Wheat-rye bread with yogurt and sekowa bacon ferment

Category: Sourdough bread
Wheat-rye bread with yogurt and sekowa bacon ferment

Ingredients

Dough:
Water 40C 200 g
Wheat flour 1c 200 g
Starter (ready-made sekowa starter culture) 25 g
Dough:
Opara all
Water 40C 150 g
Natural yogurt (not drinking) 220 g
Salt 15 g
Olive oil 20 g
Wheat flour 1c 450 g
Peeled rye flour 200 g
Liquid honey dark 20 g

Cooking method

  • For dough, mix warm water with a starter, add flour, stir until smooth, cover and leave for 12 hours at 30C.
  • For the dough, add all the ingredients to the dough. Knead a soft, sticky dough for 10 minutes.
  • Fold the dough, leave for 1 hour.
  • Next, knead the dough, round and leave for 5 minutes.
  • Form a roll, put into shape. Leave at 30C for 3 hours. until the dough is increased by 2.3-3 times.
  • Bake in an oven preheated to 220C for the first 20 minutes, then lower the temperature to 200C and bake until tender.
  • I kneaded and baked in Programmable Sana Smart Bread
  • Wheat-rye bread with yogurt and sekowa bacon ferment
  • Delicious and aromatic bread.

The dish is designed for

For bread weighing 1330 g

Sneg6
Ksyusha, what bread, lovely sight!
And what can replace this leaven?
Omela
Olga, Thank you! You can replace it with sourdough.


Sourdough bread with yogurt "Favorite" (Omela)

Wheat-rye bread with yogurt and sekowa bacon ferment
Sneg6
Ksyusha, this is my favorite bread! I thought the new one was different. The cut is beautiful!
Omela
Ol, differs in oil and honey. I added it precisely because of that. that in HP I baked so that the roof turns brown and does not stick so well when kneading. And more wheat flour is obtained here. and less rye.
Bakhroshka
My very first sourdough bread.
🔗

I liked working with Sekowa, although at first I was worried if everything would work out.
Omela
Bakhroshka, Irina, I'm glad you did it!
Bakhroshka
Thank you very much!
Before this bread, I thought that sourdough bread is something very laborious and requires dancing with tambourines. But it turned out that everything is simple.
Omela
Irina, Sekova is a very convenient leaven!
Bakhroshka
Omela, please tell me where you can read how to use Sekowa starter culture instead of regular starter cultures. Does it somehow need to be counted or are there other subtleties?
It's just that I've never dealt with sourdough before and I'm afraid I'll screw it up.

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