Rye bread (one hundred percent) with sourdough

[type 997]

Rye bread (one hundred percent) with sourdough

Category: Sourdough bread

Ingredients
3 types of rye flour:
Rye flour type 997 about 20%
Whole grain flour somewhere around 20%
Rye flour type 1150 about 60%
Cane sugar	2 tsp
Sea salt	2 tsp
Homemade honey	1 tsp
Sunflower oil	2 tbsp. l.
Starter culture from 1.5 cans	half a can
Sourdough kvass with water
Steamed malt

Cooking method

• For the second year now I have been growing rye sourdough and making my own bread. I don't recognize thermophilic yeast in any quantity.
• Bread, pies, pies, donuts, tortillas, etc. I bake only with my own leaven. I just grow white sourdough for baking.
• Now I will surprise you by saying that there will be no recipe for this bread. Alas, this is how it is.
• How much I make bread, I always make it by eye, not recognizing grams, liters and any dosages.
• That is, I add salt, sugar, flour (of various types), leaven and water just by eye, one might say intuitively.
• I use only cast iron cauldrons for baking bread. I grease them with either my ghee or refined sunflower oil.
• Also, I do not make any pre-dough.
• In order not to torment myself or you anymore, I will briefly describe how I made this bread, however, I also make all my bread, both white and gray.
• I take out a 1.5 liter jar of tested starter culture from the refrigerator, where I have a constant temperature of + 2C, I set it to leave for a couple of hours.
• Then I add 3-4 tbsp to the leaven. tablespoons of rye flour type 997 (I always feed the leaven with it) and stir it.
• Along the way, I brew rye malt in a thermos (1 tablespoon per 200 ml of water) I leave it for another 3 hours.
• I want to note that I do not do this every time, we can say that I have no stability in this either, I did this because my wife and I watched the series. I usually take the starter out of the refrigerator and immediately knead the bread on it.
• So, at about 12 o'clock at night, this is about 5 hours after I got out the leaven ... I took a large 7-liter bowl, added a couple of teaspoons of cane sugar from it, the same amount of sea salt, 1 tsp. a spoonful of homemade honey, about 2 tbsp. tablespoons of sunflower oil ... (((rye flour type 997 somewhere around 20%; whole grain flour about 20% and rye flour type 1150 somewhere around 60%. I mixed everything.
• I added somewhere half a can of sourdough from 1.5 cans. I mixed the remnants of kvass (leavened kvass) with water and steamed malt (the color was almost black). Then I armed myself with my unforgettable round stick, about 35 cm long and 2.5 cm in diameter ... and holding the bowl with my left hand, with my right hand I begin intensive clockwise movements, kneading the dough.
• Using a dough scraper, I drop the unmixed dough from the top edge of the bowl to the already kneaded dough and continue stirring.
• I do this all for a short time, until a homogeneous consistency is obtained.
• Then I grease the 7-liter cauldron with vegetable oil and use the same culinary scraper to spread the dough from the bowl into the cauldron.
• I do not level the dough, because in the process of its growth it will level itself out.
• I cover the cauldron with a lid, pronounce the cherished 2 words and calmly go to sleep.
• Believe it or not, but already purely intuitively I know when I need to wake up to bake bread. This time I got up at 7 o'clock and the dough fit perfectly, every 3.5 times. After preheating the oven to a maximum of 250C, I put a cauldron with dough there, always with the lid closed for 1 hour. He immediately lowered the temperature to 210C. After 35 minutes had elapsed, he lowered the temperature to 200C., And left it until the end of baking.
• After that, he removed the lid and baked the top for another 15 minutes. Then he shook out the bread, put it on the wire rack and after 8 hours ate it with pleasure with his wife, with just cooked Ukrainian red borscht.

The dish is designed for

1 loaf

Time for preparing:

1 hour 15 minutes

Cooking program:

Oven with top and bottom heating

Note

The bread tastes amazing, with noticeable sourness, moist, with a crispy crust ... and the main thing is that it does not stale for a long time, unless of course we eat it earlier. I deliberately do not add any spices and spices to this rye bread, in the form of coriander, caraway seeds, Turkish black cumin for baking and sesame seeds, because my wife and eldest daughter do not like them very much in bread. But believe me, this bread is even without spices, very self-sufficient and very tasty. It resembles exactly TOT, the blackest and cheapest bread at 14 kopecks, which was sold with the union in the 70s of the last century.

