Riga bread

[6-8 hours (or overnight) before kneading the dough:]

Riga bread

Category: Healthy eating

Ingredients
sourdough (I have rye)	45 g
for starter culture:
room temperature water	23 g
flaxseed flour	22 g
for the lobe:
water com. temperature	120 ml
flakes or groats of wheat, oats, barley	30 g (10 g each)
flaxseed flour	25 g
corn flour	25 g
rye flour (or flakes)	10 g
into the dough:
honey	1 tsp
salt	a little more than 0.5 tsp.
olive oil	1 st. l.
wheat flour, premium grade, 1 grade	100 g
sesame seeds for rolling	A handful

Cooking method

• 6-8 hours (or overnight) before kneading the dough:
• 1) Prepare the starter culture:
• I took out rye from the refrigerator - 45 g and fed it:
• added: 23 grams of water, stirred and added 22 grams of flaxseed flour, mixed well again
• (in the photo the sourdough in the morning, you can see that it has grown 2 times per night)
• (for anyone interested in how to make a sourdough - I did the same as here: https://Mcooker-enn.tomathouse.com/in...option=com_smf&topic=41.0,)
• 2) and also make a lobe:
• pour water at room temperature - 120 g:
• A mixture of flakes - 30 gr (I have oat flakes and cereals: wheat, barley)
• 
• Flaxseed flour - 25 gr
• Corn flour - 25 g (I ground the corn kernels in a coffee grinder)
• 
• Rye flour - 10 gr
• After 8 hours:
• Prepare a bread pan in advance, brush with butter and lightly dust with flour. The dough will increase 2-2.5 times, select the shape accordingly.
• Also sprinkle the sesame seeds on a saucer or just on the table.
• knead the dough:
• All the lobe and leaven
• Honey - 1 tsp.
• Salt - a little more than 0.5 tsp.
• Olive oil - 1 tbsp. l.
• Wheat flour, premium grade - 100 gr.
• 
• The dough should turn out to be sticky, barely gathering into a bun - it should be so!
• Now roll this sticky dough in sesame
• 
• and immediately in the form and in a warm place (I have a battery), I also covered it with a film so as not to dry
• 
• and wait for an increase of 2 times (I had 2.5 hours)
• 
• I baked in an oven with steam (I poured water into a cast-iron pan and put it on the bottom of the oven when I turned it on) for 15 minutes at 230 degrees, then I pulled out the pan and reduced the temperature to 180 degrees and baked for another 30 minutes, then turned off the oven and left it for another 10 minutes. Somewhere in the middle of cooking, I covered the crust with foil so that it would not burn. (there is another bread in the oven in the photo - do not pay attention, you can see a frying pan below)
• 
• And here he is, a handsome man came out - not cracked, even and ruddy (:
• 
• 

Note

Why is it so beneficial to bake leavened bread?
sourdough supplements bread with valuable micro and macro elements, essential vitamins, minerals and helps bread easier to digest due to fermentation.
The fact is that cereal grains contain a special natural preservative that extends the shelf life of the grain, and at the same time, prevents its assimilation.
You can neutralize the effect of the preservative by fermentation, i.e. fermentation.
In addition, sourdough has another unique property: sourdough bread is practically not affected by mold fungi. So, yeast bread often becomes moldy on the second or third day, while sourdough bread simply stale. The acidic environment of the starter culture kills the pathogenic microflora without affecting beneficial crops.

How are the components of this bread useful:
Flaxseed flour. Introducing flaxseed flour into the diet will help to normalize the work of the gastrointestinal tract, which is associated with the high content of valuable dietary fiber in it, which stimulates the intestines.
Due to its low carbohydrate content, flaxseed flour, when introduced into the diet, avoids obesity, contributes to the normalization of a person's weight, and is very useful for patients with type 1 and type 2 diabetes.It is an excellent dietary food product for those who are afraid to gain weight or are looking to lose weight.
Phytoestrogens contained in flaxseed flour have a beneficial effect on a woman's body during all periods of her life.
Flax contains an ideal ratio of all 8 essential acids. Indeed, flax contains 21-33% protein, it contains all 8 essential amino acids, as well as nonessential and conditionally nonessential, as well as polyunsaturated fatty acids: Omega-3, Omega-6, Omega-9.
Flax also includes "plant hormones" - antioxidants that have antibacterial, antiviral properties, prevent the development of breast and prostate cancer. Flaxseed flour is a powerful sorbent, and its properties are not inferior to activated carbon, and, unlike artificial sorbents, does not affect the destruction of body cells.
And flax is also a powerful antiparasitic product. It has a destructive effect on all types of helminths, except for roundworms. It also does not leave fungi, hepatitis viruses alive.

