Rye custard bread "Spicy"

Category: Sourdough bread
Rye custard bread Spicy

Ingredients

leaven:
active rye sourdough 100% moisture 28g
rye wallpaper flour 56g
water 36g
welding:
rye wallpaper flour 105g
fermented rye malt 35g
spices (coriander, anise, fennel) 4g
boiling water 280g
dough:
all the brew and all the leaven
dry yeast 1g
water 119g
dough:
all dough
rye wallpaper flour 350g
wheat flour 1c 140
dry yeast 1g
salt 10.5g
syrup 21g
warm water 77g

Cooking method

  • This is rye-wheat (80% / 20%) spicy brewed bread (TU 9113-013-11163857-98). And although this bread is ready in 8-11.5 hours, it took me less than half an hour of my personal time (but I actively used different devices). Bread with pleasant sourness and fully justifies its name - very aromatic and spicy. I baked a mold version, but it can also be a hearth. Prepare the starter culture and leave it at T = 30-32 * C for 4-5 hours. Immediately after that, make a brew and leave it to saccharify at T = 63-65 * C for 1.5-2 hours, then cool it to 30 * C. I put both containers in a Steba multicooker (I have two) in order to accurately maintain the temperature regime.
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  • Then dilute the leaven with water, add yeast and tea leaves and knead the dough (I just did it with a spoon). Leave the dough at T = 30-32 * C for 2-2.5 hours (I put it again in Steba). Dough rises well, increasing by 2.5-3 times.
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  • By the end of fermentation of the dough, dissolve the molasses and salt in water. I didn't have molasses and I took honey. Water can be taken 30-40% more when making pan bread, or 30-40% less when making a hearth. Knead the dough well, it sticks to the dishes and hands (work with wet hands), but keeps its shape well. Put in a prepared form or form a loaf and leave for proofing for 45-60 minutes in a warm place with steam (I put in a warm oven). The bread goes well.
  • Rye custard bread Spicy Rye custard bread Spicy Rye custard bread Spicy
  • Lubricate with water or flour mash. Bake in an oven preheated to 250 * C with steam for the first 15 minutes, then release the steam and reduce the temperature to 160-170 * C and bake until tender (molded for another 45-50 minutes, hearth 70-90 minutes). Grease hot bread with ready-made hot jelly (1 teaspoon of starch in 1/3 cup of water).
  • Rye custard bread Spicy Rye custard bread Spicy Rye custard bread Spicy

Note

A source -

lappl1
Lina, as always, your wonderful bread! You, as always, are on top! Clever girl! And how did you get the yin-yang drawing in the second photo! Handsomely! Did you do that on purpose?

Here is just a sourdough again! I can't do it. As I start to read, I run away in panic ... I always stumble over some moment that does not suit me

Linadoc
Quote: lappl1
Handsomely! Did you do that on purpose?
Thank you, Luda! No, this is accidental ... but nothing is accidental, the taste of this bread is really yin-yang - everything is balanced and you can feel masculine authenticity and feminine spicy aroma. When I took out the tea leaves to cool, I was immediately surprised - it smells like an apple!

Do not be afraid of this leaven, just try it and you will immediately understand that all this is not difficult! But look - only 2g of yeast for such a large and heavy bread! And what a taste !!!


lappl1
Quote: Linadoc
No, this is accidental ... but nothing is accidental, the taste of this bread is really yin-yang - everything is balanced and you feel masculine authenticity and feminine spicy aroma.
Exactly! There are no accidents! Even the ingredients you have are behaving their lives. This makes the bread great.
Quote: Linadoc
Do not be afraid of this leaven,

I'm not that afraid of her. Either the products are thrown away, then in the fermentation topics people write in theses, skipping the details, without which I do not understand everything.And often in sourdough topics they write about failures with sourdough, which is not very inspiring.

Tashenka
Linadoc, thanks for another beautifully tasty and healthy recipe! But for me, as for Lyuda, leavens are something from the realm of fantasy ... But you have to (and want to) start growing. But what kind ??? I didn't succeed with kefir friendship ...
lappl1
Quote: Tashenka
I didn't succeed with kefir friendship ...
Tasha, friend ...

Lina, these are the messages that prevent you from working on sourdough bread. And such messages in every starter topic are enough to sow doubts ...

Tashenka
Luda, let's grow some together under the sensitive guidance of sensei ?!
lappl1
Come on, Natasha. You just need to choose a starter culture in which you don't need to throw away the products - I can't stand it. And so that wheat bread can be baked.
Lina, what do you say? Is there such a leaven?
Linadoc
Quote: lappl1
Lina, what do you say? Is there such a leaven?
Luda, answered in a personal. In my opinion, sourdough is simply necessary for rye bread, but wheat bread is perfect for long dough (2-3 days old) or "old" dough.
lappl1
Quote: Linadoc
but wheat is great to do on a long dough (2-3 days old) or "old" dough.
Yes, Linochka, that's how I bake and bread. And I can't eat rye at all.
Tashenka
Quote: Linadoc
Luda, answered in a personal.

And ME?
Anatolyevna
Linadoc, The bread is beautiful, I just want to eat a piece. I don’t dare to start sourdough. : oops: I think it's a matter of time.
Albina
Girls I like leaven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0 She is not confused. But after the vacation, I still can't get it.
Quote: Tashenka
I didn't succeed with kefir friendship ...
I also did it for six months, but at first it seemed like I was active, and then it began to wander badly. Well, the temperature in my room is not high.
Linadoc, very good master class I am tempted to do the sourdough. Maybe it's time to start
Linadoc
Albina, good "correct" rye bread (with the same acidity and correct bioavailability of rye flour) can be made only with sourdough. Therefore, you still have to start the leaven. Although, if I did this before, then later it is no longer scary and not difficult.
SvetaI
Linadoc, I bake your rye bread in turn. Did I understand correctly that the amount of liquid in the recipe is indicated for the mold version?
Linadoc
Svetlana, Yes, right. For the hearth, it is better to reduce the liquid for the dough (the last ingredient) by 30g, and for the mold it can be increased by 20-30g, depending on the flour. When I was kneading the dough, I increased it by 20g, but looked at my flour.
SvetaI
Linadoc, here is my report at last. We are already finishing up the bread, but I still can't thank you.
The bread turned out to be very tasty, nevertheless, my family and I like rye custards much more than rye without tea leaves. While it was baking and cooling down, it smelled strongly of spices, but when it ripened, it began to smell like rye and malt, and spices were felt in the background.
Rye custard bread Spicy Rye custard bread Spicy
The crumb is quite dense, but judging by your photo, it should be so.
Thank you, I will definitely bake this bread again.
Linadoc
Svetlana, excellent bread, just handsome!
The crumb is, yes, rather dense, but custard rye crumbs are always denser than non-custard ones.
thrift
Linadoc, baked bread according to your recipe, added a little more spices. It turned out wonderful, very tasty bread.

I will bake, be sure Thank you
Linadoc
thrift, Olga, I'm glad I liked the bread! I have this one of my favorites, though I bake it with minor changes (without yeast, just with yeast and whey + ascorbic acid), but often and always happy
Albina
Quote: Linadoc
though I bake it with slight changes (without yeast, just with yeast and whey + ascorbic acid),
Can you be more precise?
Linadoc
Dough: whole brew + rye flour 70g + warm water 70g + whey 100g + pressed yeast 24g (dry 8g)
I add a pinch of ascorbic acid to the dough along with wheat flour.

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