Rye bread made from wholemeal flour

[Leaven]

Rye bread made from wholemeal flour

Category: Sourdough bread

Ingredients
Leaven
starter rye starter culture 100% moisture	20 grams
wholemeal rye flour	180 grams
water	180 grams
Flour and water talker
wholemeal rye flour	80 gram
sunflower seeds	60 grams
oat flakes	40 grams
salt	16 gram
cold water (20 degrees)	180 grams
Welding
grain of rye	55 gram
wheat grain	55 gram
boiling water	160 grams
Dough
leaven	all
talker	all
welding	all
pressed yeast (it is possible without them)	6 grams
wholemeal rye flour	120 grams
peeled rye flour	110 gram
maltose syrup (honey)	15 grams
malt extract (without it)	1 tsp
spices (fennel, anise, cumin, coriander)	5 grams
water as needed	up to 40 grams
---------	------
mold for 1 kg bread
oat flakes

Cooking method

• Leaven

• Mix all ingredients, cover and leave at room temperature for 13-16 hours.

• This is what the finished sourdough looks like inside, it looks like a sponge.

• Flour and water talker
• Put all the ingredients in a bowl, add water and stir. Cover and leave at room temperature for at least 4 hours. I mixed it with the leaven.
• Welding

• Rinse the whole grain, drain the water well. Pour boiling water over, cover and wrap. The brew was made along with the leaven and the mash. You can take any whole grain (spelled, barley, oatmeal and millet)

• After 13 hours the grain is soft and breaks with your fingers.

• Dough
• Crumble the yeast into a chatterbox, mix. If you don't want to bake with yeast, then skip this item.

• Put all the dough ingredients in a bowl, add the molasses and malt extract.

• Crush the spices in a mortar or use a coffee grinder. Pour into the dough.

• Stir the dough well with a spoon, add water if necessary. I didn't need it. The dough is sticky, homogeneous, keeps its shape. Cover and leave for 30 minutes.

• Forming, proofing and baking

• Grease the table with oil. Dump the dough and make a rectangle out of it with wet hands.

• Roll into a roll, smooth with wet hands. The dough is sticky, we moisten our hands well.

• Pour cereals on the table and roll the bread blank into them.

• We put in a greased form, level and slightly press down (you can not do this). The dough should occupy 2/3 of the mold height. Cover and proof.

• Proofing can take from an hour to three. My bread went up for 2 hours. It all depends on the temperature, the strength of the yeast and leaven, and whether you use yeast or not. The workpiece has grown to the edge of the mold. Cracks began to form on the roof. I was afraid to hold on longer, so that later the roof would not collapse. Sprinkle the bread piece with water and smooth it slightly.

• Heat the oven with dishes for boiling water to 240-250 degrees. We put the mold, pour in at least a glass of boiling water and quickly close the oven so that steam does not escape and does not burn yourself. We bake with steam for 10 minutes. We remove the steam, reduce the temperature to 180-190 degrees and bake until tender. The total baking time is 70 minutes.

• We take out the bread, wrap it in a towel and let it cool on the wire rack. We put it in a bag or bread bin. We give the bread to ripen for at least a day, but it is advisable not to cut two or three. I cut it in a day.

• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

1 roll

Time for preparing:

2 hours

Note

The recipe was spied on in LJ from RYBKA.
I will not write about the taste and benefits of this bread. And so everything is clear. The only thing I will write is that the crumb is not "thin", as they say in our country, and you cannot mold "konykiv" out of it. Highly recommend.

This is the process !!!!!
And who dares? but !! I have a seed
Where can I get them then
Who is looking for .., he must find)) just do not advise the geese to rake out the trough, in the same place like some other grain? Or .... nothing will happen to me ..

Angela is a wonderful bread! Airy, beautiful, low in gluten and healthy fillings! fantasy!

[Angela]

Angela, bliiiin .... what BREAD !!!! Grain for bird feed in the supermarket appeared

I will not promise anything, but in the "brain bookmark" (copyright Zhannptica) hard drive!

There must be such a scent ... So many types of dough ...

Angela, and the form just took this? It's surprising to me that not die-cast aluminum

[Girls,]

Girls, I love you ..

just do not advise to rake the geese from the trough, in the same place like some other grain? Or .... nothing will happen to me ..

Jeanne, I beg you! You think I have some kind of elite grain. What my acquaintances gave and bought on the market for a jar is mine. They also feed poultry and other animals with this. And about organic and elite grain, I have a special opinion. Divorce to cut money.

Posted Thursday, 24 Nov 2016 11:10 AM

Svetik, appeared at least with bread lured)

and the form just took this? It's surprising to me that not die-cast aluminum

Light, the usual form for bread, some kind of Chinese. I once bought 2 pieces. Behaves decently. The metal is thin.

Angela! The bread is amazing !!!

This is the process !!!!!

Yes, the process is intricate, I'll sit in the bushes for now
Eh, what a tempting sandwich ...

[Angela]

Angela, great bread! The last photo is generally gorgeous! Thanks for MK!

[Kras-Vlas]

Eh, what a tempting sandwich ...

Kras-Vlas, Olga, and I deliberately closed my eyes, and then covered the screen with my hand in that place, because fat is not found in our area

FOR fat in our area is not found

My you darling: a-kiss: how do you survive that

and I closed my eyes on purpose, and then covered the screen with my hand in that place

Sveta,

[Angela]

My you darling how do you survive that

Nuuuu, but we have pumpkins and bacon FULL

Angela, so you want my eyes to look at your sandwich - do it with pumpkin or bacon!

FOR lard is not found in our area

poor thing
live poorly come - we will feed!

[Girls]

Girlsthank you my dears

Oh, flood ... Angela will come and

"konykiv"

she will mold me for starting to complain here

[Olga]

Olga, Svetlanathanks girls. The process of writing takes longer than doing everything. Make up your mind)

FOR lard is not found in our area

Well, at least something you damned bourgeois don't have.Not all of us suffer)

Wow ... what kind of bread ... I have to buy some grain, otherwise I don't have any ...

Angela! Oh! Well sooo beautiful bread!
I also love to tinker with all sorts of tea leaves.
For a week now I have been looking at my dead wood (this is how I call the starter culture).
And for some reason I bought rye wallpaper flour ... Why? ..
Maybe rain?

Maybe rain?

eeeee, enough dampness! either summer or snow! Come on, the weather will change!

And for some reason I bought rye wallpaper flour ... Why ?.

Angela, I grabbed the malt at an inexpensive current it is unfermented rye white. I grabbed a lot. How to adapt it here? Or is it better not to spoil the bread? And if not here, then tell me where?

[Helen]

Helen, Arka, Thank you)

Maybe rain?

Natamost likely to be bread)

How to adapt it here? Or is it better not to spoil the bread? And if not here, then tell me where?

Irishkina, I would not put it here. This malt is needed as an enzyme that improves fermentation and adds different enzymes. In this recipe, these enzymes are headlong. Use for custard bread. And just flour in the amount of 0.5 - 3%. The gas-holding capacity of the dough, taste, extensibility are improved. The baked goods do not dry longer.

The baked goods do not dry longer.

thank you dear!

I kneaded everything and left it for the night proofing) 0C oven in the morning))

[Maryana]

Maryana, do not forget to bring a piece later)

Angel, and add water from grain?

persha sproba.

Of course. It also says that all the tea leaves and all the talker.
How is the bread?

Super. I didn't even see it for a day)) This is the second batch. Reduced spices and it turns out very cool. But the grain is not all wet ((With this annoyance. But not terrible))

[Maryana]

Maryana, everything worked out well. This is not grain, this is oatmeal in which I rolled it. I also have them rude. But after 3 days they become softer. So you can replace seeds or sesame seeds.

[Maryana]

Maryana, everything worked out well. This is not grain, this is oatmeal in which I rolled it. I also have them rude. But after 3 days they become softer. So you can replace seeds or sesame seeds.

Nє Angel, grains, you can see there are those that are not soaked, but the flakes are super.

I poured boiling water over the grains in a thermos. In the evening I'll put it into the night. I'll bake tomorrow

Nє Angel, grains, you can see there are some that are not soaked, but the flakes are super.

And I have the opposite. So it is good to wrap it up or in a thermos, as Jeanne advises.

AND on the heap Why did I drain the water from the grain .., eh. I will experiment. And she poured it on the eye, and then everything turns out to be measured out ..., like I read it five times to understand the algorithm of actions ... It did not help, the handles are crooked ...

Added Wednesday, 30 Nov 2016 06:29

I'm wondering if there is more here completely frostbitten the same enthusiastic housewives, to knead at one o'clock in the morning, jump up and sculpt at half past five, and stuff into a uniform ..., and then still sit and think, maybe put baguettes to a heap without kneading ..., Lan, we're waiting

[Jeanne]

Jeanne, well, I do not know for whom it was written and photographed) Pens have to do with it? Where are the little eyes looking?

to knead at one in the morning, jump up and sculpt at half past five, and stuff into a mold ...,

It happens to me too. Or get up the leaven with a spice and put it on at night

I don't know WHAT it tasted like, but the aroma knocks you off your feet !!!
Oven for everyone !!!! Kaif !!!!

I don't know WHAT it tasted like, but the aroma knocks you off your feet !!!
Oven for everyone !!!! Kaif !!!!

die ... and not get up ..

[Elena]

Elena, you will appreciate. Peks. I bought spelled and in a thermos for 4 hours. Too much, if in a thermos then two hours is enough.

Added Wednesday 30 Nov 2016 10:05 AM

He smells like it ........., field, sun, freedom !!!!

Added Wednesday 30 Nov 2016 10:06 AM

And of course I won't wait for a day or two. In the evening I'll cut it open, anoint it with oil, eh ..

[Zhannptica]

Zhannptica, eh !!!! Spelled grain?

Yes Yes. In all supermarkets in the country))

And soaked rye grains too?

Nooo, only spelled, oatmeal, buckwheat, sunflower seeds

[Jeanne]

Jeanne, the bun is excellent! Roof-class! Well done.

Added on Wednesday 30 Nov 2016 10:23 AM

And of course I won't wait for a day or two. In the evening I'll cut it open, anoint it with oil, eh ..

But in vain. A damp crumb will be. Although you are your own director in this recipe)

[Angela]

Angela, wait a minute !!! This is why I directed it there

The liquid was drained and poured over the eye.

I'll repeat it anyway !!! All long breads are my story !!!
They are real or something ..., well, milk loaves, of course it doesn't count

Of course you will repeat

35 hours after baking)

Thank you Angela !!! I envy myself .., under a barrel cucumber, yes with a potato .. mmmmmmm

[Jeanne]

Jeanne, handsome! Tell me what you need to withstand so that at least a day has passed after baking, or even more?

[Angel]

Angel, and look what I have! And you have neet, you have already eaten



I bought wheat specially, did not find rye, replaced it with flaxseed. And the moth ate my seeds, I bought it again, now I'm afraid of this moth.
And the bread turned out cool!
I did everything as you ordered, only I have no malt extract, I added dry malt to the brew, and I didn't even have to increase the water, everything worked out great.
The bread is very tasty, but especially my son and I love to fry croutons from grain bread - just in a frying pan in vegetable oil. The whole healthy loaf together was almost diminished while the husband was on a business trip.
Thank you, dear, I already feel like an ace thanks to your wonderful recipes!

[Svetochka,]

Svetochka, great bread. And I don't have it. That's for sure.
For that there is another. I will bring and show so that the moth does not eat your seeds.
Thanks for the report and trust)

Good day! Thanks again! Based on the proportion in the recipe, but there were no grains - I replaced them with cranberries and raisins. The second part of rye flour is used for wheat flour. Malt (not extract) put three teaspoons. First knead everything without salt and seeds, etc. Water was added 40 ml.

[Olya]

Olya, great bread turned out.The water obviously had to be topped up, because the malt is dry, as I understand it, and the dried fruit too. With wheat flour, it is softer, of course it will turn out. I am glad that everything worked out and skillfully used the base.