Rye-wheat bread, whole grain "Practically Orlovsky"

Category: Sourdough bread
Rye-wheat bread, whole grain Practically Orlovsky

Ingredients

whole grain rye sourdough 300 g
whole grain rye flour 234 g
wheat flour, 2 varieties 175 g
salt 9 g
buckwheat honey 25 g
water 225g (it took me 205g)

Cooking method

  • GOST recipe, with minor changes. The recipe is 30 grams of molasses, I took honey.
  • We mix all the components. The dough turns out to be quite viscous, my bread maker did not pull this, so I had to call the kneader for help. The kneading lasted 5 minutes at 4 speeds (I have 12). At the end of kneading, the dough looked like this.
  • Rye-wheat bread, whole grain Practically Orlovsky
  • I want to note that if the dough is very sticky, then the bread will turn out to be more perforated, if you make the dough steep - denser, crumbly. I had the middle, not quite a mess and not too steep.
  • We leave for 1 hour - 1 hour 20 minutes. The dough was plastic, pleasant, like a soft piece of clay, slightly sticky to my hands, so I decided to spread it not on a wet surface, but on a powdered flour. She molded such a nice lump, put it in a bowl and sent it to the proofing, in the microwave with a cup of boiling water.
  • Rye-wheat bread, whole grain Practically Orlovsky
  • The proofing took about 2–2.5 hours, sorry, it started spinning and somehow missed the moment to look at the clock.
  • Before being sent to the oven, bread was powdered with whole grain rye flour, a little sprinkled with water. I preheated the oven together with a cast-iron frying pan (I have it instead of a stone) to the maximum. Then she carefully transferred the bread together with the paper to the frying pan, periodically sprinkled it with water, after 10 minutes reduced the temperature to 180 degrees and baked for another 30 minutes.
  • Before removing it from the oven, I sprinkled the bread with water again. I put it on a stand, covered it with a towel and left it to rest.

Note

There is no photo of flour, since it was brought from the mill, by pull

Lana
Suslya
A wonderful recipe, deliciously beautiful bread! Bravo!
Suslya
Thank you Lanochka and you are glad that you liked it
milvok
I love to cook according to guests. Thank you!
Gasha
Oh yes, Sumlik! Oh yes, a craftswoman !!!

No kidding, Tan !!! Just a fairy tale! "There is a Russian spirit here! It smells of Russia here !!!"
sazalexter
Suslya The miracle of bread !!! "Dream of an idiot", my dream is to learn how to bake such bread

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