Rye-wheat bread based on "Noble souvenir" Belarus

[Welding]

Rye-wheat bread based on "Noble souvenir" Belarus

Category: Sourdough bread

Kitchen: Belarusian

Ingredients
Welding
seeded rye flour	200 grams
fermented malt	45 grams
unfermented malt	15 grams
water 65-70 degrees	450 grams
caraway	5 grams
Fermented tea leaves
welding	all
starter any 100% moisture (I have wheat)	80 gram
Yeast dough
seeded rye flour	150 grams
pressed yeast	10 grams
warm water 40 degrees	150 grams
Dough
seeded rye flour	92 grams
wheat flour 1 grade	400 gram
light honey or invert syrup	50 grams
apple jam	30 grams
dough	all
fermented tea leaves	all
fermented malt	50 grams
salt	16 gram

Cooking method

• Welding
• Mix all the ingredients and cover with water at 65-70 degrees.
• Stir well, cover and leave in an oven or slow cooker at 65 degrees for 3 hours.
• Get it. Cool to 38-40 degrees.
• Fermented tea leaves
• Stir the starter from the refrigerator with the tea leaves.
• Leave in a warm place at a temperature of 28-32 degrees for 12 hours. I have 28.

• This is how she looks after 12 hours.

• Yeast dough
• Dissolve yeast in water.
• Add flour, stir.

• Cover and leave in a warm place for 2 hours.

• Dough
• I mixed all the ingredients with a spoon and then by hand.
• It is impossible to knead such a dough with a hook, so I kneaded it in HP for 15 minutes.
• My HP is designed for 650 grams, so I divided the dough into two parts and kneaded one by one.

• This is what the dough looks like. It is sticky, viscous. You need to work with him with wet hands.

• I folded the dough and put it on fermentation in a warm place for 2 hours.

• Dough at the beginning and end of fermentation.

• Take out the dough, knead, divide into two equal parts.
• Form bread of any shape.
• Proofing seam up in a basket at 28-32 degrees 60-80 minutes.
• Flip over to baking paper, cut or not cut.
• Moisten well with water.
• We bake in the oven on a stone with steam for 40-45 minutes. The first 15 minutes at a temperature of 240 degrees, and then we reduce it to 200.
• We take it out, let it cool.
• Slice and enjoy.
• 
• 
• 
• Delicious bread!

The dish is designed for

2 rolls

Note

The recipe is taken from LJ from Sergey. Thank you very much. Bread based on. I took all the ingredients exactly according to its layout, except for the leaven. He uses Belarusian sourdough. Since I don't have one, I adapted 100% moisture to the usual starter culture. I used a different temperature setting and proofing method. The author uses higher fermentation temperatures and proofing with steam humidification. I baked this bread 5 times using different methods of fermentation and proofing, including author's. The result was not very happy, although it was delicious. Yet the starter cultures are different with different types of bacteria. Therefore, the result is different.
There is such a recipe on the site, but Vera VA has it on Sekowa here... Since not everyone has an enzyme and Belarusian sourdough, I decided to present my own adapted version.
Very tasty, aromatic bread. Requires attention, but not as difficult as it might seem at first glance. It can be baked with nuts, dried fruits. I highly recommend giving it a try. You will not regret!

I am the first to try. The bread is interested, and the ingredients are all except the leaven, I'll have to put the leaven. I love rye bread very much, but I will not stop at one recipe, I try everything new.

[Angela]

Angela, baking this bread many times and adapting it to our rye sourdough is a feat that not many are capable of. Taking off my hat.

Definitely for execution, since this is the bread I love, and I have run out of sekova. I am very glad that now there is a recipe for sourdough.

Once again, to clarify - you did not grease the bread with jelly? Did you just wet the workpiece well before putting it in the oven? You have very beautiful shiny rolls!

And the crumb is sooooo lace, some kind of magic! In Belarusian custard breads, it is of particular beauty (with proper execution, of course).

Thank you for your work!

