Wheat-buckwheat bread with rye sourdough

Category: Sourdough bread
Wheat-buckwheat bread with rye sourdough

Ingredients

Rye sourdough (100%) 250g.
Beer 250g.
Syrup 1 st. l.
Vegetable oil 1 st. l.
Buckwheat flour 100g.
Mix "Fitness mix buckwheat" (can be replaced with buckwheat flour) 50g.
Wheat flour 180g.
Salt 1.5h l.

Cooking method

  • Mix the sourdough with beer, molasses, butter. Pour HP into the bucket. Top with flour, salt. Mode "Dough", after kneading HP, turn off and leave for 1.5-2 hours.
  • Over time, put the dough on the table with the hands moistened with water. We form a loaf. We spread it in a greased form, cover it with a towel and put it in a warm place until it doubles in size. I put it in the oven with the light on and a pot of hot water. It took me 3 hours.
  • Sprinkle bread with water before baking.
  • Bake in an oven preheated to 220C for 15 minutes, then lower the temperature to 180C and bake for another 20-30 minutes.
  • Cool on a wire rack on the side !!! Weightless and flavorful crumb with a crispy crust !!!!!!
  • Wheat-buckwheat bread with rye sourdough


Gasha
Oksanka, a very beautiful loaf!
Lozja
Mistletoe! The bread is wonderful as always! It seemed to me that the dough was very tight when kneading, so I added a little mineral water (which was at hand). Maybe that's why the bread cracked on top during proofing. The view turned out to be unpresentable, so I didn't take a photo, but tasteful !!! The husband, having dined, still cut off a piece for himself, put it near the sink and chewed on the sly, washing the dishes.
Thank you very much!
Omela
Quote: Lozja

It seemed to me that the dough was very tight when kneading, so I added a little mineral water (which was at hand).
Strange !!!! I had a soft .. dough barely collected from the table

Quote: Lozja

The husband, having dined, still cut off a piece for himself, put it near the sink and chewed on the sly, washing the dishes.
Lozja , I also love after a hearty supper with milk !!! Glad you liked it!!!
Lozja
Quote: Omela

Strange !!!! I had a soft .. dough barely collected from the table

Yes, I myself was surprised, but under the hooks it did not even gather into one lump, everything crumbled. It seems that I measured everything correctly. In general, it doesn't matter, the main thing is that in the end everything worked out. And this time I even formed a loaf without any problems.
Mashilda
Omela !
Please tell me what kind of beer is preferable in this bread?
Light, dark, filtered, unfiltered, lively, bottled?
And then, "I, Wan, I want the same" bun!
Beer on Sunday in the fridge zanykal, just a glass of draft ... And yesterday for dinner, my husband "saved" ... What, he says, the good was gone ... Like half a pot of soup, he does not notice, but the "drink of the gods" had seen.
What do you like in this bread?
Thank you in advance!
Omela
Mashilda , I always take the cheapest beer in plastic bottles, for example, Obolon Light.

Quote: Mashilda

As a half-pot of soup, he doesn't notice, but he saw the "drink of the gods".
Gee .. the same garbage Sherry could not save!
Mashilda
Quote: Omela

Mashilda , I always take the cheapest beer in plastic bottles, for example, Obolon Light.
Gee .. the same garbage Sherry could not save!
Wow!
Thank you for your prompt reply.
Ha! And Obolon in plastic may not even notice! Fastidious.
And sherry, yes ... It can not be hidden ...
In the evening I'll go for a walk with the child, buy it. Hmm, a mommy with a stroller buying beer in PET packaging ... Nothing, muzzle cyrus sorry, I'll make my face more serious ...
Joke! Thanks again!

Mashilda
Well, I finally got to say thank you!
I've baked 4 times already and each time with adventures, but despite the fact that I never bought molasses (instead of it I have dark sugar or honey) and dark beer, so I pour it and still add malt, although it is not in the recipe, bread is obtained every time.
Very tasty!
Not so fluffy, apparently because of the malt and sugar, but that's why I decided to write that the recipe is so well thought out that a step towards the side is not considered an escape. It's just that many are afraid to try when something is missing from what the author has used. And sometimes a really small change spoils everything.
And this one comes out well. You already me Omela sorry for mocking your creation.
Yes, and I bake in the microwave on the convection baking mode, well, I very rarely have the opportunity to bake in the oven. For humidification, I put a container of water next to it, because convection is very drying. And since there the chamber is low, I bake it in a long, low shape so that the roof does not burn out.
Maybe someone will find this experience useful.
This is how I get it:
Wheat-buckwheat bread with rye sourdough

Now I bake every other time, then Darnitsky from Viki, then your buckwheat (this is now my husband's favorite bread).
Thanks again!
Omela
Mashilda , handsome !!!!! Clever girl !!!

Quote: Mashilda

You already me Omela sorry for mocking your creation.
Continue in the same spirit!!!!!

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