Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiber

Category: Sourdough bread
Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiber

Ingredients

Biga
Wheat flour, premium 190-200 g
Water 100 g
Opara on the railway 5 g
Dough
Rye fermented malt 70-90 g
Caraway 1 tbsp
Wheat flour, premium 100 g
Biga 115 g
Dough on the railway on rye flour 115 g
Water 250 g
Carrot fiber 15 g
Caraway 1 tbsp
Rye flour 200 g
Salt 12 g
Ground coriander 1.5 h l
Mustard oil 1 tbsp

Cooking method

  • I continue to experiment with Big. I kneaded it the same way as last time. I decided to add to my usual rye bread.
  • Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiberFor bigi, pour water into a container, add 5 g of dough with liquid yeast, stir until smooth, add some of the wheat flour and knead the dough, adding flour. It took me 190 g. Such a bun turned out. Fold it into a container, tighten with plastic foil and refrigerate after an hour. My biga lived in the refrigerator for three days
  • Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiberPour fermented rye malt with boiling water in advance to the consistency of sour cream of medium density, adding caraway seeds there, cover and leave to cool. You can also add honey (this is especially useful if the honey is thick). We like malt more. Therefore, there is so much of it in the recipe, you can reduce it if desired. We begin to knead the dough: pour water into the container, add the bigu and mix well until smooth
  • Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiberAdd the matched brew and mix again
  • Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiberSift all the wheat flour into the liquid, mix until smooth and leave for 10-15 minutes
  • Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiberNow, in autumn, I dry carrot cake. Put the dried cake into a coffee grinder and grind
  • Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiberAdd 1 tablespoon of caraway seeds and grind again. From the resulting mass, take 2 tbsp into the dough
  • Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiberAdd the brewed cooled malt to the dough-wheat mixture, mix well
  • Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiberSift rye flour, add carrot fiber and coriander. Knead in thoroughly. Add salt and mix well again.
  • Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiberLeave the dough for 5-10 minutes (just the molds can be greased), add mustard oil and knead
  • Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiberThis dough turned out to be quite thick
  • Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiberDivide the dough into greased molds, smooth the surface with a wet hand, put each mold in a bag and tie it so that it does not get windy. Leave for proofing
  • Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiberMy bread stood for exactly 3 hours and looked like this. I started to warm up the oven 25-30 minutes before
  • Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiberHeat the oven to the maximum (I have 270 degrees) along with the container (I have a cast-iron pan). Put the molds with the dough in the oven and pour some water into the container. After 15 minutes, lower the temperature to 200 degrees, open the oven, release steam, remove the container into which the water was poured and bake for 50 minutes to an hour, depending on the size of the molds. When ready, remove the molds from the oven (when tapping, bread should give an "empty" sound), cool the bread on a wire rack
  • Chop after cooling completely. The bread turned out to be very tasty with a thin crust.
  • Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiber
  • This is with new carrots from Elena Tim
  • Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiber
  • Learn about fiber here
  • Rye-wheat shaped bread on a big bag (with liquid yeast) with caraway seeds and carrot fiber1. Fiber. 2. Powder for baking. 3. Additives to tea. 4. A substitute for tea (we prepare healthy products from the cake from the juicer)
    (lappl1)

The dish is designed for

900 g

Cooking program:

Oven

Note

The bread turned out to be very successful, not wet, fragrant!

Elena Tim
Aaaaaa! My carrot is in the baking annals!

Quote: Elena_Kamch
The bread turned out to be very successful, not wet, fragrant!
I didn't even doubt the chota after the cake. Now you never know what other tricks to expect from you.
Lenuska, bread - IN! And what a heart! Just like the label "Made with love!"
Elena_Kamch
Elena Tim, Lenus, you know how ... to hit the very ... straight heart
Thanks for all the niceties!
And your carrot is definitely a decoration for any bread! I'm not talking about taste!
Elena Tim
Pasiiiba!

Wait, I'm going to put two kilograms at once, otherwise I'm tired of doing it. Let's see how much is enough this time.

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