yanikfo
    Gray (wheat-rye) sourdough bread with seeds in a bread maker

    By the method of tests and mistakes, we got this kind of bread - airy, with a hint of sourness, the aroma of seeds and is useful, since it contains flaxseed oil.
    Gray (wheat-rye) sourdough bread with seeds in a bread maker
    Cutaway
    Gray (wheat-rye) sourdough bread with seeds in a bread maker
    And further
    Gray (wheat-rye) sourdough bread with seeds in a bread maker

    RECIPE

    Moulinex 5004 Bread 750g.

    • 1. Water - 275 ml
    • 2. Powdered milk - 2 tbsp. l.
    • 3. Salt - 1.5 tsp.
    • 4. Linseed oil - 1 tbsp. l.
    • .....
    • Wheat flour, premium -180g.
    • Wheat flour of coarse grinding - 100g.
    • Whole grain wheat flour - 100g.
    • Rye flour (seeded) -40g.
    • Sovital - 50g.
    • Wheat germ 10g.
    • Shtabilaza 10gr.
    • ......
    • Sourdough - 135g. (I will write about the leaven below)
    • Dry yeast (type Saf-moment) - 0.5 tsp
    • ......
    • Sesame seeds 1-2 hours l
    • Flax seeds 1-2 hours l

    ......................

    Since my bread machine starts with liquids, the recipe is written in the order in which the ingredients are added.
    Program 3 (whole grain bread), weight set 1 kg, medium crust
    10 minutes before the start of baking (I have it 1.20 on the timer) I interrupted the program and let it stand for another 35 minutes (I looked to see what would have risen better).
    Then baking (I have a program of 14) 1 hour 05 minutes.
    The result is in the pictures.

    Regarding the leaven:
    Originally raised "eternal leaven"
    https://Mcooker-enn.tomathouse.com/in..._smf&Itemid=26&topic=41.0
    Once there was a lot of it and I decided to make wheat out of it:
    Day 1 evening. In 100g of eternal sourdough, I added 60-70 grams of coarse wheat flour and 1% kefir, which looks like thick sour cream
    2nd day evening. Similarly, 1 day, but I took whole grain flour.
    Day 3 evening. I added 100 wholemeal flour, a spoonful of wheat germ and kefir by eye until the consistency of sour cream.
    Day 4 morning. I used some of this leaven, and the rest in the refrigerator for rest.
    So that is all.
    Everyone who tried it really liked the bread. [/ list]
    Aunt Besya
    What a beauty! What is sovital?
    yanikfo
    Sovital is a sovital concentrate for baking bread. Produced by Ireks (Russia)
    🔗
    We in Kiev are sold by weight in the Soles firm. In principle, it is not difficult to replace it - the composition: rye flour, starch, sunflower seeds, flax, sesame seeds, oatmeal, crushed soybean grain, rye malt extract, fried malt flour. There is not much of it in the recipe. So, for a smack.

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