Brewed rye-wheat bread with fruit liquid yeast

Category: Yeast bread
Brewed rye-wheat bread with fruit liquid yeast

Ingredients

welding:
Rye flour 50g
water 90-95 * С 125g
rye malt 5g
cumin (coriander, fennel, anise) 5g
dough:
whole brew
liquid fruit yeast 105g
whole grain wheat flour 105g
wheat flour 1 grade 20g
honey 1 tbsp. l.
dough:
all dough
Rye flour 165g
wheat flour 1 grade 40-50g
rye malt 5g
honey 1 tbsp. l.
salt 7g

Cooking method

  • This recipe is suitable for liquid yeast based on fruits and herbs, but can also be prepared with 100% moisture sourdough. I have liquid yeast on raspberries. Prepare the tea leaves, after 30 minutes add malt to it (can be replaced with honey). When the brew cools down (about an hour later), knead the dough on its basis (instead of the ZHD and CH flour, you can take a ferment of 100% moisture 210g). Leave the dough to rise in a warm place for 8-10 hours.
  • Brewed rye-wheat bread with fruit liquid yeast Brewed rye-wheat bread with fruit liquid yeast
  • Knead the dough and let it rise for 1.5-2 hours in a warm place under the film. Form a bar with wet hands, smooth it well and leave to rise in a warm place with steam for 60-70 minutes. Cut or prick the approaching loaf with a thin wooden skewer. Bake in a preheated oven without steam for 250 * C for 10 minutes, and at 190 * C for another 25-30 minutes.
  • Brewed rye-wheat bread with fruit liquid yeast Brewed rye-wheat bread with fruit liquid yeast Brewed rye-wheat bread with fruit liquid yeast
  • Here's a cut:
  • Brewed rye-wheat bread with fruit liquid yeast
  • The bread is quite fluffy, despite the large amount of rye and whole grain flour. The taste and aroma are slightly sour-sweet, very aromatic.


Zachary
You can't keep up every day, a new bread Thank you
Linadoc
Yes, I don't seem to be every day, but as I eat.
Albina
So beautifulPictures photos
Quote: Zachary
You can't keep up every day a new bread
that's for sure.
lappl1
Linochka, smart girl! And even a custard can be made on the railway! Class!
MariS
For lovers of rye baking, another masterpiece! Excellent bread, Lina!
Marika33
Lina, I don't even have time to look through your bread, another masterpiece, I take it for bookmarks .... then I'll figure it out. Thank you so much!
Elena Kadiewa
I'll try this one too!
Elven
ABOUT! I will definitely cook this bread when my yeast is ready.
LinochkaThank you very much for the recipe! And then I already tortured Luda: will rye and rye-wheat breads be made on this yeast?
Linadoc
Girls, Albina, Ludmila, Marina, marika33, elena kadiewa, Lena, thank you for rating ! The bread turned out to be quite good, but it took more wheat flour to add than I calculated. Otherwise, the bun didn’t work. In the recipe I wrote how I did it, but you still do not add all the wheat flour to the dough at once, but as needed when kneading. And be sure to ferment at T 30-32 * C, otherwise it rises poorly. And further. I pricked him with a skewer, but he still cracked on the bottom on one side. Therefore, it is better to cut it.
auto3012
And again I go with THANKS! I tried to stick to the recipe, but I replaced the 1c flour with the highest one and the pre-enzyme stood for 15 hours. I liked the bread very much. One of his drawbacks - the loaf turned out to be small))). Now I understand those who write that they did not have time to photograph the section. We ate this bread for 2 meals. I only managed to take a picture of the bun straight out of the oven.
🔗
Linadoc
AnnaWell done again! The bread is really delicious! I want to do it next time in the form and a little more time for proofing.

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