Rye-wheat bread on mushroom marinade

Category: Sourdough bread

Ingredients
Opara
rye sourdough	100 g
water	250 gr.
Rye flour	250 gr.
Dough
all dough
mushroom marinade	200 gr.
wheat flour	300 gr.
rye malt	40 gr.
dry yeast	1/3 tsp
salt	0.5 tsp
aromatic vegetable oil	1 tbsp. the spoon
chopped herbs, garlic	1 tsp

Cooking method

In general, this bread is another improvisation on the topic of recycling the remains of the New Year's table. I have already exhibited a similar wheat bread. And now I wanted rye. Mushrooms in our family love to pick and cook and eat. Despite the fact that autumn this year was very dry and not mushroom, in the summer I managed to grab boletus for my own pleasure. And now I have a couple of dozen jars with marinated porcini mushrooms in my pantry. We capitalized one of them for the new year. The marinade remained, and even dressed with fragrant oil with chopped herbs and garlic. So the oil and herbs specified in the recipe were already in the liquid. But if you suddenly bake on a pure marinade, then add the required amount according to the recipe.
So: mix the ingredients for the dough and leave in a warm place until doubled. It's cold in my apartment, so it stood for almost 8 hours.
Send all the dough and all ingredients except salt to the bowl of the combine and knead for 5-7 minutes at medium speed.
Let stand for 20 minutes and add salt. (If your oil and herbs are not in the marinade, then we also introduce them at this stage). Knead for another 5 minutes until smooth. This is the dough. It is quite soft and, like any dough with a high content of rye flour, it is sticky. Round it and put it in a greased bowl:
Leave the dough at room temperature for 1.5 hours. During this time, it is advisable to stretch it twice - fold it.
After this time, we form a bar and put it in a greased mold:
We wrap the form in a bag and put in the refrigerator overnight. (It's just that the dough won, while it was already late evening and I decided to postpone the end of the process until the morning.) If you have time, just leave the dough in the form until it increases by 2-2.5 times and then bake.
If you chose the cold option - in the morning we take out the bread from the cold, let it warm up for a couple of hours. We bake in the oven at 220 degrees. We determine the readiness with a temperature probe.

The dish is designed for

1 loaf

Time for preparing:

up to 1 day

Cooking program:

oven

Note

Bread is for lovers of rye bread. It is well baked, at the same time slightly moist with a pronounced sourness and incredibly fragrant. The aroma of the bread of long fermentation was joined by notes of mushrooms, a hint of garlic. With butter ..............

I understand that not every day we have a mushroom marinade. But if it is - why throw it out? It can be very well attached. My husband strictly monitors this. If not in bread, then this product is sent to porridge or potatoes with enviable regularity.