Black bread with rye sourdough and malt

Category: Sourdough bread
Black bread with rye sourdough and malt

Ingredients

fermented rye malt 2st. l. with a slide
spring water 90 + 600 ml
rye sourdough 3 tbsp. l.
honey 2 tbsp. l.
peeled rye flour 270 + 200 + 50 g
flaxseed flour 50 g
wheat flour 1 grade 100 g
coarse salt 20 g

Cooking method

  • Black bread with rye sourdough and malt
  • Black bread with rye sourdough and malt Black bread with rye sourdough and malt
  • STEAMING MALT:
  • 2 tbsp. l. with a heap of fermented rye malt, pour boiling water (about 90 ml), stirring quickly. You should get a gruel of medium density. Cover. Wait until it cools down.
  • Black bread with rye sourdough and malt
  • OPARA:
  • In a bowl with a volume of at least 3 liters, stir 300 ml of water, 3 tbsp. l. rye sourdough, cooled malt, 2 tbsp. l. honey and 270 g of peeled rye flour. Stir the lumps well and gradually add another 300 ml of water. Cover and put in heat (t 28 C) for about 7 hours, until doubled.
  • Black bread with rye sourdough and malt
  • DOUGH:
  • Add 20 g of salt, 50 g of flaxseed flour, 100 g of wheat 1 grade and 200 g of peeled rye to the dough. Knead the dough steeply with a spoon, and then manually on a dough with flour (add rye flour if necessary). It should be soft.
  • Black bread with rye sourdough and malt
  • KNOT AND BAKING:
  • Sprinkle the proofing basket (diameter 25 cm) with flour, preferably rice - a thin layer is enough and the dough will not stick!
  • We lay the bread with folds down - in the oven they will be on top and beautifully (always unique) will open. Every time you wait - something will happen ...
  • Let the bread stand at t 28 C, covering from airing, about 1 h 20 min.
  • We throw off the risen bread from the basket onto a spatula, and then onto a stone preheated in the oven in advance. Baking temperature - 220 C, time - 40 minutes. I also put a bowl of water on the bottom of the oven - without this, my pastries burn ...
  • Cool on the wire rack.
  • The weight of the finished bread is about 1 kg, 300 g.
  • Black bread with rye sourdough and malt

The dish is designed for

1 BREAD

Time for preparing:

10 hours

Note

The combination of rye, flax and wheat flour is perfect! I think that many generations of Slavs grew up on such bread.
Rye flour is the most nutritious, flaxseed is literally a medicine for the digestive tract, and wheat makes bread lighter and fluffier.
+ excellent spring water!
Moreover, the nobility of the honey aroma!
But the most important thing is the leaven! Its presence in the dough ensures the complete assimilation of all the usefulness found in the coarse parts of the grain (bran), because it neutralizes phytic acid, which interferes with this. And such bread is stored surprisingly well!

In general, BREAD BAKERY - THE DAY WAS PASSED NOW !!!
Detailed master class on baking this bread

And now a GIFT to bakers - rhymes-pies, an essay by my nephew (12 years old) and his mother (my sister):
Today I want to tell you about bread.
I hope you will have a chance to taste
Bread is special, not simple
Such as this - leavened, alive!

You will say: "Bread, well, what is there to read?"
However, I advise you to find out
What is it from ordinary bread with yeast
Excellent, like Rollton, excellent with cabbage soup.

The dough is made with wild leaven.
And it begins - just like in a fairy tale -
A secret life, invisible to the eye ...
What will happen next is not immediately clear.

In flour and water that were lifeless,
Fertile, all the bacteria suddenly populated.
They slow down the decay of starch,
What quality allows us to get.

Another thing that they can tough, -
Destroy dangerous. harmful to us
Phytic acid scoundrel.
And what's wrong with her, go and guess!

The path to mineral substances is closed,
And it harms the body.
Ordinary yeast will pump up here,
Nine tenths of it is left.

