Very simple rye-wheat with sourdough in a bread machine

Category: Sourdough bread
Very simple rye-wheat with sourdough in a bread machine

Ingredients

rye sourdough 100% moisture 100g
warm serum 200g
warm water 100g
Rye flour 300g
Wheat flour 150g
sugar 1 tbsp. l.
salt 1.5 tsp.
butter 15g
dry yeast 1/2 tsp (2d)
dry rye malt (optional) 1 tbsp. l.

Cooking method

  • This is a very simple recipe for baking sourdough rye-wheat bread with a high (70%) content of rye flour in CP. Moreover, spending your time is practically not required, and the result is excellent. If you use rye malt, then it must be pre-brewed with 100 g of boiling water and laid when it cools down to a warm state. We put the starter culture, whey, water (or brewed dry malt), sugar and rye flour in a bowl of HP. We turn on any program with immediate kneading (I have \ "Pelmeni \" or \ "Pizza \") and knead for 5-7 minutes:
  • Very simple rye-wheat with sourdough in a bread machine
  • Add wheat flour, salt and butter in pieces from the sides of the bun into the bowl (better closer to the walls than me):
  • Very simple rye-wheat with sourdough in a bread machine
  • Add 1/2 tsp into the yeast compartment (or on the side of the wheat flour). yeast. We expose the longest program (I have \ "French \" - 6 hours) on a delay of 4 hours (so that the total time is 10-12 hours) and go to sleep or go about our business. As a result, we get a delicious slightly sour airy high rye-wheat bread with this crumb:
  • Very simple rye-wheat with sourdough in a bread machine


