Bread for 1-2-3 (variation - with rye sourdough with flax and sunflower seeds)

Bread for 1-2-3 (variation - with rye sourdough with flax and sunflower seeds)

Category: Sourdough bread

Ingredients
Rye sourdough 100% moisture	300
Water	600
Peeled rye flour Kudesnitsa	680
Malt	20
Premium wheat flour Makfa	200
Flax seed	20
Sunflower seeds	400
Salt	21

Cooking method

• I got acquainted with the formula for making this unusually simple and tasty bread on the website of Irina Khlebnikova with a homemade bake. It is called this way because it is very simple to calculate the components for it: 1 part of leaven, 2 parts of water and 3 parts of flour (I have a mixture of rye and wheat), salt 2% by weight of flour in the dough, therefore I leave the original name Bread at 1- 2-3. There are many variations on the theme 1-2-3, for me this is my favorite recipe-base, it is very easy to remember and gives limitless possibilities for creativity! In this recipe I cite one of my variations on the 1-2-3 theme: rye-wheat bread with rye sourdough with malt, flax and sunflower seeds. The recipe for my bread is based on 4 loaves weighing 435 grams each.
• (1) Ripe rye sourdough 100% moisture 300 gr
• (2) Water 600 gr
• (3) Flour 900 gr (wheat 200 gr + peeled rye 680 gr + malt 20 gr)
• Optional flax seed 20 gr
• Salt 21 gr
• In a kneading dish, I kneaded the dough and put it in the microwave for proofing. The temperature at home was about 23 degrees. The first proofing took me 3 hours
• After the dough increased in volume by 2 times, I divided the workpiece into 4 parts and mixed a lot of seeds into each workpiece separately in a kneading dish (100 grams for each workpiece - only 400 grams). Then she put the blanks with seeds into molds, ironed them, covered them with bags and put them to proof for about 2 more hours. The molds were pre-lubricated with non-stick grease. The bread is baked without steam in a preheated oven. The initial heating of the oven is 250-260 degrees.
• Before planting in the oven, sprinkled with water. She baked for 10 minutes at 250 degrees. Then she lowered the temperature to 220-210 degrees and baked for another 50 minutes until fully cooked. I took it out of the oven, sprinkled it with water, cooled it on a wire rack. Then the bread should be wrapped in a linen towel and allowed to brew well ... Yield: 4 loaves of 435 grams each!
• These are the wonderful loaves I got
• 
• 
• 

The dish is designed for

4 loaves, 435 g each

Time for preparing:

6 o'clock

Cooking program:

Oven

Note

Used forms Bakery aluminum L11 - 2 pcs, L-12 - 2 pcs. (Bricks and ovals)
Baking without steam
Proving time may vary, as it depends on many factors, including ambient temperature, the initial temperature of the products, and the activity of the leaven. You need to look at the condition and volume of the test (rise by 1.5-2 times). On cool days I use (and really love) night proofing - up to 6-7 hours
To prevent the dough from sticking to your hands, wet your hands with cold water when working with it
I usually knead as follows: I mix the leaven, salt and water with a whisk in a kneading dish, then add the rest of the ingredients, mix it lightly with a spoon, and then with my hands

[Micha]

Micha, Evgeniya, very interesting recipe and hope the bread is delicious. I'm just looking for a simple sourdough recipe without yeast. I will definitely try to cook it.

[Arnica]

Arnica, try it, you won't regret it for sure! You can use any flour (whole grain, peeled rye, premium wheat ...) and in any ratio. The original 1-2-3 recipe was given for a wheat-leaved hearth bread.There, of course, a slightly different baking mode for a hearth wheat-with steam and the baking temperature is lower. For starters, I advise you to try baking without additives:
For 1 standard loaf:
150 g sourdough
300 g water
450 g flour mixture (rye / wheat)
11 g salt
All! The recipe couldn't be easier! And it's delicious! I often bake it in different versions
This recipe is also great for a bread maker - I tested it today on a Panasonic 2511. The result was surprising (I just got HP, and it was the first bread I baked in it).

[Micha]

Micha, Evgeniya, thanks for the recipe! The bread is beautiful and appetizing in appearance, it is interesting to know the taste. We must try to grow rye sourdough, for now I'll leave a bookmark on the recipe.

[Corsica]

Corsica, I will look forward to your feedback! I'm sure you'll like the bread! Grow your sourdough - for bread you need a mature one with good lifting power. Mine is already 4 years old, I keep it in the fridge, I feed it once a week, I freeze it or dry it on vacation - no problem with it, I love it very much!

[Evgeniya]

Corsica, I look forward to hearing from you!

thanks, but I’m unlikely to write a review in the near future, since I’m not a "sourdough" at all and am not sure that I can grow rye sourdough. True, I honestly put the mixture, the first day:

... We'll see. However, regardless of my result, your bread is good for everyone - both in composition and appearance, it is just pleasant to look at and interesting to read the recipe.

Mine is already 4 years old

Evgeniya, if not difficult, describe how you prepare the starter for dough kneading? In two or three steps?

True, I honestly put the mixture, the first day

Whoa! Great! Once they light up, then everything will work out! I have the simplest sourdough - of an equal amount of rye flour and water (100% moisture, I brought it out 4 years ago, I was ready for 5 or 6 days, I don't remember already! She has been living with me since then in the refrigerator, I feed it once -two a week according to the scheme 1-1-1 to 1-5-5



Sorry if I do not answer right away - the time is usually only late at night

if not difficult, describe how you prepare the leaven for kneading the dough? In two or three steps?

I am ashamed to admit, but more often than not! I just take it out of the refrigerator, sometimes I'll let it stand for half an hour, but more often it turns out right away - I weigh the right amount and use it in the dough, and feed the remaining starter according to the scheme 1-1-1 to 1-5-5. If I need more bread, then I do not put it in the refrigerator, I will let it ripen after feeding and - into business! Of course, it is very advisable to refresh the leaven before baking and let it ripen at room temperature, and not in the refrigerator. But somehow it worked out for me, especially since I like to put the dough overnight - a cold, ripe sourdough, in my opinion, the very thing - I like a slow rise at low room temperatures and fresh baked bread in the morning. Sometimes I see that the sourdough is capricious, so then, of course, I'll feed it for a couple of days and keep it not in the refrigerator, but just at room temperature. She is very grateful, the main thing is not to disturb the flour-water balance, not to overheat it, feed it at least once a week, and keep it in the refrigerator for the rest of the time, and, of course, keep it clean (refresh in a clean jar).

[Evgeniya]

Sorry if I do not answer right away - the time is usually only late at night

Evgeniya, thank you for the detailed answer! You have nothing to apologize for, everything is fine. Everyone has a real life and there are certain chores and concerns besides the Internet, there will be time and mood - write an answer to the question, no - I will treat with understanding.

I just take it out of the fridge, sometimes I'll let it stand for half an hour, but more often it turns out right away - I weigh the right amount and use it in the dough,

It is clear.
P.S. you can easily contact me on "you" if this form of communication is convenient for you.

you can easily contact me on "you" if this form of communication is convenient for you.

Ilona, ​​of course it's convenient! To me also on "you" - I also like this form of communication - it somehow brings people together who are keen on one common cause and makes communication warmer and more homely, like in a large common kitchen!

Eugene liked your recipe. I want to try it in my bread maker. Tell us in more detail. Which mode? Did you do additional proofing? Thank you.

Tell us in more detail. Which mode? Did you do additional proofing? Thank you.

I spoke in detail about the preparation of this particular bread in the topic “selection and operation of bread makers. Bread maker Panasonic. Page 445 ”- she wrote everything down in detail and talked about her mistakes. If it's not difficult, please look there. Unfortunately, I cannot insert the link yet.
Briefly:
The batch was done on program 21 with rye. It seemed that a very tight dough - added additional water (in vain - as a result, the roof sagged a little). The proofing turned out to be quite long, as I kneaded it for lunch, and continued the process at 18-30 (I was at work). It's a bit too much, but I didn't have the opportunity to change the process. At 18-30 I included program 9 with rye. After kneading, I pulled out a spatula, ironed the dough and then waited for baking.
Now HP has just baked new bread for me. Purely prescription 1-2-3 without additives based on:
1) starter culture 100 g
2) water 200 g
3) flour (rye 150 g + wheat 145 g + rye malt 5 g)
salt 7 g
Vegetable oil 1 tablespoon
I cooked purely on the 9 rye setting. No additional kneading and proofing.
The bread turned out to be baked, but rather dense and not porous, with defects in the crust, tears in the roof, but the roof is convex and did not fall off. The result was not surprising - I expected this, the dough did not have enough proofing time. I think this happened for one of the following reasons (or both at once):
My leaven was a little tired (I'll take care of it on the weekend), there was clearly not enough proofing time. All the same, the leaven should be given more attention, no matter how strong it is! I'll put it in order, I'll try this mode again. Although, it is possible not only in the sourdough, but also in the program, there is still not enough time for proofing the sourdough dough on the automatic program No. 9 "rye" in a bread maker without adding industrial yeast. I don’t know yet. But the previous bread was much better (with extra proofing).
It is too early to draw conclusions, but something tells me that it is still better to make a separate batch, the first proofing, and then choose the full cooking program or just baking. I’m just learning to bake in a bread maker, she’s my first. It is interesting to experiment, it is interesting to step on your own rake! (Laughs) I always baked wonderful rye sourdough bread in the oven.
While I will experiment in HP and bake bread in the oven in parallel.
I'll show you a photo of the loser and the process of its preparation. Despite everything, the loser is delicious, unusual, especially, of course, his crust is pleasant!

