Simple black sourdough bread

Category: Sourdough bread
Simple black sourdough bread

Ingredients

Wheat flour 230g
Rye flour 100g
Dry fast-acting yeast 0.5 tsp
Sourdough (I have French 1: 1) 200g
Salt 1 tsp
Sugar 1 tbsp. l.
Dry malt 2 tbsp. l.
Vegetable oil 1 tbsp. l.
Liquid (kefir 100, milk 50, water 50) 200 ml.
Sunflower seeds, cashew nuts 30g
Raisins 60g

Cooking method

  • I loaded the products into the HP in the recommended order, sourdough between dry ingredients and liquid ingredients.
  • Program - Basic (4h), mode With additives. I do not indicate the size and crust, since the baking will be done in the Baking program, so you can set XL and Medium.
  • The gingerbread man turned out like this
  • Simple black sourdough bread
  • Prepared supplements
  • Simple black sourdough bread
  • Added them at the signal of HP. I covered the bucket with a napkin, as they taught on our website, so that the seeds and nuts would not scatter. After that, I removed the napkin and closed the HP.
  • Simple black sourdough bread
  • And the process continued until the time on the display
  • Simple black sourdough bread
  • The dough looked like this
  • Simple black sourdough bread
  • I turned off the HP and gently, without taking the dough out of the bucket, crushed it with a silicone spatula and hand so that a bun was formed all over the bottom of the bucket with a dome.
  • I closed the HP and after exactly 1 hour turned on the Baking for 1 hour. I didn't lift the lid anymore.
  • The result is this kind of bread.
  • Simple black sourdough bread
  • Good luck to everyone who wants to bake such bread!

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Simple black sourdough bread

nut
Stunned, what a handsome man - congratulations: flowers: And where is the recipe
Lana
Quote: nut

Stunned, what a handsome man - congratulations: flowers: And where is the recipe
nut
There was a glitch and only photography went into the topic, I had to sort of Edit and Save
This is a photo of crumb
Simple black sourdough bread
Simple black sourdough
Margit
Lanochka, I also baked this bread with sourdough culture of 200 grams, but I started the sourdough with rye flour. It seems to me that rye sourdough works stronger in bread. I took 330 grams of liquid - 110 water, 110 milk, 110 kefir (as you taught). Flour 100 grams of whole grain + 300 grams of a / c. I still added 1 tsp of yeast to achieve full automation. The rest is unchanged.
Basic program with raisins. Now I want to add a little rye flour, at least until the bread is obtained.
Lana
Quote: Margit

Now I want to add a little rye flour, at least until the bread is obtained.
Yes, Ritochka, varying, picking up, increasing and decreasing - it's so interesting and exciting!
Ultimately, I set the goal of crumb structure, hence the digestibility of bread; taste due to additives and, of course, stability of the result.
You will bake it according to your own recipe, Ritulya, please show me the bread and the recipe, we agreed with you, remember?
Margit
Necessarily, Lanochka! Yesterday I just baked, it turned out great. Today the granddaughter was celebrating a year, everyone liked this bread very much. Photos of course will be!
Lana
Quote: Margit

Necessarily, Lanochka! Yesterday I just baked, it turned out great. Today the granddaughter was celebrating a year, everyone really liked this bread. Photos of course will be!
Congratulations, young granny! Let her grow healthy for the joy of everyone!Simple black sourdough bread
Companion, we look forward to it!
Margit
Lanochka, after a long break, baked your sourdough bread again, but in the oven. I promise to lay out the incision tomorrow, while it cools. A friend also bakes this bread, in full delight, she says that she never got such pleasure from rye bread. And he also says that the best name for this bread is "Eat your mind".
Thank you Lanochka and from her for a wonderful recipe for delicious bread!

Simple black sourdough bread

Here is the cutter! Vkuuusny !!!

Simple black sourdough bread
Lana
Quote: Margit

A friend also bakes this bread, in full delight, she says that she never got such pleasure from rye bread. And he also says that the best name for this bread is "Eat your mind".
Thank you Lanochka and from her for a wonderful recipe for delicious bread!

Ritochka 🔗
Thank you and your friend for using this recipe and addressing such kind words to me
You have bread, Rituyla, as always, a handsome, appetizing loaf, a roll without a single flaw, even for an exhibition! 🔗
Bake to your health! 🔗
Anatoly57
Why is it so black? Or is this a snapshot?
lega
Quote: Anatoly57

Why is it so black? Or is this a snapshot?

So the color of the malt.
Anatoly57
I make malt myself from wheat. I always add to bread, but there is no such color.
lega
Quote: Anatoly57

I make malt myself from wheat. I always add to bread, but there is no such color.

You probably get unfermented malt, it's light. This color comes from fermented or red malt.
Margit
Quote: Anatoly57

Why is it so black? Or is this a snapshot?
There is malt in the bread recipe, and it gives the dark color to the bread.
Try to bake with purchased malt, and your bread will darken!
Millionaire
Simple black sourdough breadSimple black sourdough bread
And here is my bread, only I step back from the recipe - I add what is in the house: sunflower seeds, flaxseeds, sesame seeds, coriander, oatmeal. And I really like this bread, but I knead the dough with my hands and bake it in the oven. There was no bread at home, I bought store yeast - I did not eat it myself.
Lana
Quote: Millionaire

Simple black sourdough breadSimple black sourdough bread
And here is my bread, only I step back from the recipe - I add what is in the house: sunflower seeds, flaxseeds, sesame seeds, coriander, oatmeal. And I really like this bread, but I knead the dough with my hands and bake it in the oven. There was no bread at home, I bought store yeast - I did not eat it myself.
Millionaire
What delicious bread you have! Golden pens!
In our family, store bread is not bought either! I was sick, so my grandson, a seventh grader, baked bread and looked after the leaven, saved it, boy, our Frenchwoman!
Bon appetit, bake, diversify with additives, and the basis of the recipe seems to be quite good!
I admire your bread! Miracle!!
Natusik1982
Hello!!! Thanks for the great recipe! But here I have a question the dough during kneading was very similar to yours, 1.5 hours before baking the dough rose well, but in 40 minutes it dropped very much, I wanted to know what is the reason? Accordingly, it turned out not as handsome as yours, I will post the photo later.
Natusik1982
Here's my bread, unfortunately it doesn't look like yours.Simple black sourdough bread
Lana
Quote: Natusik1982

Here's my bread, unfortunately it doesn't look like yours.Simple black sourdough bread
Quote: Natusik1982

Hello!!! Thanks for the great recipe! But here I have a question the dough during kneading was very similar to yours, 1.5 hours before baking the dough rose well, but in 40 minutes it dropped very much, I wanted to know what is the reason? Accordingly, it turned out not as handsome as yours, I will post the photo later.
Natusik1982
How does the bread taste? Did he suit you?
The reasons, in my opinion, can be very many: the state of the leaven, flour, water, even the CP is different ...
Please try to "catch" the peak of the sourdough strength (what sourdough was baked on, how long did it take?), Flour-liquid-excess water can lead to the falling of the dome of the bread, yes, simply, the bread peroxide stopped and began to fall off during baking it's hot now, it is necessary and this, perhaps, to take into account)
If you like the taste of bread, the recipe, then you can work and achieve a beautiful loaf on your products
"Hardy" recipe, you should have good bread!
Good luck! Ask, we will further clarify and look for the reason ...
Natusik1982
Simple black sourdough breadThanks for the answer! Good taste. I prepared sourdough earlier for black custard bread, I decided to try it in this bread too. I would also like to see a beautiful bread.Tell me please, do you dilute the malt in water beforehand? Give it some time to brew? Or are you just adding to the ingredients? Thank you in advance!
Lana
Quote: Natusik1982

Simple black sourdough breadThanks for the answer! Good taste. I prepared sourdough earlier for black custard bread, I decided to try it in this bread too. I would also like to see a beautiful bread. Tell me please, do you dilute the malt in water beforehand? Give it some time to brew? Or are you just adding to the ingredients? Thank you in advance!
Natusik1982
I add dry malt in any order of ingredients (I sprinkle it on the flour before sourdough). Yes, about sourdough: I have 1: 1 sourdough, that is, for 100g of flour, 100g of water, so you must take this into account in order to get a beautiful loaf
Calculate how much liquid I have in my recipe for flour and how much you get. This may be the reason for the collapse of the dome ...
Natusik1982
Hello! Thank you! I tried to bake a second time and the result was more pleasing Simple black sourdough bread
Lana
Quote: Natusik1982

Hello! Thank you! I tried to bake a second time and the result was more pleasing Simple black sourdough bread
Glad!
Happy bread! Ask questions, than I can, I will help with pleasure!
You have excellent bread, handsome!
Try another one of my favorite bread
Recipe
Natusik1982
Thanks for the nice words and the new recipe;) I have already watched it and I also think to try
Lana
Natusik1982
Good luck! I would be glad if you like it
It was pleasant to communicate with you
Natusik1982
Mutually
Millionaire
Lana, do you bake such bread in a bread maker? I have a baking mode, if you set it separately, it lasts only 30 minutes. And in the oven I bake such bread for 50 minutes. Therefore, I knead in a bread maker and bake in the oven.
Lana
Quote: Millionaire

