Rye-wheat bread with liquid yeast

[Pre-enzyme:]

Rye-wheat bread with liquid yeast

Category: Yeast bread

Ingredients
Pre-enzyme:
Liquid yeast	150 ml.
Whole-ground rye flour	100 g
Sugar	0.5 tsp
Dough:
Pre-enzyme	whole
Whole-ground rye flour	50 gr.
Peeled rye flour	100 g
Wheat flour, premium	150 gr.
Serum (warm)	150 ml.
Salt	1 tsp
Sugar	1 tbsp. l
Vegetable oil	1.5 tbsp. l
Kvass wort	2 tbsp. l
Coriander	1 tsp

Cooking method

• Read about liquid yeast here
• For pre-enzyme, mix liquid yeast with sugar and flour (flour can take more than 50 grams, then when kneading the dough, these 50 grams must be subtracted)... Leave warm for 10-12 hours to increase by three times. I grew 4 times in 10 hours.
• For the dough, put all the ingredients in a bucket of HP. Switch on any program with a short mix (for example, Pelmeni). We look at the dough, help with a spatula dipped in cold water. The dough should turn out to be viscous, smearing along the bottom of the bucket. Knead the dough for 10 minutes, then reset the program. With wet hands, take the dough out of the bucket, put it in a greased form (I have L7), smooth with a wet spatula. Close the mold on top with foil, put in a warm place until the dough increases by 3 times. It took me 2.5 hours
• 
• Bake preheated to 250 C^about oven for 10 minutes, then lower the temperature to 220 С^about and bake until tender (it took me 30 minutes)
• 
• Cool the finished bread a little in the form, then remove and cool completely on the wire rack
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[Lena]

Wonderful bread. Thank you, Lenawhat shared

Lenochka, thank you for filling out the recipe so quickly! Well done! Boom the oven!

[Lena]

Lenawhat bread !!!! Thanks for the recipe !!!!!
And what is rye wholemeal flour, where is it found?

What I love about bread on the railway is the convex roof, even with rye or whole grain flour!
Helen, it's very pleasant to work with whole-ground rye, she is so "responsive" and, it seems to me, raises the dough better. And what a beautiful bread uniformly perforated and not "heavy" at all. And the recipe is not confusing!
I would like to ask, if I replace kvass wort with dry malt, then change the amount of liquid or is it not important?

[Gulya]

Girls, thanks for the feedback! I would be very glad if I like the bread

And what is whole-ground rye flour, where is it found?

Gulya, this is whole grain flour. We can buy it in one single store. I have Garnets flour

Yeah, Zhen, I like this flour too. Even in a bread maker it works well.

I would like to ask, if I replace kvass wort with dry malt, then change the amount of liquid or not?

Well, depending on how much malt to replace. It is better to subtract the liquid first, and then watch the dough along the way.
I'll try to bake it next time in HP. Should turn out

Not Len, at first I also figured out the deduction, but now I think - it is necessary to add. 2 tsp dry dark malt + 2 tbsp. l. water. Or not, is something confused?

And, well, if 2 tsp, then the liquid can not be subtracted. And then many of the malt are put in tablespoons. It's too much for me

Well, I started PF 150: 150, tomorrow I will bake, but what, the recipe is proposed, you have to use it!

[Zhenechka]

recipe - suggested, you must use!

Zhenechka, I'm waiting for impressions

started PF 150: 150

And I apparently have flour (rye c / h) such that it turns out to mix in only 100 gr. Doesn't interfere anymore

And, well, if 2 tsp, then the liquid can not be subtracted. And then many of the malt are put in tablespoons. It's too much for me

For a loaf of 100 ml of 100% starter culture and 250 ml of liquid, 1 tsp is enough. red malt. If you put the dining room, then there will be a very dark and sour bread. They bake it in Zakartatia. Delicious, but not for everybody.
Malt weakens flour, here. what Lyudmila writes about this:
"- to loosen the flour, to shift the balance" compliance-elasticity "towards greater extensibility and less rubber stiffness. We already have flour with L-cysteine ​​additives, from the mill. Cysteine ​​improves the elasticity of the dough well in microscopic amounts, adding less vitamin C.

Part of the flour in the recipe can be brewed, like in the tang-jong method - warm up to 63C with part of the water from the recipe. This will elementary reduce the amount of flour protein involved in the formation of gluten, and problems with its strength.

It relieves tension very well, improves the extensibility of the protease test. It can be added to the dough with flour from sprouted grain, with malt, with malt extract (non-diastatic or diastatic, no difference, protease is there and there).

The proteolysis itself can be lengthened, that is, the time of the protease and the amount of work done by it - lengthen autolysis, lengthen the proofing, increase the temperature of fermentation and proofing, make the dough and leaven thinner. "

[lappl1]

I baked it, but I had to "dance" (I can only bake it in HP or in an airfryer). PF rose 2.5 times overnight. Knead in KhP, instead of kvass wort - 2 tsp. dark malt + 1 tbsp. l. water.

I went up for a long time, because the heating was turned off and it became cooler, I waited until the mark from the pressing of the dough would slowly straighten out (the lessons of our Lyudochka affectlappl1 ). The loaf came out low, baked well, the crust is crispy, the crumb is very tasty, slightly airy:

[Zhenechka]

Zhenechka, the bread turned out wonderful! Thank you so much!
When it's cool, I put the mold in the oven, turn it on 50 degrees for 30 seconds, then turn it off. It heats up a little inside and the dough grows well. Can you turn on HP for half a minute too? Is there a Yogurt program?