Wheat-rye bread with rye sourdough.

Category: Sourdough bread
Wheat-rye bread with rye sourdough.

Ingredients

The proportions in brackets are for 2 large loaves of bread.
Ripe rye sourdough 400g (530)
Rye flour 200g (270)
Wheat flour 600g (800)
Salt 20g (24)
Water 460 ml (600)

Cooking method

  • Knead a soft dough from all the flour, sourdough, salt and water, cover and let it rest for 20-30 minutes.
  • Stir again and form 1 or 2 loaves.
  • Place on a floured baking sheet lined with parchment, or in dough baskets, or in a mold, cover and place in a warm place for 2-3 hours, the dough should increase by 2 times.
  • Preheat the oven to 250 ° C.
  • Make 3-4 cuts on the bread and sprinkle with water. Bake with steam for 10 minutes at 250 ° and 40-60 minutes at 200 ° C.
  • The bread is ready if it sounds empty when you knock on the bottom.
  • Sprinkle the bread with water and cool on a wire rack.

  • Wheat-rye bread with rye sourdough.

  • In this thread, a photo report is shown based on the proportions for 2 loaves:
  • Wheat-rye bread with rye sourdough.Wheat-rye bread with rye sourdough. Wheat-rye bread with rye sourdough.

  • Bon Appetit!

Note

A source: 🔗

nut
What a beautiful bread you have: flowers: Looking at it, I started a rye sourdough (semi-finished product), today the moon is just growing, as the girls said, And your bread is right for me, because my family does not like bread with additives, but I have question - where do you knead the dough? I'm afraid that my cotton won't cope with such a quantity of flour
Axioma
Have a nice day, nut!
I knead the dough for this bread in a Bosh MUM 8400 combine.

For your bread machine, try these proportions for the dough:

300 gr. ripe rye sourdough
150 gr. rye flour
450 gr. wheat flour
15 gr. salt
340 ml. water

Wheat-rye bread with rye sourdough.
Tested by me in a bread maker Panasonic SD 255 in the "Dough" mode on January 24 this year! Baking in the oven In the cut on the right, you can see a trace of the temperature probe.
nut
Thank you for your answer. I have a Boshevsky MUM 4756 harvester, but for the first time I will try using the oven, only the "dough" lasts 2.20 - I fully use it or knead it with "dumplings" for 20 minutes, then rest 15 -20 minutes. and stir again for 5-10 minutes. and further is the proofing?
Axioma
nut , to teach a scientist is only to spoil!
Wheat-rye bread with rye sourdough. Wheat-rye bread with rye sourdough.Wheat-rye bread with rye sourdough.

Basic recipe dough with added malt.
nut
Today my rye sourdough ripened and I baked my first sourdough bread without yeast - the result inspires: :) I made the kneading in cotton, and the rest with handles. sent to the oven with steam, but the roof cracked slightly
Wheat-rye bread with rye sourdough.
I tried to squeeze the bread completely by the sides - he immediately straightened
Thanks to AXIOMA for help and support
Axioma
Good night everybody!
I sifted peeled rye flour through a fine sieve - and got nearly seeded rye! And he fed the rye leaven twice.
Here is the result.
Harvesting after boring on parchment:
Wheat-rye bread with rye sourdough.
Incision:
Wheat-rye bread with rye sourdough.
Wheat-rye bread with rye sourdough. Wheat-rye bread with rye sourdough. Wheat-rye bread with rye sourdough.
Pie
An unusually beautiful pattern on your breads, I am a novice baker, I can't even imagine how it's done! Can you show how this is done? I really want to learn, I will be very grateful.
afnsvjul
And my question is what is baking with steam. How to organize this in a conventional oven?
Viki
Quote: afnsvjul

And my question is what is baking with steam. How to organize this in a conventional oven?
See how Peter Reinhart does it:
Svetla
Quote: afnsvjul

And my question is what is baking with steam. How to organize this in a conventional oven?

