Multigrain bread on rye sourdough

Category: Sourdough bread
Multigrain bread on rye sourdough

Ingredients

Rye sourdough 100% 170 g
Lobe: 76 g
flakes of 5 cereals (rye, barley, wheat, buckwheat, oats) 30
flax seed 30
sesame 16
Lobe water 86 g
Dough:
wheat flour 240 g
flour c. s wheat 93 g
peeled rye flour 41 g
salt 9 g
Olive oil 1 tbsp. l
Sunflower seeds 20-25 g
Water 227 g

Cooking method

  • The rye sourdough for hops was fed twice. I took 170 g of it for baking bread.
  • Lobe:
  • flakes 5 cereals, flax seed poured 86 g of hot water), added sesame seeds and left for 1 hour.
  • Fried sunflower seeds in a pan.
  • Dough:
  • KhP mixed three types of flour in a bucket. She mixed the leaven and water well with a fork, poured it into a bucket and put it on the "pelmeni" program for kneading.
  • She kneaded for 8 minutes, added a lobe, salt, olive oil and continued kneading for another 4 minutes, at the end she poured sunflower seeds.
  • The dough with moderately developed gluten, slightly sticky, gathered during kneading into a bun.
  • I put it in a greased river. m. a bowl, covered and left on the proofer in the oven with the light on. Duration 2 hours 30 minutes. I folded the dough once.
  • I rolled into the ball, gave a rest for 30 minutes. Form an oval bread. Placed in a proofing basket with a seam top. She covered and let the dough come up 2 times. (It took approximately 2 hours 30 minutes).
  • Since I couldn't bake right away, I put it in the refrigerator, where the dough lasted for 5-6 hours. But at night I was afraid to leave it and already late in the evening put it on baking. The oven is heated to 250 gr. She baked it under the goose-bowl. Sprinkled with water and sprinkled with seeds. During baking, it rose well and burst on top. But if you bake without a hood, on a hearth with steam, cracks will not form with full proofing.
  • Baking - 45 minutes, 25 under the roast and 30 at a temperature of 220 gr. without her.
  • Multigrain bread on rye sourdough

The dish is designed for

For 1 or 2 loaves.

Cooking program:

Kneading in HP, baking in the oven.

Note

Recipe from Catherine LJ 🔗 with my changes. Many thanks to the author for the very tasty and healthy bread.
The original recipe also includes pumpkin seeds. I didn't have them, but I will definitely add them next time. In addition, nigella seeds. As I found out, this is black cumin or nigella. Unfortunately, I don’t know where to buy it. It would be interesting to try, they write that she has the aroma of oregano and marjoram. The author has only rye flakes, I put a mixture of five types of flakes, which, I think, had a good effect on the taste of the bread.
In general, it turned out to be a very decent bread.
By the evening, only one crump remained from him

Galina S
It's strange that there are no reviews. : pardon: This is my husband's favorite bread, baked from Katya's blog. I'll bring you one, I also do it without pumpkin seeds and thanks for the idea about the cereal mixture
barbariscka
Galina S It happens with us, maybe the photo is not very successful, maybe there are no lovers of such bread here .... This bread is the most delicious of all multigrain, I have tried many of them and baked according to Hamelman, and according to Bertina, but this is not better. Every time I bake, I remember Katya with a kind word.
I even found black cumin (sesame, nigella), it fits very well here, gives a little spiciness. I added dry carrots once, but mine did not appreciate.
Bake and carry so that he is not so lonely here


Galina S
That yours was not so lonely brought her !!! it is the most delicious cereal. so that who does not say
Multigrain bread on rye sourdough
without a cut, I didn't bake myself.
barbariscka
Galyun, I agree with you, we also have one of our favorites.
Thanks for the company! The bread turned out to be just right, but what kind of bread it is inside, you don't have to say, I see that it is good.
nenasha
This is one of my first sourdough breads that came out. Baked on rye lactic acid. I liked it very much. I even took a picture, but I don't know how to insert
barbariscka
I am very glad that the bread turned out ... Look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=203848.0 it is written in detail how to insert your photos into recipes.
nenasha
Here he is my first-born starter Multigrain bread on rye sourdough ugly little, but that was a year ago.
barbariscka
Natasha, thanks for the photo! For the first-born, the bread is so wonderful in general, and most importantly, that he liked the taste. Bake to your health!
nenasha
Oh, I'm so glad you appreciated. Sometimes I add unfermented malt to the dough and after proving in a warm place I put it in the refrigerator overnight, it works well too.
barbariscka
And unfermented malt can be added, just do not overdo it, and sugar or honey 1 tsp. l. good too. And cold proofing can be done. The main thing is that the bread is obtained and liked.

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