Lana, do you bake such bread in a bread maker? I have a baking mode, if you set it separately, it lasts only 30 minutes. And in the oven I bake such bread for 50 minutes. Therefore, I knead in a bread maker and bake in the oven.
Millionaire
Yes, I bake in HP. Does the timer in your HP not increase the baking time? It's a pity I do not see the model of your HP in the profile ... You specify, please, then it is easier for the interlocutors to navigate
I rarely bake bread in the oven, because I have gas and very moody
Millionaire
Quote: lana7386

Millionaire
Yes, I bake in HP. Does the timer in your HP not increase the baking time? It's a pity I do not see the model of your HP in the profile ... You specify, please, then it is easier for the interlocutors to navigate
I rarely bake bread in the oven, because I have gas and very moody
Lana, for the merci rose. No, I don't even have a timer. Looks like you have more modern HP.
Lana
Quote: Millionaire

No, I don't even have a timer. Looks like you have more modern HP.
It turns out that way!
How did they, the developers, think? What kind of bread can be baked in 30 minutes? Or do you have programs set? Then you can combine several to bake according to the required recipe ... Now I will look at the description of your HP. Then I will understand
Lana
Quote: Millionaire

No, I don't even have a timer. Looks like you have more modern HP.
This is your HP
Indicated that the timer is 13 o'clock
Margit
Can I deposit my own 5 kopecks?
Millionaire press the timer button so many times until the display shows the time required for baking, this is from 50 minutes to 1.30 minutes. Check it out, I'm sure the oven works as it should!
Lana
Quote: Margit

Can I deposit my own 5 kopecks?
Millionaire press the timer button so many times until the display shows the time required for baking, this is from 50 minutes to 1.30 minutes. Check it out, I'm sure the oven works as it should!
Hello Rituyla!
Millionaire I'm sure that there is no timer in her HP at all ... Maybe I looked at the wrong model?
Margit
Good evening, Lanochka!
Is there really no timer, but in this case, can another button perform the function of increasing the baking duration?
Lana
Quote: Margit

Good evening, Lanochka!
Is there really no timer, but in this case, can another button perform the function of increasing the baking duration?
I think we need to wait for an answer from Millionaire ...
What kind of bread do you prefer now? I bake this bread with sourdough, only I take 1st grade flour. Now the leaven has adapted to keep it in the refrigerator for 2-3 days without feeding, it works, pah-pah ... great!
Millionaire
Girls! I have not informed you correctly. I have a timer, but it postpones the baking process according to a given program, i.e. 4 or 5 hours, which includes the whole process from kneading to baking. Then, in this program, baking lasts 50 minutes. But why don't I use this program - bread with sourdough lasts 10-12 hours for me.
But a separate baking button on my HP is only 30 minutes. Only cupcakes are baked on it.
So what am I doing: knead the dough on the Pizza program, let it rise for 12 hours, then bake the pastries on the program for 30 minutes in the HP, then quickly transfer it to the multicooker and another 20 minutes. bothering. This is if you are too lazy to preheat the oven. And if not laziness, then all 50 minutes I bake in the oven. In HP I just knead.
Lana
Quote: Millionaire

Girls! I have not informed you correctly. I have a timer, but it postpones the baking process according to a given program, i.e. 4 or 5 hours, which includes the whole process from kneading to baking. Then, in this program, baking lasts 50 minutes. But why don't I use this program - bread with sourdough lasts 10-12 hours for me.
Millionaire
Now everything fell into place!
Why does sourdough bread take so long? Such a leaven? I don’t give the French (liquid) extra time, she works like yeast in time. Only rye bread after kneading on Pelmeni or Pizza is suitable for 2.5 or 3.5 hours before Baking ... Sometimes I add 1 hour to the Main Program (4 hours) before baking.
You are probably on a special program for your starter culture so long with the rise?
NNV23
Svetlana, good afternoon. Yesterday I baked my first bread with rye sourdough. And I chose your recipe. I did everything according to the recipe. It turned out great bread! ...
Thank you.
Still, this is an exciting activity - baking !!! So much room for experimentation!
Lana
Quote: NNV23

