Sourdairy fermented rye-wheat bread with sourdough

Category: Sourdough bread
Sourdilactic rye-wheat bread with sourdough

Ingredients

Rye flour 350
Wheat flour 150
molasses or honey 20
salt 5
lemon juice 10
water 350-400
vegetable oil 10
leaven kvass 5

Cooking method

  • A number of sourdough recipes are posted on the forum. I read them all carefully. Many thanks to the authors.
  • And I really love bread. How delicious it smells when you bake it at home !!! Its aroma attracts all household members to the kitchen.
  • I really want the bread to be not only tasty, but also healthy. That is why I bake bread without yeast, and for fermentation I use the Kvass VIVO starter culture.
  • Bread is obtained not on the basis of yeast fermentation, but on the basis of milk and sour.
  • How do I do:
  • 1.In the evening, ferment a thick leaven-dough:
  • 150 gr. peeled rye flour
  • 150 ml of water
  • 1 bottle of "Kvass VIVO" starter culture - 5 gr
  • Stir the "Kvass VIVO" starter culture in water, pour into flour and knead the dough. It turns out to be quite thick. I leave it in a saucepan under the lid overnight. And sleep well until morning.
  • Sourdilactic rye-wheat bread with sourdough
  • Sourdilactic rye-wheat bread with sourdough
  • 2. In the morning our leaven has grown several times.
  • Sourdilactic rye-wheat bread with sourdough
  • 3. Combine rye and wheat flour and salt in a bowl.
  • Sourdilactic rye-wheat bread with sourdough
  • 4. Add night sourdough, add honey or molasses, lemon juice and pour out half of the water. Start mixing. Add water in small portions, watch how much flour it takes. The dough should be thick and firm.
  • Sourdilactic rye-wheat bread with sourdough
  • Sourdilactic rye-wheat bread with sourdough
  • 5. Add 10 g of vegetable oil and grease the dough ball. It turns out beautiful, shiny.
  • Sourdilactic rye-wheat bread with sourdough
  • 6. Remove the dough, shape the bread and place on a baking sheet for proofing. Make incisions.
  • Sourdilactic rye-wheat bread with sourdough
  • 7. Cover with foil and leave for 2-3 hours, depending on the temperature in the house. The bread should triple.
  • Sourdilactic rye-wheat bread with sourdough
  • 8. Bake for the first 10 minutes. at a temperature of 230 degrees. Then open the oven from a spray bottle, sprinkle it with water, reduce the temperature to 180 degrees and continue baking for 25-30 minutes, depending on the oven. You can quickly humidify the air in the oven several times.
  • 9. The bread is ready. The smell is crazy !! But you can't eat yet. It is necessary to transfer the bread to the wire rack and leave in the oven until warm.
  • Sourdilactic rye-wheat bread with sourdough
  • 10. Take out the bread. Wrap in a towel and leave to cool completely. They say that bread should mature for 8-10 hours. I have never been able to withstand that much, but I will have to wait for 2 hours.
  • Sourdilactic rye-wheat bread with sourdough
  • 11. Cut the bread and finally give the household a meal.
  • Sourdilactic rye-wheat bread with sourdough
  • The bread is fragrant with a crispy crust, weighing about 700 grams. It is very tasty to eat bread with sour cream, which I make on the basis of 33% cream using the sourdough "Lactin Smetana". I add greens to it, mix it, and it turns out an excellent, homemade, butter cream.

The dish is designed for

700gr

Time for preparing:

40-60min

National cuisine

Russian

Katechka
She also baked with this leaven!
Only without problems, in a bread maker, according to standard programs.
I am very satisfied - the bread is delicious, it smells great and there are no problems in preparation
Albina
1 bottle of "Kvass VIVO" starter culture - 5 gr - where is this sold? We probably won't find this
Anna1957
Is there sourness in bread? And also a question about the purchase of sourdough - can you buy it in St. Petersburg?
Ellena
Quote: Anna1957

