Wheat-rye bread

Category: Sourdough bread
Wheat rye bread

Ingredients

OPARA
sourdough (I have hop) 25g
hw. flour 130g
water 240g
DOUGH
wheat flour. 1st grade 270g
butter, butter 10g
salt 8g
honey 10g
powdered milk 7g

Cooking method

  • In the evening, knead the dough. Add 240g warm water and 130g rye flour to 25g of sourdough. Water in the dough goes in full according to the recipe, therefore this option is called - without a fill, that is, then, when kneading the dough, water is no longer added. Dough is placed for 10-13 hours at room temperature.
  • By morning, the dough is all in bubbles.
  • We knead the dough. I add all the ingredients at once, only I don't add a little flour, add when kneading as needed. It takes me 270g, but the flour is different, so you shouldn't pour everything all at once. The dough will be quite dense, you need to catch the moment when it sticks well from your hands, but do not clog it with flour too.
  • After an hour of proofing in a warm place, it is noticeable, but it will not grow much.
  • Now we shape the dough and put it in a greased form, send it to a warm place until it grows to the edges of the form (I have a L7 form). It takes me 1.5 hours in a warm place.
  • We send in preheated to 220-240 gr. oven. The first 15-20 minutes. do not reduce the heat, then lower it to 200 gr .. The total baking time is 40-45 minutes, but of course you need to watch it in your oven and at will (more or less fried).
  • Wheat rye bread
  • Air remained during molding - holes are visible.

The dish is designed for

1 bun with a brick

Note

For a long time I was looking for my recipe for wheat-rye for the oven. I liked something, something not very much. I wanted to add or subtract something in taste, in the property of crumb. So I decided to create bread according to my preferences. The ratio of flour - from one recipe, the principle of dough preparation - from another, the amount of honey, salt and milk powder - according to your preferences. Such is the mixed bread. Now I bake it on weekends, I'm happy with the result.

You should not knead this dough in a bread maker, it will be tight for her. I knead manually for about 8 minutes, you don't need to knead very much. The dough easily sticks off the hands, resembles a sculpting mass, which I like. No scrapers, no oiled hands, everything is very easy.

Venera007
Beautiful bread. Can I have a crust with butter?
While I dream of hop sourdough, not good hops.
Lyudmila_K
Tatyana, Yes please! , I'm not greedy. In fact, I think you can use a different starter culture, but maybe a slightly different taste ... maybe even better, as anyone. I like hop for the absence of acidity and its reactivity. Although a slight sourness sometimes does not hurt.
Helen
and where do we keep the dough until morning?
Lyudmila_K
Elena, At room temperature. I just leave it on the table in the kitchen.
Albina
Ludmila, bread 🔗
How to understand the name of the recipe "no gulf"?
Helen
Ludmila, and rye sourdough will work?
Nikusya
I bake with grape sourdough, I also want to try this recipe.
Lyudmila_K
Albina, without gulf - means that all the water according to the recipe is in dough. no water is added when kneading the dough.
Elena, my hop sourdough is just rye. If you are interested in the eternal rye, I did not bake this bread on it. I think that you can use any sourdough that you use, the taste of bread on which you like. The only thing is that the proofing may slightly increase, but I cannot know for sure, the speed of the leaven is different for everyone. And maybe a little sourness, in this bread, it seems to me, it will not hurt.


Added Saturday 11 Feb 2017 11:09

Nikusya, of course try, write later how it happened.
ANGELINA BLACKmore
Ludmila, to me, a fan of sourdough pastries, the recipe looked very good. I use "eternal" and will definitely try it on it.
Thank you!!!
Lyudmila_K
Natasha, you are welcome! I hope you enjoy the bread!
ANGELINA BLACKmore
Quote: Lyudmila_K
I hope you enjoy the bread!
I do not even doubt.
Admin
Quote: Lyudmila_K
no gulf means that all the water according to the recipe is in a dough. when kneading the dough, no water is added.

Luda, recipe name is incorrect
First, without filling, in comments without topping up ... The first reaction when reading the name of the recipe, maybe the water is not poured onto the pallet during baking?

It's easier to just take the word "Without a bay" from the title and give a detailed comment in the recipe itself about what it is about, you can even emphasize this point
Lyudmila_K
Tatyana, maybe I'm not right, of course, but I don't think the name is incorrect. It briefly gives an idea of ​​the technology of the recipe - with dough and without gulf. For those who do not know this concept, an explanation is given in the recipe, and it actually begins with it.
Admin
Quote: Lyudmila_K
It briefly gives an idea of ​​the technology of the recipe - with dough and without gulf.