Svetlana, good afternoon. Yesterday I baked my first bread with rye sourdough. And I chose your recipe. I did everything according to the recipe. It turned out great bread! ...
Thank you.
Still, this is an exciting activity - baking !!! So much room for experimentation!
NNV23 Ninulya, with the first rye bread with sourdough. Note, SUCCESSFUL! I'm glad the recipe came in handy. I'm pleased!
Now is the time for creative changes: add, change to your taste!
Happy bread!
Millionaire
Quote: lana7386

Millionaire
Now everything fell into place!
Why does sourdough bread take so long? Such a leaven? I don’t give the French (liquid) extra time, she works like yeast in time. Only rye bread after kneading on Pelmeni or Pizza is suitable for 2.5 or 3.5 hours before Baking ... Sometimes I add 1 hour to the Main Program (4 hours) before baking.
You are probably on a special program for your starter culture so long with the rise?

Oh, Lanochka, it turned out that I did not answer your question. I'm sorry. I didn’t realize right away that I was baking sourdough bread without yeast, and if, as per the recipe, with yeast, then it rises quickly. But I like yeast-free more, so I bake in the oven, because my bread rises for a long time.
Lana
Quote: Millionaire

Oh, Lanochka, it turned out that I did not answer your question. I'm sorry. ...
Millionaire
What are you, dear! It's okay, so I got the answer
Doesn't the bread turn out sour according to your technology?
Millionaire
Quote: lana7386

Doesn't the bread turn out sour according to your technology?
No, what are you. It is very tasty, I like it more than yeast.And if you catch the peak of fermentation of the sourdough, then it rises much faster or I put it in the oven after baking something, when it has not yet completely cooled down.
Lana
Quote: Millionaire

No, what are you. It is very tasty, I like it more than yeast. And if you catch the peak of fermentation of the sourdough, then it rises much faster or I put it in the oven after baking something, when it has not yet completely cooled down.
The sourdough peak really raises the bread a lot, I know from my own experience (this summer I saved my Frenchwoman). But does long fermentation affect the acidity of the bread?
I put 1/2 tsp. yeast for sourdough and excellent bread, and on the Main mode in HP.
Yulechek
mmmm, I read it and did not understand, but where is the recipe for the leaven?
Is it the first time I come across, or is this case bought ready-made?
Lana
Quote: Yulechek

mmmm, I read it and did not understand, but where is the recipe for the leaven?
Do I come across for the first time, or is this case bought ready-made?
Yulechek
The sourdough is grown independently for baking bread. You can read about various leavens and their cultivation. HERE I used French modern liquid as indicated in the recipe.
Good luck!
cdoctor
Lana! I want to bake the first bread from eternal sourdough - tell me, please, from the moment of the first kneading of the dough - the kneading and raising mode, I can't figure it out - it turns out to complete the program of the main white bread before baking, then stop the HP, form a roof and another 1 hour and then bake ?
Lana
Quote: cdoctor

Lana! I want to bake the first bread from eternal sourdough - tell me, please, from the moment of the first kneading of the dough - the kneading and raising mode, I can't figure it out - it turns out to complete the program of the main white bread before baking, then stop the HP, form a roof and another 1 hour and then bake ?
cdoctor
I'm glad you decided to bake bread using this recipe
You understood everything correctly: the Basic program with Additives runs almost completely, because you turn off the HP when the display shows the time 1-15 (remember that this is the time until the end of the program) In other words, you cannot go Baking bread on the Basic program ... Turn off the HP, form a bun, close the HP and after 1 hour turn on the Baking for 1 hour.
You, cdoctor, got it right!
Good luck! I would be glad if you like the bread!
Ask if you have any questions, I'm in touch.
laylay
Good day! Tell me, where are French sourdough and dry malt usually sold ??? I live in Gelendzhik, there is not much for sale here ... Perhaps you can tell me where it is sold in Krasnodar? Thank you
Lana
Quote: laylay

Good day! Tell me, where are French sourdough and dry malt usually sold ??? I live in Gelendzhik, there is not much for sale here ... Perhaps you can tell me where it is sold in Krasnodar? Thank you
Elena, good afternoon, countrywoman!
You need to grow the French sourdough yourself. You will be taught and guided through the entire process by our master sourdough gurus.
HERE will teach you everything about French sourdough
Malt in Krasnodar can be bought, for example, at the Senny market and nearby in the Tea-Coffee shop on Budyonny. Go to fellow countrymen on the topic Krasnodar and talk to the girls, they will explain everything to you
Krasnodar
Good luck!
laylay
Thank you!!!! Pts nice !!!

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