Hello, Pie and afnsvjul .
Here you will find useful information for you.
🔗
Mama mia
Thanks for the recipe. The bread attracted with its simplicity and wonderful photos:
This was my first sourdough bread.And just do it - it was my first bread.
Since I'm a beginner, there are points I need to clarify.
She put the dough on a new "eternal" leaven from Luka (the fourth day of age). The sourdough behaved decently and predictably as described in the recipe.
I kneaded in a bowl with a spatula (that is, with my hands), since the entire volume would not fit into my combine (I did not guess what could be kneaded with a mixer)
The dough quickly gathered in a lump, sticky, but quite shapeable.
She formed two small loaves and left them to proof on parchment on a board under a towel.
After a little over 2 hours, when the bread went well, she put it in the oven with steam. BUT! I have a max t in the 230C oven.
She baked on a wire rack on parchment.
After 15 minutes, I reduced it to 200C.
Minutes b / w 40 got the bread.
It seems that the bread is baked, BUT! the crumb turned out to be some kind of wet and sticky.
The aroma was amazing! It tastes .... in my opinion, no taste, but my household really liked it. Ask for more.
And there was a problem when tearing off the parchment from the bread, the bread was left without the bottom crust.
And does convection in the oven also affect the result? The crust in my bread is harsh.
And another question: bake with steam only for the first 10 minutes? and then remove the steam or all the time of baking with steam?
I apologize for so many bukoffs, but I write in detail, as it is necessary to understand where I made a mistake. Thank you.
lyuDOTCHKA
Hello, please tell me. After you have diluted the leaven and kneaded the dough, do you not send the dough for fermentation, but bake it right away? and when does it make sense?
Tanyulik
Quote: Mama Mia


It seems that the bread is baked, BUT! the crumb turned out to be some kind of wet and sticky.
So I got a wet crumb, although otherwise I liked the bread very much, I would always bake it if I removed the moisture. I baked from seeded rye flour in a bread maker, on tins from ciabatta, I have no oven. But I suspect that the reason is different.
Krylovich
I also made such bread. I halved the recipe, kneaded the dough in a bread maker, baked it in the oven. There are a couple of comments on the recipe. My own flour requires less water, so I had to add flour during the kneading process. About 70-100 grams. And all the same, the dough turned out to be wet and sticky. I suffered a little with molding. The baking time also turned out not quite as in the recipe. I baked for 10 minutes with steam at 230 (I have a hot oven and setting 250 everything bakes too quickly) and 15 minutes at 200-175. As a result, I had an almost burnt crust. I think the time should be reduced to 20 minutes in total. Even if we take into account half of the recipe by weight, it is still very different from the stated time. On leaving the oven, I sprinkled the bread abundantly with water, since it was too oak. As a result, everything worked out great. I wanted to complain about the lack of aroma, but overnight the bread reached the required condition and smelled.
Thanks for the recipe. Great bread. You need to try it on a long fermentation and experiment with additives.
Wheat-rye bread with rye sourdough.
Wheat-rye bread with rye sourdough.
Scarecrow
Awesome regular heart shape. Great result, bravo !!
Krylovich
Quote: Scarecrow

Awesome regular heart shape. Great result, bravo !!

Thank you! It is very pleasant to get a positive assessment from a knowledgeable person
Axioma
Krylovich!

Your bread turned out to be unusually beautiful!
Thank you for baking and sharing your technique and, as a result, such wonderful photos!
I will express my assumption that such Bread will not leave anyone indifferent!
I wish you success!
Krylovich
AXIOMA, thanks for your kindness!
I baked this bread again yesterday (sorry there is no name for it). I did not rush and waited a day so that he lay down after baking to gain strength. I did everything the same as the last one, but baked for 45 minutes with lower temperatures. The bread turned out to be noticeably more aromatic and the crumb texture is even more pleasant (less moist and more fluffy / firm). The crust is also more appetizing in appearance, but especially in taste. Although maybe I just sniffed out. Or maybe I'm getting into the nuances
It is also interesting to see how it keeps freshness.
photos are not needed. The bread is the same as before
Pyllada
Thanks a lot for the recipe.
Last week I decided to grow a leaven (eternal from Luca). And when it was already possible to use it, I chose this recipe, since it is the simplest in ingredients (no spices, no malt, which I could only get today).
The only difference is that it was baked in a bread maker, in manual mode. After kneading the dough, it stood for about 4.5 hours.
Here's what happened.
Wheat-rye bread with rye sourdough.
Wheat-rye bread with rye sourdough.
Lesena
Can you please tell me if the oven is in xp, won't there be a lot of ingredients if we take the numbers not from brackets?
Axioma
Pyllada !
The first post and SUCH bread! Commendable! 🔗

