Rye-wheat custard bread

Category: Sourdough bread
Rye-wheat custard bread

Ingredients

LEAVEN
sourdough on peeled rye flour, moisture 100% 45gr.
peeled rye flour 60gr.
water 38gr.
WELDING
peeled rye flour 143gr.
unfermented rye malt 23gr.
water 285gr.
anise 2gr.
OPARA
whole leaven
whole brew
peeled rye flour 78gr.
DOUGH
all dough
peeled rye flour 132g.
premium wheat flour 66gr.
salt 6gr.
syrup 24gr.
water 60gr

Cooking method

  • This bread resembles "Vitebsk" only by the process of preparation, but this is a completely different bread, since the seeded flour has been replaced with peeled flour
  • and added wheat flour.
  • LEAVEN:
  • We knead the leaven, it turns out to be quite thick, roll it into a ball, place it in a glass, tighten it with a film and leave it for 4 hours at 30C.
  • WELDING:
  • Add boiling water to the flour mixed with anise, stir thoroughly, after the resulting mass has cooled to 65C, add malt (in this case, white malt is a saccharifying element). Next, it is necessary to maintain the brew at 63-65C for 2.5 hours, then cool to 30C. The brew becomes much thinner and tastes very sweet.
  • OPARA:
  • We mix the tea leaves with the sourdough, add the flour, mix again and leave under the foil for 5 hours at 30C.
  • DOUGH:
  • Mix together both types of flour and salt, add molasses, water and stir to the dough, then add flour and knead the dough, then cover
  • foil and leave for 45-60 minutes. at 30C. After that, you need to shape the loaf and place it in the form for the final proofing for another 45-60
  • min. Sprinkle the preform with water before placing it in the oven. We bake the first 10 minutes. with steam at 250C, then another 30-35min. at 220-240C, a minute before the end of baking, sprinkle the bread with water.
  • It is advisable to stand the finished bread for 12, or even more hours.
  • Rye-wheat custard bread
  • My bread turned out to be too small because I chose the wrong shape, but otherwise fully meets the expectations.


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