Rye-wheat sourdough bread

Category: Sourdough bread
Rye-wheat sourdough bread

Ingredients

rye sourdough 150 g
spring water 120 ml
whole grain rye flour
whole wheat flour

Cooking method

  • Put dough:
  • 25 g of rye starter culture + 100 ml of spring water + 100 g of whole grain rye flour - stir and leave to rise to the peak (7-10 hours), time depends on the room temperature and humidity
  • Kneading the dough:
  • whole dough + 120 ml of spring water + 2 tsp. cane sugar + 2 tsp. ginger malt + 1/2 tsp ground coriander, 60 g of whole grain rye flour - mix and leave for 20 minutes, then add 1 hour. l. coarse salt and the same amount of rye and whole wheat flour of coarse grinding to a workpiece weight of 500-550 g, then moisten the dough with a damp hand and sprinkle it with flour and send it to the mold for proofing for about 1-3 hours, depending on the temperature and humidity in the room ...
  • We bake at a temperature of 220 grams with steam for 15 minutes, at 180 grams for about 25 minutes, check the readiness with a wooden stick (it should come out dry).
  • We take out the bread from the mold and wrap it in a linen towel and let it cool and come to readiness.
  • The most important thing is to cook in a good mood!


elenvass
katri34, please tell me why the ingredients contain 150 grams of sourdough, but the recipe contains 25?

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