Rye-whole grain bread 50:50 with sourdough

Category: Sourdough bread
Rye-whole grain bread 50:50 with sourdough

Ingredients

Yeast 1 tsp
Rye flour 150
Whole grain flour 250 g
Rye sourdough 200 g
Malt 3 tbsp. l.
Salt 1.5 tsp.
Panifarin 2 tsp
Lean oil 3 tbsp. l
Boiling water for brewing malt 40 ml
Milk serum 250 - 300 ml

Cooking method

  • Boil the malt in 40 ml boiling water, let it cool.
  • Put all the ingredients in the HP bucket according to the instructions for it. Set the "Pizza" mode, after the first batch, turn off the stove and then turn on the first batch in the "Pizza" mode. When the batch is over, turn off the stove. Use wet hands to give the kolobok a "proper look" by evenly distributing the dough over the bottom of the HP bucket and leave to rise for 2 - 2, 5 hours. When the bread rises well, turn on the "baking" mode for 1 hour 10 minutes.
  • At the end of baking, take out the bread, let it "ripen" under a towel on a wire rack.
  • Unlike the yeast version, the crumb is very porous.

Note

I add butter in 2 stages, the first time when I put the ingredients, and the second time, in the middle of the second batch, the bun does not stick to the sides of the bucket, and the bread is shiny-crispy. The first time it happened by accident, well, I forgot to add oil to the HP at the very beginning, it happens: - [... especially when "some" are trying to weigh not on your "flour" scales everything that is not nailed down in the kitchen. I really liked this technique and I began to do this from time to time ... but just the other day, after reading "Rye tips" our dear Gasha, I found confirmation of this, it turns out that this is how you can and should do ... for which I express my deep gratitude to her.
In accordance with the given "Tips", adjust the amount of liquid focusing on the appearance of the kolobok.

If in the process of lifting, you want to "warm up" the bun a little by covering the bucket with a towel, remove it from their Xn, turn on the "Baking" mode for a minute, turn it off, insert the bucket back and close the oven. The tenses will heat up and your kolobok will be warm again.

Gasha
Well done, Mashun! And the crumb is great !!!
Zest
with leavening initiative
SchuMakher


I got hooked on the leaven and ripe dough! About two months like ... so I decided to put it up for review ...
zaz_kate
please tell me, is it two kneading, proofing and baking? I'm just a newbie in this business, I would not want to spoil the products and yet, the specified composition for 1 kg of a loaf or for 750 g? thanks!
SchuMakher
zaz_kate Yes, you are absolutely right, it turns out 2 short mixes, proofing and baking. The proofing time can be different, it depends on the strength of the yeast, the temperature in the kitchen, so you look, peep, sometimes it rises in an hour and a half, sometimes it can stand and 2 I put on an average size, if you add all the ingredients, then it comes out about 800 gr. The amount of liquid depends on the moisture content of the flour. Go to Rye Tips (clickable link in my first post). Everything is written there in detail. A gingerbread man of rye bread is more liquid than that of wheat bread. Good luck!
Irisik
Thanks for the recipe, it turned out sooooo beautiful bread and delicious
I did everything according to the recipe, but without panifarin
Rye-whole grain bread 50:50 with sourdough
Rye-whole grain bread 50:50 with sourdough
SchuMakher
Wow!!!! What a handsome man !!!!
Helen
I want this bread ...
SchuMakher
Helen3097baked?
Helen
Masha, no, not yet .. either there is no whey, but now the whole grain flour is over, but I can’t buy it ... I went around all the shops and I don’t have it ... well, I reminded you !!! I'll go to the metro, we can have flour there ...
SchuMakher
Helen3097, Flax, but in Auchan there is always!
Helen
Quote: ShuMakher

Helen3097, Flax, but in Auchan there is always!
We have to get there ... but the rain doesn't let it go ...
SchuMakher
Lazy ...And I love to ride in the rain, so right now I would have sat down and gone ... yes Mas does not let the sick man
Helen
Quote: ShuMakher

Lazy ... And I like to ride in the rain, so right now I would sit down and go ... yes Mas does not let the sick
yes, I got cold, and so I would have gone ...
SchuMakher
Quote: Helen3097

yes, I got cold, and so I would have gone ...

cure yourself ...
M @ rtochka
Somehow I missed this recipe, in another topic I saw a link to it.
Obviously it will take root! The process is not complicated, with leaven, and what a composition! I always order a lot of rye and central wheat flour, and then add them everywhere
Rye-whole grain bread 50:50 with sourdough
Baked in a bread maker in the L-7 form, 50 minutes, it took a little over an hour to rise to the edges of the form. You can probably even reduce the yeast, it rises well. And the liquid, I think, could have been added, the crumb is plump (I poured 250 ml, there was no more serum).
How did he smell when baking !! Didn't wait to cool down, cut off the crust and gnawed it with cheese (yes with coffee)
Thanks for the recipe!
SchuMakher
M @ rtochkaWhat a handsome man! And the cover is even, and the holes are perforated !!!
Helen
Again I forgot about this bread ... and again I have little leaven ... then when I have a lot, I don't know where to put it ... Well, I won't close the tab until I bake ...

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