Rye-wheat bread with seeds

Rye-wheat bread with seeds

Category: Sourdough bread

Ingredients
Peeled rye flour	300 gr.
Wheat flour	150 gr.
Rye malt	1 tbsp. l.
Milk serum	200ml
Vegetable oil	2 tbsp. l.
Boiling water for brewing malt	50ml
Sugar	1 tbsp. l.
Salt	2 tsp
Dry yeast Saf-moment	0.5h l
Sunflower seeds	30-40 gr.
Apple cider vinegar (optional)	1 tbsp. l.

Cooking method

• In the morning (if the oven is planned in the evening) and vice versa, get the "eternal" sourdough from the refrigerator, feed it (I have 100-120 g of sourdough in my jar and I feed it right there with 100 g of rye flour and 100 ml of warm water) and in the evening it increases 2-3 times. I take 200 gr in bread. sourdough, the rest I put back in the refrigerator. Brew the rye malt with boiling water and leave for 10 minutes. At this time, sift the flour and add rye and wheat flour, salt, sugar, and vegetable oil to the HP. oil (preferably sunflower), sourdough, brewed malt and whey (if not, then just water, then it's good to add apple cider vinegar). Since I recently made a leaven and thought. that in full force she has not yet entered, added 0.5 tsp. dry yeast. Put on a batch in the "Pizza" mode, because there is no temperature equalization. During kneading she helped with a spatula. The dough is sticky, soft. In 1 min. until the end of the batch, I manually poured the seeds. After the first kneading, I turned off the program and left the dough to rise for 1 hour, you can do much more and bake in the "Baking" mode for 1h10min, but I did this for the first time and although the dough rose for more than 3 hours, the roof tore open during baking, in the final after 1 hour of ascent I switched on the "Rye" mode, then it still rises with a slight heating and the roof remained intact. In the "Rye" mode there will be one more kneading and after that smooth the dough with wet hands and make it beautiful. Since I bake in the evening, I wrap the bread with a napkin overnight and leave it to ripen.
• 
• In this version, my bread is sold out with a bang
• 

Time for preparing:

4-5 hours

Note

Similar recipes

100% whole grain bread with seeds (Paillette)

Bread with sunflower seeds based on R. Bertine on dough (KnadezhdaM)

Pumpkin Seed Bread (misterious)

[Lanaiv]

Lanaiv, once again congratulations on the new recipe.

I wanted to ask, are the seeds fried? Did they give the bread a special flavor?
Yesterday I also thought about seeds. And as it turned out, you don't need to think about them, but add to the dough

I added seeds that were not fried, although I should try to fry them and compare them. It's just that I used to always buy a bun "7 cereals" with all sorts of seeds and they seemed to be not fried. I also have pine nuts, I want to try with them too, in general I am bursting with desires. It's good that everything is accepted at home with no less enthusiasm and eaten in the same way, and since we love rye more, we will work in this direction. In general, my Sonya will work very often. And thank you for your support, by the way, soon almost a month after the purchase of the stove, but the delight does not pass!

Yeah, I also bought 7 Grains and also Fitness. And in Fitness, dried carrots are so cool.

And by the way, you can also try it, somewhere here I saw even bread with carrot juice. In general, until I repeat myself, otherwise the pets may stop admiring and offer their supplements.

I baked with sunflower seeds, but only white bread. The first time I fried them, but when the bread was baked and we got to the tasting, I realized that it makes no sense. They damp. Therefore, the second time I baked and did not fry the seeds, the result is the same Everything is just as tasty

Please tell me the recipe for the sourdough.

[here]

Please tell me the recipe for the sourdough.

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