Wheat grain bread on sprouted rye

Category: Sourdough bread

Ingredients
The recipe is intuitive. It is difficult to determine the amount of flour in advance, due to the difference in added water when kneading the primary dough, grain moisture, etc.
* Rye (dry)	1 tbsp.
* Raisin sourdough	3 tbsp. l.
* Wheat flour	1 tbsp. + for kolobok
* Salt	1 tsp
* Sugar	3 tbsp. l.
* Vegetable oil	40 ml.
* Vanillin	pinch

Cooking method

Sprout a glass of rye (1-2 mm), grind it twice with a meat grinder (fine grate).
Add a glass of wheat flour, water and knead to a thick dough. Separate 1/3 of the dough for dough - mix it with 2-3 tbsp. l. raisin sourdough (here I have 1.5 tbsp. l. wheat and 1.5 tbsp. l. rye - disposed of)))
Cover the dishes with a lid (you can tighten with plastic wrap) and leave overnight.
Cover the dough (2/3) and leave overnight on the table for fermentation.
In the morning, knead a working dough. I did it in a bread maker. The amount of flour is not defined, as it happens as the bun is being formed. It should be slightly sticky and lightweight. Kneading 15 minutes.
Then the bun goes uphill, into the warmth. Before doubling (no more, although the raisin sourdough is capable of raising willows 3-4 times)
Now we shape the bread to our liking - whether it is a loaf, or a loaf, or a loaf, or it is possible to create a whip - a matter of mood and the presence of forms. For fantasy - not a plowed field. We put in greased forms or on a baking sheet. Cover with foil and leave warm for proofing. Again, we are waiting for a double increase.
Preheat the oven to 180 * C, place the bread on the baked goods. This process takes 40-45 minutes. No steam.
Cool on a wire rack, in a towel.
At first, the loaf is hard, but, as it cools, it softens before our eyes, turning into a fluffy light product. Moreover, it is very aromatic. And about the taste, I think, you can not tell. About homemade bread, and so it is said enough))
Similarly, making bread with other sprouted cereals (wheat, barley)

Note

Sprouting rye:
Grains, if required, sort out, rinse. Pour water at room temperature, a couple of centimeters above their level. Leave it overnight. Rinse thoroughly in the morning. Do not drain the water dry. Leave until whitish sprouts appear (until about evening). Stir the grains periodically so that they are evenly moistened.
When the sprouts are clearly visible (1-2 mm), you can start grinding to prepare the dough.