Wheat bars with rye bran (sourdough or yeast)

Wheat bars with rye bran (sourdough or yeast)

Category: Sourdough bread

Ingredients
Water	275 g. (+ 15 g.)
Rye sourdough 100% active	50 gr.
Coarse sea salt	4 gr.
Powdered milk	10 gr.
Flour / s	295 gr.
Dry instant yeast	2 gr.
Finely ground rye bran	160 g
Vegetable oil	1 tbsp. l.
Rye maltose syrup (either honey or invert syrup)	15 gr.
Spices optional	I took ground cumin

Cooking method

• I propose a recipe for simple bran bars. You can bake with or without sourdough.
• For baking with dry yeast, I recommend increasing the flour by 25 grams. and water 25 gr. The amount of dry yeast will leave 1 teaspoon.
• You can knead by hand, in a HP or with a combine using a hook.
• First, all liquid (except for streams and oils), then all dry. Kneading for 5-7 minutes. Until everything comes together in a big ball. We help with a spatula. Do not add liquids! Dough with a lot of bran softens gradually.
• 
• Then leave the dough to rest for 10 minutes.
• Then add the oil and molasses. We help with a spatula. Knead for another 7 minutes. Now you can adjust the fluid. The best thing is not to add, but to spray with a spray bottle. The gingerbread man is matte, without a soft trace, the dough is like plasticine.
• 
• Round the dough on an oiled rug and remove for proofing.
• 
• The time depends on what we are baking on. If yeast, then 40 minutes. If it is a sourdough, then we focus on the appearance. The dough should become fluffier. The temperature inside will increase by a degree.
• Knead the dough.
• 
• Then we shape it into bars. From these products, 5 pieces are obtained.
• 
• Proofing for about 20 minutes. Until the first hole. My oven went out, and this heat ... stood a little. We make incisions.
• Bake at 220 degrees for the first 10 minutes. And 200 to readiness. Cool on the wire rack. Be sure to let it cool and mature for a couple of hours at least.
• 
• Delicious aromatic bars with a characteristic crumb.
• 

The dish is designed for

5 pieces

Note

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[Irish]

Irish, if you take everything the same, but only rye flour, have you tried it?
Hide all the sprat sandwiches - all mine

[Irish]

Irish, if you take everything the same, but only rye flour, have you tried it?
Hide all the sprat sandwiches - all mine

I tried everything Valyusha. I really enjoyed working with the rye dough. It's so magical. Not usual. They just eat it slowly. Only if someone from your acquaintances asks.
You see, you also need to understand it (rye dough). Rye undergoes steaming faster and the flour / liquid balance must be understood. Well, in general, like wheat once

[Tumanchik]

Tumanchik, how lovely! , be sure to do this. Irish! Are they dark from the bran? And then I ran out of malt, and in the store where I took it, the same thing disappeared, but I want dark bread, but here such a dark one, and even with caraway seeds, will remind Riga. And another question, will it work in HP?

all the same, but only rye flour

I baked pure rye. Now we need to work out the bran. I went for oatmeal, and bought rye.

Rye hearth bread 100% sourdough "Without Nothing" (oven) (Tumanchik)

Added Saturday 04 Jun 2016 05:17 PM

Are they dark from the bran?

yes, rye bran is very dark

And another question, will it work in HP?

Hard to say. Can try the whole grain program. But I didn't bake.

You see, you also need to understand it (rye dough). Rye undergoes steaming faster and the flour / liquid balance must be understood. Well, in general, like wheat once

Irish, I know all these subtleties, I meant the replacement for rye flour in this particular recipe - what to adjust and whether it is necessary

Irish, I know all these subtleties, I meant the replacement for rye flour in this particular recipe - what to adjust and whether it is necessary

it is necessary to correct. rye will take more water. and salt can be 6 gr.

I went for oatmeal, and bought rye.

I buy all sorts of different things for my mother, so if I buy something wrong, I'll take it to her - she eats everything, and the cat loves to grump on bran, in granules that

Added Saturday 04 Jun 2016 05:21 PM

rye will take more water. and salt can be 6 gr.

I understood, thanks, I'll try it out soon, as soon as the rye ends

I understood, thanks, I'll try it out soon, as soon as the rye ends

rye bran is very different from the rest. I hope you enjoy it! I will wait for the report!

