Rye-wheat bread with sourdough flaxseed flour, tea mushroom infusion in a bread maker

[Sourdough ripening stages]

Rye-wheat bread with sourdough flaxseed flour, tea mushroom infusion in a bread maker

Category: Sourdough bread

Ingredients
Semi-finished rye sourdough for kombucha infusion	200 g
Infusion of kombucha, 3 days	150 ml + 1 tbsp. l.
Peeled rye flour	150 g
Whole grain flour	150 g
Flaxseed flour	40 g
Unfermented white malt	2g
Dark malt	3 g
Boiling water for brewing	20 ml.
Salt	1.5 tsp.
Vegetable oil	1 tbsp. l.
Flax seeds	8 g

Cooking method

• Sourdough - 100 g of rye flour + 100 ml of water + 0.5 g of dry yeast, mix everything and leave in a warm place for 48 hours.
• Then one tablespoon of the original sourdough (we throw away the rest) - I got 50 g, diluted with tea mushroom infusion - 100 ml, then add 100 g of rye flour and 0.5 g of unfermented white malt, stir well, leave for 12 hours, then - again add 100 g of flour and 100 ml of infusion of kombucha, and another 12 hours in the heat. Then we put half of the leaven in the refrigerator - it can be stored for up to one month, and the other half - for business.
• Malt - white and dark - pour boiling water over and stir well.
• Put the sourdough and all dry ingredients, put the brewed malt into the bucket of the bread machine, pour on top with a 3-day infusion of kombucha. We set the kneading program "Noodles" to make sure that a bun has formed during the kneading process. If the dough is very tough, add 1 tablespoon of liquid.
• Add vegetable oil before installing the "Manual Program".
• Next, set the "Manual Program", if it is in your bread maker. If not, set it to "Rye" or "Whole Grain", depending on the model of the bread machine.
• Before the last proofing, we take out the dough, remove the spatula, put the dough in a knot, in rough folds, put the knot up, lightly sprinkle with flour and flax seeds.
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• Sourdough ripening stages
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Note

The infusion of kombucha contains gluconic, citric, lactic, acetic, malic, kojic acids, enzymes, ethanol, vitamins of group B, vitamin C and PP, sugar - therefore the ferment grows very quickly on this infusion, becomes very perfumed, with a pleasant fruity smell ...
I add this infusion to the rye bread dough to give the bread a more pronounced taste.
Flaxseed flour
"The composition of flax flour contains a large amount of vitamins and microelements. It contains vitamins A, E, B1, B2, B6, as well as folic acid, potassium, magnesium, zinc, copper, chromium, sodium, selenium. Flax flour contains carbohydrates, which help maintain a normal weight and do not harm patients with diabetes at all. It should be noted the nutritional value of flax protein, which exceeds the protein of many legumes at times. Contained in flax flour and a large amount of fiber, which helps us to cleanse the intestines from toxins and toxins, warns constipation, improves gastrointestinal function Flaxseed flour contains antioxidants and fatty acids such as Omega-3 and Omega-6.

Benefits of flaxseed meal for the stomach and intestines.
Flaxseed flour is useful for the stomach and intestines. Flaxseed flour is very easily absorbed by our body. Cleans the body of toxins and toxins, helps to normalize weight. Flaxseed flour improves the condition of our intestinal microflora. Flaxseed flour helps to normalize the functioning of the gastrointestinal tract, all due to the fact that this flour contains a large amount of dietary fiber.It should be noted that a great benefit from flaxseed flour will be for people suffering from constipation, gastritis and stomach or duodenal ulcers.

The benefits of flaxseed flour for the prevention of cancer.
In the course of research, scientists have come to the conclusion that if you consume 30 grams of flaxseed flour every day, you can avoid the risk of developing cancer. The special advantage of flaxseed flour is that it contains plant antioxidants lignans, which help our body fight the hormones that contribute to the formation of cancer cells. Flaxseed flour is a source of selenium, which prevents the development of tumors in our body. In short, it can be noted that flaxseed flour fights the growth and reproduction of cancer cells. Therefore, it is often used to prevent cancer.

Useful properties of flaxseed flour for diseases of the heart and blood vessels.
Flaxseed flour is used as a preventive measure against cardiovascular diseases. Flaxseed flour contains potassium and magnesium, which are very beneficial for our heart. When taking flaxseed flour, the likelihood of developing blood clots decreases. Fatty acids contained in flaxseed flour strengthen the walls of blood vessels. The substances contained in flaxseed flour lower blood cholesterol levels. "

A source: free internet

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Chernushechka, darling! Guides my milk? I'm the first to crust!

Olya, what a useful bundle came out very beautiful!

I love black bread very much - my parents always bought this at home in Tver, and my ancestors - grandfathers and grandmothers, they basically baked them in the Arkhangelsk province!

What an interesting bread, Ol! And if there is no mushroom? And what if there is more flaxseed flour - since it is so useful ?!
As if they just got it out of the oven - so beautiful ...

[Marina]

Marina, thank you, dear, for your attention!

If kombucha is not available, whey and properly grown rye starter should give the desired sour taste. The amount of flaxseed flour can, of course, be increased and even needs to be increased - it gives the bread a crisp crust.

In a simple way, I select the composition of my breads - what is more in the boxes, I try to use it faster, because the shelf life of flour is very limited.
Flaxseed flour is also good - there is no gluten, which from a certain age is no longer useful to anyone.

[Olyayayayayaya]

Olyayayayayaya, well, I'm so glad that you are participating !. cool, how ... I am so offended that I am not friends with the leaven (((apparently, I have not yet grown to it ... and still my hamster dragged the recipe to the bookmarks

Olga, the bread is very tempting! as if just from a Russian stove!

[Vinokurova]

Vinokurova, Alyona, it's not difficult to grow a leaven. Just think before that, do you need it? For rye - yes, if you bake often; for wheat - for an amateur. At one time I only grew sourdoughs, and from what I didn’t grow.
For example ...

It was interesting - here's flour, water, additives - raw onions, Jerusalem artichoke, crackers, etc., etc. - and suddenly it bubbles, grows, the bread turns out delicious.

The interest has passed. Leaven is a voracious and capricious lady. Easier with yeast, especially wheat.

Anna in the Forest, Anna, - this is in a bread machine, but with a share of manual labor - she pulled out the dough, turned it over, collected it in a bundle, pulled out the folds.

It baked in the oven

Whole-wheat rye bread in a wood-fired oven (MariV)



but that summer the stove was dismantled, a new one has not yet been installed.

The amount of flaxseed flour, of course, can, and even need, be increased - it gives the bread a crisp crust. [/ Quote]
And why, as I noticed, with the addition of flaxseed flour, my bread became raw as unbaked?

Flaxseed flour makes the bread heavier, you need to increase the baking time! I use whole flaxseed after grinding it in a coffee grinder !! In my opinion, it is much healthier than flour !!! And the bread doesn't get too heavy !!