Rye-wheat-corn bread with Liquid Yeast

[Lyudmila]

Rye-wheat-corn bread with Liquid Yeast

Category: Sourdough bread

Ingredients
Pre-enzyme:
Liquid yeast mix	100-150 ml.
Rye flour	how much will it take to the state of sour cream of medium density
Dough:
Pre-enzyme	whole
Water	100-150 ml
Rye flour	how much will it take to the state of thick sour cream
Dough:
Opara	all
Liquid	450 g
Rye fermented malt	60 g
Boiling water for malt	how much will it take to the state of thick sour cream
Honey	1-2 tsp
Wheat flour 1 grade	100 g
Corn flour	100 g
Whole-ground rye flour	100 g
Rye baking flour	230 g
Salt	2 tsp
Ground coriander	2 tsp
Flax seeds	1-2 tsp
Ground fennel	1/3 tsp

Cooking method

• At the request of a group of comrades, I present this recipe. I came to him empirically, based on our family taste preferences.
• I always make bread "by eye", I focus more on consistency, not grams. For this recipe, I specially weighed everything in grams, but, of course, you can change something and experiment. Every time my bread turns out to be different, but always invariably tasty and aromatic.
• Bread making according to this recipe is fast enough, from the series "mixed and arranged in forms"
• Since I have no technique for kneading dough, I only use pens.
• I started liquid yeast according to this recipe and am immensely grateful Lyudmila lappl1that she shared the recipe for such a Miracle
• Liquid yeast based on fruits, vegetables, herbs, tea ...
• Initially, I cooked my liquid yeast on raspberries, and then fed them with grapes, and dried fruits, and apples, and just honey.
• So let's get started.
• Take liquid yeast out of the refrigerator in the morning, let it warm up for 2-3 hours. After they have played a little, feed (add, for example, apricots and water) and wait until they become completely active, a fairly abundant foam will appear. Mine at this stage looked like this
• 
• Preparation of the pre-enzyme
• Pour 100-150 ml of liquid yeast (I do not stir the yeast in a jar, I just pour it out) and add rye flour until the consistency of sour cream of medium density. Cover the container loosely (if I do it in a jar, then put the lid on top and do not twist it) and leave at room temperature.
• The cooking time of the pre-enzyme depends on the strength of the yeast, on the consistency of the batch and on the temperature in the room.
• It's convenient for me to do the pre-enzyme at night. By the morning, he (depending on the above factors) is already ready. It looks the same as the leaven: it increases in volume by 2-3 times, becomes covered with bubbles.
• Dough preparation
• I concluded that bread rises faster with dough and has a larger-hole structure, so I always make dough.
• Add water to the pre-ferment, mix well and add flour.
• If you want the dough to rise faster, then make the consistency thinner, if slower, then thicker.
• On my current liquid yeast, the dough from the density of medium sour cream is ready in 3-3.5 hours.
• This is how she looks before kneading the dough.
• 
• Dough preparation
• Pour fermented rye malt with boiling water in advance until the consistency of sour cream of medium density, cover and leave to cool. You can also add honey here (this is especially convenient if the honey is thick). We like malt more. I specially weighed the volume, which I usually take, and it turned out to be 60 grams.
• Pour the required amount of liquid into the container. It can be water, pickle from sauerkraut, or pickle from Chimchi Flour, made according to this recipe from lira3003, for which many thanks to her!
• Radish on the water or "Chimchi flour"
• I really liked the bread with brine from Muki Chimchi, it turns out with a light spice and an interesting aftertaste.
• Sometimes I mix all three of these ingredients, sometimes two, sometimes I make it with pure brine. Plenty of room for experimentation!
• Add wheat flour to the liquid, mix well and leave for a short time (15-20-30 minutes) for autolysis. During this time, you can prepare the remaining ingredients, grease the molds, drink tea ... If time is short, then we skip the item with tea.
• Add cold brewed malt to our dough-wheat mixture, mix well. Sift corn flour there, add spices, flax seeds, mix. Then sift and add all the rye flour. Add salt and mix well again.
• The consistency of the dough is different for me. If you want the bread to rise faster, then I make a thickening dough. Today I went to work, so I kneaded it thicker.
• It looked like this
• 
• Arrange in the forms, smooth the surface with a wet hand, put the forms in bags, tie and leave for proofing. If you want the dough to come up faster, I put the molds in the oven with the light on. In this case, it rises in 3 hours.
• 
• While I was at work, my dough stopped today, but even so, bread with liquid yeast never turns out sour!
• This is how it looked when I returned (stood about 6 hours)
• 
• Bakery products
• I bake this bread as follows.
• Heat the oven to the maximum (I have 270 degrees) along with the container (I have a cast-iron pan)
• Put the molds with the dough in the oven and pour some water into the container. After 15 minutes, lower the temperature to 200 degrees, open the oven, release the steam, remove the container into which the water was poured and bake from 50 minutes to an hour, depending on the size of the molds.
• When ready, remove the molds from the oven (the bread should give an "empty" sound when tapped), cool the bread on the wire rack.
• The crust is very crispy.
• From this amount of ingredients, I got three buns of different sizes with a total weight of 1250 grams.
• 
• 
• 
• Bon Appetit!

