Hop sourdough rye with nuts and raisins

Category: Sourdough bread
Hop sourdough rye with nuts and raisins


Hop bar 200 grams
Rye flour 340 gram
Serum (water) 200 ml
Salt 1 tsp
Sugar 1 tbsp. the spoon
Walnuts 80 gram
Raisins 2 tbsp. spoons

Cooking method

  • Pour the yeast into the HP form, then warm whey, salt, sugar (preferably honey) and add sifted flour. Put in the "Pizza" mode for kneading and by the end of the kneading add nuts and raisins (it takes 25 minutes for me) and leave to rise.
  • I did not wait for a long time, as my previous breads were obtained with the "roofs" down and about an hour and a half after the end of the batch I set them to bake. Baking time - 1 hour 10 minutes. My HP baking program is designed for 1 hour, so I had to add 10 minutes.
  • The result is a very tasty bread, similar to "Jubilee", but the taste is better.
  • During the kneading process, sometimes you have to add flour. Last time I added whey during kneading and made sure that the liquid is absorbed worse, remains at the bottom, it is easier to add flour. So make sure you plan ahead, don't be afraid to add more liquid, but only before you start mixing.

The dish is designed for

about 550 grams

Time for preparing:

about 3 hours

Cooking program:

Pizza + baked goods


By the way, the mood with which you cook is important. It is better not to approach bread with a bad one - and the taste is not the same, and it rises poorly.

What a wonderful bread and what wonderful ingredients!
I want to bake this!

What if I use eternal rye instead of hop sourdough? She raises bread well for me, active!

And what is the consistency of the dough? It's a pity that there are no photos of intermediate results
I tried this recipe and my new rectangular glass mold yesterday. I wondered what I would get with 100% rye flour.

Hop sourdough rye with nuts and raisins

Hop sourdough rye with nuts and raisins

I used eternal rye sourdough. I added a tablespoon of concentrated kvass wort to the water for color. The dough turned out to be quite thick in consistency (perhaps the fact is that the hop sourdough is more liquid than my "eternal" one). Time to rise gave him three hours. The dough rose one and a half or two times. Next time I will try to make more dough for this form, perhaps then I will get higher bread

Before putting it in the oven, I sprinkled it on the bread from a spray bottle. I baked with steam (put a container of boiling water in the oven) in a gas oven at a temperature of 200 degrees for about an hour, at the end of 20 minutes reduced to 180 - it seemed to me by the smell that it was burning ...
After the removal (which was easy - thanks to Admin for the advice to grease the mold with butter and sprinkle with flour), spread it with olive oil, as Omela does, to soften the crust.

Well, and most importantly - the bread turned out to be delicious !!
Take two

Hop sourdough rye with nuts and raisins

Hop sourdough rye with nuts and raisins
Tell me, pozh, sourdough 200 grams - from the refrigerator, or you need to get it in advance and so that it "fits". Because if you use it from the refrigerator right away, bread does not work.

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