Whole grain sourdough bread

I tried my strong rye lactic acid sourdough first to transfer it to rye flour with water. Added to country bread - it turned out great.

Now a new experiment. About 100 ml of the rye flour sourdough was fed with whole-grain flour with warm water (Belovodye, about 150 g, diluted wheat wallpaper with coarse flour with warm water to make a dough for thick pancakes). Left on the table overnight. In the morning, the sourdough fermented, rose in bumps, the smell became more delicate compared to rye. That is, it turned out to be a whole grain sourdough culture in water.

In the morning I baked this bread:

Whole grain sourdough 200 g (not ml)
Wheat flour Skolnicheskaya Special 180 g.
Whole grain flour (wheat wallpaper of coarse grinding Belovodye) 80 g.
Spelled flour 70 g (can be replaced with white or whole grain)
peeled rye flour 60 g.
Wheat bran 20 g.
Rye-wheat groats Belovodye 20 g.
Salt 1.5 tsp
Water 200 ml - warm
Pressed yeast 5 g (or dry 0.5 tsp)

Optional:
sesame seeds 3 tbsp l.
walnuts or pitch 100 g.
dried cranberries 100 g.

I diluted fresh yeast in warm water. If the yeast is dry, no need to dilute it.
Fried the bran, grains and kuzhut in a dry frying pan.

Sifted the flour.
I put the products in a bucket in a sequence not as recommended in my and in most ovens, but as in Panasonic - first dry products, liquid on top.

Further:
a) For a bread machine: full cycle in whole grain, or rye, or dietary, or French mode. Medium loaf and crust.

b) For baking in the oven:

Kneading: 30 minutes. Used 3 times the first batch of whole grain mode with heating. At the end of the batch, I added nuts and dried fruits.

Proofing. Pause the stove, remove the blade and continue to operate the stove in heated mode. The dough will be heated. Proving time 45 minutes.

Loaf formation.
At the end of the proofing, put the dough on a floured board, stretch it into a 20 x 20 cm square, fold the envelope four times from the corners, fold the new corners again overlapping to the center, turn over and, turning the dough clockwise, but not crushing, form a round loaf ... Place in a bowl lined with baking paper, lightly sprinkle with flour, cover with a napkin.

Second proofing. 40 minutes.

Bakery products. In 15 min. at the end of the proofing, heat the ceramic or cast-iron dish with a lid in the oven at maximum temperature. I have it 240.

Transfer the loaf along with the paper to the form. Oven with closed lid 30 min. Then reduce heat to 230-220 and bake for another 15-20 minutes.
The family thoroughly and quickly ate this bread, that's all that they managed to shoot

Very tender and fluffy bread, despite the presence of whole and rye flour, bran, grains and a large amount of sesame seeds, nuts and dried fruits. Without acidity, it looks more like a wheat sponge dough. The taste, I would say, is delicious.

I also feed the sourdough with wholemeal wheat flour. Perfectly raises the dough, I never put yeast.

[Juliya,]

Juliya,

Perhaps you need more time to rise without yeast?

I baked Lionel Poliana's bread on whole grain sourdough, where the sourdough ripens for 12 hours. then a day in the refrigerator and 5-7 hours in the dough room

[Alexandra]

If it is warm, then the dough rises well in 4-5 hours. When it's cool, put it in a preheated oven. It also rises perfectly if you put a mold with dough in a yogurt maker. After kneading the dough, I feed the sourdough and it just stands on the table for half a day, and then in the refrigerator until the next time.
I've been baking this way for six months already. I like.I never add yeast. Even wholemeal flour (often mixed with rye) works well.
Alexandra, thank you for new ideas and recipes. I use a lot.

[Julia,]

Julia,

To your health!
And what exactly do you use, how does it come out?

I still do the same with rye sourdough. Now I will try with whole grain, and maybe even with herculean.

Thanks for the tips