Phytic acid in bran
This, believe me. it doesn't matter for us.
Its leaven destroys it without problems,
He adds minerals to us.

And about the looseness, what to say!
Whoever saw her cannot be forgotten.
Sourdough bread seems to breathe!
He is so full of health and benefit!

These natural sourdough properties
Can be used by everyone without fear.
The bread tastes so good
You will not find anywhere better in the world!

Sourdough bread can last for so long!
For two or three weeks he will lie on the shelf
And it will not dry up, I assure you.
It will not lose either benefit or taste.

toffee
Anna in the Forest, how funny we turn to rock painting (no offense) It was interesting for me to look at the pictures. And then they write, write ... bothers to read. And then I looked and the picture is saved in my head. And then another verse. About the benefits and dangers of phytic acid. What the hell is this go and guess? An interesting recipe.
ang-kay
Very interesting presentation. Thank you.
Tumanchik
Anna is very interesting, visual and generally great! Thank you. I will bake!
Anatolyevna
Anna in the Forest, Anya with the recipe for you! Very interesting and useful!
NataliARH
Anna, I liked everything and pictures and photos! The bread is beautiful and healthy! Prof. preparation for the next recipe!

Did you draw the pictures yourself?
Ne_lipa
Beautiful bread! I immediately took the recipe to the bookmarks, I really love custard rye breads And the pictures are wonderful ... everything is clear and understandable. Thank you.
Wild cat
Anna! What a beautiful recipe! How cool drawn!
It's so interesting to look at these pictures!
Well sooo great!
MariS
This is the recipe, bravo !!! Visual, informative and easy to read. The pictures actually simplify memorization and give a complete picture of the process ... Special thanks for the poems - so here no one has yet expounded the recipe. Taking off my hat!
Anna in the Forest
Quote: NataliARH
Did you draw the pictures yourself?
yes, I'll draw you some more!
SeredaG
Cool and original But I'll have to look for a spring in Odessa, where can you find this spring water
lappl1
Anna in the Forest, Annawhat a beautiful recipe! reads and looks great. And the bread is very beautiful! Breaks-breaks look intriguing. Special thanks for the poems!
Anna in the Forest
Quote: iris. ka

moving on to rock painting (no offense)
Irina, rock painting is a compliment! Thank you!
THANK YOU ALL FOR THE SUPPORT AND A WELCOME MEETING !!!

We all come from childhood and pictures are perceived especially brightly! And I so wish that more people in the house had the aroma of good bread!

My friend, an artist, traveled around Italy, not knowing the language. In one restaurant she had to draw red pepper for the waiter, and he immediately understood what she was missing ...
Loksa
I liked your Bread! I also bake with the addition of flaxseed flour, only my bread is gray! Thank you!!!! beautiful design!
Albina
Anna in the Forest, the master class was originally designed
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Tumanchik
And I am the first with congratulations! I will definitely cook it! Simple and affordable! Thank you so much! With a start! We are waiting for more recipes!
Anatolyevna
Anna in the Forest, Anna, Congratulations on the victory ! Nicely designed recipe, healthy bread!
NataliARH
Anna, VICTORY !!!!
Anna in the Forest
Wow! unexpectedly ... SPA SE BO !!!!!

Quote: Loksa

I liked your Bread! I also bake with the addition of flaxseed flour, only my bread is gray! Thank you!!!! beautiful design!
loksa, thanks! and sometimes I also like to bake a gray one, without malt - for a change ..