I hope you enjoy it!

like it - I eat them in the evening with kefir and there are also Borodino ones - super awesome, but they are with salt

[Tumanchik]

Tumanchik, well then I will try them in my electric-miracle-frying pan to bake with such bars, I will make a form of foil. And then a large mass, as in HP, with so much bran may not be raised. And I often bake pure rye, my husband and I love this more, and then such a bummer with malt.

[Tumanchik]

like it - I eat them in the evening with kefir and there are also Borodino ones - super awesome, but they are with salt

well then great

Added Saturday 04 Jun 2016 05:40 PM

Tumanchik, well then I will try them in my electric-miracle-frying pan to bake with such bars, I will make a form of foil. And then a large mass, as in HP, with so much bran may not be raised. And I often bake pure rye, my husband and I love this more, and then such a bummer with malt.

Luda will be interested to see the result!

[Ludmila]

I bake purely rye, my husband and I love this more, and here is such a bummer with malt.

Ludmila, I sometimes replace malt with dry kvass, it turns out very even

[Tina]

Tina, I know, but you also need to look for it, where it was sold last summer - not yet I'm mostly in the village, but there are no shops at all, we go once a week to the regional center .. And in St. Petersburg, there is no time to go somewhere far
Tumanchik, I kneaded in HP, as I understand it, the spreading without heating? The dough turned out to be very tight and really plasticine, it even seems tougher to me ...

[Tumanchik]

Tumanchik, Irishka!
Oh ... oh ... oh ... such bars! and even with a killer !!! Super!
I took the recipe to the bins!
We will simply bake!

[Tumanchik]

Tumanchik, Ira, what a fine fellow you are! I made such beautiful bars! I envy

[Tumanchik]

Tumanchik, here, I brought a photo report:

And we will try in the morning, but even so it can be seen and smells - beauty!

Oh ... oh ... oh ... such bars! and even with a killer !!! Super!
I took the recipe to the bins!

Ira, what a fine fellow you are! I made such beautiful bars!

thanks girls! recommend!

here, I brought a photo report:

And we will try in the morning, but even so it can be seen and smells - beauty!

Lyudochka made me happy! Thanks for trusting the recipe! How does it taste? They look handsome!

So we tried it for breakfast in the morning - I liked it very much, I will definitely do it! I somehow never put so much bran in bread, well 2-3 st. spoons - no more, but here 160g, despite the fact that the bran is very light - it's 2 glasses, it was a little strange, but I know that you are a wizard with us and you don't do bad things. The result not only pleased, but one might even say amazed, there is also rye sourness, and the caraway taste reminds me of my favorite Riga bread, while the crumb is not wet.The bread is quite dense, but in moderation, my just sourdough rye bread is more wet and dense. A special thank you from my husband, he is our main lover of rye taste with caraway seeds!
Now I will try to play with the composition and make one "batch" with wheat bran using yeast, and another with pure rye, using rye flour and rye sourdough.
Oh, I remembered, lately I've been replacing dry milk in recipes with skimmed flaxseed flour, and it's the same here.

So we tried it in the morning for breakfast - I liked it very much, I will definitely do it! I somehow never put so much bran in bread, well 2-3 st. spoons - no more, but here 160g, despite the fact that the bran is very light - it's 2 glasses, it was a little strange, but I know that you are a magician with us and you don't do bad things. The result was not only pleasing, but one might even say amazed, there is rye sourness, and the caraway taste reminds me of my favorite Riga bread, while the crumb is not wet. The bread is quite dense, but in moderation, my just sourdough rye is more wet and dense. A special thank you from my husband, he is our main lover of rye taste with caraway seeds!
Now I will try to play with the composition and make one "batch" with wheat bran using yeast, and the other with pure rye, using rye flour and rye sourdough.
Oh, I remembered, lately I've been replacing powdered milk in recipes with flaxseed skim flour, and it's the same here.

Be sure to share your results! You're doing fine!

[Irina]

Irina, you are great, you are not afraid of experimenting, but in your footsteps it is already easier for me to follow

[Tumanchik]

Tumanchik, Irochkawhat delicious bars! The beauty! And what do you make incisions? Something is not working out for me ..

