Wheat-rye bread with sourdough culture "For every day"

Wheat-rye bread with sourdough culture "For every day"

Category: Sourdough bread

Ingredients
Leaven	500 gr.
Warm water	175 ml.
Rast. oil	3 tbsp. l.
Kvass wort (liquid)	30 gr.
Wheat flour varieties	200 gr.
Wheat flour 1st or 2nd grade	120 g
Wheat bran without additives	30 gr.
Salt	1.5 tsp.
Sugar	3/4 Art. l.

Cooking method

• Put all the ingredients in a bucket, start the "Pelmeni" program. At the end of the batch (in Panasonic it is 17 minutes), turn on the baking EXACTLY for 1 minute. Not more!!! Then leave the bread to come up. Usually 1 hour 30 minutes is enough. - 1 h 40 min. ... When the bread rises before about 3-4 cm to the edge of the bucket, turn on the "Baking" program for 1 hour 10 minutes. The bread turns out to be very nostril, tall, very tasty (especially on the day of baking, while still fresh). We bake it almost every day. Wheat flour of the 1st or 2nd grade can be replaced with the highest one, then the bread will turn out to be lighter and lighter in color. Bon Appetit !

The dish is designed for

1 loaf weighing about 900 gr.

Time for preparing:

About 3 hours 20 minutes

Note

Photo by SeZ @ M

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What's in this rye bread? : pardon: Regular wheat bread?

[Antoinette]

What's in this rye bread?

Antoinette, in this recipe there is an "eternal" leaven and its 500 g, which means 250 g of water and 250 g of rye flour. Total: 350 g wheat (including bran) and 250 g rye. It turns out wheat - rye bread.

[Antoinette]

Antoinette, in this recipe there is an "eternal" leaven and its 500 g, which means 250 g of water and 250 g of rye flour. Total: 350 g wheat (including bran) and 250 g rye. It turns out wheat - rye bread.

Thanks for the answer! I have an eternal sourdough based on wheat flour, so I asked, but from the recipe it is not clear which sourdough is used.

I have eternal sourdough based on wheat flour

It couldn't be easier! Let's recalculate it for your starter culture. You will need to take 500 g of your starter culture, subtract 250 g of wheat flour from the recipe and add 250 g of rye.

It couldn't be easier! Let's recalculate it for your starter culture. You will need to take 500 g of your starter culture, subtract 250 g of wheat flour from the recipe and add 250 g of rye.

Thank you!

I liked the bread for its simplicity, very soft with medium pores, healthy and quick in cooking time (no proofing - just rise) - the most THAT for beginners and sourdough bread for a bread machine. A preservative of rye took the sourdough. Even with the replacement of 1st grade flour with whole grain flour, it still turned out to be light bread with a crispy crust. I added frying onions to the dough for taste and cumin with coriander and oatmeal on top of the loaf: beautiful and aromatic: .
That's exactly half of the ingredients in the recipe, which is why the loaf is so low.

[miracle bread]

Just baked miracle bread according to this recipe.
Very tasty, absolutely without acidity, surprisingly high, with a wonderful crumb!
I am absolutely delighted!
Thank you very much poglazowa2011!!!
Your recipes are amazingly good !!!
Bread according to this recipe

I am very glad that you liked the recipes. Eat to your health! I myself constantly bake these two breads, they are the most popular with us, sometimes I vary the ingredients a little (flour, bran).

podlazowa 2011, I am asking you about wheat bread with rye sourdough. I want to put it on a timer with a delay in the evening. So, the leaven from the fridge, I add everything else according to the recipe.And then - kneading? Then - "French bread with respite or what? Thanks in advance for your help.

To be honest, I have never baked this bread with a delay. I'm just going. So sorry, I can’t answer anything. If I try, I'll unsubscribe right away.

Incredibly delicious bread turned out according to this recipe, I did not expect it, I will not expose the photo, because it is not beautiful, the roof fell, I left home and got stuck in a traffic jam, the bread stood a little, it turned out with sourness, it blended so perfectly, thank you very much. And I also have a question, when kneading the dough, there should be an obvious elastic bun, like with wheat or more liquid? I don’t have bran, I added whole grain flour to their weight, then I added whole grain and white flour, in the end I added a lot, 90 grams, the bun was so soft, smeared the bottom, I don’t know if it’s right.

Here's another option, baked on a regular baking sheet.
The recipe, like the previous time, has been modified for yourself.

Incredibly delicious bread turned out according to this recipe, I did not expect it, I will not expose the photo, because it is not beautiful, the roof fell, I left home and got stuck in a traffic jam, the bread stood a little, it turned out with sourness, it blended so perfectly, thank you very much. And I also have a question, when kneading the dough, there should be an obvious elastic bun, like with wheat or more liquid? I don’t have bran, I added whole grain flour to their weight, then I added whole grain and white flour, in the end I added a lot, 90 grams, the bun was so soft, smeared the bottom, I don’t know if it’s right.

The gingerbread man is elastic, but softer than that of white bread. It spreads along the bottom only near the "mixer".

[Gandalf]

Gandalf, um, what an appetizing bread you got!
Simply gorgeous!

[Anastasia]

Anastasia, thank you for your appreciation, my efforts!

[poglazowa2011]

poglazowa2011, so everything was right with the bun, the bread is delicious on the 3rd day, so thanks again.

Thank you very much for the recipe, I will definitely try. But as I understood from the comments, the bread turns out without sourness, and I would really like to have a slight sourness in it. Do you have such a recipe in stock?

You can add 1-2 tsp to these ingredients. apple cider vinegar at the ingredients stage, I do that sometimes. It gives sourness. Try it!

Can you please tell me how to prepare the sourdough for baking this bread? I have 105 grams of rye sourdough in my refrigerator, fed the way you recommended to the recipe for "wheat bread with a delay timer for three hours", but how now to get 500 grams of sourdough and what should it be - from the refrigerator or has already risen in the heat?
I'm just starting to bake with sourdough, and a lot is still a mystery to me!) Right now, in the bread maker, wheat bread is being prepared according to your recipe)
I would be very grateful for your advice!

How long has it been in your refrigerator? If it's only 1-2 days and it looks like it has risen, is bubbly and smells like mash (not acid!) - then you can first add 100 grams to these 105 grams. water and rye. flour, let it increase 2-3 times. Then feed again 150 grams. flour and water, let it rise again. Now we take in bread 500 g. (550 g is possible, it's okay, I sometimes put 600 g, if there is a lot of sourdough left so as not to feed the excess) of the risen sourdough and bake bread. We feed the rest of the leaven and put it in the refrigerator. You can immediately put 80 grams in the refrigerator for storage even before raising (after the second feeding).

Yes, sourdough is just the second day!
Thanks for the answer, I will try to bake, and I will definitely write what happened! )

Hello! Happy New Year !
Tell me please
- is it possible to halve all the ingredients (take 2 times less)
- I found in the store only a concentrate of kvass wort (0.5 cans of 650 g for 20 liters of kvass). How to calculate the right amount in a recipe?
Thank you

And you too - Happy New Year!
Of course, you can reduce the proportions - I sometimes bake half a portion and 3/4.And just take kvass wort "by eye": I put 2-3 tbsp for a full portion. l. If it is half, then halve it. Set the baking time for half a portion to 50-55 minutes, I bake this way in Panasonic. Good luck!

The bread is really superb!
Next time I'll try adding apple cider vinegar, as you recommend, and coriander.
Thanks for your recipes!

PS Maybe you can post a couple more recipes, they are very wonderful.

I am very glad that you like the recipes! I haven't come up with new ones yet, somehow there was no need. But I experiment with these - I take different flours in different proportions, additives, sometimes I feed the sourdough with whole grain wheat flour (it turns out a good, tasty bread.) In general, I get around for now.

and yesterday baked bread according to this recipe. I added flour again about 80 g, because the dough came out a little thin, I was afraid that it would fall during proofing
🔗

Very nice bread!

