Wheat-rye custard bread

Category: Sourdough bread
Wheat-rye custard bread

Ingredients

Welding
fermented rye malt 20 grams
molasses 20 grams
ground cumin 0.5 tsp
boiling water 80 gram
Dough
active rye sourdough 100% moisture 150 grams
peeled rye flour 50 grams
wheat flour / grade 310 gram
welding all
water 120-130 grams
sea ​​salt 9 grams

Cooking method

  • Welding
  • Pour boiling water over all the ingredients, mix, cover, wrap up, let cool completely.
  • Dough
  • Feed the starter culture 6-8 hours before mixing.
  • Kneading was carried out in KhP on the program "Testo" (5 * 5 * 10)
  • I put the leaven, tea leaves in the bucket, poured water, added flour.
  • Add salt 5 minutes after starting mixing.
  • The dough is soft, but not sticky.
  • Round the dough and ferment.
  • Fermentation at room temperature for 180 minutes. Stretch-fold once after 90 minutes.
  • Wheat-rye custard breadWheat-rye custard breadWheat-rye custard bread Dough at the beginning, middle and end of fermentation
  • Form bread of any shape.
  • Place with the seam upwards into a basket sprinkled with plenty of flour.
  • Proofing in the refrigerator at 5 degrees for 12 hours. If the temperature is higher, then the proofing can be reduced.
  • We take it out, let it warm up and come up at room temperature for 3 hours.
  • We bake with steam on a stone at a temperature of 240 degrees for the first 15 minutes.
  • Reduce the temperature to 180 degrees, briefly air the oven.
  • We bake until cooked for another 15-20 minutes.
  • We take it out, let it cool on a wire rack, cut it and enjoy!
  • Wheat-rye custard bread
  • Wheat-rye custard bread
  • Wheat-rye custard bread
  • Wheat-rye custard bread
  • Wheat-rye custard bread
  • Wheat-rye custard bread
  • May you always have delicious homemade bread on your table!

The dish is designed for

1 roll

Time for preparing:

19 hours

Cooking program:

HP, refrigerator, oven

Note

Delicious, aromatic bread with a thin crust, soft airy crumb. The recipe is fancy. Recommend!

Tanyulya
Angeliiik, beauty !!!! How I love photos with your bread and not only, but you still have MASTERPIECES of bread !!!
Thanks for the beauty!
celfh
Angela, I always hear the smell of your bread)) I don't know how to explain it)))
Delighted as always !!!
ang-kay
Two Tanyushki, Thank you, my darlings! I really love bread and take pictures of it. This is probably why I like the photos. I try to convey his appearance with my own eyes so that I can better imagine what he looks like.
Quote: celfh
I always smell your bread)
Of course this is incredible! But I'm glad that the imagination draws this too. Maybe soon the Internet will start transmitting smells? Sniff ...
Tanyulya
Quote: ang-kay
Sniff ...
In tricky, and what is this current smells to transmit, I would not refuse a piece ...: girl_in_dreams: so we are waiting for when it will be possible to share a piece of bread through the monitor.
ang-kay
Tanyulya, and it will be.
Innushka
BULKA-BEAUTY) With such bread and dessert is superfluous) I would eat such bread for the first and second and with tea)
ang-kay
Innushka, thank you and eat your health!
Albina
Angela, 🔗 🔗
ang-kay
Albina!


🔗
Rada-dms
Still, custard bread is a thing !! I'm making custards by eye now, yours to bookmarks !! Right in front of your eyes is from the evening !!
ang-kay
Olenka, I think you won't regret it if you bake. Thank you.
Rada-dms
Quote: ang-kay

Olenka, I think you won't regret it if you bake. Thank you.
Already updated the leaven!
Zhannptica
Good day)))
I put the dough on two loaves at once, it's clear that if I bake one, I won't even smell it !! Custard breads are my favorites, thanks for the recipe. I will try to make a photo report :)
ang-kay
Jeanne, I hope that everything will work out and you will get a piece. I'm waiting with impressions.
Zhannptica
Everything turned out great, thanks !!!!

