Whole grain bread with flaxseed flour "I will leaven myself"

Whole grain bread with flaxseed flour "I will leaven myself"

Category: Sourdough bread

Ingredients
whole wheat flour	350 gr.
wheat flour	150 g
water	340 g
leaven	200 gr.
flaxseed flour	2 tbsp. l.
honey	2 tbsp. l.
olive oil	2 tbsp. l.
fresh yeast	5 gr.

Cooking method

• LEAVEN:
• We prepare the leaven only for the first time. We take 15 gr. yeast and mix with 100 gr. warm water, 2 teaspoons of salt and 150 gr. whole grain flour. We put in a refrigerator with a glass resealable container overnight.
• Recipe:
• We put water, flour, salt and yeast in a bucket of a bread machine and knead for 5 minutes on any program. Then add the sourdough and knead until smooth. Turn off the program and pinch off about 1/3 of the dough - this will be our starter culture for the second time, which can be stored in the refrigerator for a very long time. then add honey, rast. oil and flaxseed flour. We bake on the main program. It turns out a very lush, tasty and healthy bread. I noticed empirically that it is the presence of flaxseed flour that makes the structure of the bread fluffy and soft.
• Bon Appetit!
• Even a kitten finds it difficult to resist such a fragrant smell of bread!

Time for preparing:

about 4 hours

Cooking program:

The main

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[macaroni]

An interesting recipe! And very nicely decorated macaroni
What Archive is this recipe from? I would like to see more such wonderful recipes
macaroni, tell me, give me a link, please!
Delighted!

pasta, I was very interested in the recipe, this will be my first sourdough bread and my first sourdough, if I find flaxseed flour, I have not seen it before

[macaroni]

macaroni,
And what yeast for the dough do you take?

[ripe, old, sour dough]

In principle, this is a development of our forgotten topic and bread "Wheat bread on ripe dough (self-leavening)" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=69908.0

The principle is the same - the approach is different!
The so-called ripe, old, sour dough in the end it turns out, and yeast is at the heart of the leaven!

Macaroni, thanks for the recipe! Well done!

And the recipe should be transferred to the bread theme - here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0 there is already Vikin's recipe for ripe dough

What a good recipe - I will definitely try it.

And the kitten - finally ...

[ripe, old, sour dough]

In principle, this is a development of our forgotten topic and bread "Wheat bread on ripe dough (self-leavening)" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=69908.0

The principle is the same - the approach is different!
The so-called ripe, old, sour dough in the end it turns out, and yeast is at the heart of the leaven!
And the recipe should be transferred to the bread theme - here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0 there is already Vikin's recipe for ripe dough

Thank you, Admin
I even baked bread in this thread How could I forget
I noticed that the older the grandson, the more interesting life, the more fun

[My dear]

My dearThanks for your feedback! To be honest, I didn't even expect that there would be so many reviews. I have been baking it for a long time, for about half a year, and moreover, it doesn’t get bored every other day, because flour is healthy (I’m not particularly rye), and it is easy to bake, and most importantly, the structure of the bread is not crumbling, but real, like our grandmothers used to bake, well, when you bite off from such a kusman, but he does not seem to come off right away, but he stretches a little, in short, the daughter will come and post a photo, I have this plot filmed.
Admin, but how to transfer it to the Temka that you wrote?
MariV, I take what yeast when I have it, both dry and pressed.But of course I like fresh ones more, the bread turns out to be more alive or something.
Vladislav, you can and without flaxseed flour. I buy linseed porridge in a jar from us at Spara, just ground flax. I'll take a picture later and post it if you want.
lana7386, the girls have already thrown the reference, you mean those?

[lana7386]

lana7386, the girls have already thrown the reference, you mean those?

Thank you, macaroni I figured it out, everything is fine!

Thank you, Macaronka!

I use the following porridge as flax flour:

What a handsome! I'll bake it!

whole grain flour disappeared in our city .... what if I replace it with premium wheat + bran? What is the ratio? tell me, pliz ...

whole grain flour disappeared in our city .... what if I replace it with premium wheat + bran? What is the ratio? tell me, pliz ...

