Sourdough wheat-rye bread with malt and anise

Category: Sourdough bread
Sourdough wheat-rye bread with malt and anise

Ingredients

Welding
fermented malt 30 grams
boiling water 60 grams
anise seeds 2 grams
Dough
active rye sourdough 100% moisture 250 grams
welding all
water 200 grams
honey 1 tsp (15 grams)
peeled rye flour 100g
wheat flour, c / z 100g
wheat flour / grade 170 gram
pressed yeast 3 grams
salt 10 grams
------ -----
form L7

Cooking method

  • Welding
  • Sourdough wheat-rye bread with malt and anisePour boiling water over malt and anise, stir, cover and wrap. Leave to cool completely. I leave it overnight.
  • Dough
  • Sourdough wheat-rye bread with malt and aniseFeed the starter culture 6-10 hours before mixing. The finished rye sourdough is like a sponge.
  • Sourdough wheat-rye bread with malt and aniseThe batch was made in KhP (7 * 5 * 12). Mix water with honey, yeast and sourdough. Pour HP into the bucket. Add tea leaves, all types of flour and turn on the batch. After 7 minutes of kneading, add salt. The dough smears on the bottom and sides, but the bun holds on. When kneading, you may need to scrape the dough off the walls with a silicone spatula.
  • Sourdough wheat-rye bread with malt and anisePour the dough onto the table. It's viscous. To make it easier to work with it, the table and hands can be oiled or well moistened with water.
  • Sourdough wheat-rye bread with malt and aniseStretch-fold the dough and put to fermentation at room temperature (I have 23 degrees). Grease the dishes. Dough at the beginning of fermentation.
  • Sourdough wheat-rye bread with malt and aniseDough in 30 minutes. We dump it on the table.
  • Sourdough wheat-rye bread with malt and aniseStretch-fold the dough and let it ferment for another 1 hour.
  • Sourdough wheat-rye bread with malt and aniseDough before shaping.
  • Sourdough wheat-rye bread with malt and aniseLightly sprinkle the table with flour. We spread the dough. We make a rectangle out of it. The short side should be slightly less than the length of the form.
  • Sourdough wheat-rye bread with malt and aniseRoll the dough on the short side into a roll. We press each turn. We pinch the edge.
  • Sourdough wheat-rye bread with malt and anisePut the workpiece, seam down, in a greased form. Cover and proof. Proofing can take from 60 minutes to 90 minutes. It all depends on the room temperature, the strength of the leaven and yeast. My bread stood for 80 minutes. The dough has reached the brim. Before planting in the oven, sprinkle the workpiece and sprinkle with anise or caraway seeds (this is an option).
  • Sourdough wheat-rye bread with malt and aniseWe put in an oven preheated to 240 degrees and immediately lower the temperature to 180 degrees. Bake for 35-45 minutes. Focus on your oven. We take the bread out of the oven, remove it from the mold and let it cool. Cut completely cold.
  • Sourdough wheat-rye bread with malt and anise
  • 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

This bread can be baked without industrial yeast. Just take them out of the recipe and increase the fermentation and proofing times.

Very tasty, aromatic. The bread is soft, retains freshness for a long time. The recipe is fancy. Recommend!

kuznez84
Thanks for the recipe! We love malt bread. I think this one will also become one of the favorites.
Innushka
Angela, there is nothing more beautiful and appetizing than your homemade ruddy and wonderful bread !!!)))
Svettika
Angela, wonderful bread! Thank you for sharing your delicious fantasies with us!
Zhannptica
I don't have Anisa, of course) rubbed the cumin between her palms and threw it. We are waiting
Success in the competition
ang-kay
Girls, Thank you, my darlings! I would be glad if you like the bread, if you use the recipe)
Quote: Zhannptica
I don't have anise, of course) rubbed the cumin between her palms and threw
Jeanne, and everything will be fine with cumin)
Zhannptica
Angela, it is soooooooooo soft and with such a thin crispy crust I got
Sourdough wheat-rye bread with malt and anise
Hands reach out to tear off the crust, but I endure
ang-kay
Jeanne, good, loaf. Molodechik) I'm waiting for the cut and impressions of the taste)
Zhannptica
Sourdough wheat-rye bread with malt and anise
Well, as for the taste sensations ..., in the morning I set a double norm, since there was not even a smell left from yesterday's bread !!
I got high !! Thank you!!!


Added Saturday 24 Dec 2016 1:03 PM

I took first grade flour instead of the highest one. And honey 30 gr, we love slightly sweet custards)
ang-kay
Jeanne, well, super simple) You are my restless Peki, good luck. May it be delicious.
Zhannptica
Zhannptica
I cannot slow down with this bread. I bake it at least twice a week, and sometimes every day.
A very convenient recipe and the result is always pleasing. Today with coriander
Sourdough wheat-rye bread with malt and anise
Thank you for the delicious bread on our table
ang-kay
Jeanne, handsome bricks) I'm glad that this is now your family bread)
Lyudmila_K
Angela, such a beautiful bread! And the one with seeds too, you can admire!
ang-kay
Ludmila, Thank you so much)
NataliaVoronezh
Angela, great bread! And how to make it without leaven? I'm not friends with her. Please help me.
ang-kay
Natalia, Thank you. I think you can replace it with dough. Take equal amounts of water and flour, adding 2 grams of compressed yeast and leave on the table for 8-10 hours.

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