Rye-wheat bread "Air" with seeds

Category: Sourdough bread
Airy rye-wheat bread with seeds

Ingredients

welding:
Rye flour 50g
boiling water 100g
version with fruit liquid yeast:
starter culture (pre-enzyme):
wheat flour 1 grade 50g
fruit liquid yeast 50g
sour cream 1 tbsp. l.
honey (sugar) 1 tsp
dough:
whole brew
whole starter culture (pre-enzyme)
active rye sourdough 100% moisture 100g
Rye flour 120g
wheat flour 1c and a / c 100g
malt 10g
serum 40g
salt and honey for 1 hour l.
vegetable oil 1 tbsp. l.
sunflower seeds 2 tbsp. l.
-----------------------------------------------------
yeast version
dough:
whole brew
active rye sourdough 100% moisture 100g
Rye flour 150g
wheat flour 1c or a / c 120g
serum 90g
dry yeast 1 tsp
malt 10g
honey 1 tbsp. l.
salt 1 tsp
vegetable oil 1 tbsp. l.
sunflower seeds 2 tbsp. l.

Cooking method

  • This bread just shocked me with its airiness, taste and aroma. First, I made it with fruit liquid yeast, then I tested it with ordinary dry yeast, made it in a mold, and then on a hearth (or rather, in a cauldron). But everywhere I used 100% moisture rye sourdough and brew. In any case, the bread turned out to be simply unusually airy. Update or feed the rye starter the day before. In the variant with liquid yeast, prepare the pre-enzyme 12-16 hours before baking, mixing all the ingredients and leaving the starter culture to rise in a warm place. To activate the pre-enzyme during this time, I advise you to mix it well a couple of times. An hour before kneading the dough, prepare the tea leaves and cool it to room temperature. Knead the dough according to the selected option (for the hearth version of whey, take 10-15 g less). The dough is soft and slightly sticky, it is better to work with wet hands. Let the dough ferment in a warm place for 1 hour, stretch and fold in the middle once.
  • Airy rye-wheat bread with seeds
  • Stretch-fold, form a roll or a ball, depending on the selected baking place (in the form or on the bottom). Put in a mold or cauldron. Allow to come up in a warm place for 1.5 hours on a lid or with steam until it increases 2.5-3 times. Cut the hearth option. Bake in a preheated oven at 250 * C (option in a cauldron under the lid) without steam for 15 minutes, reduce T to 190 * C (remove the lid from the cauldron) and bake for another 25-30 minutes.
  • The first time I put it in a 21x10 cm mold, the dough took about half of the mold in height. After 1, 5 hours, it became higher than the edge of the form. I immediately put it on to bake and after baking it turned out that it increased 4 times:
  • Airy rye-wheat bread with seeds Airy rye-wheat bread with seeds Airy rye-wheat bread with seeds Airy rye-wheat bread with seeds
  • The bread turned out to be surprisingly airy and light, but very fragrant:
  • Airy rye-wheat bread with seeds
  • Then the next time I decided to divide this amount into 2 servings. I put one in the same mold, and the other in a cauldron. In the form, the dough took only 1/4 and did not even reach the walls. In the cauldron, it generally lay free, as if on a hearth. I closed it with lids and put it in a warm place. After 1, 5 hours, the dough in the form rested on the lid and even slightly stuck to it, I had to "decorate" with seeds on top. In the cauldron, the dough rested against the walls. When baking, the dough in the mold took up the entire mold:
  • Airy rye-wheat bread with seeds Airy rye-wheat bread with seeds Airy rye-wheat bread with seeds Airy rye-wheat bread with seeds
  • The bread turned out to be smooth, beautiful, very fluffy and extremely airy with an amazing aroma and taste! These are the cuts:
  • Airy rye-wheat bread with seeds
  • Airy rye-wheat bread with seeds
  • Airy rye-wheat bread with seeds


Light
Linadoc, the bread is super! Especially the crust.
Rada-dms
Lina, would you recommend ordering a form? The bread is beautiful !!!
Elena Kadiewa
Ooooh, new bread! Lina, what a handsome man!
lettohka ttt
The bread is gorgeous !!!!!
lappl1
Wonderful bread! Thank you, Lina, for the recipe!
Linadoc
Quote: Glow
Linadoc, the bread is super! Especially the crust.
And my husband said - the crumb is super!

Quote: Rada-dms
Lina, would you recommend ordering a form?
Ol, the form is class! And with the lid and everything jumps out of it!

Quote: elena kadiewa
Ooooh, new bread!
Flax, this one is generally superb. More than half a day after baking does not exist

Quote: lettohka ttt
The bread is gorgeous !!!!!
Thank you Natasha! This is generally a miracle - the 4th in 3 days and not a piece is left!
Loksa
A very curious recipe! I've already asked everyone, I'll ask again: is caramel syrup suitable instead of honey? It's tense with honey! The bread is very interesting and beautiful! Thank you !
Linadoc
molasses will do and sugar can be substituted.
Anatolyevna
LinadocWhat a beautiful bread! Lina, give me one loaf, I'll try. Cut off a piece, salt and eat. Enough for me. Thank you, this crumb is wonderful.
Linadoc
Tonya, take it! Mine for tomorrow ordered 2 more of these, I have already fed the leaven.
Tashenka
Quote: Linadoc
form - class

Linadoc, and what form are we talking about? And where to buy it? I’m getting closer and closer to the idea of ​​starting to bake bread in the oven and once again trying to grow sourdough.
NataliARH
Lina, finally showed the advertised giant! Oh, good! And very airy
Linadoc
Quote: Tashenka
and what form are we talking about?
Which was presented to me for the third place in the competition.
Quote: NataliARH
Oh, good!
Natalie, good, airy and in different ways it turns out superbly!
ang-kay
Linadoc, very airy bread turned out! I am more and more on wheat and wheat-rye, but we also need to make a rye-wheat version.
Linadoc
Angela, you have awesome ava, I didn't even recognize right away. Yes, this one is so airy, no matter how I do it. I usually like the crusts, but here everyone praises the crumb.
ang-kay
Quote: Linadoc
cool ava you have
Thank you. The old one also had a butterfly, but a small one. I decided to change it, otherwise it has been several years since the beginning of registration with the same one.
Our bread is not very rye. Baked with nuts and a few more. More wheat, so that without sourness. Most likely I will try, only with dry yeast. Little? I turned my liquid ones into leaven completely.
Linadoc
Quote: ang-kay
Little?
Nope, not much, they don't feel at all. And the sourdough from the railway will go.
ang-kay
Quote: Linadoc
And the sourdough from the railway will go.
Yes, I understood already after reading the recipe again. Well, I have 100% humidity. Just feed with sour cream and honey.
Linadoc
Quote: ang-kay
Just feed with sour cream and honey.
Yes, they greatly improve the taste. Look how it grows - 4-5 times as a result! I was stunned when I did it for the first time.
Rada-dms
Linadoc, Lina, went to look at the shapes, I can't choose a harmonious size, what is yours? Which cover to take?
Linadoc
Ol, I have 21x11, this is for 750g. You have to take more, then 1 or 2 of them. The lid is simple.
ang-kay
Maybe I'll even try tomorrow. Sour cream, though not, but there is market cream. And this leaven is always in good shape. I still have time to feed the rye today. I will replace the serum with water.
Linadoc
Quote: ang-kay
I will replace the serum with water.
The serum greatly speeds up the process, so it can be slower with water. Sour cream gives lactic acid fermentation at T = 30 * C, if it is not there, it is better to replace it with yogurt or fermented baked milk. No cream is needed at all.

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