Quote: tumanofaaaa
And I am the first with congratulations! I will definitely cook it! Simple and affordable! Thank you so much! With a start! We are waiting for more recipes!
Irina, thank you! I'm glad I was able to inspire !!
Albina
Anna in the Forest, GOOD MAN With a worthy victory
Anna in the Forest
Albina, thanks!
ang-kay
Anna, Congratulations!
Anna in the Forest
Angela, thanks!
Anatolyevna
Anna in the Forest, Anna, We are waiting for new recipes! Decent bread!
Vinokurova
Anna in the Forest, amazing master class .. thanks for the accessible form
Anna in the Forest
Quote: Anatolyevna
We are waiting for new recipes!
I'm already drawing!
Rada-dms
Congratulations! Nice bread turned out!
The drawings are wonderful, so kind, home-like, like in old notebooks.
Anna in the Forest
Thank you!
Tumanchik
Oh, the bread is now proving. Yes, the pictures are good.But in the process, I really wanted a photo of the test. There was a lot of liquid and the dough took up a lot of flour. But I'm afraid of something else. The taste is very salty. I'm waiting for what happens.
Tumanchik
Anna in the Forest, Anya look at the recipe again please. 2 tbsp. l. salt is very much. I poured 1.5 and then. And 600 a lot of water. It turned out a completely different bread than in the photo. I will specially repeat it next time and check the proportions.
Black bread with rye sourdough and malt
Albina
Ira, maybe there should be tea. Most often, in all recipes, salt is taken tsp, and sugar st. l.
Tumanchik
Quote: Albina

Ira, maybe there should be tea. Most often, in all recipes, salt is taken tsp, and sugar st. l.
so I think so. Although I bought 1 dining room without a slide and half a dining room without a slide. Two teahouses will be about that much. What the brains did not include - I do not understand. In the evening it was
And I'm Albino just starting to work with sourdough. I've been baking for a couple of months, so I'm afraid to experiment myself. I look at the recipe.
Albina
I usually put sugar and salt to my liking. Therefore, sometimes I don't even look at the recipe. Mine are used to bread, which I baked for 18-19 years, and there is 2 tbsp of sugar. l. and salt 1.5 tsp (I can and 1 tsp)
Tumanchik
Quote: Albina
Mine are used to bread, which I baked for 18-19 years, and there is 2 tbsp of sugar. l. and salt 1.5 tsp. (I can and 1 tsp.)
yes, a completely familiar norm for bread, which I always bake with yeast. but with sourdough I blunt
Albina
I put it in the starter too. If not more sugar, because sometimes the leaven is sour. Although sugar will not kill acid
This one hasn't baked yet. Irish, how does the bread taste? Or is it getting cold?
Tumanchik
Quote: Albina
I put it in the starter too.
I got it now
Quote: Albina
This one hasn't baked yet. Irish, how does the bread taste?
I don't know how to describe it.
Albina I love my bread. Any. Even if it doesn't work. Therefore, I answer - DELICIOUS and eat. But I want to repeat in order to exclude all the nuances.
notglass
Ira, I always select salt and sugar in all recipes for myself. In any bread, I proceed from the constituent components and already select them for them, regardless of what is indicated in the recipes. act to your taste.
Tumanchik
Quote: notglass
act to your taste.
of course! now I will be the only way!
Rada-dms
Albina, notglass, well, we are experienced! But my husband was going to sculpt this bread, he would have put it down according to the recipe - he measures everything down to microns and thousandths!

tumanofaaaa, make crackers out of it, that's the only way they will fly away!
Albina
Quote: tumanofaaaa
Albina I love my bread. Any. Even if it doesn't work.

I love baking different types of bread, and all kinds of baked goods. And mine keep repeating: "Peks as before. Enough experiments." "Vaska the cat listens, but eats"
Tumanchik
Quote: Albina
And mine keep repeating: "Peks as before. Enough experiments."
as I understand thee. I also hate cooking the same thing. and mine ...
goryi
Thank you, Anna. I put the dough as you have with the addition of honey until morning, usually I put it for 3 hours without honey. I will bake in the morning
Tumanchik
Quote: goryi

Thank you, Anna. I put the dough as you have with the addition of honey until morning, usually I put it for 3 hours without honey. I will bake in the morning
Only do not add salt according to the recipe. How nice it is when a person registers and immediately uses the recipe! Congratulations on starting the site!
goryi
Quote: tumanofaaaa