I have my just sourdough rye more wet and dense

Mandraik Ludmila, Ludmila, I also had it on different leavens And then I started a railway. I'm not really overjoyed at them There is no moisture at all. And I mainly bake only rye, I don't use premium flour at all. Raises perfectly! I highly recommend railway

[Elena]

Elena, I'm dark, I don't know what a railway is, explain

[Mandraik Ludmila]

Mandraik Ludmila, Luda, this is Liquid Yeast. I use them to bake bread and make dough for pizza / pies. Really like

Go to my profile. There is a rye-wheat-corn bread recipe. It contains a link to the railway recipe

[Elena]

Elena, cool idea, something I slipped past such a cool recipe, there is honey, I think instead of berries, tea, etc. to use bee bread - you don't need much. But you still need to pick the bee bread, or maybe not pick, but so. There is a recipe for mead, very similar to the recipe for a railway: honeycombs pumped out of honey with a small amount of bee bread crumble into the water, and then everything is like Lyudmila's recipe In general, I will do

Oh girls, I see. You can do it without me! While I'm here on business, they have already baked and ate everything!

And what do you make incisions? Something is not working out for me ..

An ordinary cheap blade. Try to let the bread stand uncovered on the table for literally a minute or two before slicing. The top will wind up a little and become a little denser. Insert the angle of the blade boldly, without fear, deeply and drive sharply. Sometimes I still don't move the blade, but the bread itself, like a pastry chef cake. This is how the flowered cut turns out

[Tumanchik]

An ordinary cheap blade.

Tumanchik, Irochka, Thank you! You get beauty!

There is a mead recipe very similar to the railway recipe

Mandraik Ludmila, Luda, wow, an interesting idea! Get more railroad cars and then taste
How good it is when the bees are around!

[Tumanchik]

Tumanchik, I still baked wheat bars with wheat bran on dry yeast on Tuesday. It turned out great, the funny thing is that I overexposed them a little and as a result they turned out darker than rye. I quickly left for the city, returned only yesterday, so I post a photo and unsubscribe only today.

Hello from my husband and thanks for the recipe, he likes these bars both in form and content

[Tumanchik]

Tumanchik, I still on Tuesday baked wheat bars with wheat bran on dry yeast. It turned out great, the funny thing is that I overexposed them a little and as a result they turned out darker than rye. I quickly left for the city, returned only yesterday, so I post a photo and unsubscribe only today.

Hello from my husband and thanks for the recipe, he likes these bars both in form and content

good health Lyudochka! good health! my husband is also a huge hello from Minsk!

Irisha, I'm with a report

Thank you, dear, for the recipe, I made only small changes - I took butter instead of vegetable, pressed yeast and added coriander to the caraway seeds, made half a portion with one loaf of bread, everything went gorgeous and baked, thanks!

Irisha, I'm with a report

Thank you, dear, for the recipe, I made only small changes - I took butter instead of vegetable, pressed yeast and added coriander to the caraway seeds, made half a portion with one loaf of bread, everything went gorgeous and baked, thanks!

molodEts! I didn’t doubt those! specialist!

[Tumanchik]

Tumanchik, Irish, thanks! With such heat, I can't catch the time of proving rye bread

[Tumanchik]

Tumanchik, Irish, thanks! With such heat, I can't catch the time of proving rye bread

I cut the fermentation in half. instead of proving, I put the blank in a cold oven. and parted and baked! otherwise stop right away! houses almost 30

instead of proving, I put the blank in a cold oven. and parted and baked!

understood

understood

aaaaa. boldly reduce the rate of yeast. if not half, then a third for sure
I bake baguettes today. so instead of 40 minutes the dough came up in 15 minutes. and this is taking into account half the norm of yeast!
are baked right on the table! no oven needed!

so instead of 40 minutes the dough came up in 15 minutes. and this is taking into account half the norm of yeast!

vooot, I have the same thing, it's easier to bake at night

vooot, I have the same thing, it's easier to bake at night

well, this is for someone who can afford to lie down during the day

[Ir]

Ir, but I can well cook insomnia at night, then sleep for a couple of hours and go to work, and in the evening crawl to the greenhouse

crawl into the greenhouse

Well, well .... I also have a caterpillar. quietly there!

I have a caterpillar too

no, ladybug!