Wheat-rye bread with bran and kefir sourdough.

Category: Sourdough bread
Wheat-rye bread with bran and kefir sourdough.

Ingredients

Kefir starter culture by Admin 2 glasses (220 ml each)
Warmed dark beer 1/3 cup
Mustard oil 1 tbsp. l.
Wheat baking flour 280 g
Peeled rye flour 100 g
Wheat bran 50 g
Rye malt 1 tbsp. l.
Panifarin 3 tsp
Agram 3 tsp
Salt 1.25 tsp
Soft cottage cheese 0% 1 tbsp. l.

Cooking method

  • Soft cottage cheese 0% 1 tbsp. l. (can be replaced with 1 tbsp. l. vegetable oil or sour cream).

  • Please note - do not add sugar!

  • Stage 1:

  • French mode, first batch (18 minutes).
  • She turned off the stove, removed the spatula, powdered the dough with flour, slightly kneaded, formed a bun and returned it to the bucket.

  • Stage 2:

  • French mode (no spatula! the shaft will spin, but this has no effect on the dough), medium loaf (900g), dark crust
  • delay of the timer for 9 hours.
  • That is, the dough should be allowed to stand for 7 hours 50 minutes, the last hours with heating, and then baking in French mode at an elevated temperature for 1 hour 10 minutes.
  • The top in the process of proofing was smeared with baked milk.

  • It tastes a lot like a store brick.
  • I am very happy - this is my first bread without yeast!

  • If you need to bake with yeast + sourdough: 1 tsp is enough. dry yeast or 5 g live - choose the French mode without delaying the timer, the paddle must be removed after 1 batch.

  • If you want to bake without sourdough, only with yeast:
  • liquid 310 ml (water or milk, or a mixture of water and beer)
  • dry yeast 1 tsp. or pressed 8 g.

  • Here is a photo of my first sourdough bread without yeast:

  • Wheat-rye bread with bran and kefir sourdough.

  • Thanks to Admin for her wonderful kefir sourdough recipe!


Admin

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