Everyday bread (with whole grain wheat and rye flour)

Category: Sourdough bread
Everyday bread (with whole grain wheat and rye flour)

Ingredients

wheat flour of the 1st grade 200 g
whole wheat flour 100 g
whole grain rye flour 100 g
starter culture of 100% hydration 200 g
liquid (water with yogurt, kefir, sour cream 50-50) 300 ml
sugar 1 tbsp. l.
salt 2 tsp
yeast 1.3 tsp
vegetable oil 2 tbsp. l.

Cooking method

  • - put all of the above ingredients in the bucket of the bread machine, except for salt, oil and yeast;
  • - turn on the kneading (in Panasonic I use the Pizza program), mix all the ingredients until the dry flour disappears:
  • Everyday bread (with whole grain wheat and rye flour)

  • - pour yeast, salt into different corners, pour oil:
  • Everyday bread (with whole grain wheat and rye flour)

  • - switch on the Diet (Whole Grain) bread program, the temperature equalization time (about 1 hour) is used to ferment the dough Owners of other models of bread makers are recommended to turn on the named program one hour after mixing the ingredients or use a delayed start of the program by 1 hour;

  • - this is how the dough looks during the main kneading:
  • Everyday bread (with whole grain wheat and rye flour)

  • - dough before baking:
  • Everyday bread (with whole grain wheat and rye flour)

  • - before baking, the top of the bread can be greased with an egg and sprinkled with seeds, sesame seeds, etc.

  • Everyday bread (with whole grain wheat and rye flour)

  • Everyday bread (with whole grain wheat and rye flour)

Time for preparing:

5:00

Cooking program:

Diet (Whole Grain)

Note

I still couldn't get my hands on this recipe.

It was drawn back in the fall, when, in the complete absence of time, I still wanted to bake my own bread, and even with sourdough, but spend the minimum number of minutes and body movements on it.

In this way, she killed several birds with one stone - she could immediately follow the bun, used the technology of improved two-stage kneading (without salt and oil), gave the dough the opportunity to ferment with sourdough, was free

Sonia's mom
Very, very interesting recipe! And if you do it only with yeast, how much to take? It doesn't matter if it's dry or fresh.
Zest
Quote: MAMA SONY

Very, very interesting recipe! And if you do it only with yeast, how much to take? It doesn't matter if it's dry or fresh.

You mean if the oven is completely leavenless?
In this case, the approximate flour-yeast ratio is:
for 400 flour - 1.5 tsp, for 500 - 2 tsp.
Sonia's mom
Thank you, Zest, that's what I meant. So you can safely take 10g of fresh yeast.
Maryam-apa
Zest! Please tell me what a millstone is? And is it possible to use peeled rye if the other is not there?
Zest
Quote: Maryam-apa

Zest! Please tell me what a millstone is? And is it possible to use peeled rye if the other is not there?

Millstone flour is obtained by grinding grain using a special gentle technology of millstone (stone) grinding of grain. It retains 2 times more minerals, 1.5 times more vitamins and 5 times more fiber in whole grains.

You can easily replace it with a regular whole grain or wallpaper
Maryam-apa
Zest! Thanks for the answer. But I asked about peeled rye. There is simply no other in our glorious city. Some kind of wheat has been pounded, but also with a very strange name - "Bakery with bran + pure grain flour". Let's hope it's whole grains. There is nothing to compare with.
Zest
Maryam-apa

Can be replaced with any rye you find. Just follow the kolobok.
As the name suggests, you are in complete order with wheat.
Maryam-apa
Thanks again!
SADOks
What a delicious bread !!! So I want to try ... only there is no sourdough ... it is necessary to grow ...

I am generally a fan of your creativity. Zest of creativity in baking bread ... everything looks so appetizing .... this is your talent
Zest
SADOks

a kind word and Zest is pleased, thank you

Quote: SADOks

What a delicious bread !!! So I want to try ... only there is no sourdough ... it is necessary to grow ...