Corn flour possesses not only nutritional value, but also medicinal properties. Corn has a surprisingly rich composition (it contains 26 elements of the periodic table of Mendeleev) makes it a good adjuvant in the prevention and treatment of many diseases.
The main benefit is that it cleanses the body - removes toxins and toxins; lowers cholesterol, has diuretic and choleretic properties; normalizes the work of the stomach and intestines; safe for diabetics and allergy sufferers. The microelements of silicon present in flour increase the elasticity of blood vessels and strengthen the teeth. For tuberculosis sufferers and those suffering from stomach disorders, cornmeal bread is one of the best foods to eat.
Corn flour is lower in calories than other flours, but very nutritious and satisfying. This flour slows down the fermentation of carbohydrates. It can help with mild diarrhea. Also, cornmeal is very rich in protein, so it can be a great source for vegetarians.
Among other things, it is cornmeal dishes that lower cholesterol levels in the human body.
Cereals
Cereals are a whole complex of useful vitamins, proteins, carbohydrates and amino acids that our body needs so much. Speaking of cereals, we represent oats, barley, rice, corn, bran, rye and many others. Each of them is special in its own way, and affects our body in different ways.
The nutritional value of oats is higher than the rest. Oats rich in dietary fiber, vitamins A, B and E, minerals, starch and amino acids. This set of elements strengthens our immunity, helps to better absorb food, removes cholesterol, reduces blood pressure and protects our body as a whole.
Barley It is rich in dietary fiber, which reduces cholesterol, improves well-being, enhances mental activity, gives vigor and strength.
Due to plant fibers, barley has a beneficial effect on the functioning of the digestive tract. In addition, the work of the intestines is stimulated, the removal of toxins and toxins is accelerated.
Barley slows down the absorption of carbohydrates, thus preventing an increase in glucose levels.
Wheat In folk and official medicine, wheat grains are recognized as the best source of vitamin E. With its help, the excellent condition of the muscles of the skeleton and heart is maintained.
“The pectins and fiber found in wheat flour improve bowel function, neutralizing decay processes and helping the healing of mucous membranes. Magnesium salts have a beneficial effect on the nervous system and take part in bone regeneration, potassium stimulates the heart. In 100 gr. wheat flour vitamins (as a percentage of the daily value): B1 - 28%; B3 - 18%; B6 - 30%; E - 23%; PP - 40%. " 🔗
In general, this bread can be safely called dietary, nutritious and healing!
Eat and be healthy, beautiful and young!

Anya, Thank you! I really wanted this! ...
Excellent bread!

[Anya]

Anya, wonderful bread! Bravo! Thanks for the recipe!

[Anna]

Anna, Ludmila, thank you! for good health!

[AnaMost]

AnaMost, Anya, delicious bread!
I love bread without malt, caraway seeds, coriander, etc.
And do not you feel cereals after soaking in bread?
Thank you, I dragged it to.

And yet, can you also replace corn and flaxseed flour with cereals?

[Ksyusha]

Ksyusha, yes, the bread is delicious, I ate it beforehand (I love "black" and "gray" bread) ..
Cereals, no, they don't feel too much, only the aroma .. They are soaked, and then they are baked.
but the intestines will surely feel and be delighted with the abundant fiber!
And the flour can be replaced, but I don't know how it will be in consistency - it will probably become crumbly? Or maybe not - if you soak it first too ..

[AnaMost]

AnaMost, Anh, well, yes, I'll also soak it.

[Anna]

I feel like I’ll have to do sourdoughs - everything looks so tempting and appetizing. Thank you, Anna, for information.

[Anya]

Anya, handsome bread! I like that you have everything with sourdough and without yeast!

What an interesting bread! Bookmarked.