The crumb is unmatched!
You have taken the first height, new opportunities are opening up for you, and this is wonderful!
Talent!!!!!!!!!!!

Quote: LESENA

Tell me, please, if the oven is in xp, won't there be a lot of ingredients if you take the numbers not from brackets?

LESENA, there will be a lot of ingredients.
Try to divide these numbers by two!
I believe that your HP (you did not specify the HP brand in your profile?) Will cope with the dough at the rate of 0.5 kg of flour.
Lesena
Quote: AXIOMA

LESENA, there will be a lot of ingredients.
Try to divide these numbers by two!
I believe that your HP (you did not specify the HP brand in your profile?) Will cope with the dough at the rate of 0.5 kg of flour.
It does not work out that something in my profile to select my hp. I have Moulinex 2000. Can you please tell me which program you can use to bake your bread in a mule? Or do you recommend kneading with your hands?
Axioma
Quote: LESENA

It does not work out that something in my profile to select my hp. I have Moulinex 2000. Can you please tell me which program you can use to bake your bread in a mule? Or do you recommend kneading with your hands?
LESENA, well, why knead with your hands if you have such a wonderful bread maker.
Take advantage of 🔗 experienced baker!

Try to install your HP in your profile as follows. 🔗
On each page of the site at the very top, next to your avatar, look for "profile".
Click.
When the page opens, look on the left MY TECHNOLOGY.
Click.
In the bottom table Add device select Device type.
To my regret, ONLY the Bread Maker is listed in the device type ...
In the next column select Moulinex, and in the next OW 2000.

🔗 Now click on the red thumbnail in the bottom right corner of the table Add device.
All!
🔗


Lesena

Happened!!! Thank you !!! just for some reason it is not displayed under the avatar again
Pyllada
AXIOMA, thank you for your feedback! She herself was so happy when she pulled this bread out of the oven. Fragrant turned out !!
And now I am experimenting with a lot of rye flour, but I still have to work and work on it.
Axioma
LESENAobviously need to restart the PC.


Pyllada
, I wish you every success! 🔗
stasija
And how to make such beautiful cuts, at what moment? I realized that after proofing, just before baking. But before baking, the bread was already covered with cracks, I cut it, but it turned out not so. They did not disperse.
And how to achieve such a beautiful heart shape as on page 1 of Krylovich?
Axioma
Quote: stasija

And how to make such beautiful cuts, at what moment? I realized, that after proofing, just before baking... But before baking, the bread was already covered with cracks, I cut it, but it turned out not so. They did not disperse ...

It is difficult to make a diagnosis without seeing the TK ...
The proofing regime was not strictly observed. If the dough is overcooked (peroxidized), the cuts quickly spread
Most likely you had an initially tight dough.

Quote: stasija


... And how to achieve such a beautiful subform as on page 1 of Krylovich?

