Double wheat-rye vitushka (based on A. Kitaeva)

[For light dough:]

Double wheat-rye vitushka (based on A. Kitaeva)

Category: Yeast bread

Ingredients
For light dough:
Wheat flour, premium or 1 grade	100 g
Whole grain wheat flour	55 gr.
Whole-ground rye flour	95 gr.
Water	150 gr.
Honey (or sugar)	7.5 g (0.5 tbsp. L.)
Salt	4 gr. (0.5 tsp)
Dry yeast	3 gr. (0.75 tsp)
For dark dough:
Welding:
Red malt	20 gr.
Ground coriander	0.2 tsp
Boiling water	20 gr.
Wheat flour, premium or 1 grade	100 g
Whole grain wheat flour	35 gr.
Whole-ground rye flour	95 gr.
Water	130 gr.
Honey (or sugar)	7.5 g (0.5 tbsp. L.)
Salt	4 gr. (0.5 tsp)
Dry yeast	3 gr. (0.75 tsp)

Cooking method

• I decided to repeat the recipe from A. Kitaeva's book "Homemade bread" - Double rye whit. This bread is baked with rye sourdough and hand-kneaded. But I decided to simplify my work: I counted the ingredients for yeast (I am not very friendly with the sourdough yet) and make the batch in a bread maker, especially since I have a double bucket, which is very useful.
• Dough kneading:
• 1. Making tea leaves. Pour boiling water over malt and ground coriander, stir and let cool to room temperature.
• 2. In the bucket of the bread machine, we bookmark the products in the order according to the instructions. In my case, for a light dough: water, honey, salt, three types of flour (sift), yeast. For dark dough: water, cooled tea leaves, honey, salt, three types of flour (sift), yeast.
• 3. Turn on the bread maker, basic mode or any other. When the mode has worked out the main batch, the bread machine can be turned off, leaving the dough for 30-40 minutes for proofing.
• Forming and proofing:
• 4. Then put the dough on a work surface, knead and form two strands
• 
• Weave the plaits into a loose thread, fasten and hide the ends. Place on baking paper.
• 
• 5. Cover the blank with a damp towel and leave to rise for 40-60 minutes.
• Bakery products
• 6. Preheat oven with stone to maximum.
• 7. Before baking, spray the whit with warm water, put in the oven, reduce the temperature to 220 * C - bake for 10-15 minutes. Then reduce the temperature to 200 * C and bake until tender, only 30-35 minutes (focus on your oven).
• 8. Cool the finished bread on the wire rack.
• 
• And the cut (I cut it still warm, could not resist)
• 
• And so, I'm talking about the taste: rye, malty, slightly spicy (due to coriander). The crumb is dense, but not "wet". Eating a piece of whitushka, I wanted to put spicy salted herring fillet and a ring of red Crimean onion on the slice. If there are no problems with onions, then there was no desire to run to the store for herring: the frost on the street is decent. I think lovers of rye bread will also like this option!

Note

The original recipe for Double rye vitushka from Anna Kitaeva:

Dough:
180 g rye sourdough
270 gr. wheat flour, premium or 1 grade
100 g peeled rye flour
170 g water
15 gr. copper or sugar
8 gr. salt.

Additives to light dough:
20 gr. wheat flour
20 gr. water - mix.

Infusion for dark dough:
20 gr. red malt
0.2 tsp ground coriander
20 gr. boiling water - pour boiling water over the malt and coriander and cool.

Knead the dough by hand or in a bread machine. Divide the dough into two completely equal parts (using a scale). Add the brewed malt to one part of the dough, to the other a mixture of flour and water. Place the dough in two different bowls, cover with a damp towel and leave to ferment for 1.5-2 hours until the dough doubles. Knead the dough once in the middle of the proofing. Cut the fermented dough as described in points 4 and 5.Distance 1.5-2.5 hours (depending on the strength of the leaven). Bake on the hearth, step 7.
Bon Appetit!

Yes-ah! No words! It looks cool, but what about the taste?
I had this book. But after I changed the stove (there was Moulinex 5004), I decided that it was difficult for me to recount the recipes for a smaller amount of flour. Presented to my niece along with the stove. Now sometimes I regret (the book). Maybe buy again?

[Marina]

Marina, Thank you! And I just recently purchased this book.
Does it taste like? So far, only the daughter ate a piece. She said delicious. And took another one. I can only describe the taste tomorrow. The smell is delicious. And malt and rye flour is felt.

Wow, what a beautiful curl Xun!

[Irish]

Irish, Thank you !

[Ksyusha,]

Ksyusha, very beautiful cheesecake!
Well done, you are a craftswoman!

[Marinochka,]

Marinochka, Thank you!

It turns out that I had "Me and My Bread Maker". And I was frustrated and did not immediately pay attention to the name. Perhaps I should buy it. Ksyusha, do you advise?

[Marina]

And so, I'm talking about the taste: rye, malty, slightly spicy (due to coriander). The crumb is dense, but not "wet". Eating a piece of whitushka, I wanted to put spicy salted herring fillet and a ring of red Crimean onion on the slice. If there are no problems with onions, then there was no desire to run to the store for herring: the frost on the street is decent. I think lovers of rye bread will also like this option!
Marina, I have both books in stock. I'm not sorry I bought it. Periodically leaf through and bake something. There are also favorite recipes, although so far from "Me and My Bread Maker", but I think from the book "Homemade Bread" there will also be recipes - favorites. The recipes for some breads in these books overlap, only in "Home Bread" Anna Kitaeva tells more about hand-kneading and more recipes with sourdough. I will say one thing - it is very pleasant to just hold the book in your hands, just sort through, examine the pages.