Wheat-rye sourdough bread for the L-11 form in a bread maker

Category: Sourdough bread
Wheat-rye sourdough bread for the L-11 form in a bread maker

Ingredients

for dough:
rye sourdough 100% 65gr
water 65gr
peeled rye flour 65gr
dough:
all dough 195gr
water 110ml
wheat flour 140gr
peeled rye flour 40gr
bran 20g
salt 1 h lodges
sugar 0.5 tbsp boxes
vegetable oil 1.5 tbsp boxes

Cooking method

  • For a long time I was composing a recipe for a small loaf, by trial and error I came to a result that suits me sooo, it may be useful to someone too. In the evening, start a dough, put in a warm place. In the morning in warm water, dissolve salt, sugar and pour everything into the dough, stir until smooth.
  • Pour 1 tablespoon of a bed into a bucket of a bread machine, it grows butter, all the dough, flour and turn on the Yeast dough program, watch the bun (you may need to add 1 tablespoon of flour, but not more), as soon as the bun is formed (it can be smeared a little from below) on it the remaining 0.5 tablespoons of vegetable oil.
  • As soon as the 2nd batch is over, remove the dough from the mold (the dough will be sticky, so grease your hands and table with vegetable oil) and quickly put in the L-11 mold carefully greased with margarine (or any other lubricant that you prefer) and return to the bakery for proofing (during this manipulation, it is advisable to close the lid of the bread machine so that the heat does not come out).
  • The dough should rise to the edges of the mold and turn on the Baking program for 50-55 minutes.
  • I usually have enough time for proving the Yeast dough program and therefore I switch on the Baking program immediately after the signal to end this program, during baking the loaf still rises and turns out above the edges of the mold,
  • but if, for some reason, the dough did not have time to rise, the proofing can be extended.
  • Wheat-rye sourdough bread for the L-11 form in a bread maker

The dish is designed for

1 / 450gr

Time for preparing:

8 h and 2:05 h

Cooking program:

Yeast dough and pastries

Note

The recipe is not intricate, the preparation is not troublesome, the loaf is designed for one or two people, it lasts for almost a week, the taste is neutral for daily use, and sometimes I can spread jam when there is nothing else for tea
If you take a double rate, you get a 900 g loaf, bake in a bucket of a bread machine, but I recommend that you remove the spatula after the 2nd batch, so that the kneading does not interfere with the rise or simply increase the proving time.
You can also bake in the oven.
And you can also take unrefined sunflower oil, the taste and aroma are more pronounced.

iriska3420
sveta-Lana, The bread turned out to be just wonderful.
sveta-Lana
Irina, Thank you!
SvetaI
sveta-Lana, Svetik, congratulations on the first recipe! And you made friends with the leaven and your bread is magnificent and beautiful. Good luck to you!
sveta-Lana
Svetlana, thanks for the congratulations and wishes!
and all the best to you!
-Elena-
sveta-Lana, Svetlana! What bread! I have not baked yeast bread for a long time and therefore pay attention to recipes for leavening. Thank you for the detailed description for the bread maker.
sveta-Lana
Elena, thanks for your attention and rating!
sveta-Lana
I bought another round cast mold for cakes, decided to test it and baked bread according to this recipe, this is how it turned out
Wheat-rye sourdough bread for the L-11 form in a bread makerWheat-rye sourdough bread for the L-11 form in a bread maker
Maria9
sveta-Lana, thanks for the recipe, as I myself had not guessed before to reduce the volume, I also don't need a large loaf, it's better to bake a small loaf every day, but unfortunately I haven't bought the molds yet. So I bake in a bucket


Added Wednesday 13 Jul 2016 09:54

Baked in sourdough and in the "whole grain bread" mode (in it the proofing is long, just enough)
Wheat-rye sourdough bread for the L-11 form in a bread maker
The younger one immediately pinched the crust
sveta-Lana
Maria, to your health! how beautiful in the cut
of course, you can bake a small weight in a bucket, but I like the bread to be high. and in a cast form, its top crust always turns out to be fried
Maria9
Of course, the bread should be high, and so it resembles buns in shape. But I haven't bought the forms yet.
Lydia Bel
Hello! Thanks for the recipe! My most porous and non-acidic bread is obtained precisely according to these proportions. But I just can't beat the crust on top 😳 The cap is falling I have already reduced the amount of water. She fell anyway, though not so much. Reduce further? Maybe it depends on flour? In the photo, the very first bread with a fallen hat, or rather what is left of it
sveta-Lana
Lydia Bel, and where is a photo? I do not see
I can't say for sure why the top falls, I never have this, I can assume that the proofing is too long, try to reduce the proofing time, or maybe your leaven is very strong and it quickly raises the bread, try to reduce the amount of leaven, instead of 65 * 65 * 65 take 55 * 55 * 55 and 100ml water (instead of 110ml), lately I have been baking at these proportions, the rest is all according to the recipe
Lydia Bel
Thank you! I have already reduced the water according to this scheme. I will try to reduce the leavening and proofing time
sveta-Lana
Lydia Bel, then write how it turns out?
Katherine777
Good day! Thanks a lot for the recipe. This is my first sourdough bread))) I took your recipe as a basis, but I had to add another 100 grams of flour, probably, the bun did not form differently (maybe because the bran was put in a st. L. With top, I needed more) and a spoonful of malt from myself. And as a result, the loaf turned out to be 550 g. I liked the bread very much !!!










Wheat-rye sourdough bread for the L-11 form in a bread maker
sveta-Lana
Quote: Katherine777
This is my first sourdough bread
Katerina, congratulations on the first sourdough bread, I'm glad that my recipe came in handy
Quote: Katherine777
but I had to add another 100 grams of flour
everyone's flour is different, so you need to look at the situation
I've changed the recipe a little since then, if you're interested, watch my video


and here with whole grain flour, also sourdough



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