Rye bread with caraway seeds and sourdough coriander

Category: Sourdough bread
Kitchen: Russian
Rye bread with caraway seeds and sourdough coriander

Ingredients

Peeled rye flour 500gr.
Salt 1.5 tsp.
Honey 1.5 tbsp. l.
Whole cumin 1.5 tsp.
Ground coriander 1.5 tsp.
Kvass wort (red malt) 50 ml
Whole wheat flour sourdough 200 ml
Water (whey) 250 ml
Lemon juice 2 tsp
Vegetable oil 2 tbsp. l.

Cooking method

  • At the bottom of the bread machine, put sifted flour, salt, honey, caraway seeds, coriander, then dilute the kvass wort in room temperature water (if there is no wort, you can take fermented red malt - 3 tablespoons, brew 100ml boiling water and cool), add the leaven and lemon juice , it is needed for a slight sourness of bread. Set the dough kneading mode for dumplings for 20 minutes and observe the process, as you may need a little more water, depending on the flour of which manufacturer you are using. If you are using malt, remember to factor this into your total water volume. Why do I add kvass wort, in my opinion, the taste and color of bread when using the wort turns out to be more intense, and the smell is aromatic. A bun from this dough will not work, since rye flour is heavy and sticky, the dough should be like putty in consistency. Turn off the bread maker, then take out the form and equalize the dough with a damp hand, you can sprinkle coriander on top. Close the top with cling film and secure with an elastic band. Put the mold back in the bakery for 4 hours, the dough should increase by 2-3 times, then remove the film and put on the baking mode for 1 hour (this time is enough in my bakery).
  • Bon Appetit!!!
  • P.S. When kneading rye bread, I use a spatula for rye dough (I have a Panasonic SD-257 bread machine), I tried to stir the dough with a regular spatula, it is very difficult to knead, so if there is no special spatula, it is better to knead the dough by hand.

The dish is designed for

1000 gram

Time for preparing:

4 hours 20 minutes

Note

The sourdough recipe can be found in the messages to the recipe "buckwheat sourdough bread", everything is detailed there. If you have any questions, please contact.

Lala
Beautiful bread! I will definitely bake and there is a whole grain sourdough.
VishenkaSV
What a handsome man !!!
Scops owl
Delicious cute. Under the borschec
Simona1
Splyushka, VishenkaSV, Lala, thank you for your warm reviews, the bread turns out to be very tasty, it's a pity that the photo cannot convey this. And with borscht and lard it is the most. With daughters already learned half a loaf.
RinaPetit
Beautiful bread. Ozhet who will answer me, what is the condition and whether such bread will turn out without him? And also enlighten me what this peeled flour is, can I take whole grain flour?
Mandraik Ludmila
Kvass wort, sold for making kvass, it mainly contains malt, consider this liquid malt, can be used for baking. But personally, I like dry dark (fermented) malt more, it seems to me more aromatic, it should be brewed with boiling water. Without wort or malt, the bread will turn out lighter.
Peeled rye flour - ordinary rye flour, it is sold in stores, I have never seen wallpaper or whole-grain rye flour.
The recipe is very good, I myself like this bread and bake it, but there is not always whey, I replace it with plain water and put the coriander not ground but slightly suppressed in the grain in a mortar, it seems to me so aromatic.
Still, sourdough rye bread is a completely special taste (I have the same rye sourdough). Thanks to the author
Rye bread with caraway seeds and sourdough coriander
RinaPetit
Thank you so much for such a detailed answer. I put the sourdough today for the first time in my life .. when I'm ready I'll try to bake such a bread. Now you will need to look for an analogue of this wort

Nemosha
Good afternoon, tell me please, what kind of spoons do you use? Ordinary or from HP? And what is whey? I constantly cook cottage cheese, it remains with whey - is that what it is? And on the sourdough question, put the "eternal leaven" on rye flour, is this suitable for this recipe? Thank you!
Simona1
Nemosha, I use spoons from a bread machine, whey that remains after making cottage cheese, about the sourdough: the bread will taste even better from rye sourdough, but I use sourdough on wheat flour with bran, since my rye sourdough for some reason spoils, mold appears. About a month stands in the refrigerator normally. I regularly use it, feed it, but for some reason it deteriorates?
Mouse-Mouse
Can you please tell me at what maximum temperature can you leave sourdough bread for proofing? I hoped to leave it in the oven, but her minimum temperature is between 50 and 70 degrees!
Elena_Kamch
Mouse-Mouse, and you turn on the light in the oven and put a saucepan of hot water down. The bread rises well.
Recently, I don't put hot water on. I slightly preheat the oven to 50 degrees, just turn on the light bulb and put the bread in the molds there.


Added Wednesday 27 Apr 2016 01:51

Simona1, can grow Liquid yeast
Liquid yeast based on fruits, vegetables, herbs, tea ...
I am very happy with them! I bake at most once a week, or even less often, railroad drives in the refrigerator are very well stored! They can stand up to a month without feeding, very convenient!
Before them, I tried many different sourdoughs, but storage problems constantly arose and the strength of the sourdough dropped over time. And I'm not overjoyed with the railway! When needed, I took it out of the refrigerator, brought in a pre-enzyme (the same leaven), fed it again and put it to use. They raise the dough much better than my other leavens! She baked not only bread on them, but also pies. The result is always pleasing
In general, I recommend
Simona1
Mouse-Mouse, the bread, which in the photo I melted right in the bread maker, when she kneads the dough, she warms up slightly. And if I bake bread in the oven, I just melt it in the oven, sometimes with a light bulb, and sometimes without. Sometimes I put a mold with dough on a battery with a towel, and on top of the mold I fix a film and an elastic band, but on the battery, if I overexpose the dough a little, it can fall off. The main thing when raising the dough is not to allow drafts, if the leaven is strong, it will raise the dough even at room temperature
Elena_Kamch, thanks for the advice, I will definitely try!
Mouse-Mouse
Thank you!
Elena_Kamch
Quote: Simona1
if the leaven is strong, it will raise the dough even at room temperature
Simona1, I completely agree! The main thing is to catch the moment when it is ready and not overexpose.
Once I read that the most successful taste is obtained when standing at room temperature.

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers