Dark bread with two leavens

Category: Sourdough bread
Dark bread with two leavens

Ingredients

Wheat leaven
active wheat sourdough 50% moisture 25 grams
wheat flour 1 grade 82 grams
water 50 grams
Welding
fermented malt 40 grams
boiling water 100g
Dough
wheat leaven all
rye sourdough 100% moisture 110 gram
water 100g
honey 10 grams
wheat flour 1 grade 300 grams
peeled rye flour 25 grams
salt 10 grams
dry yeast 0.7 grams

Cooking method

  • Wheat leaven
  • Dark bread with two leavens 10-12 hours before baking, put the wheat sourdough, mixing all the ingredients
  • Rye sourdough
  • Dark bread with two leavens Feed the rye sourdough in 6-8 hours.
  • Welding
  • 10-12 hours before baking, pour boiling water over the malt, cover, wrap well and leave until kneading.
  • Dough
  • Dark bread with two leavens Start kneading the dough with all ingredients except salt. Add salt after 5 minutes. The dough is elastic, does not stick, the bowl is clean. The total mixing time is 10-12 minutes. Roll into a ball and place in a proofer, covered with foil. Fermentation for 120 minutes at a temperature of 26-28 degrees. Stretch-fold once mid-ripening.
  • Dark bread with two leavensDark bread with two leavensDark bread with two leavens Dough at the beginning, middle and end of fermentation.
  • Dark bread with two leavens Form bread of any shape and place in the basket, seam up. The basket is sprinkled with rye flour.
  • Dark bread with two leavens 75 minutes passed.
  • We turn the blank onto paper, make cuts.
  • She baked in a cast-iron pan with a lid, which she heated with the oven.
  • Put in a saucepan and put in the oven. Temperature is 240 degrees. Bake covered for 15 minutes. Then we remove the lid, reduce the temperature to 180 degrees and bake until tender. My total baking time was 40 minutes. We check the readiness by knocking on the bottom of the bread.
  • We take out, cool on a wire rack, cut and enjoy!
  • Dark bread with two leavens
  • Dark bread with two leavens
  • Happy and tasty bread for you!

The dish is designed for

1 roll

Time for preparing:

4 hours

Cooking program:

mixer, oven.

Note

Now for the benefits of malt.
This is a unique natural product, which is obtained on the basis of sprouted cereals. The beneficial properties of malt are primarily due to the production process of the product, which is actively used in cooking, baking, brewing, as well as in folk and official medicine, pharmacology.
Special distinctive properties of malt lie in the vitamin and mineral composition of the product. The unique chemical composition of malt is formed due to the natural process of germination of seeds of cereals, during which important changes in the biological character occur in the grain and a large concentration of compounds useful for the human body is formed.
Fermented ground rye malt is irreplaceable in the diet. It can be successfully applied:
In the prevention and complex treatment of obesity, anemia (anemia), various inflammatory and tumor processes.
Promotes cleansing and rejuvenation of the body.
Increases energy tone and body's resistance to adverse environmental conditions.
Improves mental and physical abilities of a person.
Contributes to the normalization of fat and protein metabolism.
It normalizes the acid-base balance in the gastrointestinal tract and improves digestion.
Promotes the most efficient absorption of carbohydrates and enhances the absorption of nutrients in the intestines.
It is an excellent breeding ground for beneficial intestinal bacterial flora.
Prevents the appearance of stones in the gallbladder, bile ducts and liver.
Promotes increased intestinal peristalsis, helping the body to cleanse itself of accumulated toxins and toxins in time.
It is recommended to include rye malt in their diet for adults and children, sick and healthy - everyone who wants to get sick less and live longer.

Very tasty bread, aromatic due to malt, two types of sourdough and two types of flour. The crust is crispy. lace crumb. Keeps fresh the next day.
Tasty with milk, butter. honey. And just with borscht and bacon. Recommend.
The recipe is taken from Natali06 on the flour forum. Thank her very much.

Tumanchik
Aya is the first, and I am the first to crust! Milk with you !!!
kubanochka
Quote: tumanofaaaa
I'm the first on the crust!
And what? Eat it all? I don’t believe ... You’re kind ... Will you share ...

Very nice bread. And the brickwork ... makes it even more attractive and tasty
ang-kay
Girls,Thank you! Take in the heat! Even with milk, but even so. Delight!
Tumanchik
Quote: kubanochka
And what? Eat it all? I don’t believe ... You’re kind ... Will you share ...
Lenulya is licking with you!