Let's go here and remember the section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0 and here We prepare whole wheat flour and flour of the 1st and 2nd grade ourselves https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135443.0

Macaroni, I'm baking bread according to your recipe. And I want to ask: if all the salt is 2 tsp. we add to the leaven, what salt should be added to the batch?

We prepare the leaven only for the first time. We take 15 gr. yeast and mix with 100 gr. warm water, 2 teaspoons of salt

Ingredients

whole grain wheat flour 350 gr.
wheat flour 150 gr.
water 340 gr.
sourdough 200 gr.
flaxseed flour 2 tbsp. l.
honey 2 tbsp. l.
olive oil 2 tbsp l.
fresh yeast 5 gr.

Recipe:
We put water, flour, salt in a bucket of a bread machine

The first bread is safely eaten. Hot (could not resist!) It seemed bland, but cooled down has a honey-flaky taste. The loaf was extremely airy, it was imprinted on the lid of the HP. We will definitely bake!
Thanks for the recipe, macaroni!


This next loaf weighs 880 grams and takes up the entire 3900 ml bucket.
The pulp is airy, layered, crust to crust shrinks!

Hello. Can you please tell me, is it possible to use dry yeast, if so, in what proportions ???

and why should the leaven need salt?

I don't know why, but the bread is amazing. So salt is needed. And in each next batch, salt is needed. I bake this bread every week.

[oxygen]

oxygen, try in a 1: 3 ratio. If you can weigh
Or weigh 1-2 g, divide in half - you get 0.5-1 g, well, etc.

oxygen, try 1: 3. If you can weigh
Or weigh 1-2 g, divide in half - you get 0.5-1 g, well, etc.

That is, 0.5-1g per 150g of flour. sorry, I'm a beginner))) or have I misunderstood something ???

Girls, please answer.

[oxygen]

oxygen,
Oksan, I will answer you now without taking into account the answer Svetlana2014... Usually we take the ratio of 1 gram of dry is equal to 3 grams of wet, that is, you need to take 5 grams of dry for the sourdough (this is about a little more than 1.5 tsp from the bread machine) and then for the dough, about a little more than 0.5 tsp. l. from the bread machine

[Antonovka]

Antonovka, thanks a lot!

[oxygen]

oxygen,
Yes, not about that yet - let's see the result. But how I started to bake with live yeast somewhere here on the HP. ru read the proportions, now I translate everything back and forth And, by the way, on the living it is much tastier than on dry ones - really, really, the bread even smells different)) But for any luck, please tell us about the result

It's just that at the moment there are only dry ones, but I really want to try to make such bread. and wet yeast is not found everywhere. I will definitely get to them too. I will definitely post the result with the photo.

[oxygen]

oxygen,
Oksan, we have the same city))) I'm in Pyaterochka, in Dixie and in Auchan))
I already want to cook it too))

[oxygen]

oxygen, if the recipe contains 5 g of fresh yeast, and we know that the dry weight is much less, then: 5 g divided into 3 parts equals 1.67 g. If we cannot weigh 1.67 we weigh 2 times 1 g each, or 2 g at once. Pour on a piece of paper, align the pile in a circle or square and move the desired part aside with a knife. We divide 1 g approximately in half, but in one part a little more, we take the most part and another 1 g = 1.7.
Or we divide 2 g into 3 parts and use 2 parts (we also divide unevenly). Nothing wrong
Well, 15 g: 3 = 5 g dry.
Also keep in mind, the bread is very lush, and if the oven is designed for 1 kg loaf, knead for 750 g, otherwise the lid of the bread machine will blow!

And I would dissolve such a small amount of yeast in water so that it is distributed more evenly.

[Svetlana2014]

Svetlana2014, thanks for the detailed clarification.

[macaroni]

macaroni, Irinka, thanks for the recipe, while I took it to your bookmarks.

[macaroni]

macaroni, thank you for the wonderful recipe, the bread turned out to be very tasty. this is my first sourdough bread and my first sourdough bread. did it on dry yeast, next time be sure to live.
Even during the work, questions arose about the leaven:
The first time it turned out I added 250 g-200 to the dough, and throw out the remaining 50 ??? the new filling also pulls 300 g, add 200 g to the dough, and throw out the rest ???

[oxygen]

oxygen, in her refrigerator, in the refrigerator! In a tall plastic jar, cover loosely.

