Wheat-rye bread (three types of flour) in KhP

Wheat-rye bread (three types of flour) in KhP

Category: Sourdough bread

Ingredients
Peeled rye flour	140g
Coarse wheat flour	140g
Baking wheat flour, premium grade	140g
Tea leaves (see below)	all
Rye sourdough	2 tbsp. l.
Vegetable oil	1 tbsp. l.
Lemon acid	0.2 tsp
Warm water	220 ml
Salt	1 tsp
Dry yeast	1 tsp

Cooking method

• Prepare tea leaves:
  
• 3 tbsp. spoons of malt + 1.5 tsp. sea ​​salt. 1 tbsp. l. sugar, mix everything and brew 60 ml of boiling water.
  
• Let it brew.
  
• 
  
• We load the starter culture (room temperature), warm water, vegetable oil, brewed malt into the bucket. Then we load the flour with citric acid and yeast.
  
• "Rye bread" baking mode.
  
• If the loading order in your bread maker is different, then I think this will not affect the quality of the bread.
  
• The loaf is small.
  

Note

A simple recipe from a mixture of flour in equal parts - peeled rye, coarse wheat flour and wheat bakery of the highest grade, which does not require additional additives.

The recipe is really simple !! Tomorrow I'm going to put on rye-wheat in the morning, maybe I can bake one ...

And why is there so little leaven in the recipe (yes, by the way, is it 1: 1?) Is citric acid for sourness?

Uv. Cubic, hello. The sourdough is grown at a ratio of 100 gr. rye flour and 100 ml of water, i.e. 1: 1. Citric acid for a slight acidity, as malt gives a sweetish flavor. And, of course, you can try to take more sourdoughs. Then it will be necessary to control the batch (more moisture will appear in the workpiece). I think you can experiment with any formulations (recipes) of bread. There would only be a desire.
And the bread according to the proposed recipe turns out to be very tasty. Try this recipe, and then maybe suggest some of your own. Good luck.

I've already tried
Only with a greater amount of sourdough, with a more familiar ... in this version, the sourness in bread, as it should be - is, from the leaven. Therefore, I did not add citric acid, I do not like excess chemistry in bread (small child).



In the end, my recipe looks like this:

280 g rye sourdough (1: 1)
140 g whole wheat flour
140 g bakery flour of the highest grade
1 tbsp. l. vegetable oil
1 tbsp molasses
80 ml warm water + tbsp kvass wort (instead of malt)

The bread is very tasty

Cubic. I'm glad you got good bread. I will try with that much leaven. I think it will turn out delicious too. Thanks for the recipe. Do you have black molasses or corn (light)?

The molasses I have now is only light, it is thicker than black.

And for what thanks? The recipe, the idea is yours, I just adjusted it for myself, the bread is very tasty, I baked it again, I recommend it to everyone !!

Based on this recipe, I baked a very tasty bread, just like in the previous recipe, but added a handful of raisins there.
Sprinkled on top with cardomom and cumin ...

The bread according to this recipe turned out to be very tasty and beautiful. The first time I baked with sourdough, the family members are happy, they run in single file to the kitchen for sandwiches.
Thanks for the recipe!

You are welcome! Bon Appetit.

🔗

Here is my bread