Wheat-rye custard bread
ang-kay
Jeanne, good bread. I'm glad it worked out. How does it taste?
irina tukina
Angela you baked on stone, but if you put it in a cast-iron duck? This option is suitable due to the lack of a stone. If so, is the pkch under the cover or without?
ang-kay
Will do. To cover with a lid. 15-20 minutes and remove the lid. No steam needed
Zhannptica
Very tasty. Thank you! Everyone appreciated
Stavr
ang-kayYou always have amazing bread! Please tell me, how to achieve such a fine bubble crust?
ang-kay
Konstantin, Thank you! It seems to me that this is inherent only in sourdough bread, to a greater extent on fruit sourdough and fruit yeast. Somehow, in theory, I don't even know what to answer? Temperature and steam also play a role.
Stavr
ang-kay, I also bake with sourdough, this is the one with pineapple juice, and I also almost always add a little yeast, but such bubbles turned out only once, the dough was in the refrigerator after a night.
ang-kay
I made a sourdough with lemon yeast. Well, I rarely have dough from the refrigerator, and there are almost always bubbles. They are already visible even when proofed on the dough. I cannot explain this phenomenon. Maybe someone knows and can tell us?
Stavr
ang-kay, And at what temperature do you have proofing? Maybe this is the case? Do you sprinkle some water over the dough before planting? Maybe the type of climate depends on the region?
ang-kay
proofing most often at 24-28 degrees. I do not spray with water, I make good steam or under a hood. I can sprinkle the molded water, but the hearth cannot.
Now, if you only sprinkle on top, then this is a rough crust.
Stavr
ang-kay, That's where the catch was, under the CAP !, Hurray for sure. Need to try. Thank you!
ang-kay
Konstantin, try it, and then tell me, okay?
Stavr
ang-kay, Of course I will try, but I have to buy a cap, a stainless steel bowl on the subway, is it okay?
ang-kay
Any, even a ceramic flower pot, will go, just close the hole.
Stavr
Quote: ang-kay

Any, even a ceramic flower pot, will go, just close the hole.

Good. Thank you.
nut
Angela , kneaded the dough, will go to the chill-out for the night, I will bake tomorrow and I have a question - at what temperature to bake the first 15 minutes Usually I bake at 250 *, but maybe there are some nuances here
ang-kay
Irina, pitches as usual (240-250 degrees). Everything is correct. I missed, I will ask Vika to add text. Will you write what happened?
irina tukina
Girls and I want to bake bread with prunes. Which is better to make rye-wheat or pure rye and sourdough?
ang-kay
irina tukina, I have such


Buckwheat bars with prunes (ang-kay)

Wheat-rye custard bread
irina tukina
Angela, thank you very much. Tomorrow morning I’ll do it.
ang-kay
irina tukina, I will wait
irina tukina
Wheat-rye custard bread

Here is such a bread. Wheat-rye, but not custard, but with prunes.
irina tukina
For some reason, prunes are unevenly distributed.
ang-kay
irina tukina, beautiful. Thank you for such a report. And in order to distribute the prunes more evenly, you need to level the dough, put the prunes on it and roll it up or make a layer, put the prunes in half, fold the dough, put the prunes again and fold again. Something like this.
irina tukina
Angela, I saw how you did. She laid everything out on a rolled layer and then rolled it up. But I probably didn’t hold the proofing, a little the roof was blown up from the sides. I still can't sort it out when I have to put it in the oven for baking.
ang-kay
Proofing. Press with your finger. The dough fails and does not rise - it has stopped, pressed and the dough quickly returns - not ready, pressed and slowly returns - it's time to bake.
irina tukina
The prunes are poorly distributed on the sides. Everything is pretty in the middle.
Thank you very much for your advice.
ang-kay
Irina, not at all.
baba nata
Angela, good evening! Today I baked wheat bread (and tomorrow I will ask my daughter to post a photo, since I have no opportunity yet.) It is hot. It rose very well, but the shape is large. On the same sourdough, I kneaded wheat-rye custard according to your recipe (only different flour). Sourdough on flour total. appointed, in dough-1s. + rye. obd. I don’t know if it’s enough for me for 3 hours. It was a little watery, smeared on the bucket.
ang-kay
Did anything change in the recipe? I didn't understand somehow. If it remains liquid, then in its shape, and not on under.
baba nata
The sourdough was on flour total. appointed and maybe I counted the flour in the dough wrong
ang-kay
The first grade always goes more, at least for me. It was necessary to reduce the water.
baba nata
Yes, maybe.Now I cut wheat, - so soft, springy, delicious. I will also add a little yeast, my daughter and I do not like sourness. Thanks for the recipe!
ang-kay
It's my pleasure.

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