So what was the matter for? Go to the starter culture section, we will grow
SADOks
I have already grown ... it turned out delicious bread ... only now I bake bread somewhere once a week ... and you need to store the sourdough ... feed ... you get you have to throw away a lot ... but it's a pity for the food ... that's why I stopped ... of course sourdough bread tastes better ... and it's healthier ... now I look at your bread and lick my lips
Zest
SADOks

Take a look at the principle of self-leavened bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=69908.0.
Quite a worthy alternative to sourdough, and you don't have to throw anything away, even if you bake once a week
SADOks
Exactly !!! Hmm a talented person is talented in everything ... this is about you Zest ... now I am reading this topic, I will try ... thank you so much !!!
Zest
SADOks

I was not standing there)) Smart people and without me invented this method
Sonia's mom
And I went the other way, the easier one! No sourdough, 8g fresh yeast and 250ml liquid. It's good that I didn't add more water, the bun was just perfect - soft, plastic. The bread came out just wonderful, with a crispy crust and very soft crumb. Thank you very much Zest, I rush, I bring "thank you"!

Everyday bread (with whole grain wheat and rye flour)
Zest
MOM SONY

We always go the other way, adapting all the recipes to what we need

To health
SADOks
I also want to try such a loaf of bread ... today I will put the leaven on yeast as described by VIKI, and then according to the Raisin recipe ... let's see what happens ...
Zest
SADOks

Should turn out in the best way
Don't forget to tell us later
Maryam-apa
Zest! I am again for help. Today I decided to bake this bread, I did everything according to the recipe. Already in the program "Diet" the bun was beautiful, as in the photo. And before baking, the bread became so full of holes, just horror. The whole roof is in bubbles. It was evident that he had exactly stood. I tried it, really strongly sour, did not even bake. Therefore, explain the question to the illiterate. At what stage should the leaven be? At me it doubled by the time of the bookmark, it was all bubbling. Maybe it should have been earlier?
Zest
Maryam-apa

This bread was baked repeatedly ... I took the leaven twice or reached a peak.

The bread was restrained only in those cases when the yeast was added at once with all the ingredients during preliminary kneading. That is why I began to put them in a corner separately so that they would interfere with the dough already during the programmed kneading.

The most likely causes of overstocking sour dough:

- peroxidized, not rejuvenated sourdough for a long time;
- a very strong leaven that works faster than my Frenchwoman;
- thermonuclear yeast.

Ways to solve the problem:

- grind the sourdough (feed in a high proportion), before adding to the dough try the sourdough itself, my "girl" is not sour, with a pleasant aroma of fruit mash, does not sour even in baked goods;
- take a leaven that has not reached full ripening;
- reduce the amount of yeast.

What is your leaven?
Maryam-apa
Zest! It's so nice that you answer so quickly!
1. SAF sourdough. I put it in a corner. Prescription quantity.
2. Starter culture from Nelly with carina-forum. She started out as rye. I didn’t like it and I converted it to wheat. Still young, but already nimble enough.
3. For bread I took 40 grams. Added 100 grams of flour and 100 water. After 3.5 hours, it had already doubled and bubbled. The smell was pleasant. It seemed that it didn’t stand, didn’t fall, it was dragging on with strings.
Zest
Maryam-apa

It may also be that the sourdough eats your flour with a greater appetite, from this the effect of overripe dough.

In any case, there is only one way out - to take the starter culture in an immature form and reduce the amount of yeast.
Maryam-apa
Thank you so much! I went to try again. I'd like to learn how to bake with sourdough too.
Maryam-apa
Hurrah! Happened!!!
This time I was afraid to transfer so much flour, counted it to the size M.
The sourdough rose 1.5 times, and the yeast was only 0.6-0.7 h / l. Outwardly, it seems rather small, but inside it is wonderful. It's probably better to take a little more yeast.
Thanks again for your help! She herself is so clever and you help others.
I've already tried your French. Both are delicious. There was still Selyansky. There's malt in there. Which one? I only have concentrate. If so, how much do you need?
Zest
Maryam-apa

That's great that everything worked out

And there is nothing wrong with sourdough baking, next time add a little more yeast, and it will be the most specific for your sourdough

Quote: Maryam-apa

There's malt in there. Which one? I only have concentrate. If so, how much do you need?