Only do not add salt according to the recipe. How nice it is when a person registers and immediately uses the recipe! Congratulations on starting the site!
Thank you, why not add salt?
Tumanchik
Quote: goryi

Thank you, why not add salt?
unfortunately the recipe needs to be adjusted. read the comments
goryi
It's clear about the salt, I didn't even notice that the recipe contains tablespoons of salt, of course it's a lot (I already checked it in other baked goods due to inexperience), but I'll probably add a couple of teahouses, I don't really like unleavened bread
Anna in the Forest
Quote: tumanofaaaa

Anna in the Forest, Anya look at the recipe again please. 2 tbsp. l. salt is very much. I poured 1.5 and then. And 600 a lot of water. It turned out a completely different bread than in the photo.I will specially repeat it next time and check the proportions.
Black bread with rye sourdough and malt

Irina! I have been baking this recipe for 1.5 years. And I put salt 2 tbsp. l. NO SLIDES! FLOUR and malt - from different manufacturers, you know, of different moisture capacity, so when kneading by hand, you yourself adjust - 50 g. add or more. The dough should be soft and not sticky only due to the fact that the hands are abundant in flour.

Specify, at what stage is the photo needed? -I will try to do it! From your photo, I did not understand which is your bread - too soft or too dense ?! And, it seems, no malt! and if without it, then this is a different recipe!

And then ... I taught one of my friends to bake this bread, did everything with her ... - she turns out to be completely different ... everyone has different hands. different products ... You need to connect your experience, flair.
Tumanchik
Quote: Anna in the Woods
Irina! I have been baking this recipe for 1.5 years. And I put salt 2 tbsp. l. NO SLIDES! FLOUR and malt - from different manufacturers, you know, of different moisture capacity, so when kneading by hand, you yourself adjust - 50 g. add or more. The dough should be soft and not sticky only due to the fact that the hands are abundant in flour.

Specify, at what stage is the photo needed? -I will try to do it! From your photo, I did not understand which is your bread - too soft or too dense ?! And, it seems, no malt! and if without it, then this is a different recipe!

And then ... I taught one of my friends to bake this bread, did everything with her ... - she turns out to be completely different ... everyone has different hands. different products ... You need to connect your experience, flair.
Anna doesn't need to get excited. I didn't mean to offend you at all. You read that I blame myself for not watching.
I exhibit recipes myself and I know how difficult it is and not always grateful. But by submitting a recipe, we take on these risks.
As for the proportions, I did not put 2 tablespoons (and judging by the picture with a slide). 1.5 and no slide. But this is sooo much. Salted bread. And I had to figure it out myself. And I would not have done it if I were truly a professional in baking. But as I wrote before, I am not an experienced bread baking pro. And sourdough bread is my third in my life.

maybe it's funny, but I even thought that it somehow affects the quality of the dough

Therefore, I am afraid to deviate from the recipe, I try to comply. But it seems to me that if the taste with which you wanted to introduce us should be so, then this should be indicated, because the mass of bread is not small.
About the amount of flour. Here I already know, baking with yeast, and generally working with flour, that the amount of flour will depend on gluten and protein. But there is a very big deviation here. I will definitely repeat the recipe and measure how much, purely for myself. Therefore, I always write in the recipe, if there are nuances, so that beginners and those who have no experience can navigate. Moreover, there are no photos.
And your recipe is good. And his original presentation. Forgive me if I offended you or made you worry. : sorry: Believe me, I was also worried when I started bread and baked and tried it later. I'm just getting started and my audience (my family) jury is strict!
goryi
This is what my bread turned out to be, I added 2 tsp of salt, according to the taste of the norms (for my taste) Black bread with rye sourdough and malt
I must say that I have moved away from the recipe in terms of the size of the ingredients used, there are no weights and I use glasses and spoons, besides that, I add more to the malt brewing, in this case 4 tbsp. spoons, plus Art. a spoonful of ground coriander. And there is no flax flour, only peeled rye and wheat of the highest grade.

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