I baked today.
With sourdough, somehow not very much for me, it rose for a long time and not much, well, I'm a fool and reduced the baking time a little
But even with all the shortcomings, it turned out delicious, father-in-law, and he only recognizes dark bread, he diminished a whole crust as a delicacy, so I will definitely repeat it.

[Irina]

Irina, next time try to ferment in the oven at the lowest temperature - no more than 40 degrees ... Sometimes my sourdough also does not rise very much on the table, but in the oven - at a stroke! Maybe it's more comfortable, warmer, quieter there ...

I keep trying different recipes with grains and sourdough
The Riga one turned out to be very dense, but soft, tender, tasty ... The leaven may not be very strong ... Maybe it took more time for proofing and raising ...

Evgenia, what a handsome man it turned out, lovely sight!

[Penta]

Penta, Eye-catching! Very wonderful bread
Regarding the density - try it, add more leaven next time ..

Anya, thank you!
Please tell me, a little more leaven - how is it? Not 45 grams but more? Or feed her more, that is, more flaxseed flour and water?
Yesterday I baked another one, the crumb turned out the same. That is, without holes I went up for 3 hours at 30 degrees, stood in the bathroom on a battery
From my thoughts I still have to conjure up rye sourdough - take tsp. and feed up to 45 grams, maybe it will be stronger

[Penta]

Penta, From my experience, replenished since I baked this bread, I can say with confidence that the strongest sourdough is rye-wheat, or rather originally rye, but later fed 1: 1 rye (whole) / wheat flour (any variety), you can still add a little bran to the top dressing ...
At the expense of accuracy with sourdough, and water / flour for kneading the dough:
Chess word, I do not like all these accuracy in measurements! .. Now I bake everything by sight (: because I bake a lot of bread at a time ..
Previously, I only spoiled occasionally homemade bread, but now they completely abandoned store-bought bread and pastries - I bake everything myself and a lot, because it often bothers me a little.
So, I spread the sourdough, add the same amount of water as the sourdough by volume .. then add flour to the consistency of thick sour cream, put it in heat until it rises - put it in the oven and set the minimum temperature - about 38-40 degrees.
What kind of flour to add? - depends on what we will bake .. For example, white bread means 5-20% rye flour, the rest is white or only white flour.
If the bread is rye, you can only feed it with rye flour.
If such a bread is multi-grain, you can feed it with any flour.
Therefore, if you do not rise, try to feed the sourdough with another flour!
But be sure to add the flour with which the main dough will be!

Then, as soon as the leaven rises twice, I add water - already 2 times more.The flour with which I will bake the dough, the amount depends on the required consistency - if there is less flour, the bubbles will be larger, the crumb is looser.
And you can pour more / less water. The higher the ratio of the leaven, the faster the dough will rise, the crumb will be softer (I apologize for the tautology), but the main thing here is not to overdo it - so that the dough is not sour because of the large amount of leaven, so you need to pour water after feeding and raising the leaven, minimum 1: 1 (weight of the fed sourdough / weight of water for the dough) ... I am quite satisfied with the option - 1/2. The dough is soft, the texture is homogeneous - medium bubbles - 1-4 mm, the crust is crispy, not thick, not thin - ordinary (: ...

So, what can I advise from the above - try to take initially not 45, but 60 grams of sourdough to these ingredients, respectively, increase the water by 15 grams, and so much flour to get the consistency of thick sour cream .. Put rye / wheat flour instead of flaxseed 1 /one.
Then everything is according to the recipe.

And also at the expense of the crumb - according to this recipe - it cannot turn out to be too soft - since the composition is such - grain, which does not allow to rise strong.

Try it, ask if anything (:

Anya, thanks for the answer!
I still have little experience, so I try to measure it exactly in grams, I can't feel it yet
I will definitely try!
My sourdough is rye, something like a masterbatch) Lives in the refrigerator and at the end of the week I take it out and feed it when I bake)
This bread rises, not 2 times, but rises (inflates, to be more precise) I was just confused by the porosity of your bread, I have it homogeneous, soft and tender inside) And delicious

[Penta]

Penta, the main thing is that the leaven should rise well before kneading!
This is the whole secret in the further good rise of the dough and porosity of the bread.