Wheat-rye bread "Favorite", two options

Category: Yeast bread

Ingredients
Dough:
Wheat flour c. from.	50g.
Water	50 ml.
Yeast	0.5 tsp
.
Flour (light version):
Peeled rye flour	80gr.
Whole grain flour	20-30gr.
Wheat flour c. from.	340-350gr.
.
Flour (dark version):
Peeled rye flour	120g.
Whole grain flour	50g.
Wheat flour c. from.	280gr.
.
Water (total, excluding dough)	100 ml. + 170ml.
a) Light unfermented rye malt	1 tbsp. l. with a slide (26-28gr.)
c) Fermented red rye malt	1 tbsp. l. with a slide
Yeast	1.5 tsp.
Rye maltose molasses	1 tbsp. l.
Sugar	1 tsp (not necessary)
Bran	1.5-2 tbsp. l.
Salt	10gr.
Vegetable oil (olive or sunflower)	2 tbsp. l.
Seeds, grains, herbs	optional

Cooking method

Most hostesses have such a moment in their culinary biography - she said "eh", waved her hand, threw away all the recipes, without measuring, cut and threw in different things that came to hand, but it turned out so delicious, words cannot describe.
I call these recipes - the section "Psycho"
The only pity is that many of the recipes from this section are then impossible to repeat.
So it is with this bread. I'm a beginner baker, I've been baking for about a year. She suffered various failures during this time, fulfilled all the mistakes of the beginners, etc. And once, after two offensive failures with Borodino bread in a row, she "freaked out", combined different scraps of information, different recipes and baked her most delicious bread.
Here in attempts to repeat the result, this recipe was fixed, which became a favorite in the family. Rather, even two recipes, because in the process they do not differ at all, but differ in only one ingredient and a different ratio of flour. Therefore, two options at once.
Differing steps are 3 and 9. The indicated ones are a (light bread) and b (dark bread).
Let's bake
***
The first day

On the eve of the day, when I need to bake bread, I make dough. Warm water, 1/2 tsp. yeast, a pinch of sugar (optional), flour. First, I stir the yeast (and sugar) with a spoon, then I add flour and "knead" with the same teaspoon. I cover it with a lid. Cases for 2-3 minutes.

2 When the dough rose three times, I put it in the refrigerator for the night, if it’s hot, and when the heating hadn’t been turned on yet and it was cold, I didn’t clean it.
Second day
3-a In a glass (200 ml.) I pour 1 tbsp. l. (26-28gr.) Light unfermented malt, pour in 100ml. boiling water. And it will also stand until it cools down. About 40 minutes.
3-in Same, only dark fermented malt.
4 In warm water (170 + - 1-2 ml.) I stir 1.5 tsp. yeast, 1/2 tsp. sugar, and 2 tbsp. l. with a heap of flour.
5 And it costs 20-25 minutes. To form a hat.
6 Total, this is not the whole dry part - dough, yeast, malt
7 But also molasses. Since it is better to "dissolve" molasses in water, and we have used all the water, then I "dissolve" it in steamed malt - I put 1 tbsp. l. and stir well.
8 I put the whole non-dry part in the mixer bowl.

a) For the light version, I measure the flour like this. First, I pour 80 + rye flour into the container. and whole grain flour 20-30g. I adhere to these figures, but if I got a little more sleep, then let it. And I add wheat on top to a total weight of 450g.

c) For the dark version - 120g rye flour, 50g whole grain flour, and add wheat flour on top to a total weight of 450g.
10 Sift flour into a bowl on top of everything liquid / wet, and add 2 tbsp. l. what bran is there.
11 I do a rough and short batch at minimum speed. The main thing is that everything dry mixes with wet / wet.

I leave it in the bowl for 25-30 minutes to develop gluten.It's cold now, and my machine is induction, so I set the degrees to about 28-30 (in fact, there is always a slightly lower temperature, I measured, the dough temperature is 25 maximum), but more because of the timer, since I I leave the kitchen and I can forget.

I go back to the kitchen. The dough has risen slightly. I make a hole in the middle, pour in vegetable oil (when olive oil, when there is sunflower oil), and a little around. Pour by eye, but about 1 to 2 tbsp. l. ATTENTION! Only here I add salt!

I start the main batch. At least 20 minutes! I watch the kolobok, sometimes for 25 minutes. Why am I looking at the kolobok? Because the first 3-5 minutes the dough slides in the bowl because of the butter, and the hook can spin in the center in a funny way, creating the feeling that nothing will ever mix, "chef, everything is gone." But circle after circle, the butter is absorbed into the dough, the hook grabs more and more, and now the kneader starts nodding its head. While the dough is sliding, I can give a little more speed, but when I went to shake my head, then slightly reduce it. Here are 20 minutes - this is pure time when the oil is absorbed, but in reality 25 + -.

In the last 5 minutes, I begin to add a little bit of different seeds, grains, herbs. What to eat and what you want. They always demand seeds from me, and the rest - according to my mood. The kneading is going very nicely - the seeds have fallen to the very bottom, stuck, and after a couple of circles they are already at the top, then I add a new zhmenka.

So a beautiful, mixed bun is ready. I turn off the car, or rather, switch it to heating, since now is the lifting stage. I set the timer for 70-80 minutes. I do not know why this is so, but various experiments have shown that when the dough has stood for 40 + - minutes, the bread is not as tasty as when it rises for more than an hour. Whether there is an explanation for this or is it my subjective feelings - I do not know.

17 Look how waved. Pay attention to the maximum mark on the last and this photo. I grease the shape with a brush. With the same brush I grease the board, onto which I take out the dough and palms.
18 I take out the dough from the bowl. Slightly kneading, but folding. But without fanaticism and zeal.
19 And I twist it like a roll.
20 I put it in shape. And I take it to the bath for proofing - the warmest, quietest, sealed place. Cover with a towel and leave in the bathroom for 70 + - minutes.

I turn on the stove 15 minutes before the end of the proofing. I have gas, poorly regulated, but it is about 220-230 degrees. I bring the uniform from the bathroom. The bread has grown. White always grows up more. I spray up with water. I pour a glass of water onto the bottom baking sheet, this is part of the fight against a bad oven. I twist the light a little, removing 20-30 degrees. And I send it to the oven. I set the timer for 43 minutes. When 45 it burns out, when 41 it is not baked. Your oven may be + -2-3 minutes.

22 I take out the finished bread, gently “blot” the top with wet palms so as not to burn myself. I put it on the wire rack, cover it with a towel.
Rarely do I have the willpower to wait until it cools completely. Yes, and they pull me - give me a hump, give me a warm one, so that the butter melts.
This is the most beloved and basic bread in our family in recent months.
It seems to be a little different in the process, but a couple of different accents and a completely different taste.
Of course, I make different breads and different buns, but as the main one - this one. Perhaps, after some time, some other bread will take this place of honor.

The dish is designed for

One loaf each

Time for preparing:

3 min. (dough) + 40 min. (malt and yeast) + 10 min. (coarse mix) + 25-30 min. (gluten development) + 25 min. (main batch) + 70-80 min. (rise) + 5 min. (wrinkle and in shape) + 70-80 min. (proofing) + 43 min. (bake)