Bread with sesame and flax on rye sourdough

Category: Sourdough bread
Bread with sesame and flax on rye sourdough

Ingredients

Rye sourdough 100% moisture active 80 gram
Lobe
sesame 25 grams
flax seed 25 grams
salt 10 grams
boiling water 75 gram
Dough
leaven 80 gram
lobe all
peeled rye flour 45 grams
Wheat flour 1 grade 335 gram
malt extract 7 grams
water 200 grams
dry yeast (fresh) 1.7 grams (5 grams)

Cooking method

  • Leaven. I overfed the wheat eternal two times to the rye 10 * 10 * 10. 5-6 hours before mixing, feed the starter culture a second time 20 * 40 * 40. The leaven should increase in volume by 2-3 times.
  • Bread with sesame and flax on rye sourdough Lobe. Fry the seeds in a dry frying pan, transfer to another dish, pour boiling water over and add salt. Stir, cover. All this should be done 5-6 hours before kneading.
  • Bread with sesame and flax on rye sourdough Dough. Mix yeast with flour and all ingredients. Knead with a combine for 15 minutes. The dough is soft, smears along the bottom, but hardly sticks to your hands.
  • Bread with sesame and flax on rye sourdough Lubricate your hands with oil. Place the dough on a greased surface. Stretch-fold, round and place in a greased proofing dish. Fermentation for 1.5 hours. 2 times stretch, fold after 30 and 60 minutes.
  • Bread with sesame and flax on rye sourdough The first 30 minutes.
  • Bread with sesame and flax on rye sourdough An hour later.
  • Bread with sesame and flax on rye sourdough Before molding. The dough tightened well. It stopped completely sticking and doubled.
  • Bread with sesame and flax on rye sourdough Form a loaf of any shape and place in the basket for proofing, seam up.
  • Bread with sesame and flax on rye sourdough Proofing under the foil was 50 minutes.
  • Bread with sesame and flax on rye sourdough Turn it over onto baking paper, put it in a bowl in which we will bake it, preheated with the oven. We make cuts, cover with a lid and put in the oven.
  • Bread with sesame and flax on rye sourdough Bake in the oven at 240 degrees for the first 15 minutes with a lid. Then remove the lid, lower the temperature to 180 degrees and bake until tender. The total baking time for me was 40 minutes.
  • We get it. Let cool on a wire rack, cut and enjoy.
  • Bread with sesame and flax on rye sourdough
  • Bread with sesame and flax on rye sourdough

The dish is designed for

1 roll

Time for preparing:

2.5-3 hours

Cooking program:

oven

Note

The recipe is taken here 🔗... With my thanks to Anna. The recipe is adapted to my flour and the amount I need.
The bread is worth trying. Delicious, aromatic with a crispy thin crust. Bake and enjoy!

Bread with sesame and flax on rye sourdough

Kras-Vlas
Angela, what a handsome man! The crust and crust are delicious! I will definitely try to do it, thanks for describing the whole process in such detail. Unfortunately, my leaven has ordered to live a long time, it is necessary to start a new one, but there is no time yet.
Thanks for the interesting recipe, special thanks to Anna!
ang-kay
Olga, Thank you. Be sure to start a new one and bakes for health.
Galina S
Angela! very interesting bread, you get VERY beautiful things !! nice to look at your bread !!
bake.
ang-kay
Galyunka,hello buddy: friends: Thank you for such kind words! I'll wait with a report!
barbariscka
Hi Angela! Glad to see your bread, everything turned out great!
Marina_K
ang-kay, very nice bread. Can I have it without leaven? I won't dare to put in the leaven.
Can i ask you? How does leavened bread taste different from yeast bread (maybe a hackneyed question)?
ang-kay
Vasilisa, Thank you! And I'm glad to see you. : a-kiss: You haven't visited for a long time.
ang-kay
Quote: Marina_K
Can I have it without leaven? I won't dare to put in the leaven.
Marina, sure you may. But this will already be a completely different bread.
Quote: Marina_K
How sourdough bread tastes different from yeast
You just have to try it. The taste through the monitor, although it is a pity, cannot be conveyed and explained either. In sourdough bread, it is richer, brighter. And he is a real bread, if I may say so.
barbariscka
Quote: ang-kay

Vasilisa, Thank you! And I'm glad to see you. : a-kiss: It's been a long time since you visited.
Yes, and you have not been seen for a long time ... Seeing your bread, I calmed down that everything is in order
ang-kay
there was no internet for three weeks. But I already exhibited sausage, bread and a spin. It's okay for now. How long...?
barbariscka
Angela, I can only wish peace and tranquility ...
ang-kay
Tumanchik
Angela, baked bread today. Aroma and taste are beyond praise! Both the crust and crumb are fantastic! Thank you dear. The recipe is flawless as always!
ang-kay
Tumanchik, Thank you. Delicious bread. I haven't baked it for a long time. But you must.
Tumanchik
Quote: ang-kay
Delicious bread. I haven't baked it for a long time. But you must.
Very tasty. Especially with baltic kalechka, sprinkle with green onion
and tempts to sin
Sorry there is no photo. I got tired. But there is a photo of a sandwich with him. Show?
Bysechka
ang-kay, Angela good evening! Tell me, if I put this bread in the refrigerator, will the baking process change? After the refrigerator, warm up for an hour and can you bake or bake directly?
ang-kay
Veronica, kind. You need to look at the proofing. If it doubles, then I think that the oven will immediately, so that it does not overstay. If it does not quite rise, then let it stand for an hour.
Bysechka
Thank you . I realized! I will report tomorrow)))
Bysechka
ang-kay, Good day! Tell me please. Can malt extract be substituted for fermented malt?
ang-kay
Can. Only it needs more and the water is adjusted.
Bysechka
Quote: ang-kay

Can. Only it needs more and the water needs to be adjusted.
A gram of 30 malt? Have the water increased by 50 grams? Brew malt
ang-kay
Brew the malt with just boiling water and let it cool. 3-8% relative to flour. I would take water from the total amount, and when mixing, add the missing one so that there is not much.
Bysechka
ang-kay, Thanks Angela! I realized!
goncharenko
Bake this bread
I liked it very much. Came out dark because I added brewed fermented malt instead of malt extract. Well, the bottom is burnt (feature of the oven). Bread with sesame and flax on rye sourdough
Bread with sesame and flax on rye sourdough
ang-kay
goncharenko, great bread turned out. Well done! I'm glad I liked it. With brewed malt it looks like Borodinsky. Bake with pleasure)

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