The dish is designed for

2-3 loaves of bread

Time for preparing:

10-12 hours in advance and 3-5 hours

Cooking program:

Oven

Lenochka, thanks for the recipe.
I liked the appearance of the bread very much
And now I will study the recipe.

[francevna]

francevna, Allochka, and I'm sitting ... pondering ... what topic to tell you And you already saw it yourself
Appearance today let me down So I tried to make it faster for you, kneaded before work, as a result, the dough stopped ...
Upset But I decided not to deviate from what was planned.
But this bread, even if it ceases, does not lose in taste at all
And aromaaat!

You have whole-ground rye flour here, I have not seen this on sale. Where do you buy malt?

[Alla]

Alla, yes this is a fancy recipe. Whole grains do not need to be added. I do it with her, sometimes without her, when not. Our company Garnets is for sale.
Corn, too, sometimes I add, sometimes no ... I can grind flax seed and add 3 tablespoons ...
And I order malt in the online store. We have never met him on sale.

[Elena]

Elena, thanks for answers. It is necessary to look at our online stores.

Yes, not at all! I'm ordering in Moscow.

[Elena]

Elena, How beautiful it is You will never think that without industrial yeast. Thanks for sharing

[Albina]

Albina, thanks for stopping by! Straight balm on the soul, I was all worried that the dough had stopped
It's time to reactivate your railways! Have you smelled them yet? How are they doing there ...

[Elena_Kamch, Helen]

Elena_Kamch, Helen, well done! What a wonderful bread!
Bookmarked!

[Tricia]

Tricia, Nastenka, so your request did not give me peace! Already several times I tried to weigh everything, shoot, but every time something interfered And then those who wanted to appeared and I pulled myself ... in hand and directed to the scales
Lies now, smells ...., and I want pieces And we have already night in the yard!

[Lenochka]

Lenochka, the recipe is super! The composition is wonderful! Sheer benefit! And what is baked on the railway is much more useful in it.
I really liked the description - take it and do it - there will be no questions left. It's good that I wrote about 2 options for proving the dough. Even the busiest person can bake. In the morning I mixed everything, and came home from work - breads ... With ordinary yeast and even sourdough, this number will not work.
And do not slander yourself - very beautiful bread turned out! Better not.
Lenochka, thanks for making the recipe.

I ought to ask the Chief to give me the opportunity to edit the topic of the railway. And then I'll make a link to your bread.
Lenochka, please correct the name of the recipe. Instead of railway, write liquid yeast, otherwise not everyone can understand it.

[lappl1]

lappl1, Lyudochka, I'm so glad to see you!
Thank you for such kind words! I tried hard

Truly handsome! For the sake of this, I'll start the yeast again !!! This type of bread is loved by the whole family!

[Elena_Kamch]

Elena_KamchThank you Helen for the recipe and renewed desire to have liquid yeast

[Rada-dms]

Rada-dms, Olga, Hello! Glad to see you!!!
If you love, then you must definitely start a railway!
We eat little bread, but we miss it without it

You can't start it yourself, I can bring my own in August

Added on Friday 27 May 2016 10:58 PM

BabaGalya, Galina, Thank you!
A waiting to start is worth it! And you can bake pies!
And I also baked cakes ...

[Elena_Kamch]

nifigase skoko new words: mail1: pre-enzyme, rye fermented malt, etc., etc.
my brain is broken.
I am a fucking goofy chicken
Elena_Kamch, I admire hard work and patience
I don't know how

[Chuchundrus]

Chuchundrus, Natul, and I read the gratitude and almost fainted! Don't scare me like that anymore.What is it, I don't think she can
And you just didn’t know such words. Well, I told The words are worse than deeds!
With your-my radish tops do you know how this bread goes ?! Just with a bang!
Thank you, druh!

Are you not angry with me anymore?

Lena!!!! What bread !!!! Handsome, it smells right from the monitor screen! It is necessary to put liquid yeast Urgently! Thank you for such work! (For me people exhibiting recipes, and even with photos - HEROES!)

[Lenus]

Lenus I didn’t want to put these railroad cars ..... but looking at your beauty I have to. And sho you with me old, sick are you doing? Where is conscience then?
These are all jokes! Okay, if I repeat your feat, I will report back.
Thanks for the recipe! I believe you that it is very tasty!

[filirina]

filirina, Irinahow niceaa ... Thank you!
The bread is really delicious!

for me people exhibiting recipes, and even with photos - HEROES!

Yeah .. all evening I suffered from the pangs of creativity
And how people put up 100-200 ... recipes: -
Unambiguous Heroes

Added Saturday 28 May 2016 00:42

I didn’t want to install these railway ...

