Wheat bread with rye sourdough with seeds and whole grain flour in a bread maker

Category: Sourdough bread
Wheat bread with rye sourdough with seeds and whole grain flour in a bread maker

Ingredients

Water or buttermilk 300 ml
Honey or sugar 1 tbsp. l.
Salt 1 tsp
Rye sourdough (eternal) 100 g -150 g.
Wheat flour 350 BC
Whole grain wheat flour 50 g
Flax seed 1 tbsp. l.
Sesame seed
Sunflower seed peeled roasted 50 g
Roasted peeled pumpkin seeds 50 g
Mustard or sunflower oil 2 tbsp. l.

Cooking method

  • Put the sourdough, water, all the wheat flour and the rest of the ingredients in a bucket of a bread machine. The starter culture can be pre-diluted with warm water from the recipe. Select program 20 (Pizza). When the kneading begins, it is advisable to help collect all the flour with a silicone spatula and, if necessary, add water or flour. After starting the rising mode, remove the kneading paddle. No batching will be performed while the main program is running. Stop the program with the “Stop” button (the display will show a time of 10 minutes). Smooth the surface of the dough with a wet hand and immediately select program no. 1 (Basic). Select size “L”, Select crust color “Medium”. Press the “Start” button and wait until the end of the program.

Time for preparing:

4 h 35 min

Cooking program:

Program No. 1 (Main)

Note

My starter culture is already three years old and very active, so I do not activate it before using it. I take it out of the refrigerator, set aside a tablespoon for storage, and use the rest in the recipe; this is about 100-150 g. Its amount does not affect the composition of the dough, since the leaven is already a mixture of flour and water.

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