Bread "Family" rye

Bread "Family" rye

Category: Sourdough bread

Ingredients
Dough:
* Starter rye 100%	100 g
* Rye flour	150 g
* Water	150 ml.
Dough:
* Opara	all
* Rye flour	600 BC
* Water	500 ml
* Salt	1.5 tsp.
* Fermented rye malt	2 tbsp. l.
* Ground coriander	2 tbsp. l.

Cooking method

• I bake my own bread in a slow cooker. Therefore, the description of compliance with the specifics of cooking in this device.
• In the evening we start a dough. We immediately weigh and sift the rye flour, weigh salt, malt and coriander into a cup.
• In the morning we grease the form in which we will bake and proceed to kneading the bread.
• Pour warm water into the dough, stir with a whisk. Pour in the flavoring ingredients and mix again. This should be done because the spices are evenly distributed in the emulsion, and therefore they will be evenly distributed in the body of the workpiece.
• Pour in the entire volume of flour at once. And we start kneading with a spoon. When the bulk is mixed, we continue to work with our hands. Until the flour is completely absorbed (so that there are no impurities and lumps).
• We shift the dough into a mold, slightly smoothing it with your hand.
• Next, you need to give the product a shape. I do this with a silicone spatula - I dip it in a jar of water and smooth the loaf.
• Now close the multicooker and leave it alone to raise the bread. This process can be accelerated by turning on the "Multipovar" at 35 * C (time 1.5-2 hours)
• In any case, our task is to wait for the volume of the workpiece to double.
• Then we turn on the "Baking" mode for 1 h. 20 min. When the end signal sounded, turn the loaf over (carefully, do not burn yourself !!!) and bake for another 20 minutes.
• We take out the bread and place it on the lattice covered with a towel. Cover the top with the free edge of the fabric and cool it like that. I always let the bread "ripen", that is, I let it spend the night in the refrigerator. After stabilization in the cold, the loaf is perfectly cut - thinly, without crumbs and breaks.
• 

Very interesting bread. Tell me how you make a rye starter, or "poke" where necessary.

[Olga]

Olga, read about rye "eternal leaven" here:
"Eternal" leaven

Thank you.

Thank you.

Good health !!! Read it, try it. I would be glad if the topic of sourdough baking interests you. And this is really interesting. After all, you can bake not only banal rye bread, but also all sorts of wheat pies, rolls, even cakes)))
Join our starter community.

Natasha, I also have almost the same recipe
but no coriander. Slightly different proportions, but very similar in appearance. Now two loaves are being baked. I do two at once, 1200 gr. as laziness and not always enough time. Store quietly for two weeks. Does not grow moldy and almost does not dry. In a sense, it certainly hardens, but not hard, it just starts to crumble slightly when cutting.

Sash, I keep it in the refrigerator in a PE bag. Does not dry, does not stale))) Yes, in fact, he would not have had time)) People consistently crack it))



I still need bread with pepper and coffee.

Here I passed. I used to experiment a lot, but settled on my recipe and don't want to try anything else. Natasha, also in cellophane, but only in the bread box.



I don't know how, I inserted it. I just took it out. Now the wrapped one will mature all night.

Here I pass. I used to experiment a lot, but settled on my recipe and don't want to try anything else.

This bread, with pepper and coffee, it is rye-wheat, so it doesn't suit us for our everyday needs. My household is in favor of pure rye.

Now the wrapped one will mature all night.

Sash, is it ripening on the table?

Tomorrow I'll cut it open and try to insert another photo.

I just took it out.

Such monumental loaves)) Excellent. But then you don't need to bake until-oh-olgo))

Yes. There, if you look closely, there's a towel spread out, there's a paper towel on it. I'll take one more off the battery, it's to the bottom. From above it closes with another, light. It turns out that it lies on one, wrapped in one and another on top, so that what the bread is wrapped in does not unfold.

Have you tried to stabilize it in the refrigerator?

No. I have not tried it in the refrigerator. I just remember that as a child, my grandmother always baked a lot of bread, large loaves and wrapped them in large towels. She kept it there. I read somewhere that rye bread should still mature for several hours in a towel. This is the first time I've heard about the refrigerator. By the way, when my grandmother's bread was stale, she steamed it in the oven with water and it was as fresh.



The cut is a little uneven, but the main structure is visible.

Well, the process has begun!


I cook rye for my husband, but I set this for myself. Dough is one!

[Oksana]

Oksana, smart girl. We are waiting for photos of ruddy bread.

Today I baked a gray bread. Following the same recipe, but without malt and coriander. we love this one too.