Sourdough bread made from three types of flour + bran

Category: Sourdough bread
Sourdough bread made from three types of flour + bran

Ingredients

Leaven 9 tbsp. l
Whole grain wallpaper flour 200 g
Rye flour 50 g
Wheat flour 250 g
Rye bran 4 tbsp. l
Sea salt 1.5 tsp
Sugar 1.5 tbsp. l
Unrefined olive oil 1.5 tbsp. l
Water 250ml

Cooking method

  • Put bran at the bottom of the bucket, then half of any flour, then sourdough, flour again on top ...
  • Further, in different corners, salt, sugar, butter ... We carefully fill everything with water (or whey, water + milk).
  • We set the Pizza mode, after kneading the dough, turn off the HP and leave it for 3 hours to rise.
  • After proving the dough, set the Baking mode, set the time:
  • I put on 1h10min.
  • The top of the bread was smeared with water and sprinkled with sesame seeds.
  • The basis is taken from the recipe of Valeria Vorobeva, the site of the Landowner. RU.

The dish is designed for

700gr

Time for preparing:

about 5 hours

Cooking program:

Pizza, Baking

Note

The gingerbread man formed a good one, did not add anything: no water, no flour.
The crust is crispy, the crumb is elastic.
The bread was delicious, there was no sourness.
Here's a cutaway:
Sourdough bread made from three types of flour + bran

Ludmila P.
Can you please tell me what kind of leaven is used?
Melisa72ru
Used rye sourdough
CBETA
And what kind of whole grain flour - rye or wheat?
Melisa72ru
SVETA, whole wheat wallpaper wheat flour was used
Angela Leonidovna
the bread is good, but tell me please, can I pour the liquidity first?
Melisa72ru
Angela Leonidovna
see the instructions according to your HP, in my (Panasonic) first dry components ...
Angela Leonidovna
Quote: Melisa72ru

Angela Leonidovna
see the instructions according to your HP, in my (Panasonic) first dry components ...
Clear. I have a livelihood first. Made according to your recipe, now my oven is kneading the dough, I hope it will work out.
Angela Leonidovna
Thanks for the recipe!
The bread rose well. Delicious, but still there is sourness. And you can make it so that it was not?
Melisa72ru
Angela Leonidovna
I think it's about the leaven ... there was no sourness in my bread)) although there was rye leaven, it was fresh ...
Angela Leonidovna
I also think it's because of the leaven. She's still young.

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