Is there sourness in bread? And also a question about the purchase of sourdough - can you buy it in St. Petersburg?
The fact of the matter is that there is no sourness. For people who cannot eat yeast dough, this is a way out. You can easily buy sourdough in St. Petersburg and, as I know, in many cities. Our Yogurt sells it in St. Petersburg.For a long time I have been making sour cream and yogurt for myself and my family, and most of all I love fermented baked milk. So next time I will try to lay out MK how to make fermented baked milk at home.
Anna1957
Quote: Ellena

The fact of the matter is that there is no sourness. For people who cannot eat yeast dough, this is a way out. You can easily buy sourdough in St. Petersburg and, as I know, in many cities. Our Yogurt sells it in St. Petersburg. For a long time I have been making sour cream and yoghurt for myself and my family, and most of all I love fermented baked milk. So next time I will try to lay out MK how to make fermented baked milk at home.

I understood about My yogurt. And since there is no sourness, this is not my recipe.
Viki
Quote: Ellena

I really want the bread to be not only tasty, but also healthy. That is why I bake bread without yeast, and for fermentation I use the Kvass VIVO starter culture.

Bread is obtained not on the basis of yeast fermentation, but on the basis of milk and sour.

Why "yeast-free"? This leaven contains dried baking yeast.

VIVO kvass contains:
* Lactobacillus acidophilus
* streptococcus salivarius ssp.thermophylus
* microflora of kefir fungi
* dried baking yeast
* kvass yeast
Katechka
As far as I understood, from the texts about kvass, there is an unfinished yeast, mainly lactic acid fermentation.

And from experience - bread does not smell like yeast !!! For me this is basic
MariV
Correctly cooked bread with ordinary yeast also does not smell like yeast.
Ellena
I'm not a great yeast specialist, but as far as I read, yeast is not thermophilic in this leaven and its quantity in relation to other ingredients is minimal. I like this bread and I bake it all the time.
Here, I really want to try to introduce various additives into the dough - seeds, spices, etc. Then I will report
MariV
What is thermophilic - "Thermophilic organisms (from thermo ... and Greek. Philéo - love), thermophiles, organisms that live at temperatures exceeding 45 ° C (fatal for most living things).
All yeast, including sourdough yeast, love warmth ....
Irina Dolars
Elena, have you tried baking with another leaven?
I would like to use it.
I like it when products are interchangeable in a recipe. Sourdilactic rye-wheat bread with sourdough
Mara55
Ellena Thanks for the recipe so everything is accessible and understandable
Yes, the smell of baked bread and the taste is unusual, my husband took to work and the staff could not tear themselves away from the bread. waiting for other recipes.
Ellena
I don't have a bread machine (it's time to make myself a gift on NG) and yesterday I decided to try baking in silicone molds. Because the molds are thick, the baking time had to be increased by 20 minutes. I added 20 grams of seeds to the dough and sprinkled a little on top.
Sourdilactic rye-wheat bread with sourdough
Ellena
Quote: Irina Dolars

Elena, have you tried baking with another leaven?
I would like to use it.
I like it when products are interchangeable in a recipe. Sourdilactic rye-wheat bread with sourdough

Irina, I bake a lot and yeast dough and biscuits. It's just that in this case I was bribed by the fact that the fermentation is sour-milk. Honestly, I tried to make just sourdough for bread, but since I don't bake bread all the time, I just forgot to take care of it.
Yes, and I like that the bread smells like rye flour.
Shahzoda
bread is my weakness
Lёlka
Ellena! I looked in the Internet for this leaven: Packing - 240 rubles. And how many grams are not written. Is there only one bottle? Can you clarify the question?
I looked more closely - it says on the box: 4 bottles of 5 g each. Open source, it turns out a little expensive
Ellena
Leka, yes 1 bottle - 5 gr. Many girls divide the bottle into 2 parts. I tried to make a double portion of bread on 1 bottle. Everything worked out great. In this case, the dough should be placed overnight. Bread with seeds is this batch.
Now they have a special leaven for bread. I ordered myself 10 pcs. Should get it tomorrow. I'll try it right away.

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