I'm with bread again. A very good recipe for baking every day. This time I added 1 gram of pressed yeast (see how the bread grows). He's just a giant. thanks for the recipe. on weekends, I usually bake on the hearth, and on work days - such recipes help out
🔗 🔗 🔗

[poglazowa2011]

poglazowa2011, Good day! I was prompted to look into your recipe today. A very interesting recipe!))) I bake with sourdough with pleasure. The family loves very much, especially wheat-rye bread! But I bake in the oven - the crust is a miracle! .. Now we want to buy a bread maker - the question is what? The layout of the programs by the minute is important ... since you write - Kneading - Raising the dough right in the HP - and then Baking in a separate program - would be great - but do you need to program the baking yourself? Because in some HP, baking is only an hour! In this regard, I want to ask what kind of oven do you have? I realized that PANASONIK, but which one. And how much do you use it, are there any complaints. PZHALSTA, advise! Thank you in advance!

Hello! There is no need to program anything, I just bake this bread when I’m at home enough time to follow it. There are, of course, x / n that can be programmed, for example, Bork. Friends have this. But on other programs in Panas, bread turns out several times better, and I don't see the point in taking it only because of programming for baking rye bread. I like Panasonic VERY !!! And all automatic programs for bread, and Dough. I have something to compare with - before Panas I used Kenwood (a bucket leaked), and Phillips (a lid broke). In Panas, the bread is completely different, in my opinion, no other oven bakes better. They also treated us to bread from Mulinex - completely WRONG! There are no claims to Panasonic AT ALL. He has, for example, long-term programs, which are not found in any other c / n, but they are optimal for sourdough bread. You are still here on the forum, read reviews, recipes - see for yourself. For me personally, Panasonic is beyond any competition. I have a model 2500. Newer models come with a dispenser for yeast and toppings (raisins, nuts, etc.) and a separate program for rye bread (+ a spatula for it). But since I bake WITHOUT yeast, there was no choice, besides, the dispenser of my friends in the Panasonic 2501 opens with such a loud click that they first woke up at night (the apartment is small - the kitchen is through the wall), then they got used to it. But if someone does not bother with sourdough bread, often bakes rolls with raisins - it will probably be convenient. So take your pick.

[poglazowa2011]

poglazowa2011, Hello! Thank you very much for such a detailed answer! I really want to buy Panasonic after your words. I'm not chasing an expensive model. You just need a separate BAKE function. So that our sourdough bread has time to come up, and when we decide to turn it on for baking, then we turn it on. I also always follow the bread. And I start baking when I have enough time - on my free day! I'm glad you shared - what is your model - 2500. Now I have something to focus on. However, there are a couple more questions, if it does not make it difficult for you to answer.I see, Panasonic are all white (plastic) And how is she. We were pretty much aimed at a metal body. They were afraid of the smell. In vain?
And yet - here on the site I found that some Panasonic do not have a RYE program at all - will the machine handle kneading sourdough bread in this case? And does the power of the stove play a role? (I'm afraid if 500 W - then it is weak for mixing)

As for the smell - it is not AT ALL, except for the smell of fresh bread. I never even thought about it. But just later models with a dispenser (2501 and, in my opinion, 2502) are produced in a stainless steel case.
There is no Rye program in my bread maker. She is in newer models. But I still want to follow the rye sourdough bread myself, and the sourdough wheat bread is perfectly baked on the "French" program. So the absence of this program is absolutely not important for me. Now about the power. I knead rye on the program "Pelmeni", and on this program the stove is able to knead a rather thick dumpling dough. So there will be enough power, do not worry, the main thing here is to observe the proportions of flour and liquid. In Panasonic it is 600 gr. flour and 400 ml. water - for bread. But I knead the yeast dough in it in a rather large portion - 870 - 900 gr. flour and 450 water + all other ingredients. The stove copes with a bang. Do not hesitate, buy, I am sure you will like it.

[poglazowa2011]

poglazowa2011, thank you for your good advice, I bought HP Panasonic 2501. I immediately baked white bread with yeast for a test - see HOW DOES IT BREAK ???. It bakes great! Not that word! The bread is ruddy, crunchy, I would say GOLDEN ORANGE! Now I’ll get down to the starter. I will try according to your recipe, and those that I have are OVEN TESTING.

Here's another option, baked on a regular baking sheet.
The recipe, like the previous time, has been modified for yourself.

Everything is just class! It would be great if you would also share your findings with us (what and how).

