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Bread on rye "Eternal" sourdough from whole grain flour in a bread maker

Bread on rye "Eternal" sourdough from whole grain flour in a bread maker

Category: Sourdough bread
Bread on rye Everlasting sourdough from whole grain flour in a bread maker

Ingredients

Rye sourdough 300 g
Whole wheat flour (wallpaper) 400 g
Salt 1.5 tsp.
Sugar 1.5 tbsp. l.
Unrefined sunflower oil 20 g
Water 150 ml

Cooking method

  • We put in cotton products:
  • 1. Flour
  • 2. Sourdough
  • 3. Sugar
  • 4. Water
  • Kneading on the "Pelmeni" mode for 20 minutes, follow the bun, add water if necessary. My leaven was not thick, thinner than pancake dough, but thicker than pancakes.
  • We give the dough a little rest, about 20 minutes - the leaven begins to work. The dough is seen to rise.
  • Second batch, add salt and oil... It is empirically verified that salt interferes with the rise in the first batch, so I add later. Let the dough rest for about an hour.
  • Third batch, final.
  • Proofing in cotton for about 2 hours.
  • Baking in x / p 1 hour. I previously pulled out the spatula (right after the second batch).
  • Bread on rye Everlasting sourdough from whole grain flour in a bread maker
  • I am sure that you can bake in the oven with steam, but then you need to add flour.
  • The "diet" mode is quite suitable so as not to jump near the stove, like me

Time for preparing:

5:00

Cooking program:

Dietary

Note


The husband and children really liked the bread, they quickly reduced it in a day. The taste is very similar to bread of 2 varieties, only with a pleasant sourness. No heartburn!
Bread on rye Everlasting sourdough from whole grain flour in a bread maker

Cixlida
I did it on the dietary regime for the night. It turned out a room freak Kosobokiy and raw (((. So I don't experiment like that anymore. The bread was sent to crackers.
Diama
Baking in x / p 1 hour. I previously pulled out the spatula (immediately after the second batch).

That I did not understand, but why then the third batch, if after the second you take out the spatula?
And when kneading, the bun should turn out? And what if the dough does not form into a bun? It looked thick, added water - it liquefied, but the kolobok never came out.
Cixlida
Hi) This is the first time I experimented with a spatula, so that the hole was painted
Now I make it easier - flour, sourdough, sugar and water in the first batch, the bun is obtained by kneading, then the dough spreads. Rise a little, add oil and salt = second batch. Has risen again - on the program "Pelmeni" I beat up a couple of minutes (the third batch) and then the program "Baking" is brewed to the end for an hour. On the program "Diet" I no longer do it, it is not convenient.
Valeria 12
I baked bread according to the recipe + slightly corrected it: instead of sugar, honey, baked goods-1.30.
Thanks to the author for the recipe and such a detailed cooking method. The bread is beautiful and the crumb is quite porous.

Bread on rye Everlasting sourdough from whole grain flour in a bread maker
Valeria 12
Girls, a question for filling.
According to this recipe, the last proofing is 3 hours 30 minutes, the bread has increased approximately, maybe more - 2 times !!! Increased the proofing time, as it rose badly in 2 hours. I smeared it with cream (very gently and quickly) and sprinkled with sesame seeds. Included baked goods at 1.30.
And ..... pulled out the bread as in its original state, a flat roof, no lifting at all. The dome is even without cracks, like a pancake.
Why opal?
salmira89
I had the same problem - it turned out flat ...
 

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