Rye-wheat bread 100% whole grain

So let's talk
Do you make sourdough from one rye flour? I concluded that when from one, then it turns out to be quite sticky (this is a property of the flour itself), so I keep it in the oven longer. In general, I bake for about 1 hour and 20 minutes, not very large loaves.
But now I began to add c / w wheat to rye flour (I bake the same amount) and the bread is no longer sticky.

Oh, how healthy! I hope Viki will not be offended by our copying, you see it will come in handy From one rye Elena I have never made bread, I know that the "kolobok" will be sticky, most often I use several varieties of flour, I really like the 2nd grade, whole grain wheat, and I can't do without the premium grade, but as a rule, I add it by eye at the end of the batch to the kolobok, and I also like to add bran to Borodino malt, I really like its smell. I read and watched a lot about bread, and somehow it seems that all the same sourdough, and even more dark bread is better to make in the form, you can see it touches less and the holes develop better ... but this is my personal opinion, maybe I'm not right. .. The hearth really liked the white bread, but of course with the addition of whole grain flour, but it is based on yeast, which for some reason I don’t like, as it was deposited to me that yeast affects the figure now, if I do it, then only for my husband, myself I can slice a piece from the whole loaf, but no, no ... I also bake for about 1 hour 10 minutes, sometimes a little more or less it all depends on the size of the bun ... and Lenochka, I still bought myself a yogurt maker today. yoghurt with fiber I was eating until there is no happiness. Are you just making yogurt or even cottage cheese? especially since the whey from him is oh so good for bread

I hope Viki will not be offended by our rewriting

Girls, I read you with pleasure. Without discussion, any recipe becomes boring and uninteresting.
I also bake rye in the form. His dough is soft and the pores are beautiful inside. And if the hearth, then it has to be made thicker in order to keep its shape. While the sourdough is eaten, the dough always becomes thinner. And after baking, I have pores at the top, and at the bottom you can see that they were, but they, you see, were crushed by the weight, they are small.

I also hope that Viki will not be offended, especially since I regularly bake such bread, only add dry brewed malt, honey and coriander It gives such a smell!
And I add sesame / caraway / bran to my mood. This is our favorite bread for every day.
Without malt ... yes, no way! Somehow it ended and I baked bread without malt, so my husband said that it was AT ALL wrong! It's a pity, we don't have it on sale, I order it via the Internet.
I always make this bread in molds. I knead the dough of medium thickness. I was looking for the right consistency for a long time: thin dough - good holes like that turn out, but the roof falls through and sometimes falls behind, and thick dough - small holes and the bread turns out to be some kind of heavy brick.

Congratulations on your purchase of a yogurt maker! Now this is a very necessary thing for us! Almost every day we put on a liter and a half Husband now simply cannot live without him We buy special dry starter cultures, because there is chemistry in store yoghurts anyway
I haven’t tried to make cottage cheese yet, although I saw that there was sourdough for making cottage cheese. But I think we still need to figure out what kind of beast is

Girls, I read you with pleasure. Without discussion, any recipe becomes boring and uninteresting.
I also bake rye in the form. His dough is soft and the pores are beautiful inside.And if the hearth, then it has to be made thicker in order to keep its shape. While the sourdough is eaten, the dough always becomes thinner. And after baking, I have pores at the top, and at the bottom you can see that they were, but they, you see, were crushed by the weight, they are small.

Oh, Vika, thank you very much!
I made the same observations on rye bread. The form turns out to be the most beautiful and delicious!

Oh, it's nice, I'm not a single one ... I also want to share my new discovery with the sourdough, I began to keep the "old" dough together with the leaven, when I knead the dough on bread, I add it literally 100 grams, well, it gives a very interesting taste. A kind of sourdough, too, I also brew additional Malt, and put caraway with coriander, my favorites ... in general I like additives, there is no place to store them all the kitchen in flour, seeds, seeds, nuts, etc., etc., and I have it tiny, there is not enough space for everyone. In general, I was lucky with this in Omsk a lot of things are sold, and I work in a grain company, I know which flour can be taken and which is not worth it. The only problem is there is no good compressed yeast. Girls, and I have a question for you - how do you bake your hearth, or rather in what or on what, I'm just in a cauldron, maybe tell me what is more interesting