LEAVEN:
We prepare the leaven only for the first time. We take 15 gr. yeast and mix with 100 gr. warm water, 2 teaspoons of salt and 150 gr. whole grain flour. We put in a refrigerator with a glass resealable container overnight.

And use it next time. It is stored well in the refrigerator, I bake this bread 1-2 times a week, and the leftovers go into the next batch. Bread-
Thank you macaroni!

We put water, flour, salt and yeast in a bucket of a bread machine and knead for 5 minutes on any program. Then add the sourdough and knead until smooth. Turn off the program and pinch off about 1/3 of the dough - this will be our starter culture for the second time, which can be stored in the refrigerator for a very long time.

Something I'm confused.

[oxygen]

oxygen,
Whole grain bread with flaxseed flour "I will leaven myself."
Ingredients
whole grain wheat flour 350 gr.
wheat flour 150 gr.
water 340 gr.
sourdough 200 gr.
flaxseed flour 2 tbsp. l.
honey 2 tbsp. l.
olive oil 2 tbsp l.
fresh yeast 5 gr.
Cooking method
LEAVEN:
We take 15 gr. yeast and mix with 100 gr. warm water, 2 teaspoons of salt and 150 gr. whole grain flour. We put in a refrigerator with a glass resealable container overnight.
Here is our leaven in the refrigerator for a day, the second, third, it can stand for a whole week.
It is worth until we decide to bake bread.
Then we take the recipe and:
1, We put water-340 g in a bucket of a bread machine,
flour - 350 g of whole grain and 150 g of wheat,
salt-1 tsp
and yeast - 5 g.
2, And on any program, knead for 5 minutes.
3, We take out the leaven from the refrigerator, weigh 200 g and put it in a bucket.
4, We continue to knead until a uniform bun.
5, Turn off the program and pinch off about 1/3 of the dough - this will be our starter for the second time, which can be stored in the refrigerator for a very long time.
6, Then add honey, rast. oil and flaxseed flour.
7, We bake on the main program.

It turns out a very lush, tasty and healthy bread. I noticed empirically that it is the presence of flaxseed flour that makes the structure of the bread fluffy and soft. 🔗
Bon Appetit!
Cooking time: about 4 hours. Cooking program: Basic
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=143915.0

[, and the remaining 100gr. where are we going ???]

Well, that's exactly what I did. The question is this: from 1/3 of the kolobok I got about 300g, I put them in the refrigerator. when I cook next. since I pinch off 200 from these 300, and the remaining 100gr. where are we going ???200gr. We again mix the starter cultures with a bun of flour - 350 g of whole grain and 150 g of wheat,
salt-1 tsp
and yeast - 5 g.
And pinch off again 1/3 ??? mix them with the remaining 100g from the old sourdough and thus update it
This is what the bread turned out to be

[oxygen]

oxygen, well, yes, the leaven remaining in the jar remains in the jar and you add the pinched piece to it.
Sometimes I pinched less than 200g, sometimes more, and the loaf turned out to be either larger or smaller (if the bread machine allows it). Sometimes I added old dough to kneading according to a different recipe.
There is never too much leaven!

[oxygen]

oxygenif baked, great!
The next time after the last boning with a silicone spatula, flatten the bun.

[oxygen]

oxygenif baked, great!
The next time after the last boning with a silicone spatula, flatten the bun.

Everything was baked, it turned out very tasty. baked at night - therefore I could not control the shape

[oxygen]

oxygen, can you reduce the flour, the bun will become softer and level itself?

I will try

I tried the bread. Tasty. Even more. But there are questions. My roof of bread has sunk too much. Does that mean too much yeast? The leaven in the refrigerator is very active, it takes off the lid. Maybe in her freezer? And since it is so active, can 5 g of fresh yeast be added when kneading?

I only bake this bread. The whole family likes it. It didn't work out right away. I rebuilt the recipe for myself a bit. I take 200 g of sourdough, knead the dough according to the main recipe, pinch off 200 g again, put it in the refrigerator until next time. I put not 5, but 10 grams of fresh yeast into the dough. And the water is slightly less than that of the author - 320 gr. Basic program, 900 g, dark crust. It turns out a tall, fluffy bread with a slight subtle sourness. I recommend giving it a try.