I have powdered malt in my recipe. If you have a kvass wort concentrate, then add about 1 tbsp. l. for 500 g of flour, and then it's a matter of taste, this is not a dogma

Here is the topic on malt preparations, take a look at what you specifically have in stock https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8003.0.
Sadox
I baked this bread ... I liked it ... rose well, airy, despite the fact that the recipe contains rye and whole flour, very tasty. I don't know how to post a photo ... now I will try to show it on the photo
Zest
Sadox

here pleased))
I would very much like to see bread too
Here you can see how to insert a photo into a message
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30280.0
SADOks
Thanks for the reference, I will definitely expose ... very tasty bread, I love this ... dark and airy. Honestly, I thought it wouldn't work ... the dough from the refrigerator smelled a little sour ... but everything turned out as I wanted. I will continue to bake ...

Everyday bread (with whole grain wheat and rye flour)

Everyday bread (with whole grain wheat and rye flour)
Zest
SADOks

It's nice that our tastes agreed)) And the bread is good in the photo

And what did you get the dough out of the refrigerator? Did you do cold fermentation?
Sadox
Good evening Zest! I really like the taste of the bread, it turns out better than without this sour dough. Yes, I kneaded the leaven as in VIKI's recipe and put it in the refrigerator. She stood with me for about 3 days in a bowl with a bag on top. Of course, the dough fermented, maybe I was wrong and I needed it right after kneading in the refrigerator, and I kept it for about an hour in the bucket of a bread machine to start fermenting ...
Although this did not affect the taste of the bread and the crust is thin and crispy, the crumb is also moderately porous. In general, a funky bread.

You still have Selyanskiy bread with malt, as I understood, I went to look for it .... now I will probably try it ... thank you
Zest
Sadox

bake for health))

Got it! You got the ripe dough out of the refrigerator, but I already had a bunch of options spinning
Ripe dough can be safely stored in the refrigerator for up to a week, and the fact that an hour after kneading in the kitchen was held - it's okay. Ripe dough has such a smell - well sour.
And in general, this is a huge field for experiments, you can try a variety of options
Inusya
Zest, so I moaned for this bread for a long time, finally waited, thanks. I read and prepare leaven.
And now I'll do some more. Such a question: I don’t know what principle your Dietetic has, since I don’t have that, then how should I be?
If I understood correctly, just add another hour to the time of the main distance?
I have proofing: in the Main one - 1 hour 45 minutes, in Otrubny - 1 hour 35 minutes, and on the Frenchman - 2 hours 05 minutes, can then do it on any, since you still have to turn off for another hour?
And when to add salt-yeast-oil, should you also let it stand? Or am I dull, or I don't understand why to sprinkle it in the corners, if it immediately mixes it anyway?
Or add an hour to the wrong place? I'm a bastard ... Explain the bastard.
Inusya
Quote: Zest

- switch on the Diet (Whole Grain) Bread program, the temperature equalization time (about 1 hour) is used to ferment the dough. Owners of other models of bread makers are advised to turn on the named program one hour after mixing the ingredients or use a delay of the start of the program by 1 hour;

Oh, Zest, I read it, almost by syllables, from I Klava, it seemed to me that it came to me, (the gray matter starts to come to life), this is definitely not an hour I add. I was confused about the "temperature equalization" time. This is what I call "preheating". Wow, damn it!
Now I drove in: kneading for dough, filling up, and then Otrubnaya's program first, there this warming up for 40 minutes, and kneading went again, etc. to the finish. And no extra. no proofing? So? Am I not a bastard now?
... In short, a dialogue with myself took place ...: secret: Probably everyone amused ...
Zest
inusya

Mdyaya, I had a great time))

I'll try to walk on your x / n))

If I understood correctly, then your Otrubnaya program starts with warming up at 40 minutes, right? That is, the stove is standing, nothing interferes, does nothing.

In this case, you first mix on any program, where the kneading immediately begins, all the ingredients, except for yeast, oil and salt. You turn off the program. In the corners - yeast, salt, oil. Turn on the Otrubnaya program. These are 40 minutes. before the start of the program kneading, the dough ferments only with leaven, without salt, oil and yeast. And then everything goes according to the program laid in the stove to the bitter end.

Is it clear?))

If your Otrubny program immediately begins with kneading, without prior "doing nothing", then first we pre-mix the ingredients only with sourdough, turn off, in the corners - salt, oil, yeast, and after 40 minutes - 1 hour we turn on the Otrubnaya program or use a delay start at this time.

