Spelled bread "Selskiy" with rye sourdough

Category: Sourdough bread
Rural spelled bread with rye sourdough

Ingredients

Rye sourdough 200 g
Milk 100 g
Spelled flour 200 g
Wheat flour 100 g
Butter, softened 1.5 tbsp. l.
Sugar 1 tbsp. l.
Salt 1 tsp

Cooking method

  • Heat the milk to about 40 degrees, stir the sourdough and sugar in it, and pour it into the bucket of a bread machine. Then add spelled and sifted wheat flour, put butter, previously softened at room temperature, distributing it in small pieces in different corners of the bread machine, and making a depression in the center of the flour slide, add a teaspoon of salt there.
  • Set the "Whole Grain" program, 900 g, light crust.
  • It took me 3 hours 40 minutes.

Time for preparing:

3 hours 40 minutes

Cooking program:

Whole grain

Note

This is my first experience of baking bread from whole grain flour, and even on my own made sourdough (which I also made for the first time). The first time I used spelled flour. Well, at the same time, I used the "Whole Grain" program for the first time in my canvas. In general, there were many discoveries at one time.
The only thing I did in vain was cut the roof crosswise. It turned out not very nice. Everything else - a neutral, slightly creamy taste that goes well with any product, a dense, non-crumbling crumb, a long-lasting freshness of bread - delighted me.
It so happened that for lunch there were also quite simple dishes - borscht, stewed potatoes with meat and mushrooms, and with them this bread went very naturally, in the same "mentality", without interrupting the taste with bright notes of some spices.
Such a simple, hearty bread turned out with dignity.

milvok
Congratulations on your successful experience! The incisions decorate the bread, in my opinion. From my own experience, I know that bread with milk is more difficult to make than bread with water or whey. You are well done !
Very good design, real competition work. Nice to look at. Thank you.
Successful further experiments.
Ikra
milvok, thank you! I really wanted to try everything at once And I wanted the taste to be delicate. Something has recently taken a great interest in bran, rough bread, and mine are tired of it. I was afraid that something similar would turn out from whole grain. But it turned out quite differently.
Today is the third day, and the taste does not lose its tenderness.
Nagira
Ikra, my dear !!!
What a wonderful bread you have from integrale turned out !!!

I am very, very happy for you
And I agree with milvok - it's nice to read and watch such work

And the fact that you decided to use xp for the first time - in general
HP of course are different, but my sourdough program time was not enough for proofing (everything is designed for fast yeast there) ... so I bake in the oven ...

In general, with the initiative you!
Ikra
Nagira, Thanks for the kind words! I am very pleased to participate in contests on this forum. Because I feel interested support and great help from those who have long been able to make wonderful bread and dishes. And thanks to everyone who kindly accepted me when I was still a completely newbie - this does not often happen on forums where long-standing relationships have developed between old-timers.
My HP is quite simple and "rootless", but it serves faithfully. And the quality of the bread that is obtained in it suits me perfectly.With proofing, I would also experiment a little in this mode, but I still can't figure out how to do it. If you add time, what will it "stick" to: baked goods or proofing? I did not find anything intelligible about this in the instructions.
Sens
where can I buy spelled?
Valkyr
Quote: Ikra

Nagira, Thanks for the kind words! I am very pleased to participate in contests on this forum. Because I feel interested support and great help from those who have long been able to make wonderful breads and dishes. And thanks to everyone who kindly accepted me when I was still a completely newbie - this does not often happen on forums where long-standing relationships have developed between old-timers.
My HP is quite simple and "rootless", but it serves faithfully. And the quality of the bread that is obtained in it suits me perfectly. With proofing, I would also experiment a little in this mode, but I still can't figure out how to do it. If you add time, what will it "stick" to: baked goods or proofing? I did not find anything intelligible about this in the instructions.
To proofing, but rather to settling - in the good sense of the word.
Ikra
Sens, I bought in Auchan. If you have this network, you can look there. Or, I think, in other non-economy class supermarkets, or specialized stores. But it turned out to be expensive! I snatched it off the counter without looking at the price, and when I looked after the check ... 232 r. for 500 g. It's good that my husband didn't see it either.
But yesterday, at last, whole grain (wallpaper) wheat "Garnets" was brought to the store at 27 rubles. for a pound. So the next experience will be easier.
Valkyr, you prompted me well! I'll try to add, let's see what happens.
New vitamin

Excellent bread. True, I did not have time to overfeed in rye and cooked on a wheat Frenchwoman. The asshole didn't want to come up at room temperature. I had to heat the oven and put it on top of the stove. But I liked it to taste. Very simple, smooth dough. I baked in the oven, since I hardly use HP lately. But I think it will turn out very badly in the stove too. The time is the same.
I took a picture, but I can't figure out how to insert
Ikra
The photo is inserted through the radical. Load into it, and choose from the list one of the views that you would like to see in your post. And just paste this link in the answer.
Thank you for paying attention to my recipe!
New vitamin
Here he is my handsome

Rural spelled bread with rye sourdough
Ikra
New vitamin Wow! What an impossible handsome man !!!!!!
New vitamin
Thank you
But thanks to your recipe
Viki
Ikra, I will be short: BRAVO !!!
Let me clarify how large - small do you have spelled in this recipe? I have it as large as a semolina. Come on?
Ikra
My spelled was as fine as regular flour.
As for whether it will or will not work, I don't even know ... Maybe there is some topic on the forum, how does semolina relate to flour?
Viki
Quote: Ikra

My spelled was as fine as regular flour.
Thank you! We will try. You are very good!
rigging15
outwardly, any beautiful hearth is unique. Another thing is interesting. Does spelled really taste different from wheat flour? or smell ?. Maybe you have experience with the floor?
rigging15
Quote: Ikra

... But it turned out to be expensive! I snatched it off the counter without looking at the price, and when I looked after the check ... 232 r. for 500 ...
just buy grain, it is cheaper by a lot, and if you grind it yourself, you can and in the husk it is for the money like ordinary flour.
Fata verde
New vitamin, Ochchchen beautiful bread from the oven! I really liked the taste of the bread itself (thank you so much Ikra))), but how it was baked in my Panasika on the "single grain" mode I did not like at all ((A very hard dark crust. Yes, and it rose .. rather weak .. (Would you kindly tell the technology of baking this recipe in the oven ??. .Thanks so much in advance !!
Fata verde
Ikra, thanks again for the recipe! How much the spelled nutty taste softens and sets off the rye sourdough sourness! Well, just a find !!

But I can't help but admit that during the kneading I added a LOT of water !! ... (Probably, milk would have been more correct, but it suddenly ended ..) initially the bun was not even a bun .. But a hard dry lump.That is, he was flagrantly lacking liquid.As a result, apparently, she overdid it a little, since at the beginning of the rise the dough was very thin, but no more than the usual rye version! water, of course, poured on the eye, saved the situation .. So, I think what is wrong with me ... The leaven is eternal from Luca, not the oldest, but not that young ..
The dough did not rise very much (perhaps there is not enough time for it in my "One-Grain" program), but the kneading was just "long": as far as I know, the sourdough dough should not be kneaded for a long time ..
The crust on the top cracked, the sides and bottom, unfortunately, were baked (question to HP? .. Not for the first time this (()
But the taste !!!! No matter what!!! Very, very, very !!! And I want to perfection !! Thank you)
RinaPetit
Well, you have got a very beautiful bread, tomorrow I will also bake it, only now I have spelled sourdough. I also cooked it for the first time and I'm afraid that it won't work without yeast ...
Ikra
RinaPetit, it fits for a long time, yes ... If there is not very much time, feed it a little with yeast, after all, it is already cool now, it can slowly rise.

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