I also do not humidify the oven when baking bread, that is, I do not put water in it and do not spray it. Why, if the bread is so moist enough.

I'm sissyayus to ask, and sho for flour with numbers Guys are very interested

and sho for flour with numbers

Rye flour in Germany is classified by ash content:
Type 997. Light flour with an ash content of 0.90-1.10.
Type 1150. Medium flour with ash content 1.10-1.30.
Our replacement flour 997 is seeded and 1150 is peeled.

[Viki]

Absolutely right.
Viki, Thank you

I sissyayus to ask, and sho for flour with numbers

In Russia, rye flour is classified into the following varieties:
Type 700 - seeded rye flour - premium rye flour, formerly called "sifted" flour - is used for baking traditional sweet and sour bread, making especially high-quality and light types of custard bread, gives bread of a larger volume, but less energy value in comparison with bread coarser grinding.
Type 1150 - Peeled Color: Grayish-white or grayish-cream, interspersed with particles of grain shells.
Type 1370 - medium coarse rye flour, included in the recipe for most rye hearth bread, tin bread and wheat-rye bread; Pitched flour is the basis for solid and liquid starter cultures, gives bread a special sour taste and aroma.
Type 1800 - coarse rye flour, one might say, rye flour of full grinding, since almost all 100% of the grain is ground. The most valuable type of rye flour, but also the most "heavy", it is extremely difficult to add volume to the dough, therefore, it is mainly used for various types of rye hearth bread, dark types of custard bread.

[dogsertan]

dogsertan, and on packages it is written somewhere?

[dogsertan]

dogsertan, and on packages it is written somewhere?

There is practically no numbering on flour packages in Russia. But you can find the name of flour like here "What is coarse flour - and how is it different from whole grain flour?" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143079.0

and on packages it is written somewhere?

Maria, I can't give an unequivocal answer, logically the type of flour must be indicated, here in Latvia, some manufacturers consider it possible not to do this, which naturally complicates the choice, for example, when buying the coarsest grinding flour
(rupju maluma, lat.) You can buy both wallpaper and peeled, and you understand a big difference.

well, we don't have such a thing

well, we don't have such a thing

I know, but you asked and I decided to show. Although I'm surprised that no one has done this before me. I think there are enough people from Germany here.

Oh, those pedantic Germans

Yes they are

Type 1800

Another would be to find out where to get a real one, and not 1370 disguised as 1800

[Chef]

Chef, remember how Ilf and Petrov: go, go, you are not in church, you will not be deceived

[Flour in GermanyTypes of flourThe type of flour is determined by its color (lightness), which is determined by the content of minerals in it. Low types of flour such as 405 light are low in minerals, high types like 1600 are very dark and rich in minerals. The number in the flour type indicates the mineral content in grams per 100 kg of dehydrated flour. This is determined under laboratory conditions by burning a small mass of flour at 900 ° C in a muffle furnace. The remaining (unburned) components actually correspond to the mass of the mineral substance in the flour.Therefore, sometimes, by mistake, in everyday life, these components are also called "ash content in flour".This type of flour classification has been adopted in Germany since 1992, according to the German Industrial Standard 10355 (DIN-Norm 10355). The flour type indicates the mineral content in mg per 100 g dry matter.Wheat flourType 405This type of flour has good quality indicators and is most often used in households. Suitable for pies, cookies and other baked goods. Compared to other types of flour, it contains a relatively small amount of minerals.Type 550It is wheat flour (premium quality flour) that is especially suitable for baking yeast dough and bread.Type 812For baking light mixed breadType 1050For baking mixed bread and basic baked goods in the household. Rich in minerals. 1.05-1.2% is twice as much as in type 405 wheat flour.Type 1600For baking dark mixed breadWheat flour, coarse 1700No grain germRye flourType 815For baking light rye bread. It is rarely used, mainly in the southern regions of Germany.Type 997For baking mixed bread, different in all regions of the countryType 1150For baking mixed bread, different in all regions of the countryType 1370Typical "baker's flour" for basic wheat-rye and rye bread.Type 1740Typical "baker's flour" for basic mixed rye and rye bread.Rye flour, coarse 1800No grain germSpelled flourType 630Type 812Type 1050]

Here is more information about flour in Germany to the photo ...