PySy: But teasing with homemade meat with lard on such bread is almost cruel

[Sveta]

Sveta, Natalia, Thanks for the kind words.

it with our rye sourdough

Sveta, I have our wheat here. Not even rye.

Once again, to clarify - you did not grease the bread with jelly?

Lubricated after baking. But this is optional. Although it shines beautifully and protects from drying. But for some reason it ends very quickly: girl-yes: There is nothing to dry out.

Belarusian custard bread has a special beauty

I bake Belarusian first. Somehow it was not necessary. So what happened is what happened.

teasing with meat and lard on such bread is almost cruel

So the recipe is well known. I think that you also have such beauty in the refrigerator

Oh, Angela! My favorite glossy crumb! I really like to make bread!
You have an excellent copy!

Yesterday I noticed a new recipe, but it was inconvenient to get into the button from the phone)))

Wonderful bread, I will definitely make it tomorrow or the day after tomorrow, just everything is in stock.

I immediately recognized by the crust that it contained apple jam - I get such a crust on bread according to the previous recipe (I put twice as much jam there as a gag). Oh, it seems, I didn't check in it too.But I'm just uncomfortable, like a maniac, I follow Angelina's recipes and thank-thank-thank))) I like them so much, I saw the roll the day before yesterday, and already baked it twice, out of 4 eggs and 6 eggs))) with blackcurrant jam and vanilla pudding. Now I want with chocolate - cream or ready-made nutella))

[Nata]

My favorite

Nata, Arka, Well, thank you!. Who, if not the Belarusians, should I tell about the correctness or incorrectness of the bread. So I can hope that at least outwardly similar.

I will definitely do it tomorrow or the day after tomorrow

Svetlana, I will wait.

I follow recipes

Do not be shy. Walk, walk! It's very nice when reports are brought in. And if they are not, then it seems that the recipe is in vain.

I corrected myself there))

[Svetlana]

Svetlana, Thank you. It's our way!

[Fotina]

But I'm just uncomfortable, like a maniac, I follow Angelina's recipes and thank-thank-thank))) I like them so much

Fotina, Svetlanaas I understand you - the same story! I went to Angela for some soup in recipes, came across a roll - I had baked it countless times already. With the slightest lack of inspiration - right there, in recipes for the Girl with a butterfly on her shoulder.

[Sveta]

Sveta, Wow

[Angela]

Angela, I love all your recipes, but I can't keep up with you. And this one sunk into my soul, I want to bake for the holidays.
I have everything, only there is no apple jam, mine don’t eat that, I don’t cook. I'm ashamed to say - I'll go to the store for jam. But if suddenly it is not there - how can I get out? A baked apple with sugar will not work? Or I'll cook it especially for bread, just tell me how.
And yet - the dough is probably sticky - how do you shake it out of the proofing basket?

[Svetlana]

Svetlana, try to bake. Delicious.

only there is no apple jam, mine don’t eat that, I don’t cook

Take an apple, rub and or cut, take a third of the weight of the apple and boil sugar. Boil until thick to remove the liquid and blender. But in order not to suffer, it is easier to buy 100-200 grams and let it lie for bread.

the dough is probably sticky - how do you shake it out of the proofing basket?

I coat the blank very well with rye flour and it falls out of the basket perfectly.You can also put a linen towel, if there is no cover, put it, sprinkling it too well. Then this flour is washed off by spraying the workpiece.

Thank you, I understood everything. Report for me!

It is very pleasant that you like our Belarusian bread. It turned out beautiful bread, straight caramel! You are a real master Angela and your hands are golden. I don't even know what to say - masterpieces are simple!

And I ruined the bread like that :(
I splashed 30 ml more water into the tea leaves. Half a thought - it's okay, I'll correct it in the test. And when I got to the test, it turned out that there was no more liquid.
It is, probably, and so delicate, tender that 30 ml was critical. There was no talk about the hearth, I put it in the L7 form. And it stopped. It rose strongly, as many holes appeared. And it settled in the oven, of course.
It wasn't my day yesterday.