Oh, Rituel, Hello! Yes, they are easy to install! Honestly, Luda has everything so detailed and well described
But if you don’t put it, I can bring my own. Even romantically ... Railroad transported across the whole country

Lenochka! Your bread and rye sourdough was amazing! (I ate in August last year) And this one is probably even tastier! The description of the process is detailed. As always - if you take on something, you bring the result to perfection!

[Larisa M]

Larisa M, Larisochka, dear, thank you!

And this one is probably even tastier!

This one is definitely tastier and its structure is much better! There is no stickiness, which I did not like in sourdough bread.
That's very, very straightforward, I highly recommend starting a railway, and they start up simply, and are stored wonderfully
I still couldn't tell you about them ... Now you can talk about them here

I have already bookmarked and printed and bought raisins (the hostess of her favorite vegetable stall praised her - she said "right from the bush, all yeast sits on top")

I still wash everything If I had my own, then it would be another matter ... And it will go well with the washed one!
Or maybe on a vineyard? Or do you already have apricots fresh? There are 4 pieces to start with.

Already, apricots and plums are sold and strawberries and cherries from Uzbekistan.This year, she taught her granddaughter to eat cherries. Step by step. The first - tore off the leg, the second - he put in his mouth, the third gnawed the pulp, the fourth to spit out the bone. She had a strange fear - if she swallowed a bone, then it would remain in her stomach and germinate! And then a stupid grandmother could not understand why a child from cherries to 5 years old turned out to be !!!

Apricots and plums are already sold and strawberries and cherries from Uzbekistan

Ehe-he, lucky ones! We have cherries 600 rubles minimum
On apricots, it seems to me that railways should grow well

if she swallows a bone

And if you remove the bone with your hands, so that it is not so scary?

We have a sweet cherry 250 rubles. So let's eat. ... So before that they ate - they knocked out the bone with their hands. The process is long and painful. And most importantly - hands are made "dirty" from cherries !!!!

And if you try to put a railway on a cherry, and a raisin for overclocking? I would try this option

Definitely an option !!!

Definitely an option !!!

Well, I’m waiting, then, waiting for the report: set it up, seethed, etc.

There is! Guru

Nah ... Here the Gurus are different ... I am so, I learn little by little If something works out, I try to share

I baked another batch. Vkusnoo
Only my roof is far from ideal. This time I kneaded the dough thinner so that the bread would rise faster. The bread went up, but the roof refused

Appetizing holes! It probably melts in your mouth! For another clove of garlic, and salt !!!! ... ! Oh, how suddenly I wanted to !!!

Yeah, it’s so soft, I’ve got it for lunch with wild garlic pestoo And let the whole world wait ...
Larissa, how did your railway line go?

Added Monday, 06 Jun 2016 05:57

Mine on dried apricots are straight twig and bubble They like apricots and dried apricots, I look

Added Monday, 06 Jun 2016 05:59

Oh, how suddenly I wanted!

We urgently need to bake! Do you have any malt?

Helen! I have everything! only there is no time! For two days she planted flowers in the garden. Enjoyed nature on the board! Thank God today is a working day!

today is a working day!

Well, after 3 and put the railway!
There is business: pour water into a jar and add fruits / dried fruits! FSE! Then they themselves will live there. If it's warm, then it is completely happy and active
How's the weather out there? It's already quite summer in Siberia

Heat! Yesterday it was 31 degrees in the shade. Today the air conditioner is already in full swing. True, it was plus 5 last night, and plus 20 tonight. The drops are like in Siberia.

Yesterday it was 31 degrees in the shade

It's time to put the railway! They will be fine
And we have +8

Helen, you still have hope for the summer! Until recently it was snowing and already plus 8! This is progress !!!

and already plus 8! This is progress!

Aha In June
So! I am waiting for the report on the railway! As you put it, write right away
How are you now, completely without bread?

I am without bread, on weekends in the garden on bread that my mother cooks (yeast-free on rye flour). The rest of the people just buy.

The rest of the people just buy.

Disorder!
We urgently need to install the railway!

I decided to move here .... Well, it seems, my railways are ready. And today we have gathered for a visit, now I'll put it in the refrigerator. In a couple of three days I will bake

[lira3003]

lira3003, Rita, well, how glad I am, how glad I am! What did you put the railway on?
They may be weak in their youth, but then they will get stronger.
I also wanted to ask, what's wrong with the oven? Doesn't give a high temperature?

I put it on dried wild strawberries! And I will bake either in HP or mult. I don't want to mess with the oven

[lira3003]

lira3003, Rita, it is better then in Xn. The cartoon gives a very low temperature. It seems to me that it will not work out very well ... For rye, it is especially important that the temperature is high at the beginning. You can add more wheat flour.

I do not even know . In HP, one must not make a mistake with water, and the cartoon is not so capricious. I started with rye and wheat in it, then I bought HP.

Oh, I see! I had no experience with them ... I must try then