Rye-wheat bread in brine

Category: Sourdough bread
Rye-wheat bread in brine

Ingredients

Cucumber pickle (I have - from Swedish salad) 150 ml
Olive oil
Riga balsam (optional) 0.5 tsp
Sugar 2 tsp
Buttermilk (maybe it was superfluous here anyway) 100 ml
Water 100 ml
Wheat flour 200 g
Coarse rye flour 300 g
Salt (If the brine is very salty, do not) 1 tsp
Ground coriander 2 tsp
Caraway 1 tsp
Dried basil 1 tsp
Seasoning "Decormix" 0.5 tsp
Dried dill 1 tsp
Sourdough (I have rye, 100% moisture)

Cooking method

  • Knead the dough, proofing - 6-8 hours. Make cuts, bake.
  • I baked in the oven for 30 minutes. at temp. 190 degrees, another 30 min. - at 160 degrees.
  • On the bottom layer of the oven, it would be nice to have a tray with water.
  • Seasoning "Decormix" includes: mustard seeds, cayenne pepper, black pepper, caraway seeds, chopped onion and chili, coriander. It can be replaced with any fresh food seasoning.

The dish is designed for

900 g

Time for preparing:

8.5 hours

Note

Buttermilk is optional.
Salt - if the brine is salty - not needed. If like mine - gentle, then you can add. The bread rises well.

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