Yes, I've heard about the old dough, but haven't tried it yet. And what is the taste? Not sour?
I also have a small kitchen, and everything is already falling out of the closet.But we have already identified our favorites, but at first I shoved a bunch of small things and it’s not clear from what what aromas / tastes came from Did you try to add dried fruits? We also have such bread on the table without fail. I knead one dough, and at the last moment I separate a part and I can add more honey / cinnamon / carob and raisins + figs + dried apricots / prunes / sometimes dates. It turns out to be a very interesting bread! On the one hand, it is not sweet, but on the other hand, dried fruits bring their own dessert flavor.
Tell us about flour, very interesting! Which one should you take first? How is Garnets company in this regard?
I don't use yeast at all. I read a bunch of horror films about them! The husband also refused.
And I can hardly tell you anything about hearth bread! I don't bake at all from white flour (we try to stick to proper nutrition). And from whole grain, how much I suffered myself, tortured koloboks, dough ... But the effect that with white does not come out of it! And somehow we hardly eat wheat bread. After my experiments, I myself chewed the whole thing and realized - I can't do that much! Yes, and there is no that beauty, but from white flour it is not at all useful, so I abandoned ... Peka occasionally pure wheat buns with bran and raisins. Once a month he rolls into the hunt. I don’t bother too much about baking these buns, what I’m struggling with, in which I bake with steam for 10-15 minutes, then without steam.

About the old dough - it is completely non-acidic, I got it, as they say, because of stupidity and mistake, I somehow put some bread for the night to part with, and I slept, got up, I looked, and my Borodino roof fell, I had to get out ... the portion was already rather big, so that to knead again, I pinched off a part, and sent it to the refrigerator, since I heard about this business, otherwise I could throw it away Now I pinch it off and add it to the dough, for the second week it still lives with me, I'll see what will happen next. What I noticed - the taste is richer, more aromatic or something, and the bread rises faster, this Saturday, the bread stood for only 4 hours ... I also like to add dried fruits and nuts, but a little, the main eater of bread is my husband, and he loves the usual one without any special "frills" bread. Once I cooked a gray bread with large brown raisins and walnuts, and the recipe did not contain sugar, it turned out delicious, I really tried to bake it with a hearth method, the dough was liquid, it turned out to be a cake, so to speak, but tasty. I really like to add seeds - flaxseed, pumpkin, sunflower, poppy, sesame.Lenochka, please explain, you say you separate part of the dough and add dried fruits, are you then baking two types of bread, or are you still mixing them? I just saw such a technique, I would like to know why they do this ??? In general, I like dried fruits, they stand in the refrigerator both dry and soaked in the refrigerator, they usually soak in rum or sweet aged wine (for example, Kagor), I like to bake muffins, but I just eat one cake for half a year (not I'm cheating!) I will definitely write about flour tomorrow, now at work, but I don’t remember all the bags as a keepsake, if you have such types of flour in the city of Ashan, then there are such types of flour, and Garnets, in principle, is not bad, but he has 99% of improvers, although Now most manufacturers use this, I have only chickpea flour from this company, I like it in terms of quality, although there is nothing to compare with. Of course, prices from this manufacturer also bite, analogues in our city are much cheaper ... Oh, but I can't do without yeast at all, I buy Turkish ones from dry ones, like norms, I just have peasants who like cakes, so I bake him, but on wheat of the highest grade and semolina, by the way Elena, if you do not respect premium flour, replace with semolina ... although if there is a little of it, then this is nothing, the main thing is that the basis is made of healthy flour, as I wrote above, I love flour 2- second grade ... And the oven with steam is my dream ...

