Whole wheat rye bread with semi-finished sourdough

Whole wheat rye bread with semi-finished sourdough

Category: Sourdough bread

Ingredients
Dough: whole grain rye flour	200 g
sourdough - semi-finished product	200 g
warm water	200 g
Dough: whole dough +
water	200 g
salt	12 g
red malt	2 tsp
wheat flour 1 grade	70 g
whole grain rye flour	230 g
sunflower or flaxseeds	12 Art. l.
coriander or cumin	1.5 tbsp. l.

Cooking method

• Dilute the semi-finished starter culture with warm water and add flour. Stir and leave overnight at room temperature *.
• In the morning, brew the malt by measuring out the required amount of water. Add salt there to dissolve.
• When the "tea leaves" cools down to 36-37 * C, pour it into the dough, stir and add dry ingredients. Stir so that no traces of flour remain.
• Additives are optional. Coriander - crush in a mortar, but do not grind into powder. Caraway seeds - I pour boiling water for a couple of minutes: the aroma becomes softer. I usually do not sprinkle anything on top.
• Put the prepared dough to ferment for 5-6 hours at room temperature *. The time depends on the desired acidity. You can form a loaf immediately after mixing and put it on proofing.
• Form the finished dough with wet hands and put in a mold. This number has been converted to L-10.
• Proof - until the "first bubbles and holes" on the roof.
• Baking - in the oven or in the airfryer, with steam. (I bake in the oven if two loaves are needed)
• 10 minutes - at max, 250-260 * С
• 35 minutes - 205 * С
• 10 minutes 180 * C.
• Wrap the baked bread in a towel, slightly "washing" it. Cut completely cooled, not before. than in 10-12 hours.

The dish is designed for

950-970 g

Time for preparing:

18-20 hours

Note

The bread turns out stably, without misfires.
Fragrant, delicious. Less dense than 100% rye.
Stored very well, more than a week in a towel.

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Dear "vabalas" (sorry, I don’t know what your name is) I liked your bread recipe, today I will try to start with dough at night, and bake in the morning. Although I'm worried that unattended dough can acidify. Didn't you have that? Moreover, I will have to do it in a bread maker, since it seems difficult to me in the oven. No experience.

I did not bake rye bread in a bread machine - I have had it for about 20 years now, I only use it for making dough. And what is the difficulty in baking in the oven? regime change? so the timer can be set, even though the phone has an alarm clock
The bread in the form stood only once, but in an extreme situation, there was not enough bread. Well, the roof dropped a little, well, a little sour than planned. But I often put dough in the morning and at night - for proofing in the refrigerator on the shelf, where + 12 * С. Just 10-12 hours later, bubbles and holes appear on top, with a slightly convex roof. On the table I leave myself a reminder that there is BREAD in the hall!