Simple wheat bread with rye sourdough

Category: Sourdough bread
Simple wheat bread with rye sourdough

Ingredients

rye sourdough 100% moisture 160 g
water 280 g
whole wheat flour 60 g
wheat flour 340g
salt 10 g
fresh yeast (optional) 1.5 g

Cooking method

  • 1. Dissolve the yeast in water, combine with the sourdough and beat until smooth. Add both types of flour, mix and leave for 20 minutes.
  • Next, knead the dough at medium speed for 4-5 minutes.
  • The dough turns out to be liquid, sticky, it does not collect into a bun.
  • Simple wheat bread with rye sourdough
  • 2. Put the finished dough on a cutting mat greased with vegetable oil and fold it in an envelope and leave to rise for 3 hours or until doubled (it took me 2.5 hours). Grease the container in which the dough will ferment with vegetable oil.
  • Simple wheat bread with rye sourdough
  • During fermentation, fold the dough twice in an envelope - after 30 and 60 minutes from the beginning of fermentation.
  • 3. Form a loaf (or round bread) from the finished dough and place in a proofing basket with the seam up and leave for proofing for 2.5-3 hours (or until the volume increases by 2-2.5 times).
  • 4. Bake in an oven preheated to 230C for about 35-40 minutes, the first 15 minutes with steam.
  • Simple wheat bread with rye sourdough

Note

Very fragrant, soft, airy bread with light rye notes in the taste.
Cook with love and bon appetit!
The recipe is taken from the site 🔗

kubanochka
Beautiful bread! One of these days it will be necessary to bake one. Until then, bookmark.
Thank you, Marinochka!
dogsertan
Beauty, I can imagine how tempting it is, three types of flour, sourdough on rye
The dough turns out to be liquid, sticky, it does not collect into a bun.
Another 75% hydration, very delicate dough
Twist
Lenochka, Thank you! I would be glad if the recipe comes in handy and the bread is to your taste!

Sergei
, thanks for such a rating! Try it on occasion, it turns out a very tender and sweet bread.
The author of the recipe offers another version of this bread - instead of whole grain flour, use the same amount of rye. Next time I want to try and bake this.
Merri
Marina, for whom "simple", but for me - super difficult! You clever!!!
Twist
Irishathanks for the praise! I haven't tried it yet, I also thought it was too much for me. But, as they say, the road will be mastered by the walking one. Everything is in your hands, the main thing is desire and faith in yourself! Try to bake, I'm sure - everything will work out!
Shelena
Marina, the recipe is wonderful! The bread is easy to make, but it looks great!
For a very long time I wanted to bake wheat bread on rye sourdough! Now I know for sure - HOW.
Thank you!
barbariscka
Marisha, with leaven you! So that all the bread is no worse than this ...
Twist
Elena, Thank you so much! I am glad that I liked the bread. Bake, you will not regret it!

Vasilisa
For a long time I was ripe for sourdough baking, but I did it! I got great pleasure from the process! So take to your company
Natali06
Marishka! What I see?! Are you ripe? Well done! Here is a clever girl! I'm so happy for you!
And the most interesting bread! And what holes! They say the truth is talent, "you won't drink it up"!
Well done!
MariS
Marish, congratulations on the new stage of baking - leavening! Let everything work out for you!
And this bread is a handsome man!
Twist
Natasha, Oh, it's ripe! Although after the first unsuccessful experiments I thought that I would never return to leaven.

Marishathank you so much praise! You're right, the new stage is great! And the process is addictive! Now so many plans have appeared, so many recipes I want to try!
ang-kay
Marishka! With the first sourdough bread, you! : rose: It turned out very good! And it's not scary at all, right ?! : girl_blum: With a start! And this one is bookmarked. Yours is cooling down 50 to 50. It will cool down, I will add pictures.
Twist
Angela, thanks for the support!

It turned out very good! And it's not scary at all, right ?!
Not anymore! I will slowly master this process.

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