[poglazowa2011]

poglazowa2011, I baked several breads according to this recipe, not messy, delicious bread, but I always add flour 80 grams, otherwise there is no kolobok at all, maybe something is missing in the recipe? Thanks for the recipe and the very idea of ​​baking a hassle-free sourdough bread.

No, nothing is missing in the recipe. But different flours have different moisture content: when I bake on Sitno flour, I always add a couple of extra tables. tablespoons of flour, and recently "Makfa" has also become a bit damp. I can say about "Nizhegorodka" - very dry, I didn't have to add it. It baked on it in the summer. It seems to me that it also depends on the party. Flour from the same manufacturer is different ...

Thank you, I can see the flour is on the loggia, winter, it has gained moisture.

2.option - reduce the amount of water

2.option - reduce the amount of water

I support the second option.

[poglazowa2011]

poglazowa2011, Again came to thank! I bake your bread, as they say every day, every other day!
Earlier, when I started, about 2 years ago I tried MANY recipes on the Internet and climbed ... she invented something ... But everything was not right, it seemed, but not so! There is not VERY much free time. Of course, on our website there are many recipes for very tasty and beautiful bread, there is not always time to bake them!
And bread was needed EXACTLY for every day! We tried yours - it turned out to be WHAT IS NECESSARY! Now I bake with variations - with honey and without honey, with whole grain flour and without her. Sometimes with dry malt ... yes in different ways ... But most importantly, all the proportions are yours!
It always turns out perfect! Your bread has become ours!
Thank you!

To your health! I bake this bread almost every day, sometimes twice. Household people are very fond of Borodino bread and recently I began to bake according to this recipe: 500 gr. starter culture, 150 ml. warm water (or whey, or pot. broth), 1 - 2 tsp. dry malt, 230 - 250 gr. high-quality flour, 70 gr. whole wheat wheat, 50 gr. mixtures for baking Borodino bread (just choose a mixture that does not contain yeast, I buy "Pudov" or "Bake at home"), 1 tsp. salt, 3/4 tbsp. l. sugar, 1/2 tsp. l. ground coriander. It turns out very tasty bread!

Good day! And what can you replace kvass wort with?

For the last six months I have replaced the kvass wort with dry malt. We like it even better than with wort.You can also add a dry mixture for making kvass, just read on the package so that there is no yeast in it.

I just want to say a huge THANKS for your recipes! How many recipes I have tried, words cannot convey and everything is not right. It is wet, then sour, heavy, not tasty. Baked in a bread maker and in an oven, the result is the same. There are two containers with rye and wheat in the refrigerator, so I ran with them like with children. And on Saturday, according to your recipe, I put wheat on rye sourdough on the "French" mode with stitching for two hours. To be honest, I was sure that it would be sour, low bread again. But when I opened the lid of the bread machine, I was stunned. What an airy bread turned out, tall, all flat, not a gram of acid. They could not even wait for it to cool down, they began to eat hot. And really, how convenient, I put it on for the night, and in the morning the bread is ready. And yesterday I baked "Every Day". And again we got crazy bread. Such a high and even bread I got only by leaps and bounds. Now I will bake only these two recipes !!! Happy as an elephant! Hands were already down. I even thought to give up sourdough pastries and switch to yeast again. And how simple it is now, I fed the sourdough in the refrigerator and there is no need to wait for it to rise. In my fridge she's all in bubbles. Once again - THANK YOU VERY MUCH

Another set of experience:

They call it Farmer's. With sourdough. (Well, just a little bit of yeast - 1g is the only way according to the recipe) I'll try it tomorrow, today I couldn't make it out with honey. I will continue in order to finally understand what-how, so that in the middle of the night I can do it from my sleepy days.

Added on Monday 11 Apr 2016 08:44 PM

just stunned

Let us be stunned too! Well, at least one photo.

Added on Monday 11 Apr 2016 08:47 PM

In my fridge she's covered in bubbles

Read about refrigerators. You may be interested in: 🔗

I am very glad that I like bread! Bake to your health!

For the last six months I have replaced the kvass wort with dry malt. We like it even better than with wort. You can also add a dry mixture for making kvass, just read on the package so that there is no yeast in it.

Thank you. I made with malt. Brewed it up. My bread is very tasty. But he did not rise much, as everyone here writes. She retreated only to add seeds.