Rye bread with kefir sourdough in a bread maker

Rye bread with kefir sourdough in a bread maker

Category: Sourdough bread

Ingredients
Rye sourdough	500 ml
Homemade curdled milk	150 ml.
Rye flour	about 400 gr.
Olive oil	2 tbsp. l.
Sugar	1 tbsp. l.
Salt	1 tsp

Cooking method

• I added flour to a more or less decent kolobok.
• Of course, I was worn out during kneading, I washed my hands for a long time from the adhering stretching dough (I took out a mixer and gave the shape of a brick to the mash that turned out in the bucket) and left it until morning. in the morning the dough doubled, but it seemed to me a little and ... that's where I got it, in the full sense of the word! turned off the light !!! my dough stopped and when the stove was turned on, the roof of course immediately fell off. but still the bread was excellent! not a gram of yeast, only sourdough, and the airiness is very decent

Note

I experimented a little, tried to make rye bread on kefir sourdough (two days fed, young like that). the result made me sooooo happy
I made a small portion for testing.

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[fugaska]

fugaska, what a beautiful bread you got. And it must be completely without yeast.
Did you take peeled rye flour?
And how long did the baking itself last, in the oven for 1 hour, and the bread was small?

but I don’t know which one she took at once a bag, 5 kg, there was no label ... ordinary rye, at 2.20 UAH per kg, so small
but I put it on baking (1 hour) and probably another half an hour to keep it warm, for reassurance - the bread did not dry out and did not burn, by the way very tasty
and the fact that he is completely without yeast - that's what I'm boasting about! if it were not for overexposing it ... I will still do it and will definitely post a photo

This is how, under unfavorable conditions, new recipes arise
Bravo, fugaska
And now I am away from the bread machine, with my mother-in-law with little. I noticed in her locker a bag of rye flour. I "took a rest" from baking for a week, and then encouraged me to grow sourdough (how are my relatives doing there) and bake bread (kneading rye with ruts is a pleasure, you will not say anything)
The recipe is approximately the same in composition and execution, only I did not add sugar, my mother-in-law has a high content in the blood. The dough was more steep than liquid, and I was on the safe side, added a little wheat flour when kneading. Yeast bummer was somewhere to look and buy. The oven was electric and also not so hot.
True, the bread was a little humid (just a little). But they ate it with great pleasure!

I made according to your recipe only the sourdough was smaller and two kneading and approaching the second, the dough rose to the top of the bucket, but when baking, for some reason, the roof fell through, although this did not affect the taste of the bread, it turned out spongy and porous. does anyone know why the roof sinks when baking (sagged by 2 cm)

Here's my rye without yeast, I didn't have time to take a picture entirely, the household had already cut it and grunted.
water-350 ml.
salt 1 1/2 tsp
honey. 2 tbsp. l (sugar is possible)
sourdough 4 tbsp. l. with a slide (how much you can carry)
peeled rye flour baker 400 gr.
buckwheat flour
ghee 2 tbsp. l. (vegetable can be used)
powdered milk 2 tbsp. l
cumin 1 tbsp. l.
All the ingredients were kneaded in the dough mode and left for 6 hours after turning off the bread maker. After this time, I made another knead in dough mode and left it for 2 hours without turning off the oven. baked in baking mode.It went very well, but during the baking process the roof collapsed, although it did not affect the taste.

It seems to me that the liquid is too much.

I am very confused by such terms for fermentation and dough rise - 6 hours plus then 2 hours ... for such a time, by the time of baking, I would have received a full bucket of sourdough.

I am very confused by such terms for fermentation and dough rise - 6 hours plus then 2 hours ... for such a time, by the time of baking, I would have received a full bucket of sourdough.

And I thought the same thing. It's hot now - my leaven has time to mature in 4 hours.

And in my opinion, there should be no mess. It may not be a hard ball, but a soft rotating ball should still be.

I am very confused by such terms for fermentation and dough rise - 6 hours plus then 2 hours ... for such a time, by the time of baking, I would have received a full bucket of sourdough.

approach time turned out according to the result peeped periodically until it went, maybe the leaven is rather weak

Thanks for the recipe. Already several times I tried to bake it - every time it turns out very tasty, but the bread does not rise almost. I tried to set my mode: kneading 20 minutes - raising 6 hours - baking 70 minutes. And even added yeast (1.5 tsp). But it's still flat. What am I doing wrong?

Thanks for the recipe. The bread has risen 2 times, the roof is flat, the taste is indescribable!

Can you tell me where they sell rye flour and sourdough? I love rye bread very much, but I have never baked it, because I cannot find rye flour.

Can you tell me where they sell rye flour and sourdough? I love rye bread very much, but I have never baked it, because I cannot find rye flour.

