Multigrain bread with kefir sourdough, without kneading (in the oven)

Multigrain bread with kefir sourdough, without kneading (in the oven)

Category: Sourdough bread

Ingredients
White wheat flour	150 g
Peeled rye flour	150 g
Whole grain flour	100 g
Spelled (can be replaced with wheat flour)	50 g
Wheat bran	50 g
Malt	1 tbsp. l.
Agram	2 tsp
Panifarin	3 hours
Salt	1.5 tsp.
Water	500 ml
Kefir starter culture	1 tbsp. l. common (not measured) with a slide

Cooking method

• Combine and stir all ingredients until smooth.
• Place a large bowl of dough covered with foil in the refrigerator for 2 days (on the least cold shelf)
• Then remove from the refrigerator and leave at room temperature for 18 hours.
• Without taking it out of the bowl, fold the dough several times from the edges to the middle, forming a kind of a bun (the dough is thinner and stickier than a regular bun).
• Place in a proofer, topped with oiled and branded baking paper. The form should be slightly smaller than the form in which the bread will be baked. Sprinkle the top with either coarse flour for a rustic bread look, or bran for a more golden brown crust, or sprinkle with seeds or sesame seeds.
• Cover with a towel and leave for 2 hours.
• Half an hour before the end of the proofing, turn on the oven with an empty baking dish placed in it, closed with a lid, temperature 250.
• After half an hour, when the oven is at the desired temperature, place the loaf in a hot pan along with baking paper (the paper may protrude from the edges of the pan), cover and bake for 30 minutes.
• Then remove the lid, reduce the temperature to 230 and bake for another 15 minutes.
• Readiness can be checked with a meat thermometer. The temperature of the finished bread is 95 degrees. If below, you need to bake

Note

This bread is characterized by a small amount of leaven, a long fermentation period and no dough kneading.

Similar recipes

Cheese bread without kneading (oven) (Omela)

Whole grain rye wheat bread with malt (unmixed) (Podmosvichka)

Swedish night bread "Lenivka" (without kneading) (Trishka)

I just want to say that it becomes dangerous to be on our forum, there are too many temptations in different versions

Sectional photo
The crumb is large-pored, soft

Clean bread smell.

The taste, in spite of the very small initial quantity of the starter culture, has a pronounced sourness. Those who do not like sour bread do not need to add agram, you can use an incomplete spoonful of leaven.

[Admin,]

I just want to say that it becomes dangerous to be on our forum, there are too many temptations in different versions

Admin,

This is still a gentle version of the temptation: one flour and water, and flour is mostly coarse varieties, and even with bran. No butter, no sugar.
The main thing is to resist and not smear it with oil.
Or not smack a thick slice of meat on top
Or else mine like to use with a jar of sour cream

And so - quite a dietary product

Should you use Siberian fiber instead of bran? Will it make sense?

I didn't get an answer. I baked it. The result is great. The recipe is very good. The bread is delicious and beautiful. Let's consider that it is useful.

[yana0anfisa]

yana0anfisa

I am now rarely on the site.

Good health.

Siberian fiber is bran

[whole grain]

This bread is characterized by a small amount of leaven, a long fermentation period and no dough kneading.
150 g white wheat flour
150 g peeled rye flour
100 g whole grain flour
50 g spelled (can be substituted with wheat flour)
50 g wheat bran

How is white wheat flour different from whole wheat flour?
What is she whole grain?
What rough?

Whole grain flour is whole grain flour. That is, one in which both the shell and the germ grain are preserved, that is, all the constituent parts of the grain.

more details can be found here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=139.420
Peeled rye is when 10% of the bran is taken away
more details can be found here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5064.0.html

Whole grain flour is whole grain flour. That is, one in which both the shell and the germ grain are preserved, that is, all the constituent parts of the grain.
Peeled rye is when 10% of the bran is taken away
more details can be found here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5064.0.html

Is it coarse flour?
Whole grain and peeled is one thing?
I don't like anything with bran.
Is whole flour whole grain?

[FLOUR, CEREALS, BRANKS, SPROUTES, STARCH - TYPES AND PROPERTIES]

It is correct to say whole grain flour, that is, it is ground together with the shell on the grain (husk, bran), all vitamins are preserved in it.

Coarse flour - whole grain flour. With coarse grinding, almost all the grain is ground into flour, which consists of large particles, contains cell membranes, bran (2nd grade wheat, wallpaper).
Fine flour is flour from the endosperm, i.e. the inner part of the grain. With fine grinding, white flour, tender, consists of small particles of grain, the outer layers of which are removed (wheat 1st grade, premium). Contains mainly starch and gluten and contains virtually no fiber.
The finer the grinding and the higher the grade of flour, the less proteins and especially minerals and vitamins in it, but more starch and the better the digestibility and assimilation of starch and proteins.

Do not be lazy, read, here are all the answers to your questions FLOUR, CEREALS, BRANKS, SPROUTES, STARCH - TYPES AND PROPERTIES