Flavored bread "black" on rye sourdough.

[Leaven:]

Flavored bread "black" on rye sourdough.

Category: Sourdough bread

Ingredients
Leaven:
Rye sourdough 100% hydration	100 g
Water	100 g
Rye flour	100 g
Dough:
Wheat flour	150 g
Salt	1 tsp
Sugar	1/2 tbsp. spoons
Kvass wort (thick concentrate WITHOUT preservatives)	35 g
Coriander and caraway seeds	1.5-2 tsp.
Powder:
Coriander and caraway seeds	1 teaspoon

Cooking method

• 1. I took the leaven out of the refrigerator, allowed it to warm up for 1 hour, then mixed it with water, rye flour and let it ferment for 12 hours (left it in the kitchen in a warm place overnight).
• 2. Knead the dough from the remaining ingredients in a bread maker, adding ground coriander and caraway seeds (ground literally 2-3 seconds in a coffee grinder, so as not to powder). After kneading the dough, I took out the bucket, tightened it with cling film and put it on a warm radiator. I waited until the dough rises almost 2 times. It took me 3 hours.
• 
• 3. Then she gently smeared the top with water using a silicone brush, and with the same brush distributed the coriander and caraway seeds, crushed in advance and soaked in the sky, with a quantity of hot water. (then they will not be burnt during baking)
• 
• 4. Then put on baked goods in a bread machine for 80 minutes. (Medium crust). A minute later, she opened the lid, sprinkled into the next bucket several times from the spray bottle, went about her business.
• All! We take out, wrap, cool, cut and treat yourself!
• 

Note

It was originally a recipe, kindly offered to me Nas_stasia, for which many thanks to her, because children really like it.

Similar recipes

Aromatic rye sourdough bread in the oven (AXIOMA)

Fragrant bread with cereals (oven) (Andrey5757)

Bread very similar to "Fragrant" (bread maker) (Elena Bo)

Ilonnna, I understood correctly - a total of 150 g of water + 35 g of leavened wort?

Ilonnna, I understood correctly - a total of 150 g of water + 35 g of leavened wort?

Yeah, that's right.

If there is no kvass wort, can you replace it with steamed malt and how much to take

If there is no kvass wort, can you replace it with steamed malt and how much to take

Inna2011, it is definitely possible, but I have the opposite - I haven’t had malt yet (I haven’t bought it yet). Therefore, I took the recipe that Nas_stasia threw off to me in the theme of my model's bread maker, and adapted it for sourdough (originally it was yeast). The concentrate was immediately indicated there. But I am sure that it is possible with malt, I even think it will be even better. And about the quantity, so the main thing is that the total ratio of liquid and flour does not change.

It's not good to brag, but I can't help it, it's really delicious.
Now I bake this bread, having already doubled the number of ingredients, because a small loaf is not enough and for half a day Big by the way for some reason is also not enough for a day. Mom, arriving to sit with her grandson, drags the remains to her bag before leaving. And we do not mind!

Now I got the hang of doing this:

1. I knead the leaven immediately in a bucket of HP, tighten it with a film and leave it to ripen. (Anyone who doesn't like bread with sourness can start kneading the dough when the dough doubles:



2. As soon as the starter is ready, add all the other ingredients and put the HP in the "Custom program" mode, I do this:
dough kneading - 14 min.
1st proofing - 20 min.
2nd batch - 5 min. (it already happens without blades)
2nd proofing - 1 h.
3rd proofing - 2h.
baking - 70 min. (80 is still a bit too much)

Now step by step:

At the end of the batch, you get the following bun:


I pause the HP, take out the bun, mold it, put it back in the bucket for proofing and baking, after removing the kneading spatulas from the bucket, coat it with coriander and caraway seeds and of course do not forget to pause the HP!

Before baking it looks like this:

In the end, you get these handsome men:



Good luck and bon appetit to everyone!

Today I baked this bread! The leaven was rye fermented milk from Admin. What a miracle turned out - soft, fluffy, fragrant! Only one drawback is really small. Take the job!

Thank you!

[Pilgrim73,]

Pilgrim73, Congratulations on your bread! Glad you liked it! The crumb turned out to be beautiful, uniformly porous! Eat to your health! And what's big, just double the ingredients! We now also bake big bread more often.

Ilonnna, I understood correctly - a total of 150 g of water + 35 g of leavened wort?

where did 150 ml of water come from?

