Rye-wheat bread with sourdough cheese

Category: Sourdough bread
Rye-wheat bread with sourdough cheese

Ingredients

Rye sourdough (100% moisture) 100 g
Buttermilk (kefir, yogurt, etc., or just water) 100 ml
Water 100 ml
Olive oil 1 tbsp. l.
Malt 1 tbsp. l.
Sugar 1.5 tbsp. l.
Salt 1.5 tsp.
Peeled rye flour 190 g
Wheat flour 150 g
Flaxseed flour 10 g
Cheese (grate) 40 g
Dried basil 1 tsp
Paprika flakes 1 tsp
Lemon concentrate 1 tsp
Rye bran 10 g
Mill seasoning mix to taste

Cooking method

  • Mix in cotton, proofing - 7-8 hours.
  • The gingerbread man is round!

The dish is designed for

700 BC

Time for preparing:

9 o'clock

Note

Bread with a very spicy taste, easy to cut.
But in the context:
Rye-wheat bread with sourdough cheese

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