Rye flour is freely sold in the store, the department where flour, cereals.
We make sourdoughs ourselves, read about them here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

You have not written in what city you live, it is difficult to tell. Refer to the section Communication with fellow countrymen, fellow countrymen will tell you where to buy rye flour in your city https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0

I tried for the first time to make bread with rye flour according to this recipe, but I only added another 1.5 tbsp. l yeast. And nothing worked for me, that is, when the second was lifted, it was visible in the oven, but when baking, the top fell through and was not baked inside, I had to give my dogs to eat what is wrong people tell me
Maybe I didn’t calculate correctly, I don’t have weights yet, I thought I had 240 ml measured cups. a glass.
Like this:
500 ml starter culture = 2 cups (480) + 20 ml more. measured in the glass.
curdled milk replaced liquid sour cream diluted in water = 150 ml. well, maybe a little more than 170 ml. maximum.
rye flour (not through a sieve, pure from a bag) = 400 gr. = 2 glasses of 230 ml. my.\
Olive oil 2 tbsp l.
Sugar 1 tbsp. l.
Salt 1 tsp
yeast 1.5 h. l.

What's wrong, a lot of liquid and little flour? or did not calculate correctly at all.

rye flour (not through a sieve, clean from a bag) = 400 gr. = 2 glasses of 230 ml. my.\

What's wrong, a lot of liquid and little flour? or did not calculate correctly at all.

There is little flour ... 1 glass of 240ml = 130g, 400g of flour is at least 3 glasses, and your glass is even smaller ...

There is little flour ... 1 glass of 240ml = 130g, 400g of flour is at least 3 glasses, and your glass is even smaller ...

like this always, you urgently need to buy a feather cup just for flour or a scale.
Thanks, I'll try to add flour.

I ventured to try my three-day fresh starter culture on this recipe. And it was right))
I will report, perhaps, about the process - maybe it will be useful to someone.
Kneading the dough for 20 minutes. on the "Pelmeni" mode, I almost did not add flour, the bun was good, round, slightly smeared along the bottom and stuck to the finger.
I did not have the patience to stand the night. Therefore, after taking out the spatula, I put it on "Dough. French" (this is 40 minutes of leveling, 15 minutes of kneading and 2.5 hours of lifting) During this time, the bread increased by one and a half times, but holes appeared on surface. Probably, it would be possible to withstand it again according to the same program, but these holes confused me, I decided that it was better to let it be unworthy than to fall off later. Launched "Pastry" for 1 hour 5 minutes.
Result.The bread, probably, could have been higher - next time I will still give it an hour to rise))) But, despite this, the crumb structure is finely porous and homogeneous - as I like)) And the taste was completely satisfied - very similar on Ukrainian rye, as it is baked in my hometown - with a pleasant sourness. It is cut perfectly - thin and even, does not crumble. I will continue to bake!

PS: This was the first sourdough in my life and the first absolutely yeast-free bread. I was shocked by the result, to be honest ... For some reason I thought that it would definitely "come out lumpy" ... And then - such a delicious!
I fully attribute the success of this event to a successful recipe and a clear description of the process. Amazingly simple and reliable! Many thanks to the author for the recipe !!!!!!

Rye flour is freely sold in the store, the department where flour, cereals.
We make sourdoughs ourselves, read about them here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

You have not written in what city you live, it is difficult to tell. Refer to the section Communication with fellow countrymen, fellow countrymen will tell you where to buy rye flour in your city https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0

a question to you, if not a beginner, how, according to your recipe, the dough wanders at night - is this normal?

How about without yeast? Sourdough bread is also yeast bread. Sourdough is wild yeast and lactic acid bacteria. Such bread is called sourdough bread, not yeast-free bread.
Adding a small amount of baker's yeast to such bread will improve its taste and porosity and shorten the fermentation time.

I tried for the first time to make bread with rye flour according to this recipe, but I only added another 1.5 tbsp. l yeast. And nothing worked for me, that is, when the second was raised, it came up, it was visible in the oven, but during baking, the top fell through and was not baked inside,

The top of the opal means the bread has fermented
Not baked, it depends on two factors - the time and temperature of baking, and the acidity of the dough. With insufficient acidity, the bread inside will be sticky, as if unbaked.

Sourdough provides us with acidity. Perhaps it has not matured enough for you and has not gained the necessary acidity. For rye bread, it is better to set the sourdough to ripen at a temperature of 28 -32 degrees and make it with 60% moisture So it will be more acidic.
It is convenient to check the readiness of the bread with a temperature probe.If the crumb is inside 98 degrees, then the bread is ready

the bread increased by half, but holes appeared on the surface. Probably, it would be possible to withstand it again according to the same program, but these holes confused me, I decided that it was better to let it be unworthy than to fall off later. Launched "Pastry" for 1 hour 5 minutes.
Result. The bread, probably, could have been higher - next time I'll still let him rise for another hour)))

The holes on the surface are just a sign that it's time to bake. Rye bread cannot be taller. It is twice as dense as wheat. Usually rye bread ferments quickly, increasing the proofing time will spoil everything. You have got a great result, continue the same way. So that the porosity was more. add a small amount of yeast

There are so many different recipes that it’s just at a loss what kind of bread to bake.