But I wish to assure you that this did not affect the taste. Delicious
I know which bread is really the best

I'll put on a new tea tomorrow. More attentively

[Tumanchik]

Didn't you receive notifications?
Tumanchik, Thank you. This is my first experience (although I baked it 5 times) of Belarusian bread. I'll see something else.
Svetlana, do not worry. You just need to read it carefully and then proceed. But that's okay. Experience too.

[Angela]

AngelaWhat a clever girl you are, you brought such a wonderful bread!
In general, he surprises and delights at every stage.
First, the tea leaves. I have never brewed with white malt before. It turns out that the books do not lie - indeed, after three hours, from the steep dough, which I barely stirred, I got a semi-liquid mass VERY sweet in taste. Well, that's like tea with sugar.
Second, fermented tea leaves. I have eternal rye leaven. After 12 hours of fermentation, a wonderful sweet and sour taste was obtained. Well, that's like a bull's-eye. And the smell of apple.
Third, the dough. It generally tasted and smelled like fruit cake. I still have a successful dark malt - very aromatic, so I was ready to eat this dough raw, it smelled so delicious.
And of course, the bread itself. All the smells and tastes in it are mixed and matured, it is especially good the next day after baking (try to survive, you will not regret it).
That's what I did. There is, of course, something to work on, but still ...

And my apple jam is Belarusian, that's why it turned out so tasty

[Svetlana]

Svetlana, the cut is excellent. A bit cracked, but could be ironed out with wet hands before baking. And I read the report. like a work of art !. It's an ode to bread! Thank you for such beauty! The bread tastes great, and on the third and fourth days it becomes generally seafood. Peks for health. I am glad that I surprised, pleased and brought something new.

the ducks are cracked, but could be ironed with wet hands before baking

It was he who already cracked in the oven, although I moistened it abundantly - I tried to wash off the flour (and never finished it off). Next time I'll try to make an incision, it might help. Still, I want to achieve that the form matches the content

[Svetlana]

Svetlana, let it stand a little longer. I had an hour, but it was warm. One and a half from the author also with steam. His temperature is 32-34. But I got it so much, though without a basket. I had to pick it up every 15 minutes with wet hands.

[Svetlana]

Svetlana, excellent bread turned out! Well done! And the smells of this bread at every stage, starting with the brewing, are yeah ... And the report on bread is wonderful

[ang-kay]

ang-kay, mamadaragaya, what bread !!! So I would have pulled off the piece with the lard. And I am afraid of sourdough bread, but I really want to try to bake this bread.

He uses Belarusian sourdough

the Belarusian should also know where to get the Belarusian sourdough entu. Angela, if only fermented malt is available, how will it affect the taste and quality of the bread? Is it critical?

[Svetlana]

Svetlana, Thank you so much.

the Belarusian should know where to get the Belarusian sourdough entu

Some online store you have one for sure sells. You just need to search.

and if only fermented malt is available, how will it affect the taste and quality of the bread? Is it critical?

You can do without it, but then you can make the tea leaves differently. Leave 10% of the flour from the total mass of the brew, boil the rest of the flour with boiling water, stir, and only then, when the temperature of this dough reaches 65 degrees, stir in the remaining 10%. And further on the script.

[ang-kay]

ang-kay, Angela, I understood everything, thanks for the advice. I will definitely try, then I will come with a report

[Svetlana]

Svetlana, success!

Angela, thank you very much for the recipe! Fragrant, soft, finely porous. The crumb is gentle, but with its own character and unforgettable taste. I took it into my piggy bank. I've already tried many recipes while I'm baking this one. Indeed, there is not so much fuss as it seems at first glance. Although the dough is very sticky it turns out, and wheat flour does not save it. A scraper is indispensable. I exhibit my photo swastik. Baking without a lid. The bread is slightly cracked, but it does not affect the taste and beauty! He is beautiful!



Here's how much bread is made from the specified amount of ingredients.

[Margarita]

Margarita, I am very glad that I liked the bread. He is truly extraordinary. When forming, try to have fewer folds and smooth it well with wet hands, then cracks can be avoided, but, of course, proofing.

