Rye custard bread

[Welding]

Rye custard bread

Category: Sourdough bread

Ingredients
Welding
fermented malt	1 tbsp. l.
flaxseed flour	1 tsp
wheat germ	2 tsp
Peeled rye flour	2 tbsp. l.
water	150 ml
salt	1 tsp
boiling water	80 ml.
Dough
Russian sourdough	200 gr.
flower honey	16 gr.
peeled rye flour	100 g
Oat flakes Hercules	15 gr.
wheat flour 1 grade	100 g
dry herb fenugreek and oregano	1 tsp.
vegetable oil	1.5 tbsp. l.

Cooking method

• All dry components were diluted with cold water so that there was no
  
• lumps. Brewed with boiling water and warmed up, stirring constantly on the stove, for a short time.
  
• 
  
• They cooled it down, put it in a bucket of HP, put 200 gr. sourdough.
  
• 
  
• We put the dumplings program in the HP for 20 minutes. In the process we drop in from time to time.
  
• At the end, add 1.5 tbsp. spoons rast. butter, put the dough on the rye program - this is 2 hours.
  
• The dough will turn out to be very sticky - no big deal! - we spread it on a sheet dusted with flour and use a spatula and wet hands to divide it into 2 parts, fold it 4 times, knock it into a circle and put it in greased molds.
  
• 
  
• You can easily get by with one form! Just two baked faster and better.
  
• We remove the forms for proofing with cans of boiling water, add boiling water to the cans from time to time.
  
• I got 5 hours of proofing yesterday.
  
• Then we put it in the oven.
  
• I put it in a cold oven, thermocirculation mode, 200 deg. Slightly sprinkle some water on the bottom, then, already into a preheated oven, again - you need to be careful with these manipulations, you can damage the heating element!
  
• Then I decrease T - to 180.
  
• I bake until tender - this is when the temperature probe shows 95 degrees. The total weight of finished products is 637 gr.
  
• The crust of this bread is thin and super crispy! Taste - rye, with sourness.
  

National cuisine

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