Rye-wheat custard bread

Category: Sourdough bread
Kitchen: ukrainian
Rye-wheat custard bread

Ingredients

Welding
peeled rye flour 50 grams
fermented malt 15 grams
anise pinch
boiling water 135 grams
Dough
rye sourdough 100% moisture 110 gram
wheat sourdough 100% moisture 110 gram
peeled rye flour 130 gram
wheat flour 1 grade 130 gram
welding all
water 40 grams
fermented baked milk 20 grams
fructose 15 grams
vegetable oil b / s 1 tbsp. the spoon
dry yeast 1 gram
salt 10 grams

Cooking method

  • Welding
  • Pour boiling water over flour with anise. Cover and cool.
  • Leaven
  • We feed two types of sourdough 5-8 hours before kneading.
  • Dough
  • All ingredients, except for salt, should be put into a HP bucket or mixed with a hook in a food processor.
  • 5 minutes after starting the kneading, add salt. Kneading 20 minutes.
  • The dough is soft, slightly sticky. We work with it with wet hands or hands moistened with oil.
  • Form a ball and ferment in a greased dish and covered with plastic wrap.
  • Fermentation for 90 minutes. Stretch-fold once in the middle of the batch.
  • Rye-wheat custard breadRye-wheat custard breadRye-wheat custard bread Start, middle and end of fermentation
  • We take out the dough. We make a rectangle out of it, roll it up and put it in the shape with the seam down.
  • Proof in a warm place for 60-70 minutes until doubled in volume.
  • Sprinkle the workpiece with water and set it to bake.
  • The temperature in the oven is 240 degrees. Reduce the temperature immediately to 180 degrees.
  • The total baking time is 40 minutes. Focus on your oven.
  • We take out the bread, let stand in the form for a few minutes. We take out. Cool, chop and eat!
  • Rye-wheat custard bread
  • Rye-wheat custard bread
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

4-4.5 hours

Cooking program:

HP, oven

Note

Delicious and aromatic bread. The taste is better the next day. There was a lot of bread at home and a piece of it remained. After three days it was soft, not callous. Recommend.

MariS
I can't make such beautiful bread. And yours Angel, so professional - classics!
In the photo and onion with salt, it looks amazing. A piece of frozen bacon with meat streaks asks there ... Oh, the appetite is playing up!
ang-kay
Marinka,for that, you get another very appetizing and beautiful! Thank you, help yourself!
NataliARH
Angela, good bread, so solid!
ang-kay
Natasha,Thank you. Solid and tasty.
Nana
How lovely! That's what I need! The day before yesterday my son refused to eat bread. He said it was time to "dry" the muscles. Yesterday he almost felt sick from hunger. So today, with fear, I read all the recipes that you girls had for the competition, combined and baked bread for him on rye sourdough, on kombucha with whole grain, rye, spelled, flax flour and milk thistle. And instead of sugar, I used fructose. The son came, and I shove him some bread. Convinced that this is the most useful, that it can be eaten by "young athletes". Now your spec.
ang-kay
Oksana, well, laugh! : girl_haha: Peki, of course. May the child be healthy and strong! And mom's patience!
Nana
Quote: ang-kay

Oksana, well, laugh! : girl_haha: Peki, of course. May the child be healthy and strong! And mom's patience!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers