Rye bread with flax and sunflower seeds

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Rye bread with flax and sunflower seeds

Category: Sourdough bread

Ingredients
Yeast	1 tsp
Kefir sourdough from Admin	125 ml.
Peeled rye flour	200 gr.
Seeded rye flour	150 gr.
Oat flakes	50 gr.
Flax seed	1 tbsp. l.
Kefir	320 ml.
Salt	1 tsp
Solid honey	30 gr.
Extra R	1 tbsp. l.
Panifarin	1 tbsp. l.
Seeds and coriander	full dispenser
Vegetable oil	3 tbsp. l.

Cooking method

• bookmark: as usual according to the instructions, and the sourdough is on top
• mode: usual, with a dispenser, before the second kneading, I took out the spatula and at the end of the regime I did not take out the bread - I left it from 23 until the morning.
• It turned out better than when you take it out right away - the crust is softer. True, it failed a little, but the taste is good, with a characteristic sourness.

What a cute !!!
Well done!!!
All ingredients are available except flax seeds. Where do they get such delights?

Go to the pharmacy.
They are almost always there.

Pr-r-r-a-flax! I bought it there!

Good day,

I would like to try your recipe and a few questions arose:

What is Extra R?
Is it possible to replace solid honey with liquid and how much will it be in ml?
How can grams of flour be converted into ml (glasses)?

Thank you very much.

What is Extra R?
Is it possible to replace solid honey with liquid and how much will it be in ml?
How can grams of flour be converted into ml (glasses)?

Extra-R is a dry starter culture. Ingredients: fermented rye malt, acidity regulator, oxidizing agent, fermented soy flour. Producer LLC "Niva-Khleb".
I don’t know about honey. Usually I put 1.5 - 2 tbsp on a loaf. l.
In 240 ml - 150 g of wheat flour and 130 g of rye. I count like that.

How much does 125 ml of starter weigh?

This is what kind of leaven, how much and what kind of flour, what is the ratio of flour and water

Alexandra, I'm wondering what MariV has in this recipe (what's in the photo)

We have neither Extra R nor panifarin. I will try to make bread without them and write the result. Thank you.

Tell me, does the bread turn out sour or sweet?

Taty: I noticed that the density of the sourdough depends on the weather. I feed mine always the same, but the density (and, accordingly, weight) is different. A thinner starter culture in a volume of 125 ml will give bread with more acidity. Thicker in the same volume will give a less sour taste. When I make bread with sourdough, I also look at the amount of water by the thickness, with the same volume.

Thank you

We have neither Extra R nor panifarin. I will try to make bread without them and write the result. Thank you.

Tell me, does the bread turn out sour or sweet?

Try substituting a tablespoon of vinegar, better than apple cider (I think Dentist had a recipe)