[zina]

where did 150 ml of water come from?

zina, from the recipe 100 was added to the sourdough, and 50 g is already in the sourdough, since it is 100%, that is, in 100 g of the sourdough there are 50 g of flour and 50 g of water. This is exactly the 50g you are looking for!
Total: 100 + 50 = 150

Or take 300 g of a starter culture of 100% hydration at the peak of maturity and let it enter without adding rye flour and water, that is, skipping the first step.

Oh, well, finally, my hands got to lay out a photo of how cool this bread turns out in the oven!
1. I put the dough to ferment, as described in the recipe.
2. I also knead the dough in a bread maker, and then take it out, divide it into 2 parts (I bake a double dose) and mold a bar. The dough is very plastic and pliable, very pleasant to the touch.

3. Transfer the bar to baking paper sprinkled with cornmeal and transfer to a baking dish (I only have foil), cover with foil and put on proofer for 4 hours.

Proofing start Proving end

4. I sprinkle the bread abundantly before baking from a spray bottle, sprinkle with a mixture of coriander and caraway seeds, cover with the same forms of foil as lids and put in a preheated oven for 15 minutes. over high heat, then take off the "lids" and let it bake until tender over medium heat for 40-45 minutes.

5. I take it out, grease it with vegetable oil, wrap it up, put it on the wire rack and painfully wait for it to cool)
And ... ala-op!


Of course, I oiled it with interest - a dark halo is visible under the crust. It absorbed, and I smeared it) In general, I overdid it a little, but did not affect the taste at all

[Ilona]

IlonaLooking at your photos, I went to cut off the bacon !!! : -X Your bread looks so appetizing !!

[Ilona]

IlonaLooking at your photos, I went to cut off the bacon !!! : -X Your bread looks so appetizing !!

I didn’t want someone to be quick ... but with lard it’s really delicious ...

[ilonnna]

ilonnna,
Very appetizing bread, I'll try to make it on the weekend - I'm still not very friendly with sourdough yet
And where is this tasty bacon in Khimki taken? We don't have this in Khovrino

[ilonnna]

ilonnna,
Very appetizing bread, I'll try to make it on the weekend - I'm still not very friendly with sourdough yet

Antonovka, and rye sourdough is the easiest to "make friends" with, so try it more boldly! I will keep my fists for you

And where in Khimki do they get such tasty bacon? We don't have this in Khovrino

We put up a tent with Belarusian products near our house, there are delicious butter, sausage, and lard, and sour cream with cottage cheese mmm ... That is the end of the fast, I’ll play cheesecake in a cartoon! I love him sooo

This couple is great!
Very beautiful loaves!

[kolenko]

kolenko, Thank you! This pair is also delicious ... try it yourself

Ilona, ​​beautiful bread. I can't even do that with leaps and bounds. Do you have HP Binaton 2169?

Ilona, ​​beautiful bread. I can't even do that with leaps and bounds. Do you have HP Binaton 2169?

addresat, no, I have a Daewoo DL 9154 I am very happy with it, but now more and more I bake it in the oven, because it is brass bread, and in KhP I knead and let it rise. Or when there is no time to be at home.

Good afternoon everyone! Yesterday I began to knead the dough on my favorite bread and ... and when all the ingredients were already in the HP bucket, I discovered that I didn't have the leaven wort, and I still hadn't gotten hold of malt, well, what should I do .. . kneaded the dough without him, it's okay ...And also the caraway was over, and half a teaspoon of coriander remained ... In general, yesterday I baked bread with changes in the recipe. I took fennel seeds for the powder And nothing, it turned out very tasty bread. completely different, rightfully attracting attention to himself! Look yourself, my only jamb - I cut it without waiting for it to cool down, so the cut turned out to be not very even:



Very tasty, healthy, I recommend it to everyone!

I baked yesterday according to your recipe very tasty bread turned out

I baked yesterday according to your recipe very tasty bread turned out

I'm also going to bake it tomorrow

ilonnna, when proving the dough, I do not take it out of the HP, but for 40-50 seconds I turn on the "Baking", this is especially true when it is cool and the batteries are disconnected. I advise you to do this if you have a "Baking" mode.

ilonnna, when proving the dough, I do not take it out of the HP, but for 40-50 seconds I turn on the "Baking", this is especially true when it is cool and the batteries are disconnected. I advise you to do this if you have a "Baking" mode.

I also do this when you need to "add" a little heat, but most of all I like (if you need to speed up the lifting process) to put a bucket of dough in a bowl with hot, but NOT HOT water! Everything just flies up instantly!
P.S. And now I bake "Fragrant" mostly in the oven, so I shape the dough in a roll into a bar and transfer it to the mold in which I will bake for proofing!