It's interesting about the old dough, I will have to try it, I was not interested in this in detail. I thought the longer the dough is, the more sour it is ...
On my sourdough at room temperature, the bread rises in 3 hours. Previously, I put a cup of boiling water in the oven for proofing. And now, and so, I see, it does not rise for long.
About bread with dried fruits - because of my laziness, so as not to bother and not knead twice, I knead one dough, and then I put part of it in another bowl (or even easier, I put part of the dough into a mold) and in the rest partly I add dried fruits, etc. It turns out a la sweet bread. I put it in a different shape. And I bake two different breads at the same time Saving time and energy! Baking with steam is also simple - the dream is just around the corner! I just put a metal bowl with water on the bottom of the oven and it is heated together with the oven. When the maximum temperature is set, then the water in the bowl is already boiling with might and main and steam in the oven And after 10-15 minutes I open the oven and remove the bowl
In our area, Ashanov does not have an assortment of flour, respectively.
Basically, I buy Garnets, because there is no other, and this flour is not always on sale. And I somehow believed in her ... They write on it, for a healthy diet, we make flour for ourselves ... Eh!
What do you do with chickpea flour? I have never tried it.

Elena, yesterday, for fun, I came home and "bit" a piece of old dough, it is not sour at all, I keep it as I wrote it for 2 weeks, moreover, my bread then stood still ... I don’t understand why it doesn’t sour, because it must ... the smell is amazing , to be in charge of coriander and caraway seeds, and honey and flour work wonders ... Oh, about flour - it's a pity that there is a small choice, I have found favorites for myself by trial and error (I hope they will not consider it as an advertisement): French flour thing, whole grain wheat 2kg (ZAO "Kombinat khleboproduktov Starooskolskiy", Belgorod region, Stary Oskol) - my favorite, I use it constantly and in large quantities, I put it in all pies and always as a base for pizza, especially in bread; wheat flour of the second grade TM "Divinka" (Altai) is a wonderful flour, before that I took the 2nd grade, but I did not see such quality, this flour is simply delicious, airy and grainy, I adore it; from rye species, the first on my list is the same Divinka - Whole-grain rye flour "Divinka", 1 kg., excellent !!! I made the conclusion that I have almost all types of flour from Divinka, but there is another one that it would not be polite to say about - this is flour from Kudesnitsa (St. Petersburg Mill Combine) - from this series I have no ordinary flour, ex.buckwheat, rice and of course corn, but it is more expensive. I also love chickpea flour, most often I make cakes from it, and different ones, Ayurveda love it very much, I made useful sweets, pancakes and a quick version of hummus out of it, when there is no one to cook a lot of chickpeas, for myself one of the flour is wonderful it turns out I still have soy flour and sesame flour, which of them I can't make my mind, but as they say, let Elena be another question, but do you have an electric oven? I just read that such shenanigans with a basin of water in gas, like mine, will not work ... so I pull the cauldron, it cannot do without burns, as they say, industrial injuries

Svetlana, thank you! It's good that Altai is nearby, so many useful things are being brought from there.I was in Novosibirsk in the summer, so my eyes fled from the abundance of flour / malt, I even sent myself a parcel from there
I saw a French thing once in one single store, they took it apart very quickly.
What chickpea flour turns out to be interesting! You can also add sourdough to the cakes from it ... You need to create a new Temka with such a recipe, I would try what kind of cakes are obtained. I think useful
I heard about soy that everything from soy is genetically modified. I'm afraid of her
And I just add sesame seeds to bread for good, because sesame has the highest calcium content. When there is no flour, I grind the sesame seeds on a coffee grinder or just pour it into the dough.
I have an electric oven. We have recently installed a gas pipeline here, and even then the gas only goes for the CHPP. Why won't it work for gas? If you put a small metal plate on the bottom of the perfume? They also write that they spray on the walls from a spray bottle

Oh, Lenochka is not at all for that, would be side by side would share stocks About a cake made of chickpea flour I will write to you in a personal, until I know how to get to the topic, I generally have a lot of cake recipes, if you like Indian cuisine, I will definitely write you a recipe my favorite cakes from cottage cheese ... I have soy flour from Vietnam, there seems to be no genetic engineering, I have only used it in frying, for making thick gravy ... By the way, I wanted to share something else - I really love onion flour, I bought it somehow quite a bit, 200 grams, so it was enough for me for 1.5 years, and even left, it just goes well with cakes and as a base for pizza, you need it literally 0.5-1 tsp ., the aroma gives a delightful About the gas oven I read that all this is useless with water, because live fire does not allow keeping steam in the oven, so I still have to compete with the cauldron

Svetochka, thank you, I would be very grateful for the recipes! We love Indian cuisine
I have never even heard of onion flour ... Did they add it to the bread? It might be interesting too, I guess.
I didn’t know such details about the gas oven! At first I baked without steam, I read somewhere, they say, there is no difference. And then she harassed herself and realized that there is a very difference! The top roof of the bread rounds up better and becomes so smooth and beautiful!

