Bread "Fitness" sourdough

Category: Sourdough bread
Bread "Fitness" sourdough

Ingredients

Rye sourdough 100% 250g.
Kefir 100g.
Water 100g.
Syrup 1 st. l.
Oat flakes "Hercules" 50g.
Mix "Fitness mix" 70g.
Wheat flour 220g.
Rye flour 95g.
Salt 1.5h l.

Cooking method

  • Mix the leaven with water, kefir, molasses. Pour HP into a bucket. Top with flakes, salt, mixture, rye flour, 150g. wheat flour. Dough mode. In the process of kneading, add wheat flour until a soft and elastic bun is obtained. It took me 220g. flour. After kneading the HP, turn it off and leave to rise for 2 hours.
  • After a while, put the dough on the table with wet hands. Fold several times, place in a greased dish. Cover with a towel and place in a warm place to increase 2 times (2-3 hours).
  • Sprinkle with water (optional) before baking.
  • Bake in preheated to 220C-15 minutes, then lower the temperature to 200C and bake for another 20-30 minutes.
  • Cool on a wire rack. If desired, brush with vegetable oil and cover with a towel.
  • Bread "Fitness" sourdough
  • Delicious crumb with a crispy crust! : nyam: I will definitely repeat it! Recommend!!

Note

I cut it warm, so the crumb is slightly smeared!

Mix "Fitness Mix" can be prepared by yourself. Take in equal parts: sunflower seeds, flax seeds, sesame seeds, oat flakes, dried carrots.

Lozja
Omela, can kefir be replaced with whey? What else needs to be changed in this case?
Omela
Lozja, you can bake on one whey. And add flour to the bun!
Lily
Omela, just kneaded according to this recipe I put liquids according to the recipe, and when I started adding wheat flour when kneading, its total mass came out about 300 g (I took whole grain flour). But even after that, the dough continued to spread over the bucket Sticky, heavy and did not gather into a bun. I think, maybe not 250g, but 250ml of sourdough was needed? She's plump and 250g is more than 250ml

Now I left it to rise ... let's see what happens The main thing is that the leaven is enough for the whole mass of flour.
Omela
Lily , starter cultures 250g. I measure everything on a scale to the nearest gram.
Lily
I also measured everything on the scales.

The result came out like this: the first time the dough rose normally, and the second time it remained almost in place. Therefore, my loaves (baked in two small tins) came out short and crispy. And the taste is something completely incomprehensible Absolutely bland! Although she salted and put honey (instead of molasses) Shouldn't there be vegetable oil here?
In general, my daughter and I ate crispy bread with honey, and my husband grimaced
Tomorrow I will bake ordinary yeast bread (until my husband went to the store for bread), and I will continue to try with sourdough
Omela
Lily , it is a pity that your bread did not work out! I baked it more than once, I really like it.

Quote: Li-li-i

The result came out like this: the first time the dough rose normally, and the second time it remained almost in place.
Can't imagine how this is possible ??? How long did it take?

Quote: Li-li-i

vegetable oil should not be here?
No, there should be no oil. With butter, even more flour would go.

Lily
Quote: Omela

Can't imagine how this is possible ??? How long did it take?
first time 2 hours, second time 1.5 hours

This is generally my first sourdough bread, so I also read this section of the forum, maybe I can figure it out ...

When I started to bake with yeast, the first 2 weeks (3-4 times) something was wrong. Therefore, you need to read more
Lozja
Quote: Li-li-i

first time 2 hours, second time 1.5 hours

This is generally my first sourdough bread, so I also read this section of the forum, maybe I can figure it out ...

When I started to bake with yeast, the first 2 weeks (3-4 times) something was wrong. Therefore, you need to read more

If the leaven has just been grown, then in theory it is still fragile and not very strong. My first sourdough bread, it grew a little with proofing and that's it. Now I understand that it was necessary either to add a couple of grams of yeast for the first times, or to distance it longer so that it grew normally. Now my sourdough already raises the bread normally, both in proofing and baking.
Omela
Quote: Li-li-i

first time 2 hours, second time 1.5 hours
1.5 hours is sooo little !!! In your case, it was necessary 3 .. in a warm place.

Quote: Li-li-i

This is generally my first sourdough bread, so I also read this section of the forum, maybe I can figure it out ...
For the first bread, it was necessary to choose the simplest recipe "without anything". The dough is quite heavy here. It is difficult for a weak leaven to pick it up. Lozja , I advised you correctly:

Quote: Lozja

it was necessary either to add a couple of grams of yeast the first times, or to distance it longer so that it grew normally.

Quote: Li-li-i

Therefore, you need to read more
Patience and patience again. There is no need to rush with the leaven! Good luck!
olgavas
Omela, came with thanks for a very, very tasty bread. He has such a magical crust ... In the fall, I dried the carrots, well, I fried them a little, but the toad strangled them to throw them away, so I threw them into this bread. It turned out very well.
Bread "Fitness" sourdough
Omela
Olga, glad you liked! very appetizing cut!

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