Rye bread on hop sourdough in a bread maker

Rye bread on hop sourdough in a bread maker

Category: Sourdough bread

Ingredients
Wheat flour	1 cup
Rye flour	2 cups
Sourdough (with a large slice)	3 tbsp. l.
Sugar	2 tbsp. l.
Salt	2 tsp
Malt	3 tbsp. l.
Hot water (brew malt)	70 ml.
Vegetable oil	30 gr.
Egg	1 PC.

Cooking method

• We put all the ingredients in a bucket of the bread maker and put them in the "pizza" mode for making the dough.
• Then, turn off the bread maker and let the dough rise 2 times. As soon as the dough has risen, gently knead it and leave it so that it rises again before baking.
• IMPORTANT: knead rye dough once! While we knead the wheat twice.
• As soon as the dough has risen, turn on the "baking" mode for 1 hour.
• It turns out not very high, but without additional additives rye tasty and healthy bread.
• Good luck!

Similar recipes

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Wheat bread with cashew nuts and hop sourdough. (Lola)

Wheat-rye bread with hop sourdough (Lola)

Thanks for the photo, Lola! There is now a standard of black bread! I baked rye bread, brewed malt, added Extra R ferment and coriander, it turned out to be dark-dark and low, dense, tasty, like Borodinsky. I really want to learn on hop sourdough, it seems to me that this is already aerobatics, I copied your sourdoughs, I will try.

For the third week now I have been the happy owner of a bread machine. Oops, this business is delaying - although I am not a culinary specialist at all!
2 weeks as a family does not buy bread at all - we eat only our own. 2 starter cultures are resting in the refrigerator - one hop, the other with yeast. Both have been tested, I like both, I mainly use the recipes of this site, for which many thanks to you all
and here on this bread there were questions.

1) Why is vegetable oil indicated in g - it seems like spoons or is it measured in ml? okay armed with scales, pouring drop by drop, it turned out 2.5 tablespoons of oil. Little?
2) why isn't water specified in the recipe? In my bread maker (Moulinex OW-3000 Home bread), according to the instructions, liquids are poured first, so pouring water on the eye won't work - you need to know at least approximately
tried to make the calculation according to the schemes given by Lola
for 2 cups (I understand that a glass is standard, the one that is called a cup in French recipes - 240 ml) of rye and 1 wheat, 300 ml of water is supposed. 70 of them will be spent on brewing malt, 2.5 tablespoons need to be taken away because of the oil (it is liquid), about 200 ml of water is obtained.

Each time I was ready to add something, but it seemed like the dough turned out to be quite rye - sticky and almost a bun, but it stretches and smears.

In general, I baked this bread 2 times - both times it rose strongly, but for a long time - the first time about 6-7 hours, the second time - 2 more.
As a result, the bread, of course, is lower than wheat, but quite high and very tasty. I really want to take it as a basis in order to add something, but at the same time preserve such an amount of rye flour and sourdough, and not yeast.

Tell me, experienced bakers

• • Did I calculate the water correctly?
  • Is there a lot of oil?
  • How much can you add sunflower seeds, pumpkin seeds, sesame seeds, flaxseed, ground cumin, coriander, bran to this recipe and what will have to be increased / decreased.

?
[/ list]

I am glad to welcome a new ally!
I am answering the questions:

1. Why is vegetable oil indicated in g?
The fact is that I have a favorite measuring glass, therefore, in grams.

2. Why isn't water specified in the recipe?
Well, the water is indicated - it is spelled out along with the malt.You can use separately. Pour in water (only already cold), then dry ingredients, including malt.

3. The schemes that you are writing about refer to the base bread - to the base. In this case, a recipe is presented that does not require additional liquid. Apparently that is why you did not get exactly the bun that should be.

4. If you add 3/4 cup (no more!) Seeds or nuts or a mixture of them, you will not miss. I do not advise a larger amount, the bread will not hold it - it will fall apart. And neat with spices. The truth here is a matter of taste.

Alas, I didn’t find malt in our area. Can't it work without it?

Alas, I didn’t find malt in our area. Can't it work without it?

Malt can be replaced with dry kvass

Or kvass wort concentrate. I put 3 tbsp. spoons.

Please tell me, what is the consistency of the kolobok?
For some reason, I have a very cool bun with sourdough (and white). The stove even begins to smell slightly (from the ventilation holes, or this is normal).
I fight with sourdough bread (I have hops), so I want a healthy black bread ... I even give up.
Although the other day it turned out very tasty wheat, but again I had to add water during the kneading process. And he came up all night near the battery right in the bucket.
But the result !!!!!! It was worth it.

I get a gingerbread man like this:



If the bun turns out to be cool, then:
- or the leaven is thick
- either with flour too much
And in both cases (as you are doing right) it is worth adding water.

And in order to make the bread fit faster, there is a little trick:
Start two containers of starter culture and use them alternately.
One got hungry as it should - in her business. Then they fed and rest. While the previous one is resting and working up an appetite, we use the second one.
By the way, when the leaven is hungry it becomes thinner. This leaven will raise the bread quickly enough.

GOOD LUCK !!!

Good day! I tried to make hop sourdough. stood for a week - neither here nor there. This morning I decided to subcommit (and, thought, throw it away). She was scared, probably, and as she began to grow, well, INTO was in a liter jar. A couple of times he "lowered" her, and she kept rushing and rushing. I decided to put on rye bread. And I took her, the deceiver, to the balcony, I'm afraid to return home. I think either she will get dirty on the balcony, or the bread will come out at the radiator ...
For bread: I had to add water 2 tablespoons. spoons ..
Hurrah! bread, in principle, turned out! dense, but excellent in taste. before the second rise, added a teaspoon of caraway seeds. there are a couple of questions about the use of leaven. Is it better to add it when hungry or in the morning after evening feeding?

Hurrah! bread, in principle, turned out! dense, but excellent in taste. before the second rise, added a teaspoon of cumin. there are a couple of questions about the use of leaven. Is it better to add it when hungry or in the morning after evening feeding?

I'm terribly glad that you got the bread and that you liked the taste of it

Sourdough is most active when it is hungry, that is, bread will rise faster with such a leaven.
If the leaven was fed the day before, it will also work, but not as actively as the hungry one.
In both the first and second cases, the bread will invariably be equally tasty.

Oh, how bad it turned out ... I forgot to report, but I baked it, and I liked it, and ate it with pleasure.


Thank you Lola!

[100matolog]

100matolog, good day!

I do not have enough sourness to taste. I also tried blocky vinegar and lemon, so I'm thinking of trying to sprinkle a little agram (I have a dark one), what do you recommend?

Eh, I wouldn't add agram. Why spoil organic bread with Croatian chemical additives?
You can also control sour with the help of sourdough. Let the sourdough stand longer than usual and without feeding (it will have the consistency of sour cream) Then everything is as usual according to the recipe (if you wish, you can reduce the amount of sugar).
Good luck

[Viki]

Viki, wonderful, beautiful, delicious, charming bread !!!
Just class !!!