Bread with dill and multi-grain flour

[Enjoy food and life)]

Bread with dill and multi-grain flour

Category: Sourdough bread

Ingredients
active wheat sourdough 100% moisture	200 grams
wheat flour / grade	250 grams
flour multigrain	100g
bedded apple jam	25 grams
fresh chopped dill	2 tbsp. spoons
water	200 grams
pressed yeast	3 grams
sea ​​salt	9 grams

Cooking method

• Feed the leaven 4-6 hours before kneading. It all depends on the temperature and strength of your starter.
• Crumble the yeast into flour.
• Tear or cut the jam into small pieces.
• I washed the dill, did not dry it, but simply shook off the water. Cut it.
• Salt I have medium grinding, I grind it in a mortar. If your salt is fine, then you can skip this point.
• The batch was made in HP (7 * 5 * 12)
• Load the sourdough into a bucket, add water, jam.
• Add flour with yeast.
• After 7 minutes of kneading, add salt.
• After the beeper signal or 5 minutes before the end of the batch, add the dill.

• The dough is soft, slightly sticky. I work with oiled hands. Stretch the dough, fold and ferment. Fermentation for 90 minutes. Stretch-fold 1 time after 45 minutes.

• Dough at the beginning, middle and end of fermentation.
• We form bread of any shape.
• Proofing in a basket, seam side up, 45-60 minutes. My dough stood for 50 minutes. I wanted the bread to "break". If you want regular incisions, then hold for 60 minutes.
• Turn over, make incisions.
• Bake under a hood on a stone for the first 15 minutes at a temperature of 240-250 degrees.
• Remove the cap, lower the temperature to 180 degrees and bake until cooked for another 15-20 minutes.
• Take out, let cool on a wire rack. Slice.
• 
• Enjoy food and life)

The dish is designed for

1 roll

Time for preparing:

3.5-4 hours

Cooking program:

HP, oven

Note

We now have multi-grain flour on sale. Composition: wheat flour from soft varieties 41.5%, barley flour 25%, oat flour 16.7%, rye flour 8.3%, millet flour 1.7%, corn flour 1.7%, buckwheat flour 1.7%, rice flour 1.7% , durum wheat 1.7%. I tried to bake bread completely from it, it turned out to be gluten-free bread, although it seemed that almost 50% of wheat flour here should have a different result. But the bread was delicious. Then I decided to go the way I described. The result is excellent. The bread is great. It's delicious, flavorful and incredibly bland. The next day it is as it was freshly baked. If somewhere you come across such flour, then take it and you will not regret it. The recipe is fancy. Recommend!

[Angela]

Angelawhat a wonderful bread! I tried to bake bread from multigrains, we have a package of 1 kg already with yeast inside. That didn't impress me either. But 50/50 is very tasty. Only now I don’t know how to be friends with sourdoughs, I tried banana bread, it turned out delicious, very fragrant bread, but it did not rise much, there were no such beautiful holes. So that's where I ended up experimenting. I like bread with multigrains, because it is better absorbed and for me it is more satisfying, I can't stop eating white bread, but I ate this piece and ate it. Angela thanks for the recipe!

[Alla]

Alla, to health. Bread can be baked with yeast. And with leaven everything is very simple. So it's not yours yet. When you mature, you will not calm down until you make friends)

For two days I overfeed the sourdough ... but we don't have such flour. And I haven't seen barley either)) tomorrow is a day off and always with sourdough and with holes

[Jeanne]

Jeanne, it seems to me that Moscow has everything. She just didn't pay attention. But you can do some kind of mix yourself.

And I went to "Pudov", and scored in the search engine.We do not have such flour and that's it))) well, okay, we need to take care of what is there)

And it will be good with c / z