You respect my stewed potatoes, so I'll give them my piece!

anel
And I spread it with milk and strawberry jam on top, I love such bread, delicious.
ang-kay
Lena, Thank you! Eat to your health!
Tanyulya
Angela, very beautiful bread, I think I can even smell it.
ang-kay
Tanyulya, Thank you. I tried to.
Irina Dolars
Who grabbed all the crusts here? Can I eat too?
Angela, so fluffy! Holey! and asks in the mouth!
ang-kay
Ira,we will find you a little humpback too, join us. Let's share.
Merri
Angela, oh, what a loaf !!!
ang-kay
Ira,Thank you. Very nice.
Albina
Angela, as if the winners will be this bread. Look at the time of posting the recipe Bread Otpad Dark bread with two leavens Dark bread with two leavens Dark bread with two leavens
ang-kay
Albina, this is the beginning of the competition. Now everyone will wake up and exhibit extraordinary beauty!
Quote: Albina
Look at the time the recipe was posted
And what about time? I am somehow not strong in numerology. Or what do you mean?
Thank you so much for your feedback.
Lipchanka
Angela, the bread is wonderful. Bookmark the recipe.
ang-kay
Ludmila, thanks and you are always welcome.
lungwort
Oh, what kind of bread .... It must taste amazing. Probably I'll start with leavening again. But I don't know how to make such cuts on the dough. Angela, how to make such incisions? I really want to bake such bread, with two sourdoughs and tea leaves. The recipe is bookmarked.
ang-kay
NataliaThank you very much for your kind words. The bread is really delicious and aromatic. Take the leaven and go.
And about the cuts, I wrote yesterday in the bread "Agrotourism". I cut with a blade.
lungwort
Angel, thanks for your kind words. And I already read about the incisions in yesterday's Temko (though only today). That bread is also already in the tabs, and the thank you later will have to be sent.
ang-kay
Nashenka, this is for you
NatalyMur
ang-kay, I have no more words! Great bread! This is just the perfect kind of bread ... And the taste ... I'm afraid to even imagine ... it's cruel - I'll choke
And I’m all about my rams - how did you transfer bread to a saucepan - on paper? Or dumped?
ang-kay
Natasha!Glad. that you liked the kind of bread. : a-kiss: It's hard to imagine the taste, you have to try. You will not regret!
Quote: NatalyMur
How did you transfer bread to a pan - on paper? Or dumped?
I dump the blank onto paper, make cuts and transfer it on it, taking it by the edges. I try to straighten it in the pan so that there are fewer folds (without fanaticism). Maybe I cut off some piece. The picture shows. The paper on which the bread lies, exactly after it has been baked.
NatalyMur
ang-kay, here it is!!!!!!!!! Uryayaya !!! And I threw the bastard out of the basket immediately into the cauldron, so there were problems !!!
Angela! Thank you very much for the idea! Mustache ... I switch to the oven again ... on holidays
ang-kay
Natasha,go on and not on holidays. Do not compare bread baked in an oven and a bread maker. I'm glad I helped in some way.
NatalyMur
ang-kay, and I do it in Shtebochka, and bake it in the airfryer .... here ... But your bread is just a dream! I love these oven breads! Beauty!
And I get a simple one, but the taste is good
Dark bread with two leavens
ang-kay
Do you bake it in the cartoon? Yes, you are a heroine to do such dances with tambourines. I would have freaked out! Good bread.
NatalyMur
ang-kay, this is because it is not necessary to shift bread after proofing ... my weakest point ... But in dreams to make such a beautiful one like yours
NataliARH
Angelchik, with beautiful bread! for some reason I can't photograph bread, I will study diligently! I set the sourdough to grow, I hope everything will work out, I did it somehow, and then she did not want to live with the batteries disconnected, and there was no warm place ...
ang-kay
Thank you. Lives in my fridge. And, if you really want to, then everything will definitely work out.
Anna in the Forest
This is KING BREAD !!!
ang-kay
Anna, thanks for such a rating.
Bysechka
ang-kay, Angela, Thank you for the bread, delicious! !!
Dark bread with two leavens
ang-kay
Bysechka, Veronica, okay like that! Thanks for the beauty. Peks for health)

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