Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)

Category: Sourdough bread

Ingredients
Leaven
starter	25 g
peeled rye flour	90 g
water	90 g
Opara
leaven	all
peeled rye flour	127 g
water	113 g
turnip onion medium	2 pcs.
vegetable oil	2 tbsp. l.
Dough
dough	all
wheat flour / grade	454 BC
peeled rye flour	127 g
brown sugar	22 g
vegetable oil	2 tbsp. l.
kefir	25 g
caraway	2 tsp
fermented malt	40 g
malt water	60 g
water	220-230 g.
salt	12 g

Cooking method

Feed the sourdough 6-10 hours before kneading the dough.
The finished starter culture is similar to a sponge and will increase in volume two or more times.
Dice the onion. Put in a frying pan preheated with oil. Fry just a minute. The onions should just start to give out juice. Allow to cool.
Add onion with butter, flour and water to the active starter culture.
Stir. Cover and place in a warm place (temperature up to 30 degrees) for about 4 hours.
The dough should double in volume.
Put the risen dough in the refrigerator for 8-12 hours.
Pour boiling water over malt and caraway seeds. Mix.
Allow to cool.
Remove the dough from the refrigerator. Let stand at room temperature for 40-60 minutes. This is how the dough looks inside.
We shift the dough into the bowl of the combine. I used a Bomann KM 398 CB kitchen processor with a hook attachment at speed 1 and 2. Add all flour, sugar, kefir to the dough,
caraway malt and water.
Knead the dough until the flour is moistened. Cover and leave for 10 minutes.
After 10 minutes, pour in the oil and add salt. Knead for 15 minutes. The dough temperature should not exceed 27 degrees. We stop the combine periodically, if necessary, and clean the dough from the sides of the bowl.
We grease the table and hands with oil. We dump out the dough. The dough looks like plasticine.

We grease the bowl with oil. Form a ball out of the dough and grease it too. We send to the bowl, cover. We set to ferment at temperatures up to 30 degrees for three hours. After 90 minutes, stretch and fold the dough.

The dough should approximately double in volume.
Divide the dough into two equal parts. Form the loaves. Cover and allow distance.
Proof until double in volume. It takes two to three hours. It all depends on the activity of the leavening yeast developed by us and the temperature in the room.
Before planting in the oven, sprinkle the blanks with water and smooth down a little.
Bake on a stone, heated with an oven and a water tray, to a temperature of 205 degrees. Steam oven for 10 minutes. Remove the steam and bake the bread for another 25-40 minutes.
Take out, let cool completely on a wire rack.
Cooking is not difficult, the main thing is to do it with love for your loved ones!

The dish is designed for

2 loaves

Cooking program:

oven, stove

Note

This bread is hard-won. Tore it to the "British flag" incredibly. There was simply no living space left from the crust. I baked it six times, constantly changing the proportions of kefir and water. The author has one kefir, at least in the recipe that I got. In the original, an additional huge amount of industrial yeast, which I reduced until I removed it completely. The author has seeded rye flour. I also started with her, until she ended happily with me. And to buy it is simply unrealistic. Then I decided to bake from the flour that is always available. Everything worked out. The bread is delicious, well worth it to achieve the desired result. Recommend!

celfh

And the smell, oh, what a smell!
Angela, I will never repeat this, but at least to admire you, as I go to exhibitions, to examine works of art

Svetlenki

ang-kay, Anji, thank you very much for sharing the recipe for this delicious bread! Here you can definitely apply the word "ARTISAN" to him. Because it is great - the taste of the onion and the aromas of flour are revealed perfectly. It sounds pompous, but it is.

In general, it was I who knocked Angela for the recipe. Girls, I highly recommend everyone to bake this bread!

ang-kay

Quote: celfh

what smell

Tatyana, Thank you. I hope that someday you will make up your mind and bake it.

Quote: Svetlenki

I knocked Angela for a recipe

Yeah. I praised it so much that I decided. Thank you)
You have beautiful bread, Svetik.

Myrtle

Angela, only admire such bread!

ang-kay

Natasha, Thank you.

Sneg6

ang-kay, Angela want to bake some bread. Is it necessary to add caraway seeds or can you replace it with something? Do not love him.

ang-kay

Olga, you can add nothing at all. You can put anise or coriander.

Sneg6

Angela, Thank you! I went to do it.

iren-star

ang-kay, Angela,
The recipe is, of course, epic. Rather, from the word epic. You read, and you understand that it is being done for at least two days. I have no doubt that the bread turns out to be both tasty and healthy, but time wasted !!! Please tell me the layout by baking time: when is it better to start, at what time on the 1st day / morning, evening /, how to bake at 2nd day ... Thanks in advance.

ang-kay

Irina, there is a minimum of active time spent. Not more than an hour. Mix, set and do business. You need to choose the time layout yourself, counting on your free time. Everything is written in the recipe and it's easy to calculate.

goncharenko

I didn't understand a little, is the proofing straight on paper or in a basket?

ang-kay

goncharenko, it doesn't matter. Where you like it.

goncharenko

Great bread, just great. While what else to expect from a long, cold fermentation is always super