Wheat-rye bread with whole grain flour (oven)

Category: Yeast bread
Wheat-rye bread with whole grain flour (oven)

Ingredients

Dough 1
whole wheat flour 200 g
flour of the highest grade 150 g
peeled rye flour 50 g
fresh yeast 12 g
sugar 1 tsp
honey 1 tbsp
salt 1 tsp
olive oil 1 tbsp
water 300 ml
Final dough
premium flour 100 g
dark malt extract 0.5 h l
olive oil 1 tbsp
honey 1 tsp

Cooking method

  • 1. Grind yeast with sugar and honey and leave for 10 minutes.
  • Combine all ingredients for dough1 and let swell for 5 minutes. Add yeast and knead on medium speed for 5 minutes. Stop kneading and let the dough stand for 5 minutes. Continue mixing (another 10 minutes at medium speed). The dough turns out to be clay-like and quite liquid. Leave to ferment at room temperature for 3 hours. During this time, knead three times. The dough rises very strongly, more than three times.
  • 2. Final dough:
  • add the remaining 100 g of flour, honey and extract and start the final kneading - 5 minutes at medium speed, then add oil and knead for another 10 minutes. At the end of the kneading, a bun, slightly smearing on the bottom of the bowl, is obtained. Leave to rise for 1 hour. After that, gently knead with oil-oiled hands and roll into a ball. Proof for 45-60 minutes.
  • 3. Bake at 230 degrees with steam for the first 5 minutes. Then lower the temperature to 180 and bring to readiness (about 30 minutes). Before baking, make cuts 0.5 cm deep. Brush the crust with olive oil immediately after removing it from the oven.

The dish is designed for

loaf weighing 730-750 g

Cooking program:

oven

Note

This recipe uses a slightly unusual technology for kneading and fermenting dough. But at the same time, the bread is very fluffy and light, with a delicate crumb and a crispy thin crust.
Recipe from the book "350 varieties of bakery products".
Bon Appetit!

Axioma
Twist !
An attractive recipe! Brevity is the soul of wit!
I will probably be the first to join you in this thread with a report?
I will start by preparing whole grain flour, replace honey with molasses ...
P.S .: Twist, can dough 1 be called a porch?
barbariscka
Twist
Very original bread kneading. Wouldn't it be difficult for you to clarify under what number this bread goes in the book?
Twist
AXIOMA, in the original source it is simply said - we start a batter with an almost complete mortgage of otdoboka, one alteration and three light chunks in the first phase of fermentation. I just wrote in more familiar terminology.
barbariska, it just stands in the chapter "Baking baked goods using flour roll"
barbariscka
Twist
Thank you for your answer, but unfortunately, I did not find such a chapter in my place, probably I have an incomplete edition.
Twist
barbariska, can we have different books? My 1940 edition. A client gave it to me when she found out that I bake bread at home. The little book is decrepit, with poorly readable output. Do you have the same edition?
Axioma
Twist, it's time to knead my final dough.
Please clarify one detail. Do you recommend:

2. Final dough:
add the remaining 100 g flour, honey and extract and start the final batch ...
But we have already added honey by mixing it with yeast.
I don't see honey in the list of ingredients for the final dough.
How to be?
Twist
AXIOMA, unfortunately, 1 teaspoon of honey is missing in the list of ingredients for the final test. I'll fix it now!
barbariscka
Twist
I also have 1940, but electronic, but it can be seen not complete ... It's a pity, but in any case, thanks !!
Twist
I, too, have many pages torn out and some of the recipes either without a beginning or without an end.
Axioma
Twist! Goodnight!
Bread according to your recipe cools down:

Wheat-rye bread with whole grain flour (oven)

Glitters from coating with olive oil
I'll cut it in the morning, I'll wait for criticism tomorrow too.
Axioma
Here is a cut of yesterday's bread:

Wheat-rye bread with whole grain flour (oven)

Only in the morning did I realize my mistake ...
Well, how could I put 1 in the dough instead of whole grain wheat CZ rye.

Twist! I will improve.
Twist
AXIOMA, if it's not difficult for you, please write, what in the end turned out to be to your taste? I will be very grateful
Axioma
Twist.
I'm not ready to talk about the results yet, it is cooling down:

Wheat-rye bread with whole grain flour (oven)

and I still need to take pictures of the section ... only then about the taste!
Axioma
Twist, Hello!
I expose for review a cut of yesterday's bread:

Wheat-rye bread with whole grain flour (oven)

The crust is thick and crispy - baked after 35 minutes at t = 180 ° C!
The crumb is tender, like a bun.
There is a distinct aroma of olive oil.
The bread is unusual and uniquely fluffy!
Marina, Thanks for the recipe !!!
Twist
AXIOMA, thank you very much for your review and great photo! And what happened in the variant with rye wheat flour? And how did the dough behave? Is this another recipe option?
Axioma
Quote: Twist

... And what happened in the variant with rye wheat flour? And how did the dough behave? Is this another recipe option?

Twist, I even have no objections - the variant with rye CZ should be considered as a separate special recipe.

Minor substantive amendments.

1. The bread should have a different name, such as: "Whole grain rye bread" .

2. Change the time of the last phase of the final batch of dough to 5 minutes.

After all, I kneaded, following your recommendation: ...then add oil and knead more 10 min... As a result, he pulled the dough and it "floated".
Compare the TK surfaces before cutting in both cases:

Wheat-rye bread with whole grain flour (oven) Wheat-rye bread with whole grain flour (oven)

The taste of bread with rye ZZ is impressive! Fluffy crumb, crispy crust. Feeling that the bread is unusually light, although the weight of the loaf after 12 hours 767 g.
And I don't remember the smell of olive oil at all.
Twist
AXIOMA, thanks for the detailed "debriefing" and clarifications on the preparation technology! I will definitely try to bake it.

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