COGT
Very interesting! What sourdough was used? I haven't tried sourdough yet, so there will be a reason
Linadoc
Quote: KOGotok
What sourdough was used?
Plain, rye, eternal.
Trishka
Thanks for the "clean" recipe!
!
Tell me, for those "who are in the tank", you are the starter + in Xn straight from the refrigerator, or refreshed (well, the one that is already "active").
I hope I wrote it clearly.
olgdom26
Nice bread! Need to try. The leaven is just waiting.
Linadoc
Ksyusha, better, of course, refreshed (2 hours before, or at least the day before), but this time I put it straight from the refrigerator (and fed the rest and refreshed it). In general, I did the opposite and it is WRONG! But ... in this case, too, it worked well. Apparently, while in the delay, mixed with flour, it refreshes itself.
Trishka
Thank you!
I understand that it is better as usual ... to feed her at night, take 100 g in the morning. for bread, and further according to the recipe.
Right ?
And it will not peroxide on a delay then?
Or if it is after "night", can you just put it on "French bread"?
Sorry for so many questions
Linadoc
Ksyusha, it is better to feed, but it will not peroxide, since it will work with other (fresh) flour. In addition, rye bread should have a "correct" acidity (therefore, it is now artificially acidified with ascorbic acid, vinegar and others). So do not bother, refreshed and add further according to the recipe (only just in time).
paramed1
Yesterday I put it in the bread maker at 23.00, today at 8.00 I got it ready. For some reason, it was too much liquid, or the sourdough would be 50 grams more ... But I really liked the taste, however, it changed the flour ratio 50:50, not counting the sourdough. I get very crispy in French mode. Next time I'll try on whole grain. Thanks again! But we can't keep up with all your breads ... Cakes by no means!
Trishka
! !
Linadoc
Quote: paramed1
changed the ratio of flour 50:50,
Veronica, that's why the liquid was too much. Rye flour takes more. You can add more starter cultures (150 g), but then the liquid should be reduced by 25-30 g.
paramed1
Lina, I have Divinka flour, she finally takes water strangely, less than usual, and decently. The head yesterday was not thinking with the head, so I forgot about it. Nothing, all the same, half of it has already been crushed.
COGT
Linadoc, baked bread according to your recipe, it turned out very tasty! Thank you! This is my first sourdough bread, so I'm doubly glad)).
Quote: Linadoc
You can add more starter cultures (150 g), but then the liquid should be reduced by 25-30 g.
Don't you need to reduce the flour?
Linadoc
Quote: KOGotok
Don't you need to reduce the flour?
And flour, respectively, for 25g. I'm glad the recipe came up. He often helps me out when there is no time, but I want bread.
COGT
Linadoc, but I could not achieve the initial kolobok, it turned out to be a thick mass, I did not want to get ready. The time was late, I decided, come what may, pawned the rest of the food, set the timer and went to bed. In the morning, then I kept looking in the window of the HP, afraid that she would not rise. But everything turned out very well, the crumb is plump, not dense, what you need
COGT
Linadoc, baked bread again according to your recipe, but increased the amount of sourdough to 150g. It turned out even tastier, more airy. Do you think that if you increase the yeast even more, you can completely abandon yeast? I just have a lot of leaven, I have to use it. The hand does not rise to throw away food, and the time is not right now
Linadoc
Quote: KOGotok
Do you think that if you increase the yeast even more, you can completely abandon yeast?
It is better not to put more than 150g, because the ratio of sourdough: flour should be 1: 3. With such a ratio, yeast can be completely abandoned if the leaven is sufficiently active. It is better to activate the starter the day before.
COGT
Quote: Linadoc
It is better not to put more than 150g
I just saw bread recipes with 250-270g of sourdough, so I asked
COGT
Linadoc, Something I can not finally make friends with your bread. I like the taste very much, but there are moments that upset. I just can't achieve at least some semblance of a kolobok during the initial mixing. It turns out just a thick mass, inside which the mixer is spinning. I help with a spatula, but it doesn't help much. Because of this, the dough is probably not mixed well with wheat flour, it remains on the sides of the bread, is baked into it in pieces, then you have to clean it up. What do you advise? Maybe reduce the liquid? There is not much time for experiments, your recipe was liked precisely with a minimum of body movements. Help!
Linadoc
The gingerbread man must definitely turn out. First, reduce the liquid by 20-30 ml. Then you can add all the flour at once to establish how much of your flour is needed. If its water-holding capacity is insufficient, that is, the bun does not form, you need to add 20-30 g of flour (you can use bran, whole grain flour). That is, you should get a normal kolobok, but without oil, salt and yeast.
COGT
Got it, thanks, I'll try
Kokoschka
Recently I made this bread. I liked the taste very much, but the only thing it did not rise very much for me, it turned out to be plump.
Today I started again, I'll see what tomorrow will turn out ...
COGT
And for some reason, this bread grows moldy very quickly, on the 3rd day there is already a white coating. Yeast could lie for a week, stale, but not moldy
mamusi
Linadoc, can you tell me what your HP is? I ONLY bought a Panssonic 2501 YESTERDAY :-). I used to bake bread in the oven with sourdough. Successful. Today I want to try in HP. CHYBRALA YOUR RECIPE. I'm wondering if you have Panasonic too? Sorry, this is not out of idle curiosity ... for peace of mind :-).
Linadoc
mamusi, Panasik 2502, the girl has been holding on for the 4th year already, and before that 3 burned out, having worked for 1 year, from frequent use. Just keep an eye on the bun in the first batch, and add 20 grams of water less, it's better to add another spoonful if anything. Everything depends on flour.
mamusi
Linadoc, I am very glad of your, such a quick answer, because I want to try it today ... but now after work (there was simply no butter (!) Wow! I'll buy it and start in the evening.She took out her Eternal rye sourdough, fed it now ... I'll leave it at room until the evening ... Only now there is no malt! And there is nowhere to buy. I usually use instant chicory for color and flavor. I spread some water and 1.5 spoons and add. I'll try this, and without yeast. I have a strong leaven)))) I bake in the oven - I always succeed!
Thank you very much! You helped me with Steba DD1 - I'm grateful! You and I are doubly "namesakes". So it happened - I recently had Shtebochka ... and from yesterday Panasonic 2501 - a stove!)))
ira_lioness
Can you replace whey with kefir?
Linadoc
Quote: ira_lioness
Can you replace whey with kefir?
Can.
Nattel
And my bun didn’t work. I even did it twice. Both times without a kolobok.
lenyli
Thank you very much for the recipe! Tell me, do you remove the scapula from the bread machine after kneading? Or is the dough kneaded a second time after the delay?
Linadoc
lenyli, I do not remove anything. I set, mixed, set the program and went about my business. There, of course, there is a second batch.
lenyli
Quote: Linadoc
I do not remove anything.
Thank you so much! I will try.

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