Angela, thanks, I will take your advice into account.
I have a question for you: you write that the dough should be added with 50 grams of fermented malt. Isn't that a typo? After all, a decent amount of malt goes into the brew.
I admit that I did not add malt to the dough (for reasons of economy, I have not much left of it). Everything turned out just fine.
By the way, I noticed that this bread does not stale for a long time. I suppose this is due to the pectin in the jam.
Therefore, I will repeat once again - the recipe is excellent and not very complicated, as you might think.

[Margarita]

Margarita, not a typo. So much malt goes into the source. Very aromatic. And it does not stale for a long time because of the tea leaves that we saccharify. Glad if you bake some more. Delicious bread!

Angela, thanks! Don't worry, I will definitely bake and bring everyone.

And what do you think, if the seeded flour is replaced with wallpaper, it will be much worse? Have you tried it? We have problems with sown flour here, they don't sell much in stores. We must order.

[Margarita]

Margarita, we also have a seeded problem. I order on the Internet. Wallpaper is different in composition. She's rude. It's the same as premium flour and c / s. But you have to try. I did not do.

[MargariTK]

MargariTK, Margarita, my sad experience is to experiment carefully with flour substitutions. Sowing it requires more water ... Until you are on "you" with rye dough, the result may not be predictable ... I got burned like that a couple of times (the most horror was when I replaced the peeled one with rye wallpaper)

Yes, rye flour is not an easy thing.
This time, I just sifted the wallpaper flour very carefully. It turned out to be a decent amount of bran. While she put them thrifty aside, what if they come in handy? It's a shame to throw it away.
The sifted flour was weighed exactly according to the recipe. And the bread turned out to be very worthy, so you can even go to the podium, even to the competition of sweets. Therefore, I can recommend this method, it works.

Well, here's another photo report. In the company with wheat bread, too, from our site. It turned out 3 loaves. One large and 2 smaller. Great taste! Flour - the usual peeled, but carefully sifted with your own hands. The child is happy!

[Margarita]

Margarita, this one has already turned out more beautiful. Clever girl) The main thing is that everyone is happy at home. Thanks for the great report.

Angela and again THANKS FOR THE BREAD !!!!
The recipe is simply FANTASTIC!
I bake this bread three times, taking into account my mistakes, not really tasty!
I added raisins and prunes, I love sweet notes in bread))))


p. from. We are waiting for more rye bread from you.

[Veronica]

Veronica, to health. I also love this bread very much, but I rarely bake rye bread. They are hunting with us, as they say.But there is something in the profile.

[ang-kay]

ang-kay, and why in bread and leaven, and yeast?

[Elena]

Elena, in order for the processes to proceed faster and the crumb structure is completely different.

clear

There is not so much sourdough in this bread. And this recipe is from production with adjustments, of course. Because I don't have a real leaven used in this bread.

[Angela]

Angela, yes I asked why - I have already switched from yeast bread to completely leavened bread. I also make all the pastries with sourdough. In my subjective opinion, it is more useful. Therefore, the question was from this point of view. I could not understand why there is both in bread. Now I understand

Sourdough is also yeast. Only natural. If you bake wheat on one sourdough, then sourness may appear, which is not desirable in wheat.
And all yeast cells die during baking, having done their job. Because they live a maximum, with a great stretch, up to 50 degrees.

In my opinion, this is a matter of taste. Parents bake yeast, in a bread maker, mom doesn't like it with sourdough. And we, on the contrary, will not exchange the whole-grain sourdough for anything in the oven. I add honey, there is no sourness at all. Rye hop sourdough. We are all different, it's great! Therefore, we have here so many varied and wonderful recipes for every taste!

That's for sure. They bring us bread from one village, pure leavening. They take it apart right away, but I can't eat it. Sour. I, too, will not exchange my bread for store bread, even the most unsuccessful one.

[ang-kay]

ang-kay, Angela, can you please tell me can I have a proven recipe for Vernatsky bread ???

[Veronica]

Veronica, to be honest, I don't even know what you mean?