[Viki]

I did it today! For the first time I baked sourdough bread and it turned out! Of course, thanks Viki for her "semi-finished product", but also for you, ilonna, thank you so much for the recipe and detailed job description.
Did, practically, one to one. I "fed" the sourdough right in the bucket, left it overnight, and added everything else in the morning. Wheat was added in the form of a mixture: 75 g of whole-ground Garnets and 75 g of 1st grade. Kvass wort has been worth it for three years, but I think nothing has happened to him. When kneading, it seemed that the bun was a bit thick and added a little bit of water and mustard oil. Knead on Pizza, min. after 25 I transferred it to the L7 form, tightened it with a film and put it on the battery. Parted for 4 hours. Maybe a little extra, but I had to leave for a while. I baked in a bread maker, set the time to 45 minutes, since the bread is small. But I put the mold in the oven after 5 minutes, when the ten was already warmed up. I put it on, and again they left for a short while. When we arrived, the baking was already over. Such an aroma stood! .. Not at all like yeast.
Here is the finished bread.
A box of matches for size comparison.
Everyone liked the bread very much: aromatic, tasty, moderately sour. A little dry, probably due to the fact that there is not enough liquid?
Thanks again for the science!

[Viki]

I did it today! For the first time I baked sourdough bread and it turned out! Of course, thanks Viki for her "semi-finished product", but also for you, ilonna, thank you so much for the recipe and detailed job description.

Great! So much emotions! With your firstborn, so to speak! I remember my first sourdough bread and rejoice for you! Without Vicki and Tanya, I, too, would have failed in due time. I tortured them so much, what and how! Thank them for their patience!

When we arrived, the baking was already over. Such an aroma stood! .. Not at all like yeast.
Everyone liked the bread very much: fragrant, tasty, moderately sour. A little dry, probably due to the fact that there is not enough liquid?
Thanks again for the science!

Oh yeah! Its aroma is very appetizing, therefore its name is "Fragrant"
And the consistency of the dough, when I shape it into a loaf, does not recall a thick putty or something, if you can compare.

I really want to try to bake this bread. But there is no kvass wort or malt. What to add instead of these 35 gr. malt to keep the liquid proportions in the recipe?

[Bosco,]

I really want to try to bake this bread. But there is no kvass wort or malt. What to add instead of these 35 gr. malt to keep the liquid proportions in the recipe?

Bosco, I had the same situation, I described it at the end of the previous page -
here! There is also a photoreader. The bread is also very tasty, but of course of a completely different taste, since malt can only be replaced with malt!

[Bosco,]

Bosco, I had the same situation, I described it at the end of the previous page -
here! There is also a photoreader. The bread is also very tasty, but of course of a completely different taste, since malt can only be replaced with malt!

Thanks, so we just remove those 35 grams from the recipe. I'll try on the trail. week, then I will report. And I will probably look for malt or kvass wort :)

Be sure to look, it will be a completely different bread !!!

I baked bread, it turned out wonderful, I had rye lactic sour sourdough, dark liquid malt, I don't know what the taste should have been, but the whole family said that the bread was what we needed, thanks to the author

[zina,]

zina, How glad I am that your family liked the bread !!! : bravo: We all really, really like him too! The scent from him all over the house mmm !!! Bake for good health!

[zina]

zina... sourdough 100%, i.e. 100 g of sourdough contains 50 g of flour and 50 g of water.

Or take 300 g of a starter culture of 100% hydration at the peak of maturity and let it enter without adding rye flour and water, that is, skipping the first step.

Girls, good afternoon. : pardon: I've never baked sourdough bread.
I would like to bake this bread. Explain, pliz, what a 100% hydrated starter culture is, how it is prepared. I found only eternal leaven on the forum. What is the difference?

[Valeria]

Good evening, Valeria! Welcome to our forum! Sourdough 100% hydrated, it is a sourdough in which the flour / water ratio is 1: 1. I think that if you have not yet come across leaven, then you better first understand what leaven is. here
In general, we have a whole section of starters: here.

[Viki]

I, too, have not yet a month since I joined the leaven. Started with Rye semi-finished product from Viki... Not difficult.

Girls, well done !!! It's good that there is a replenishment in the ranks of the starter culture! It always makes me very happy! Starters are people of special endurance)

[Valeria]

Good evening, Valeria! Welcome to our forum! Sourdough 100% hydrated, it is a sourdough in which the flour / water ratio is 1: 1. I think that if you have not yet come across leaven, then you better first understand what leaven is. here
In general, we have a whole section of starters: here.

Thank you, I carefully read the topics about sourdough. Oh, and this job is difficult: girl_cleanglasses: In general, as the docks advise, I will start with a semi-finished rye product

Good luck!