Brewed rye bread with liquid yeast

Category: Yeast bread
Brewed rye bread with liquid yeast

Ingredients

welding:
Rye flour 50g
water 90-95 * С 125g
rye malt 5g
cumin (coriander, fennel, anise) 5g
leaven:
whole brew
flour-infused liquid yeast 60g
dough:
all leaven
Rye flour 280g
wheat 1 grade 40g
rye malt 10g
honey 20g
salt 7g
water 55g

Cooking method

  • Another recipe for liquid yeast in flour infusion... The use of this yeast has reduced the process of making this bread by 1 step. Prepare a tea leaves from flour, caraway seeds (I have coriander, ground in a mortar) and water, add malt after 30 minutes. Ferment the cooled tea leaves (about an hour later) with ready-made liquid yeast. Let the sourdough ripen in a warm place (28-30 * C) for 8 hours.
  • Brewed rye bread with liquid yeast Brewed rye bread with liquid yeast Brewed rye bread with liquid yeast
  • Knead the dough and let it rise in a warm place (30-32 * C) for 1.5-2 hours. Form a bar and smooth it well with wet hands. Leave to come up in a warm place with steam for 60-80 minutes. Chop with a sharp stick and bake in a preheated oven at 250 * C without steam for 10 minutes and then at 200 * C for another 20-25 minutes. Take out and immediately grease with ready-made jelly.
  • Brewed rye bread with liquid yeast Brewed rye bread with liquid yeast Brewed rye bread with liquid yeast Brewed rye bread with liquid yeast
  • Here is such a wonderful cut:
  • Brewed rye bread with liquid yeast
  • Taste and aroma of old "Riga" bread.


Rada-dms
Oh, what an interesting and original recipe! So I want to do it now in order to remember the taste of old Riga normal bread, and with butter it for coffee with cream! This is how I eat badly, but at least the bread will be healthy! Thank you, Linochka! Bookmarked it already!
Admin
Lina, gorgeous bread! And rose well, and porous, and beautiful!

Well done, thanks!
Albina
Lina, I really like the color of the bread I do not doubt the usefulness Thanks
ang-kay
Chic rye!
Linadoc
Quote: Rada-dms
Oh, what an interesting and original recipe!
Thank you, Olya! I actually used the 1959 recipe. Delicious!
Quote: Admin
Lina, gorgeous bread!
Thank you, Tanyusha! I really liked it. I hope others will like it too.

Quote: Albina
I really like the color of the bread
Here rye malt did its job.

Quote: ang-kay
Chic rye!
Thank you Angela!
Loksa
And I like this bread! Thank you. If I have liquid malt, how much should I add? And when?
Linadoc
Quote: Loksa
liquid malt,
1 teaspoon.
Zachary
Linadoc Thank you for another masterpiece.
Linadoc
Quote: Zachary
Thanks for another masterpiece
Oh, I'm not ready for such words directly. I myself am very pleased with the result.
Anatolyevna
LinadocI really liked the bread with Linochka. Thanks for the recipe!
Peki, I'll help myself. I have no malt.
Linadoc
Quote: Anatolyevna
I have no malt
You can take liquid for kvass, or you can replace it with honey, although the taste will be slightly different.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers