Wheat-rye bread with sourdough and rye-wheat grits

Category: Sourdough bread
Wheat-rye bread with sourdough and rye-wheat grits

Ingredients

French sourdough 100 g
Rye flour 50 g
Wheat flour 200 g
Rye-wheat groats Belovodye 100 g
Salt 1.5 tsp.
Maltose syrup 1 tbsp. l.
Vegetable oil 2 tbsp. l.
Leavened wort 2 tbsp. l.
Fresh yeast 5 g
Ground coriander 1 tbsp. l.
Kefir with water 240 ml

Cooking method

  • Kneading on the Pizza mode, proofing for 30 min. Then into the mold, proofing to the desired size (it took me 1 h 20 min)
  • Baking in the oven for 15 minutes for 200 *, then 180 * until tender (about 30 minutes)


Marmura
What beauties turned out) Bravo, maestro!)

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