This question will be answered correctly by himself Krylovich.
stasija
So when should you cut the bread? When do you cut it, AXIOMA?
Axioma
stasija!
I make cuts always after the final proofing, just before baking. 🔗

About the method of checking the readiness of the test is published on the website HERE!
Scops owl
Yesterday I baked my first bread with hop sourdough in a cast-iron pan covered with a glass pan. :) She took it off after 18 minutes and baked it on low heat for another 25 minutes. The crumb turned out to be dry with beautiful holes, the crust came out hard, apparently it was necessary to get it out early. It was difficult to navigate by color, since it is with rye flour and itself is sandy in color. But the aftertaste turned out to be bitter. : oMaybe I started the sourdough early? I put it on, it fermented and began to fall off after 40 hours, I fed it with rye flour at 13 o'clock in the afternoon, and in the evening at 20-30 I already put the dough, after 3 hours I baked it. I'll try to feed her again, otherwise I'm afraid to bake, suddenly it will be bitter again.
I liked the recipe, thanks: girl_claping: I'll try again.
Scops owl
I baked this bread again. I just put it on the dough and took the sourdough not 200 (I did half), but 142 grams. Dough came up in 8 hours 2 times. I added the remaining flour and at the end of 1 tbsp. l. grows up. oils. By the morning I came in 9 hours. Came out and more magnificent and softer than the first. There was no bitter taste. : D He disappeared after 5 feeding.
Ananda
I baked this bread, I liked the simple and tasty, I love gray bread, and even sourdough. I was just not sure of my ferment, I added fresh yeast 8 grams. Baked in a bread maker in the proportions indicated in answer # 2. Thank you!
Wheat-rye bread with rye sourdough.
Ananda
And this is sourdough bread, also in HP. A very simple and delicious recipe.
Wheat-rye bread with rye sourdough.
CatNat
I also thank the author for a wonderful recipe! The bread turned out to be incomparable, and crumb and crust. Definitely, I will repeat. But the truth is, my husband would like the same thing, but with more rye flour. I'll have to experiment.
JasBona
Quote: AXIOMA

Have a nice day, nut!
I knead the dough for this bread in a Bosh MUM 8400 combine.

For your bread machine, try these proportions for the dough:

300 gr. ripe rye sourdough
150 gr. rye flour
450 gr. wheat flour
15 gr. salt
340 ml. water

Wheat-rye bread with rye sourdough.
ksuha
AXIOMA, say it will be possible to add malt and rust. oil?
JasBona
Quote: ksuha
AXIOMA, tell me it will be possible to add malt and rust. oil?
Hello, there is no way to add malt, as I was specifically looking for a recipe without adding millions of ingredients.
Once upon a time, at one job, they treated a damashne to baked bread with self-grown sourdough - while the man said that he didn’t put anything except flour, sourdough, water, salt and sugar. If only sometimes seeds or caraway seeds for flavor
julia_story
Here is my handsome

Wheat-rye bread with rye sourdough.
Wheat-rye bread with rye sourdough.
Got a little gasp on top, but the taste is excellent. Moreover, this is my first sourdough bread.
Thanks for the recipe!
Katko
brought out fresh sourdough, put the dough according to this recipe ... but baking on the first day was not possible, sent it to the refrigerator for fermentation ... for 3 days baking in the form of cakes: large in a miracle machine and small in the Princess
molding on rye bran
Wheat-rye bread with rye sourdough.
Wheat-rye bread with rye sourdough.


Added Wednesday 10 Aug 2016 06:41 AM

incisions
Wheat-rye bread with rye sourdough.
Lyudmila_K
Took 1/2 of the recipe. It took a little more water for my dry flour. The bread is not as beautiful as that of the author. The crumb is very porous, I didn't even expect it. Nice basic recipe, thanks!
Tatyanka70
Thanks for the recipe! baked a semi-finished product from Viki on rye sourdough for half a portion. I wanted to add a drop of yeast, since I just made the leaven (for the first time), but I forgot. I baked it exactly according to the recipe. I was ready for the fact that the first time might not work. Delicious!
Wheat-rye bread with rye sourdough.
Wheat-rye bread with rye sourdough.
mandarina73
Thanks for the recipe! this is my first experience with sourdough and bread on it) it seems not so bad I will strive for the best
Wheat-rye bread with rye sourdough.
Wheat-rye bread with rye sourdough.




I also wanted to ask why everyone is doing the same recipe, but many people get light bread? and why are many of the bread sprinkled with flour on top?

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