Rye bread from the leaflet "House of Bread" on kefir sourdough (in KhP)

Category: Sourdough bread

Rye bread from the leaflet of the House of Kefir Sourdough Bread (in KhP)

Ingredients

Kefir starter culture 430 ml.
Water (took dark beer) 1/4 cup
Wheat flour 1.5 h (225 g)
Peeled rye flour 1.5 h (195 g)
Malt 3 tbsp. l.
Agram 2 tsp
Panifarin 3-5 tsp (took 3)
Salt 1 -1.5 tsp (took 1.25)
Sugar 1 - 1.5 tsp (I took 2 teaspoons of molasses)
Vegetable oil 3 tbsp. l. (I took 2 tablespoons of mustard and 1 tablespoon of unrefined sunflower)
Ground coriander 3 tsp

Cooking method

  • *** If you want to bake immediately, add 0.5 - 1 tsp. dry or no more than 5 g of compressed yeast, French setting, medium loaf, dark crust


  • If the timer is delayed by 7-8 hours - do not add yeast

  • 1. Mix 1 and 2 using the French mode.

  • 2. After 2 kneading, remove the blade, return the bun formed by your hands to the bucket and turn on the French mode again without the blade from the very beginning, with a timer delay of 8 hours.

  • Medium loaf, dark crust


  • The combination of flour and liquid turned out to be just perfect; the bun did not require editing. When removing a raw gingerbread man, it is minimally sticky.

  • The result is pleasing. The bread went up under the edge of the bucket, an even, porous crumb.


Note

Arrangement of the recipe from the green leaflet "House of Bread"
RYE 2
with the use of kefir starter culture from Admin.

RybkA
Alexandra, and you do not brew malt? Water has been replaced by beer.
Caprice
Something I didn't quite understand: is Agram a type of leaven or a dough improver? If it is an improver, then everything is more or less clear. If the sourdough, then why duplicate the kefir sourdough?
Alexandra
Quote: RybkA

Alexandra, and you do not brew malt? Water has been replaced by beer.

I don't brew malt
Alexandra
Quote: Caprice

Something I didn't quite understand: is Agram a type of leaven or a dough improver? If it is an improver, then everything is more or less clear. If the sourdough, then why duplicate the kefir sourdough?

Do you want to suggest replacing yeast with agram ???
Kefir sourdough performs this function.

And agram, I will not lie, whether the dry sourdough is correctly named or not - just to give certain taste qualities to black bread, including acidity
Caprice
Quote: Alexandra

Do you want to suggest replacing yeast with agram ???
I do not offer anything, just asked what is agram in the case of leaven, and what are its functions? Is it in the role of a leaven, or is it just a dough improver? And what is he in general, because we do not sell this kind of homer.
Elena Bo
Starter cultures

AGRAM, BAZ, EXTRA-R
Used for rye and wheat bread.
Adding about 1 tablespoon of sourdough allows you to make full-fledged rye bread at home. Sourdoughs improve the properties of the dough, the aroma of bread, and increase its acidity.

Agram (powder)
Rye and wheat flour, dough fermentation products, organic acids, emulsifiers

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