Good health to all!
Vika, thank you for inspiring us to take new steps into the unknown
Here is my whole wheat rye flour.
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The ingredients in my case are as follows:

• Eternal sourdough (made from whole-ground rye flour) - 300 gr.
• Whole-ground rye flour - 100 gr.
• Whole-ground wheat flour - 250 gr.
• Malt - 2 tsp (brewed in boiling water)
• Salt 2 tsp
• Sugar 1.5 tsp
• Vegetable oil 30 ml.
• Water - 295 ml.

I used this kind of flour and malt.

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But I have not tried to bake such bread yet! Vika, thank you very much, it's great that I discovered this recipe today! I will try to bake as beautiful as yours!

Good day!
I liked your bread very much! Can you please tell me if it is possible to bake it in a bread maker? (There is no possibility of a steam oven)
And, will the lack of malt affect the properties of the dough? in our area it is not

Can you please tell me if it is possible to bake it in a bread maker?

I didn't bake it in KhP, I can only say what to try. Without malt - well, you get a slightly different bread. I baked it in the oven with different types of additives. I liked it with prunes, with dried apricots, too, very much even nothing.

Can you please tell me if it is possible to bake it in a bread maker? ........... And, will the lack of malt affect the properties of the dough? in our area it is not

Eugene, you can safely bake such a loaf in HP, you just have to switch to the semi-automatic mode, after kneading, take out the dough and a spatula, shape the workpiece and send it back to the HP bucket, then either turn off the HP or switch to dough mode (Panasonic) As soon as the dough rises, sprinkle it with water, smooth the surface with a silicone spatula, turn on the baking mode for at least 90 minutes.
You can replace the malt concentrate with kvass wort 1: 1.3.
Good luck with your bread.

Thank you very much for your reply! I baked it today. True, by the end of the kneading, the dough a little out of the kolobok blurred in the shape of a bucket, and then during the baking process the roof sagged, apparently these are related things? But I initially put a little less water than in the recipe, and it was clear that the dough was not kneaded, so I added it to the required amount, mixed well, but spread out. By the way, the roof, in addition to having settled and cracked, somewhere I read that this is an indicator that there is not enough water on the contrary, I don’t know what to think
However, the bread is delicious! I am still a small baker, but I made it entirely from whole flour for the first time.

a little dough blurred out of the kolobok in the shape of a bucket, and then in the process of baking the roof sagged, apparently these are related things?

This dough contains most of the rye flour, therefore there cannot be a bun. If the roof has collapsed, it is most likely that the bread has stagnated. Switch your HP to baking early.

By the way, the roof, besides having settled, also cracked

It is difficult to say unequivocally, the reasons may be different. If cracks appear during the baking process, then, as an option, there could be folds on the surface, the workpiece must be carefully smoothed and after proofing, grease with a flour mash or simply sprinkle with water.
I wish you successful breads, beautiful and tasty.

Good day! I liked your bread very much !!! I'll try to do it, I have already made the leaven according to your recipe, I used to bake rye bread with it. Really like !
Please tell me how best to prepare a dough from whole grain flour (rye and / or wheat) with sourdough, so that it can then be used in pies or pies with filling (for example, with cabbage or sorrel)? Thank you !!! I am delighted with your recipes and forum, making the impossible possible for beginners like me))

[Pti4ka]

Pti4ka, we have a very successful dough for these purposes. Take a look here: Pies, buns, sourdough cheesecakes... You can use any starter culture, and you can change and mix flour to your taste.

Thank you, I ran to look!
I baked bread, everything turned out to be both taste and appearance, and what a scope for creativity: I already think with caraway seeds, seeds and sweet ones with dried apricots, nuts. Thank you again if I can find how, then I attach a photo.

[Viki]

Viki, thanks for the recipe. He's next to me. I'll try to bake this weekend

It turned out as in the photo. Thanks a lot!

[Viki]

Viki, thanks a lot for the recipe!
Very tasty bread turned out