Sourdough wheat-rye bread with seeds

Category: Sourdough bread
Sourdough wheat-rye bread with seeds

Ingredients

active rye starter culture 100% moisture 260 gram
water 250-270 grams
peeled rye flour 100g
wheat flour 1 grade 310 gram
malt extract 15 grams
molasses (molasses, honey) 10 grams
peeled raw sunflower seeds 50 grams
pressed yeast 3 grams
salt 10 grams
-------- --------
form L7

Cooking method

  • Sourdough wheat-rye bread with seedsFeed the starter culture 6-10 hours before kneading. The finished rye sourdough is like a sponge. I made the batch in HP (7 * 5 * 12). Mix the starter culture with water, yeast, malt extract and molasses. Add two types of flour and start kneading. Add salt after 7 minutes. At the signal of the seed beeper. Leave a little seeds for sprinkling, if you wish. The gingerbread man is molded well, keeps its shape, but smears along the bottom. Moving away from the walls. You may need more or less water for mixing. It all depends on the moisture content of your flour.
  • Sourdough wheat-rye bread with seedsThe dough is viscous, sticky. We work with him on an oiled table and oiled hands. You can just moisten the table with water and moisten your hands with water. Stretch-fold the dough and place in a greased dish, cover and ferment. Fermentation for 90 minutes.
  • Sourdough wheat-rye bread with seedsDough at the beginning of fermentation.
  • Sourdough wheat-rye bread with seedsDough in 30 minutes. We take it out and put it on a greased table.
  • Sourdough wheat-rye bread with seedsSmooth the dough into a rectangle. Take one edge, pull slightly and tuck in the center.
  • Sourdough wheat-rye bread with seeds
  • Sourdough wheat-rye bread with seeds
  • Sourdough wheat-rye bread with seedsRepeat the same procedure with all sides. And put the dough to ferment for another hour.
  • Sourdough wheat-rye bread with seedsDough before shaping.
  • Sourdough wheat-rye bread with seedsSprinkle the table lightly with flour. We also make our fingers "flour". Dump the dough onto the table.
  • Sourdough wheat-rye bread with seedsWe level the dough by making a rectangle out of it. If there are large bubbles, then squeeze out. The width of the rectangle should be slightly less than the length of the form.
  • Sourdough wheat-rye bread with seedsWe roll the dough into a roll. We press each turn.
  • Sourdough wheat-rye bread with seedsWe pinch the edge well. Place the dough with the seam down in a greased pan and let it proof. Be sure to cover the blank so that the dough does not become covered with a dry crust. Proofing for 60-90 minutes. We follow closely. Adjust the proofing time. It all depends on the temperature, the strength of the leaven and yeast. The workpiece should rise to the edge of the mold.
  • Sourdough wheat-rye bread with seedsBefore planting in the oven, sprinkle the bread with water from a spray bottle, sprinkle with seeds and press them lightly.
  • We put the form in an oven preheated to 240 degrees. After 10 minutes, lower the temperature to 180 degrees and bake for another 30-35 minutes. Be guided by your oven. We take out the bread, take it out of the mold, let it cool completely. We cut and enjoy.
  • Sourdough wheat-rye bread with seeds
  • Cooking is not difficult, the main thing is to do it with love for your loved ones.

The dish is designed for

1 roll

Note

Delicious bread. I baked it in a row 6 times. The recipe is fancy. Recommend!

This bread can be baked without industrial yeast. Just eliminate them from the recipe. The fermentation and proofing times will be longer.

Tanyulya
Angelaaaa, what a crust, she looks at me directly. I want !!! With butter and tea.
Helen
I will definitely bake ... only today I baked your "Agrotourism", we like it ...
Tumanchik
I join the delight! Excellent bread. Want!
Zhannptica
I had time for the last crust ?? !!!!!
Cool! Let's try))
Thank you for making it easier for me to find interesting recipes)
ang-kay
Girls, Help yourself, to your health) Cut off the crusts from all sides and smear everything with oil)
Valyushechka_ya
Angela how to make rye sourdough or is there a way without it? Often I can't bake it, so I eat it alone, but I want rye bread. Is it possible in HP?
Kras-Vlas
What a handsome man, Angela !!!
Eh, I still haven't made the leaven! Maybe in the new year I will be honored?
Snow Maiden Angela, give a magic kick!
ang-kay
Valyushechka_ya, Kras-Vlas, thanks, girls)
Quote: Valyushechka_ya
how to make rye sourdough or is there a way without it?
Valyushechka, you can read about sourdoughs HERE... It seems to me that I answered a question for you in some topic, how you can replace it. Mix equal amounts of flour and water and add 1 gram of yeast. Let stand, covered, for 10 hours at room temperature. In this recipe, we need 130 grams of water and 130 grams of flour. Then knead everything according to the recipe, counting the additional amount of yeast by the amount of flour.
Quote: Valyushechka_ya
Is it possible in HP?
I don’t bake bread in HP. Probably you can, but I won't tell you which program to choose. Most likely the longest.
Quote: Kras-Vlas
Snow Maiden Angela, give a magic kick!
Do it, you have wonderful bread)
Kras-Vlas
Thank you friend! I'm flying
tatyana5417
Excellent bread. I didn’t add malt, neither did fresh yeast. I really liked it, I will bake all the time. Thanks for the recipe
ang-kay
Tatyana, pitches for health. But add the malt, it will taste completely different.
-Elena-
ang-kay, Angela! Howooooooo bread! Just a delight!
ang-kay
Elena, Thank you. I would be glad if the recipe comes in handy)
LaRiska
Please tell me, Angela, what is your malt extract and what can be used to replace it?
Thank you for your recipes, I often bake just according to them.
ang-kay
I have a malt extract from Denmark.
Ingredients: rye malt, barley malt, water. Dark viscous liquid.
Thanks for trusting my recipes.


