Bread "CHERNYSH"

Category: Sourdough bread

Ingredients

Leaven:
Rye sourdough 150% hydration200g
Water100ml
Peeled rye flour70g
Semolina30g
Dough:
Kvass wort: water 1: 150ml
Leavenall
Sugar1.5 st. l
Wheat flour, premium220g
Ground cumin1h l
Salt1h l
Vegetable oil1 st. l

Cooking method

  • Knead the bread leaven. Put in a warm place to rise 2 times. I put on MV Brand, Yoghurt mode with the lid ajar. While the leaven is growing, I prepare the rest of the ingredients. I dissolve the sugar in the diluted wort and pour it into a bucket of HP. Then the growing leaven. Sift flour through a sieve into a bucket. I turn on the HP mode "Dough", I help with a spatula. Nothing to do with a kolobok. On the 4th minute of kneading, I add salt, after a couple of minutes I pour in oil. After 10-12 minutes of mixing, I turn off the mode. I'm waiting for the rise of the dough in 2 times, periodically I turn on the "Baking" for 50-60 seconds. The sourdough grew in 3h15min, and the dough in 4h30min. Before baking, I sprayed the roof of the bread with water. Baking lasted 1 hour and 20 minutes. She shook out the bread, sprayed the roof with water, wrapped it in a towel. And on the wire rack until it cools completely.

The dish is designed for

750g

Cooking program:

Dough, Baking

Note

The bread is fragrant, very tasty. I will definitely bake more than once. I recommend, you will not be disappointed. Successful and tasty breads !!!

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