Wheat bread with spelled flour on rye sourdough with wheat cereal porridge (oven)

Category: Sourdough bread
Wheat bread with spelled flour on rye sourdough with wheat cereal porridge (oven)

Ingredients

sourdough dough: dry yeast SAF-instant 1/3 tsp
Rye sourdough 100% active 30 gr.
Wheat flour 1 grade 80 gr.
Whole grain spelled flour 80 gr.
Warm chickpea broth (or potato, or just water) 100 g
Dough:
Ready-made crumbly porridge from wheat groats 110 g
Dough all
Warm chickpea broth (or potato, or just water) 350 gr.
Coarse sea salt 10 gr.
Honey or brown sugar 20 gr.
Vegetable / linseed oil 30 ml.
Wheat flour 1 grade 600 gr. + Over dough

Cooking method

  • Dough preparation
  • Sift flour and mix. Add dry yeast and rub with your fingers. Stir the leaven with the broth until dissolved. Add flour. Knead the resulting dough. Cover and ferment until the characteristic signs are bubbles and bumps. I have doubled.
  • Porridge Mogilevskaya
  • This is not barley. Here she is. It is darker than pearl barley.
  • Wheat bread with spelled flour on rye sourdough with wheat cereal porridge (oven)
  • Wheat bread with spelled flour on rye sourdough with wheat cereal porridge (oven)
  • I cook it as a side dish. Sometimes I add it to my bread mix. And then I decided to use her solo. She's pretty big. Therefore, I pushed it with a pusher without fanaticism.
  • Wheat bread with spelled flour on rye sourdough with wheat cereal porridge (oven)
  • Stir the dough with the liquid in the cereal of the combine. Add porridge and sifted flour. Knead well with a hook for 5 minutes. Cover and leave. Then knead for 10 minutes. Add honey. Knead for 5 minutes. Add oil and salt. Knead until well developed gluten. Cover and place in a warm place to ferment for 1.5-2 hours. Shake out onto a floured table. The dough is soft and sticky, but does not run. If necessary, add flour. Stretch and fold several times. Place for proofing until doubled. You can do one more workout. Remove on a greased table (grease your hands with butter) - the dough is slightly sticky. Form a loaf and place in a sprinkled proofing basket, seam up. Distribute until doubled and at least one small bubble appears - a crack. Preheat the oven to 240 degrees along with the mold and the lid (I have an old Soviet roaster). Warm up well - at least 20 minutes. Place a container with boiling water in the oven. Quickly remove the mold (leave the lid in the oven) shake out the bread, sprinkle well with water, cover and bake for 10 minutes. Then remove the lid and bake for another 20-30 minutes at 180 degrees until golden brown.
  • Wheat bread with spelled flour on rye sourdough with wheat cereal porridge (oven)
  • Wheat bread with spelled flour on rye sourdough with wheat cereal porridge (oven)
  • Wheat bread with spelled flour on rye sourdough with wheat cereal porridge (oven)

The dish is designed for

more than kg.

Cooking program:

oven

Note

The recipe was not going to spread. But I really liked the bread. With a slight sourness, gray, slightly rubbery moist soft and porous crumb, keeps its shape well. The crust is firm, very crispy, not dry.
Very healthy bread. The kids are cracking with soup and of course salk. How without him?

lettohka ttt
Oh, I'm the first to try it !!! Irish what a gorgeous bread !!!! Stunned !!! :-) :-)
And the holesiii :-) :-) :-) :-)
Tumanchik
Quote: lettohka ttt
gorgeous bread !!!! Stunned !!! :-) :-)
Thank you Natashik - I was surprised myself - I thought it would turn out a pancake. And the yummy came out!
MariS
Irish, when did you manage everything? : girl-th: And you say, there is not enough time ... You do not float, fry and bake the night for a flight ?! You have got an interesting bread.
Tumanchik
Quote: MariS
Irish, when did you manage everything?
and faq the oven in vain to fire? yes, the bread ran out and the porridge settled down
Quote: MariS
You have got an interesting bread.
Thank you!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers