Rye bread with sourdough and kvass (in KhP)

Category: Sourdough bread

Rye bread with sourdough and kvass (in KhP)

Ingredients

Kvass dry 90 gr.
Boiling water (pour kvass) 300 ml.
Salt 1.5 tsp.
Sugar 2 tbsp. l.
Yeast 2 tsp
Oil 2 tbsp. l.
Wheat flour 200 gr.
Rye flour 150 g
Rye sourdough with kefir 110 ml.
Cardamom 1 tsp

Cooking method

  • Kneading on the "Pelmeni" mode.

  • 1 hour proofing and 1 hour baking - made it fast, because the guests were in a hurry to catch the train, but it was better to put it on the "Rye" mode.

  • The top was greased with kefir and sprinkled with seeds and caraway seeds.

  • Looks nice, soft and smells.



Khoma
And I keep experimenting with leaven
Yesterday's result, well, very pleased

1 tsp yeast
240 g wheat flour
120 starter cultures (a vigorous mixture of dairy products with oatmeal, rye flour and dry kvass - stood for 4 days)
4 tbsp. l with a slide of oatmeal (4 cereals)
140 ml potato broth (unsalted)
1.25 tsp salt
1.25 tbsp. l sugar
1.5 tbsp. l milk powder
1.5 tbsp. l of oil

Mode - Basic, Size - Small
Kolobok - control
Greased the top with kefir, sprinkled with flakes and seeds
By lunchtime, there is already nothing to photograph (I baked it last night)
Soft, thin crust, sour taste
Khoma
I continue to experiment with leavens
According to the Admin recipe wheat-rye molded with sourdough
Thanks to her for the recipe and step-by-step scheme.

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Rye bread with sourdough and kvass (in KhP)
DSCN7980.JPG
Rye bread with sourdough and kvass (in KhP)
Admin

Eat for health
ewwa
My question is: can you use ready-made kvass from a bottle instead of dry kvass and water? And then we do not have dry kvass in the stores (out of season), but until summer it will take a long time to see it.

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