Wheat-rye custard bread

Wheat-rzh. the dough turned out like fluff, soft, weightless. I can imagine what the bread will be tomorrow (I put it in the refrigerator). I wandered for 2 hours. All the best!

We wait.

This is a photo of a white


Incision

[Natalia]

Natalia, something went wrong with the photo. How do you ship? You need to upload to the site through the gallery.

Isn't it possible through the radical?

You can, but there the photos disappear.
Have appeared. I see. Unclear, but I see that everything worked out. Did you like it?

Angela, good evening! Photo from my old phone. I sent it to my daughter, and she laid it out. For some reason I can't put up black. I'll tell her where it says how to insert a photo. White is very tasty, and I will try black now. Yesterday I left 130 grams of sourdough, I decided to add flour 2 sec. ... In the refrigerator, an almost full can of sourdough rose. I really like this leaven. Then you can somehow add liquid yeast, probably instead of water?

White is very tasty, and I will try black now.

I'm glad.

I decided to add flour 2 sec. ...

Sourdough grows well on such flour. There is more nutrition in it. I always feed my 1st grade.

I really like this leaven.

Which one? Mine with liquid fruit yeast?

Then you can somehow add liquid yeast, probably instead of water?

Do not. Although you can try.

The black


Incision

Well, my daughter ate-ate inserted. She can't figure out how to upload photos to the gallery. Yes, Angela, your sourdough fruit. yeast. You don't think it's worth adding liquid. yeast? Will the leaven rise well anyway?

[Natalia]

Natalia, good bread.

She can't figure out how to upload photos to the gallery.

Not difficult at all. In the subject, click on answer, a window will pop up, on the top left, insert the author's photo, click, upload a photo, select it on the computer and upload. Then insert the link into the message.

Yes, Angela, your sourdough fruit. yeast. You don't think it's worth adding liquid. yeast? Will the leaven rise well anyway?

Natalia, she is not killable! It is not necessary to feed her every day, and sometimes I do not feed her in equal proportions. I put in less starter flour and pour water. She is not sour. If it started to work worse, but I did not notice this, then feed it a couple of times and that's it. And it works well with the refrigerator if it has risen.

Thanks for all!

Yes, not at all. Glad if I helped.

Ang-kay, please, tell me, what can you replace the molasses with?

Dark honey

Thank you!

Already the custard turned out better, I made friends with him !! Today with caraway seeds and coriander))))



Monster Loaf !! I wanted to bake two rolls, but got lazy and plumped all the dough into a large plastic candy basket

[Jeanne]

Jeanne, that's great. Very good crumb. Thanks for sharing.

I almost overslept this crumb !!!
I baked it especially late in the evening so that it ripened normally and could be cut like a human being .. but no !!! My nephew's daughter helped with a presentation until the night, and the girls got hungry. They made two slices of cabbage rolls. Early in the morning, other "specialists" halved to help everyone at work. So a couple of unfortunate pieces remained for the photo shoot))))

Thanks for such a wonderful recipe!
My husband loves this bread very much. I couldn't find a suitable recipe. And here the result exactly coincided with our expectations. The only thing was there was no molasses. Replaced with invert syrup. And let it stand at room temperature.

Very delicate and aromatic. Tasty

[Natalia]

Natalia, everything worked out great. Molasses can be replaced with molasses, honey, and syrup. Thank you for such a wonderful report. I'm glad I liked the bread.

[ang-kay]

ang-kay, accept! The aroma is deadly! I didn't have molasses, I added buckwheat honey.

[meatball]

meatball, offset!

Do you think it is possible to replace molasses with maltose syrup?

Yes.