Inusya
Zest, here it is, that ALL programs begin with pre. warming up, even in the program "dough" it is (though the shortest is 20 minutes). Therefore, I could not enter right away, what should I do. Well now how am I with myselfI talked to you, I'll get used to it already.
I'll put it on the "dough", I'll do everything as you wrote, and then I'll put it on the "bran", I think everything will work out. I will report back on what my experiment led to.
Zest
inusya

CSO, are all pre-defined programs? And nothing like Pizza or Dumplings to start the batch right away?

Well, not scary, the main thing is that the principle is clear
Inusya
... well, everything is pre-cooked, and even "dough". Therefore, correct all recipes for hassle. Well, nothing, ours do not give up!
SADOks
I again baked according to this recipe ... just replaced all the flour with wheat and the French mode ... very tasty bread ...

Everyday bread (with whole grain wheat and rye flour)
Inusya
Here I am, Zest, with its with your - it's not a shame to say - a work!

https://Mcooker-enn.tomathouse.com/r-image/i051.r.1/1103/a5/33f220896f4c.jpg
But without waiting, I cut it still lukewarm, the crumb was abalding ... admit after the camera clicked, I immediately grabbed the top of the head ...Everyday bread (with whole grain wheat and rye flour)
Honestly, it's not in vain that I begged him so much. I am 100% happy with the result! Thank you, he has already migrated to my notebook next to your Selyanskiy.
I followed all these recommendations, everything is ok. The only adjustment - I had to add another 70 g of flour, because my leaven was not 100%, but liquid (like on pancakes), so I immediately corrected it for myself so as not to fool the leaven. Everything is super
I recommend to all doubters, you will not regret it!
Zest
Quote: SADOks

I again baked according to this recipe ... just replaced all the flour with wheat and the French mode ... very tasty bread ...

Yes, on this basis, you can implement a variety of variations in life

On your health

inusya

well, just a skilled artisan)) Then I counted it, adjusted it to my programs, and received wonderful bread.
Such pens are not afraid of any recipes
Taia
Freesia
For the first time I baked sourdough bread according to your recipe.

Very tasty, fragrant, I will definitely bake it. Thank you!

Tell me, did I do the right thing by adding flour in large quantities, because all the time there was porridge instead of a bun?
Freesia
We love this bread very much! Thank you!

Everyday bread (with whole grain wheat and rye flour)Everyday bread (with whole grain wheat and rye flour)
Larochka
And we love this bread, thanks for the recipe.
Everyday bread (with whole grain wheat and rye flour)
xoxotyshka
Zest, thank you very much for this recipe !!!! It is very easy to adapt it to yourself. Made with different flours and in different proportions !!!! I didn't even expect myself to be able to bake with sourdough, and even in the oven. Thanks again!!!
Angela Leonidovna
Great bread, but with yeast. And where can you find a detailed recipe for sourdough bread without yeast at all? The search does not work for me. Because I go from the phone.
Tanyusya b
help with advice, I want to bake your bread - somewhere we put the leaven at 200.0, and somewhere we feed the starter ...how to find out ...
Viki
Quote: Tanyusya b

help with advice, I want to bake your bread - somewhere we put the leaven at 200.0, and somewhere we feed the starter ... how to find out ...
Everything is simple here:
if you keep the leaven constantly, that is, without a refrigerator, then take 200 gr. sourdough.
if you keep a starter in the refrigerator, it is not a sourdough, but a starter for making sourdough. You need to get it, feed it, wait until you get a full-fledged sourdough, take 200 gr. and forward.
Kisya
Thank you!!! : rose: It turns out very tasty bread, and most importantly - healthy and leavened! I have whole grain (overfed from the eternal from Luke). But I only have fresh yeast, I mixed it with some of the liquid and flour into a bun and put it next to the main sourdough dough. Did I do the right thing?
And I had to reduce the liquid to 250 ml, the roof of the bread drops badly when baking. But all the same the roof is "hollow" Apparently, I have such hands! Or the Kenwood stove is to blame, I rarely have whole grain bread with a beautiful roof, in the program there are three rises of dough, and at the beginning it is heated for 30 minutes.

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