Added Saturday 24 Dec 2016 6:01 PM

Quote: LaRiska
what can replace it?
I think it can be replaced with brewed fermented malt. In what proportions I do not know.
Viki
Quote: ang-kay
In what proportions I do not know.
I would (for a start) pour boiling water over a spoonful of malt to make it thick, let it cool and add. But that's so ... thinking out loud. I can add a dry spoon to flour.
Svetlenki
Quote: LaRiska
and what can replace it

Angela, sorry to interfere.

LaRiska, Larissa, I will timidly suggest trying to use kvass wort one to one ... But here on HP somewhere there are the correct proportions of replacing the extract with the wort. I don't remember where, I have to rummage ...
ang-kay
Quote: Viki
I would (for a start) pour boiling water over a spoonful of malt to make it thick, let it cool and add. But that's so ... thinking out loud. I can add a dry spoon to flour.
Vika, well, at least it seemed. Long time no see. I agree with you about the spoon.
Quote: Svetlenki
sorry to interfere
Sveta, what are you !!! Have you dropped in here with the fried potato recipe? Wow!
Quote: Svetlenki
use kvass wort one to one ..
A great option. I didn't think about it at all, because I had never used it. Somehow I never bought it.
Svetlenki
Quote: ang-kay
A great option. I didn't think about it at all, because I had never used it. Somehow I never bought it.

You know, and I got into it with all my heart ... If I forget to steam up the malt, it helps a lot, and, honestly, I even made myself a "tester" on purpose - two different pieces of bread - one on wort, the other on malt - here did not notice almost a difference in taste, but I was looking for it diligently

ang-kay
Svetaknowing your scrupulousness in everything, I believe unconditionally. I'll buy it when I get it.
Helen
Angela, I'm with a report !!!
Sourdough wheat-rye bread with seedsSourdough wheat-rye bread with seeds
Such a cool bread !!
ang-kay
Lenochka, you have got the highest class bread. I'm glad I liked it. Peki, dear, good health)
svetlana)))
Quote: ang-kay
you can read about leaven HERE.
Hello)) went to the leavening section and was confused)) so which one to choose for this bread ?!)
ang-kay
Svetlana, any rye starter culture of 100% moisture.
svetlana)))
Quote: ang-kay
Svetlana, any rye sourdough with 100% moisture content.
Thank you, Angela, I'll go read about the leaven, there is ml sour according to the Admin recipe.



Added Wednesday 18 Jan 2017 06:50 PM

Quote: ang-kay
Svetlana, any rye sourdough with 100% moisture.
Angela, I'll ask a stupid question, how is 100% humidity?
Helen
I bought this form .. and baked this bread .. it turned out great ...
Sourdough wheat-rye bread with seedsSourdough wheat-rye bread with seeds
ang-kay
Quote: svetlana)))
Angela, I'll ask a stupid question, how is 100% humidity?
It is still bad that there is no notification when messages are glued together. I hope I figured out what 100% humidity is)
Quote: Helen
I bought this form .. and baked this bread .. it turned out great ..
Lenochka, very interesting shape. Is this a "tube" of two halves with a latch? Effectively. Hope you like the bread)
While writing, you have already inserted the cut. Very well. Well done)
Helen
Quote: ang-kay
Is this a "tube" of two halves with a latch?
Sourdough wheat-rye bread with seedsSourdough wheat-rye bread with seeds
Without a latch, there were edges from the silicone mat (I didn't throw it away when I cut out the circle), cut it into ribbons ... and tied it ...
ang-kay
Clear. It's bad that it doesn't close. Well, we'll adapt to everything))))
Tumanchik
Elena, you are just a master !!! And your breads are magnificent, and your imagination is all right! Lucky for your family!
Helen
Quote: Tumanchik
you are just a master !!!
AAAA found a master ... thanks to you, I have the leaven ... thanks to cotton, I repeat the recipes .... and what I would do without YOU !!!!
Tumanchik
Quote: Helen
... and what I did, without YOU !!!!
would look for us, and we - for you))))
Quote: Helen
repeat recipes
and achieved very amazing results))))
Helen
Angela, here's another bread ...
Sourdough wheat-rye bread with seeds
Sourdough wheat-rye bread with seeds
Here on this leaven - yeast ...
Sourdough wheat-rye bread with seeds"Eternal Yeast" (no flour). Potato-hop.
(Yuri K)
ang-kay
Elena, everything worked out wonderfully. Sourdough is yeast And it doesn't matter what kind of oven you use.
Kras-Vlas
Angela! And I have one!
Sourdough wheat-rye bread with seeds Sourdough wheat-rye bread with seeds
Tasty!
Thank you!
ang-kay
Olga, it turned out very well. I'm glad I liked it.

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