Spicy wheat-rye sourdough bread with garlic and vegetable puree

Category: Sourdough bread
Spicy wheat-rye sourdough bread with garlic and vegetable puree

Ingredients

Vegetable puree 100 ml
Sour cream (optional) 1.5 tbsp. l.
Tomato sauce (also optional) 2 tbsp. l.
Water top up up to 300ml
Riga balsam (optional) 0.5 - 1 tsp
Fructose (sugar or honey possible) 3 tsp
Powdered milk 3 tsp
Malt extract 1 tbsp. l.
Dried garlic, granulated (you can also fresh) 2 tsp
Sourdough (I have rye, 100% moisture) how much
Wheat flour 120 g
Wheat flour, 1st grade 165 g
Sprouted wheat 15 g
Coarse rye flour 150 g
Oat bran (can be replaced with oatmeal) 20 g
Hot pepper (optional) 1 PC.
Various dried herbs to taste

Cooking method

  • Spicy wheat-rye sourdough bread with garlic and vegetable puree
  • The total amount of liquid is 300 ml, that is, vegetable puree, sour cream and volume. put the sauce in a measuring cup and add water to 300 ml.
  • Flour of different grinds and sprouted grains can be replaced with regular flour.
  • I just wrote what I had.
  • Pepper - the photo shows which one. It grows on my window. If you don't want spice, then exclude it. Then the taste will be softer.
  • The gingerbread man is round.

The dish is designed for

800 g - 1 kg, depending on the amount of starter culture

Time for preparing:

Kneading - 30 minutes, proofing - 6 hours, baking - 1 hour.

Cooking program:

Kneading, baking.

Note


The bread turned out to be spicy, since the pepper was added, the aroma of garlic is almost invisible.

Feofania
good recipe!
Tamborén

All recipes

New recipe

New Topics

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers