comes down to kneading until the dough is elastic and no longer sticky. Five pieces of dough bake joined together, with a soft crumb and sunflower seeds. I tried version after version without finding my perfect bread; I tear the one I found at Any’s by hand while it’s still a little warm. Preparation: 25 minutes. Cooking: 55 minutes. Resting: 105 minutes. Total time: 185 minutes. Servings: 5. About 630 kcal and 21 g protein per serving.

Ingredients

50 g fresh yeast
2 teaspoons of sugar
100 ml lukewarm fresh goat’s milk
2 large eggs
200 ml fresh goat’s milk
1 teaspoon of salt
600-700 g white wheat flour
2 teaspoons of olive oil
10 g butter
1 egg yolk
50 g sunflower kernels

Preparation

1. Mash the yeast with the sugar until it liquefies. Add 100 ml lukewarm goat’s milk, stir and leave for 15 minutes, until bubbles appear on the surface. 2. Beat the eggs until foamy with the remaining 200 ml of milk. Add the salt, sifted flour and activated yeast, then stir in the oil and knead until you have an elastic, non-sticky dough. 3. Cover the bowl with a clean towel and leave the dough in a warm place for 60 minutes, until it doubles in volume. 4. Divide the dough into 5 pieces and shape them into rounds. Grease the multicooker bowl with butter, arrange the pieces inside, brush them with egg yolk and sprinkle the sunflower kernels on top. 5. Select the BAKE function at 150°C and bake for 55 minutes, until the bread feels firm to the touch. 6. When the program ends, leave the bread in the bowl for 30 minutes to cool gradually.

Notes

Serve alongside a bowl of soup or with fresh cheese. You can replace the goat’s milk with the same amount of cow’s milk. Flour absorbs liquid differently, so start with 600 g and add only as much of the remaining flour as the dough needs. If the dough is still sticky after kneading, work in the flour a little at a time. In a cool kitchen, the dough may take more than an hour to rise; wait until it has doubled in volume. Keep the bread covered at room temperature until the next day, then refrigerate it for up to 3 days. You can replace the sunflower kernels with 50 g sesame seeds or poppy seeds; the dough contains gluten, milk and eggs.