It does not give anything In addition, to go in and ask about the bay / topping up, it turns out that this is the same
And how it should be called correctly, if we take exactly the "technology of baking" and is not written. But it should be, if we are going to teach people how to bake bread correctly

Author's technologies of sponge dough, there are enough on the forum
Lyudmila_K
Tatyana, the word "gulf", the very concept "without gulf" is not invented by me. I'm not going to teach anyone anything. I myself always have something to learn, which I do constantly. It is not difficult to ask who is interested. Not interesting - no one is forcing.
I removed it from the name. It is bald now, not talking about anything. This bread does not have any "name".
Venera007
Lyudmila_K, I had hop sourdough, and others. Hop is the dearest of all. Especially in it I liked its reactivity and airiness of bread))
Lyudmila_K
Tatyana, except for the hoppy, I had an eternal one. I like only one bread on eternal. And I like everything on hop. Really reactive I have not tried any other starter culture. It was in the plans, but somehow disappeared. Yes, and there is no need to raise another, if everything is so simple with hop in its conduct, maintenance and bread is very happy.
I wrote here about how I conduct my leaven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=475497.0 post 9. It's very simple (I like to simplify)
There is a problem with hops. I order 2 packs (30g each) in the Internet pharmacy., It is enough for a long time, if 10g per 1 liter. take.
Deva
Lyudmila, I really liked your bread. And I decided to start a hop sourdough. I used to have eternal rye, but it was very acidic. I'll start a hop soup and then bake your bread.
Lyudmila_K
Elena, Thank you for your kind words! Hop starter culture is easy to breed and maintain. When updated every 1-2 weeks, bread always succeeds. Yes, and lives in the refrigerator, no hassle.
ANGELINA BLACKmore
Girls, do not scold the "eternal" ... With her, too, no trouble, if you take care of it properly. My "eternal" ones - white and black - have been living for the third year, without failures.
Lyudmila_K
Natasha, nobody scolds her. I also liked the bread on the eternal, when I renewed it every other day. But we don’t eat so much bread, and my hand doesn’t rise to throw away the excess, because hops are more convenient for me personally. And so I read about different leavens, when they lead at room temperature, the breads are very fragrant, but this is simply not my option. This one burned repeatedly. He's the only one I really liked on eternal.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=265294.0
But again, if I kept the leaven at room temperature and baked it 2 times a day, the leaven would become faster and more interesting in flavor.
I proceed from convenience, work, care ... I want it simple, convenient, useful. something like this. Everyone finds the best option for themselves.
ANGELINA BLACKmore
Ludmila, I feed the leaven about once every five days.
Moreover, I add only 25 ml. water and 25 g flour. All! She hardly ever arrives at the bank. I have only 2 cm of the level there.I keep a small volume, so I never had to throw it away.
Lyudmila_K
Natasha, I tried to feed less often and also keep a smaller volume, somehow it did not work out for me. Wheat in my refrigerator was losing strength already on the second feeding. Perhaps you have strong bacteria and yeast in the sourdough, but I was not lucky. Nevertheless, it was with the eternal that I began and my first positive impression of bread with sourdough arose precisely at the eternal. Then I made a hop from it, and so I bake it. There was no hop somehow, it became eternal again, then I found the recipe that I liked. Hops appeared, again switched to hops. I didn't stop at the eternal, because there is still a difference in taste. I even liked it. Such a slightly perceptible "cheesy" smell and does not seem to be sour, but not insipid taste. But my children did not like it, although they ate, they were not delighted ... the loaves were not at all so hot. then began to bake by leaps and bounds. Maybe if I had eternal wheat, then there would be no problem, but she refused to live in the refrigerator with me, and there is no desire to feed 2 times a day. I have developed a "tender" relationship with hop, due to its simplicity and is suitable for any baking. and loaves are generally delicious. Previously, I was completely indifferent to the loaves, but now I'm scared for the figure. There was also the thought to test the grape leaven, also like without sourness, but my hands did not reach it.
ANGELINA BLACKmore
Ludmila, fortunately my starter cultures were grateful inhabitants of the refrigerator. do not acidify and do not be capricious.
And the bread pleases in splendor. Home people immediately fell in love with the taste of these sourdoughs, namely with sourness. There is only one bread that I deliberately get rid of sourness (with soda) - these are Roman chirioli.
In general, for the sake of justice, I must say - HOW MANY WE ARE, SO MANY TASTS. That is why I always accept information about ANOTHER with interest and respect. I am in no way trying to impose and call for the use of "eternal". That's the beauty of having a choice.
I can't even guarantee that there won't come a time when I want to try other starters. We stand on that))))
Lyudmila_K
Natasha,

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