Svetlanaur
For six months now I have been baking this bread. Yesterday I decided to bake in the oven, and this is how it turned out.

Sourdough rye bread in a bread maker Sourdough rye bread in a bread maker
Tata thank you so much for the recipe! He is one of the favorites!
echeva
I have wheat leaven, can I use it in this recipe? without changes?
Svetlanaur
Zhenya, my sourdough is also wheat-French, I just take 20 g of sourdough, add 125 g of water and 125 g of rye flour and get 270 g of rye sourdough, when it rises in two, and it rises even more for me, I knead the dough. The bread is very tasty, I also add chapped coriander and cumin.
echeva
Svetochka, thanks for the science!
Svetlanaur
Delicious bread to you!
LarisaA
Sourdough rye bread in a bread makerSourdough rye bread in a bread makerSourdough rye bread in a bread maker
Well, here's my bread, baked in the oven, added butter to the dough, let's see how it turned out probably tomorrow. My men, and there are as many as four of them, adore homemade bread, they even drink tea with butter.
P.S. I have eternal rye leaven ...
Suslya
good bread! well done Larissa
LarisaA
SuslyaThanks, I'm trying to grow a French sourdough now.
LarisaA
Sourdough rye bread in a bread makerSourdough rye bread in a bread makerSourdough rye bread in a bread maker
Another loaf 1200gr.
ANGELINA BLACKmore
Tatiana, thank you so much for the recipe.
It was scary to start baking.
Knead in a bread maker on the "Dough" mode, about 20 minutes.
Then she turned it off. I dumped a dough piece from the bucket.
I washed the bucket and put back the future bread.
In the manual mode of distance at T = 32 * C, within 2 hours.
The dough came almost to the edge of the bucket.
Then I switched on the "Baking" mode for 1 hour. 30 minutes,
in such a way to turn it off earlier,
if the bread is ready before the time runs out.
Bake in 1 hour 20 minutes. The aroma is extraordinarily delicious.
Sourdough rye bread in a bread maker

Sourdough rye bread in a bread maker
COGT
Tatiana, and in your bread you do not need sugar or butter? And if you put it down, it won't get any worse? And it’s somehow unusual

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