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Rye-buckwheat-wheat sourdough bread from the hatch (oven M-5004)

Rye-buckwheat-wheat sourdough bread from the hatch (oven M-5004)

Category: Sourdough bread
Rye-buckwheat-wheat sourdough bread from the hatch (oven M-5004)

Ingredients

Old seasoned leaven
on rye flour 		2 ladles
(about 200 ml)
Water 200 ml
Buckwheat flour
(or maybe 6 cereal flakes from Bystoff) 		200-300 ml
Wheat flour
(I have a military station Altai,
the other is not for sale) 		600-500 ml
Honey 2 tbsp. l.
Salt 1.5 tsp.
Oil (I have sesame) 2 tbsp. l.
Sesame seeds (if any) 3 tbsp. l.

Cooking method

  • Proportions in milliliters and spoons, if necessary, pour a spoonful of dough into the bun until normal.
  • Pour the sourdough into a bucket, pour half of the flour, pour water, butter, honey, add salt and seeds, pour in the remaining flour.
  • We turn on the 13th mode - kneading pizza dough. At the same time, the stove turns with mixers for half an hour, then it starts to slightly heat the dough to rise.
  • Here, when the mixing process is in progress, you need to control the bun.
  • If it crawls along the bucket in the form of a caterpillar, add wheat flour.
  • Fear not - the agitators in Moulinex 5004 work very efficiently.
  • Pour in and watch until the bun does not "walk" from mixer to mixer, or the first 30 minutes does not come out.
  • If the time is up, the bun is still in the form of a caterpillar and the oven has begun to warm up - we can safely extinguish it by long pressing the "Start" button and immediately start the "pizza dough kneading process" again. THIS machine allows this !!!
  • After you are satisfied with your kolobok, you can leave the stove area for about six hours (I do the batch in the evening, and as the kolobok arranged for me, I go to bed). After 6 hours, open the lid, look at the wonderfully risen bread (without any SAF moments), and turn on the baking mode, the 14th mode - for 1 hour 10 minutes, not forgetting to put the medium crust (or whatever you like).
  • Everything, after the allotted time, take out the bread and then in order.

Note

I'll decide on the photo a little later, on the next run. The camera hasn't arrived with the traveling frogs yet ....

Natala Photos

Natala
The bread is really delicious! I did it today. Although my hands are not from there and I confused ml and g, I still ended up with a delicious and fluffy bread.

We just bought a bread maker and, according to the old recipes, the bread did not come out normally, I hope that in the near future everything will work out

Thank you very much!
IMG_2034.jpg
Rye-buckwheat-wheat sourdough bread from the hatch (oven M-5004)
Lolita
Thanks for the recipe. I liked the bread. It turned out tasty.
Pogremushka
An interesting recipe. It would be in grams.
 

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