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

Let us be stunned too! Well, at least one photo.
Please, and not one

The black



White
did not have time to cut, was still hot

The black

did not have time to cut

The height is visible. Also

[Maria]

MariaThank you so much for the recipe! I bake with hop sourdough, made a sourdough from it, received 500g of sourdough sourdough. Hop gives bread a milder taste, so I put 2 hours. l. salt. The rest is prescription. The result is excellent bread, finely porous, but not dense, as I like.

I am very happy! Bake to your health!

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. mixes for baking Borodino bread (just choose a mix 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!

there is no vegetable oil in this recipe, is that right? at the very beginning it was!

there is no vegetable oil in this recipe, is that right? at the very beginning it was!

very often, butter is not added to wheat-rye and rye breads, but nothing will prevent you from doing the opposite

Yesterday I saw a short version of this recipe in another topic - about wheat on rye sourdough (which I eventually turned into a sweet roll))). And in the evening I tried it, since the sourdough was just 500 grams, I didn't know where to put it)))
Wheat flour used whole grain, all 350 grams. Add vegetable oil (olive), about two tablespoons.
Delicious!
Surprisingly not sour, although the leaven smelled like acid. I would probably put more salt, but it already tastes))
In general, I will bake more!
I was especially pleased with the rise time - only an hour and a half, unlike the rye recipe, which needs two or even 2.5 hours ... It saves time in the evening. I'm baking in the oven for now, but you can't get away from it - you need to keep track of the time. It's time, apparently, to choose a bread maker))

Thanks for this recipe too)

Eternal sourdough 500 gr.

How much "starter" do you use?

[poglazowa2011]

poglazowa2011, came to say thank you very much !!!
I have already made several attempts to bake bread in a sourdough bread maker according to my schedule in order to somehow automate all the processes, but it didn’t work. I work every day and in the evening the sourdough bread did not have time to come up, I put it in different ways: both the refrigerator and just in the warmth. But the result was not encouraging. And then everything worked out !!!!!
It turns out that I just needed to put dough in the morning, and dough and pastries in the evening. And this recipe came up perfectly. My dough stood for 12 hours. When I came home from work and looked into the bucket, I decided that another setback had overtaken me in this way. The dough was already foaming and smelled of sour. But I decided to continue. In an hour and a half, the dough rose to the very top of the bucket. This is magic!!! There is not even a hint of sourness in the bread. I baked 100% wheat, so I used more flour than in the recipe. If I can repeat it, then this is my recipe. Minimum time spent during the week and excellent bread at the exit. The roof has been torn off, I have not yet reached a little, probably. But so delicious !!!

Yesterday I repeated the bread. It was a day off, so I could control the process. The roof has not been torn off. The bread is so delicious. Thanks again!!!!