Flour in Germany

Types of flour

The type of flour is determined by its color (lightness), which is determined by the content of minerals in it. Low types of flour such as 405 light are low in minerals, high types like 1600 are very dark and rich in minerals. The number in the flour type indicates the mineral content in grams per 100 kg of dehydrated flour. This is determined under laboratory conditions by burning a small mass of flour at 900 ° C in a muffle furnace. The remaining (unburned) components actually correspond to the mass of the mineral substance in the flour.Therefore, sometimes, by mistake, in everyday life, these components are also called "ash content in flour".
This type of flour classification has been adopted in Germany since 1992, according to the German Industrial Standard 10355 (DIN-Norm 10355). The flour type indicates the mineral content in mg per 100 g dry matter.

Wheat flour

Type 405
This type of flour has good quality indicators and is most often used in households. Suitable for pies, cookies and other baked goods. Compared to other types of flour, it contains a relatively small amount of minerals.

Type 550
It is wheat flour (premium quality flour) that is especially suitable for baking yeast dough and bread.

Type 812
For baking light mixed bread

Type 1050
For baking mixed bread and basic baked goods in the household. Rich in minerals. 1.05-1.2% is twice as much as in type 405 wheat flour.

Type 1600
For baking dark mixed bread

Wheat flour, coarse 1700
No grain germ
Rye flour

Type 815
For baking light rye bread. It is rarely used, mainly in the southern regions of Germany.

Type 997
For baking mixed bread, different in all regions of the country

Type 1150
For baking mixed bread, different in all regions of the country

Type 1370
Typical "baker's flour" for basic wheat-rye and rye bread.

Type 1740
Typical "baker's flour" for basic mixed rye and rye bread.

Rye flour, coarse 1800
No grain germ
Spelled flour

Type 630
Type 812
Type 1050

I also bake practically according to this recipe in the Brand bread maker. I set the program manually 10 minutes knead 3 minutes rest 20 minutes knead 3 hours rise at 34 degrees baking 1 hour 30 minutes at 160 degrees. The ingredients are almost the same peeled Russian rye flour, sometimes with flaxseed and oatmeal additives. 1st spelled, barley based on the total weight of flour. Bread always turns out. Do not be afraid to learn and you will be lucky.

Do not be afraid to learn and you will be lucky.

Hmm, where did you get the idea that I'm learning? I studied even then, when I used a toy called a bread maker, and now I bake it as expected, in the oven, confidently and with a consistently excellent effect, which is white or black bread. I prefer not to highlight hundreds of worthless recipes, but to have what I have, these are 2 recipes, for rye and wheat bread, and both God forbid everyone to bake like that. Therefore, I put my recipe here. But I see, in vain, because the bread maker here on the site is a kind of IDOL, despite the fact that in some topics it is not. Sorry to be harsh, but what is the advice, so is the answer.

I also have two basic recipes and unlike you there is no time to wait for 12 hours.

and unlike you there is no time to wait for 12 hours.

In a hurry, you will make people laugh. To each his own

I have been for many years and my grandmother taught me how to bake bread in a Russian oven.

I have been for many years and my grandmother taught me to bake bread in a Russian oven.

Well ... why is this your confession? My grandmother also baked bread in a Ukrainian oven, but unfortunately she did not teach me this, but I, unlike you, nevertheless, 30 years later I myself came to know her, namely, to bake yeast-free bread, the recipe of my ancestors ... but and you get cheated on your grandmother by baking the right bread in your devil's car. Because, a priori, yeast-free sourdough bread, due to its individual baking technology, cannot be baked in a bread maker, because the bread maker's lot is to bake fast bread on fast thermophilic yeast, with or without specially programmed programs, but again, not for sourdough bread ...

Gyyy .... And in the Bread Maker you can bake yeast-free bread, and sourdough bread, not only with thermophilic yeast. But of course, the taste of bread in the oven and in the bread maker, even according to the same recipe, will differ in taste in favor of the oven, I don't know why - magic! So do not quarrel, gentlemen)

[yuriyp31]

yuriyp31, an interesting bread you have, I especially liked that it can be stirred with a stick.

But the whole recipe is very eye-catching.

Please make a step-by-step master class (photo) so that you can understand the proportions (malt, water, etc.), and, most importantly, the consistency after mixing, before baking.

Do I understand correctly that after mixing it is liquid? but how liquid? Like sour cream that doesn't fall from a spoon or like liquid honey?

I agree, the recipe is great. I would very much like to step by step. The very way you knead it, bake it, talk about it arouses my respect and genuine interest in me. don't be lost, please chirp something to us. Thank you