Rye bread "First summer joys"

Category: Sourdough bread
Rye bread First summer joys

Ingredients

Peeled rye flour 230 g
Wheat flour 1 grade 70 gr.
Oat flakes Hercules 50 gr.
Corn flour 50 gr.
Dried greens 1.5 tbsp. l
lactic acid ferment by Admin 250 ml
salt 1 tsp
granulated sugar 1 tsp
fermented malt 1 tsp
panifarin 1 tsp
mustard oil 3 tbsp. l
butter 1 tbsp. l.
water 100 ml

Cooking method

  • Greens - the first that grew in the country Dried in a dryer

  • Chives
  • Slime Onion
  • Lovage
  • Sorrel
  • Nettle (leaves)
  • Dandelion (leaves)
  • Quinoa
  • The first three were the basis, the rest - a little.
  • I crushed it into powder with my hands - all the greens are young, tender.
  • For bread I took 1.5 tablespoons.

  • Leaven - lactic acid, poured 150 ml.,
  • I fed up to 250 ml with kefir and rye flour. and added 1 teaspoon of SAF-instant yeast. Left at room temperature for 12 hours.

  • Bookmark:
  • First, I poured the fermented sourdough - 250 ml.
  • Then oatmeal, corn flour, wheat, rye, a mixture of dried herbs, salt and sugar, oils, and more water on top - 100 ml.

  • I put it on the "Pizza" mode - 45 minutes.
  • After 10 minutes of kneading, I looked in and added a little water - the bun was well formed.
  • Then - to the "Rye" mode, a scapula - for rye bread.

  • The taste is pleasant, the bread is not heavy, the crust is very crispy.
  • Very good with avocado (instead of oil).

Cooking program:

In HP Panasonic on the program "Rye"

National cuisine

its

Alexandra
MariV,

MariV
Alexandra, you are a true friend!

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