Whole grain rye-wheat bread with sourdough

Category: Sourdough bread
Whole grain rye-wheat bread with sourdough


Rye sourdough (100%) 300 g
Whole grain rye-wheat flour 500 g
Water 250 g
Honey 25 g (1 tbsp. L.)
Salt 1 tsp
Butter 10 g

Cooking method

  • My grandmother baked bread herself, in a Russian oven, with sourdough. There was a mill in the neighborhood of several villages, each family carried their grain to the mill and ground it into flour. The bread was baked on a cabbage leaf and was huge. They ate it while still hot, breaking off a large chunk and washing it down with milk. These are the brightest impressions of my childhood! Unfortunately, my grandmother did not pass on any recipes or skills to bake bread, and for a year now I have been trying to bake bread myself and for the first time on whole grain flour.
  • 1. Knead a dough of 300 g of sourdough, 200 g of flour and 200 g of water. We leave it for 3 or more hours, the dough should bubble, rise and drop slightly. Whole grain rye-wheat bread with sourdough
    2. Knead the dough. Add 300 g of flour, 50 g of water, honey and salt to the finished dough. The dough is soft, sticky and pliable.
    3. Form the dough with wet hands and place it in a mold previously greased with butter. Can also be shaped on a flour-dusted table. Whole grain rye-wheat bread with sourdough
    4. Put the mold in a warm place and cover with a towel. The dough should double in size, it took me 2.5 hours. Whole grain rye-wheat bread with sourdough
    5. Lubricate the loaf of bread that has come up with water and put it in an oven preheated to 220 degrees, first sprinkle the oven with water.
    6. Bake for 40-50 minutes. The bread should brown, and a dull sound is heard when you tap the loaf. Whole grain rye-wheat bread with sourdough
    Cut and eat with soup, tea, honey, milk or just like that. Bon Appetit! Whole grain rye-wheat bread with sourdough
  • The bread tastes different from those baked with peeled flour. The bread is more aromatic, the taste is richer, not sugary, and most importantly, after it I have no heartburn.

The dish is designed for

Loaf 1000 g


My oven is not the best, the core is not baked all the time, and burns on the sides and bottom. In order to get rid of these shortcomings, I put refractory bricks on the bottom of the oven, and put the bread in the form directly on them. And after baking the bread, I put a clay pot of milk in the oven (also right on the bricks) and in the morning I spoil everyone with baked milk with freshly baked bread.
Flour I used SibTar LLC rye-wheat wallpaper bakery from whole grain.
Whole grain rye-wheat bread with sourdough

Wow, what a wonderful assistant you have, as well as bread!
Thank you! 1 year and 3 months, and already bakes bread itself
I got a pretty tight crumb. What about you? Maybe it was necessary to defuse even longer, but I was afraid that he would start to oxyderate. Mine stood for an hour and a half in a warm oven.
Perhaps they did not distribute much, or it was worth adding a little more water to the dough. Whole grain flour varies from manufacturer to manufacturer, for example, if I bake this bread with my own flour, I add more water. Try different options.
Thank you! We will try!

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