Rye bread 100% with bran, flax flour, black caraway seeds

Category: Sourdough bread
Rye bread 100% with bran, flax flour, black caraway seeds

Ingredients

leaven 4-6 st. l.
flour rye. peeled 400gr
rye malt 3 dimensional Art. l.
boiling water for brewing malt 60 ml
salt 1d. h. l.
sugar 1.5 d. Art. l.
flaxseed cake (flour) 2 tbsp. l.
caraway seeds, dill seeds, sushi. dill and parsley 1 coffee box. l. each
black cumin (sedan) 1.5 mrn. h. l.
oat bran (or flakes) 4 tbsp. l.
vegetable oil 1 tbsp. l.
warm water 350ml

Cooking method

  • baked in a bread maker, once set the dough mode, then proofed for 4-6 hours, then baked for an hour, baked 2 times in French mode, with a timer, but first set the kneading mode, and then the mode itself with a time delay
  • sift half the flour into a mold, then add the sourdough, followed by the rest. some of the flour. well, then the rest of the ingredients, water at the end. during kneading it is necessary to observe - water may have to be added ..

Time for preparing:

6 o'clock

Cooking program:

French

Note

the first time I baked such bread in a fit of inspiration, then I couldn't understand whether I liked it or not. in the next. once baked without flax flour, bran, sedan - then I realized that without them it was completely different ...

Castor oil
Please tell me the sourdough recipe for this bread.
passa
Leaven from Luka, in temka "leavened bread" - "eternal leaven"
Peppercorn
I baked bread according to your recipe ... I just added sunflower seeds to it, I really love them in bread ...

And I wanted to complain about my flour that she needed less water, because the bread was quite a bit damp ... but I saw that bran / cereal needed 4 spoons, and for some reason I decided that 2 ... to see these two spoons and it was not enough ... here it was quite a bit sticky ... although on the 3rd day - EXCELLENT!

I liked it very much ... the ingredients were all in stock ... the bread was fragrant and delicious ...

Kneading on the Pizza mode, then programmed 4 hours of proofing at 32 degrees and 1 hour 10 minutes of baking at 142 degrees .... all this was done somewhere in the evening at 23, and in the morning there was a wonderful bread ready!

Thank you!

Rye bread 100% with bran, flax flour, black caraway seeds
passa
Peppercorn, thanks, nice
silver_rain
Thank you very much for the recipe! I repeated three times, the loaf does not lie with us for more than a day))
passa
silver_rain, thank you, it's nice, though I haven't baked this bread myself for several years - there is no sourdough in the new apartment .....
maybe in the summer at the dacha I'll try again ...
tatjana12352
Hello everyone. I'm new to you. and thanks for the recipe I've been looking for a long time. Today. I will bake.
Viki
Tatyana, welcome to the forum!
Happy baking! Don't forget to tell us how it went and what happened in the end, okay?
tatjana12352
My first bread according to your recipe was ready this morning. thank you very much. made with rye sourdough. the bread is amazing is to say nothing! they all ate mine at breakfast! thank you very much.

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