Rye bread with sunflower seeds

Category: Sourdough bread
Rye bread with sunflower seeds

Ingredients

Refreshed sourdough 400 gr.
Rye flour 500 gr.
Sunflower seeds 200 gr.
Water if the seeds are fried 350 gr.
Water if the seeds are soaked 300 gr.
Salt 20 gr.

Cooking method

  • In 4-5 hours, refresh the starter culture (50g old culture + 200g flour + 200g water and - 50g next time)
  • Peeled sunflower seeds can be soaked for 4-5 hours, or slightly fried before kneading - to taste.
  • Dissolve the salt in water, mix the seeds with the sourdough, then mix everything together and knead until smooth. Place in the bread maker.
  • Fermentation lasts 3 hours at 30C, baking 95 minutes.
  • You can just make a delayed start of baking only after laying the dough after 3-4 hours.
  • Ordinary "everyday" bread with minimal cost and maximum usefulness.
  • Bread is made with any leaven, preferably rye.


Sergey Rzhanoy
The correct recipe - I also came to this (you can do without seeds, you can add flour, etc.).
But I add more water - about 400 grams, although I no longer measure it - I add it during the batch.
I will try exactly according to this recipe.
chlp
Quote: Sergey Rzhanoy
But I add more water - about 400 grams, although I no longer measure it - I add it during the batch.
With an excess of water, the dough remains on the knife (file) - it rolls as if. As I understand it, this does not affect the taste.
yaninapo
Help a newbie please.
I didn't quite understand the composition - Refreshing sourdough 400 gr,
how does it turn out: "(50g of old sourdough + 200g of flour + 200g of water and - 50g next time)? 50 + 200 + 200 comes out 450, but where else are these 50g next time?

And there are also questions about the cooking method -
"Mix everything together and knead until smooth" - can you put it on the kneading mode?
and also "You can just make a delayed start of baking only after laying the dough after 3-4 hours"
Or you can put on hold for 4 hours + baking mode
Thanks in advance, yana

Suslya
Yana, 50 g of sourdough remains for the next baking. You can take less, feed it in large proportions, and let it grow for yourself, or put it in a cool place, then growth will slow down.
Further, you can put on the kneading mode, but not for long, 10 minutes will be enough, because there is no gluten in rye flour and a long kneading is not needed there.
You can put on the wait, but! it is better to look at the first baking how long it will take to proof. And yet, it is very difficult to adjust the sourdough to the program, you can put it for 2 or 3 hours of proofing, and the bread will oxyderate, or vice versa, it will not have time to rise, and baking has already begun.
yaninapo
Yes, I look at him every hour or two, but at least 4 hours I hold, at least 10 more than 2/3 does not rise. And bake, too, according to the baking program, there for 60 minutes, so you have to set it, then turn it off and again, it seems like 1.5 hours comes out. But the main problem is that it rises badly. When I baked wheat with yeast, sometimes during the baking process, he ran to the lid, and then after proofing in the oven for 4 hours, he went up 2/3, while I brought it to the bread maker, it's colder there, he still went down, but never got up more. But my husband has read a lot about the usefulness of rye and does not give up, which one does not eat.
Suslya
well, rye breads, pure rye, without the addition of wheat, do not rise strongly, so that it would be fluffier, for this they add wheat flour.
And so you write "while I brought it to the bread maker, it is colder there, it still went down," so it stopped, so it went down, and after that it will not rise.
How does your leaven grow? how many times does it increase and for how long?

So that your text does not fall into the quote field, write it after [/ quote], huh?
Teen_tinka
Yana, when I bake rye in sourdough, I knead for 10-15 minutes (in Pizza mode). Then I forcibly stop, then I give the baking mode for 1-2 minutes - for more heating. And then - I dance around the stove (I drop in once an hour for sure). If I drop in often, then I turn on the baking for another 1-2 minutes, and then turn it off - until the necessary moment of raising the dough. Sometimes 1.5 hours are enough, sometimes 2-3 hours ... it happens in different ways.

yaninapo
Quote: Suslya

well, rye breads, pure rye, without the addition of wheat, do not rise strongly, so that it would be fluffier, for this they add wheat flour.
And so you write "while I brought it to the bread maker, it is colder there, it still sank," so it stood, so it sank, and after that it will not rise.
How does your leaven grow? how many times does it increase and for how long?

Whatever your text does not fall into the quote field, write it after, huh?

Yes, yesterday I put 50 g aside for the next time in a jar and put both vessels and a jar of sourdough and a bowl with all the bread dough in the oven for proofing, so it rose 2 times in a jar in 3 hours, and in a bowl with grief in half by 2/3.
By the way, I put a jar of sourdough in the fridge on the door, when can I use it?
stilllalive
I tried to bake bread according to this recipe, it turned out very tasty! Indeed, such a classic long-lasting everyday bread, I just wanted this. Since I made from half a portion of the ingredients and baked in a cast-iron pan, it turned out flatish, but this did not affect the taste! Everyone who tried it loved it!
Rye bread with sunflower seeds

stilllalive
I want to try baking this bread again, but in a rectangular glass form.
I was advised to put 500 grams of finished dough in it.
In this case, how would you advise to change the amount of ingredients and baking time?
I will bake in a gas oven.

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