Thanks for the answer. I'll look for more details. I can't get bread. I've tried so much already. Well, I'll try again. thanks again

My poor tired and hungry sourdough from the fridge:


Stage 1

Stage 2 Mode 9 Rye

After kneading, I pulled out the spatula (for aesthetic and practical reasons) and ironed the workpiece. I really liked the consistency of the dough right after kneading: the dough is pleasant to the touch, smooth, elastic, soft, pliable, does not stick to the sides of the bucket
The dough before baking (when I opened the bucket, there was a great desire to turn off the HP and continue the proofing, the dough clearly did not fit yet! But for the sake of the experiment, I still continued the process. The result showed that the miracle did not happen anyway):

Well, the result:













In the crumb I see unmixed flour ...
But a negative result is also a result! Although, it is not so negative! Rather unusual, interesting and tasty!

But I see that the crumb is porous. And I make it tight and dull

But I see that the crumb is porous

Yes, porous, of course, but not enough. This bread should be light for me, but this loaf is rather dense.The pores did not seem to be “ripe”, “did not open” - they did not have time. I cut it still warm. The crumb is not sticky or wet

So all the same it depends on how much bread costs on the setting?

So all the same it depends on how much bread costs on the setting

Of course. And the ripening time of the dough also depends on many factors, including the temperature, and the lifting force of the leaven ...

Corrected the situation regarding the leaven. I just pay more attention to it and cook it for baking the day before. My renewed and fed 1-1-1 rye sourdough is gaining strength for new experiments! There are a lot of different kinds of bread to bake!

And I have not adapted in any way. The leaven came out once. First. And it doesn't work now. I can't make up my mind

[Natalia]

Tried French mode for 1-2-3 recipe. I didn't even remove the spatula, I cooked from start to finish completely on the 10 French program! Result? Judge for yourself





Natalia, write to me in a personal, please, how do you display it, describe the process, what does not work? I will try to help



1) 150 g - ripe rye sourdough of 100% moisture (pre-fed with an equal amount of peeled rye flour and water according to the scheme 1-1-1 and aged at room temperature)
2) 300 g - tap water from the filter
3) 450 g - mixture (rye flour, wheat flour, malt - a teaspoon)
Salt 11 g
Flax seed 30 g
Vegetable oil 1 tablespoon
Program 10 French
I cut the bread while still warm, especially for the demonstration, without waiting for it to be infused, since my friends came for it

[Evgeniya]

My renewed and fed 1-1-1 rye sourdough is gaining strength for new experiments!

And mine is still small, but she is trying to become an adult and mature leaven.

Tried French mode for 1-2-3 recipe.

Evgeniya, good result and the crumb looks completely baked and the bread is even.

And mine is still small, but she tries to become an adult and mature leaven

Wow, what a beauty with holes in it! It's a sight for sore eyes! Now you will surely soon have wonderful sourdough bread! When I brought mine out, I immediately baked on a young one without adding industrial yeast - everything was fine in the oven for me

[Evgeniya]

When I brought mine out, I immediately baked on a young one without adding industrial yeast - everything was fine in the oven for me

Evgeniya, thanks for the recipe! And for the recommendations, I also baked bread without adding industrial yeast:
.

1 day.
Sourdough - 30 g, flour - 30 g, water - 30 g,
after 8 hours: leaven - 45 g, flour - 150 g, water - 150 g,
left for 11 hours 30 minutes.
2nd day.
Kneading the dough, rye flour - 280 g, premium wheat flour - 170 g, additionally added 1 tsp. honey. Fermentation - 4 hours. Forming. Proofing - 2 hours 20 minutes. Bakery products.

Perhaps the proofing time could have been increased a little, but I was afraid to get an excessively sour taste of the finished bread, and so the aroma was with obvious sourness during fermentation and proofing. When baking, the aroma of the sour dough changed to a very tasty aroma with milky notes. The taste of ready-made, chilled and aged in accordance with your recommendations, the bread is good, there is sourness, but it is appropriate, just as much as necessary, and does not leave a long aftertaste. In general, such a good table bread, because all tasters have awakened different taste associations, someone remembered salted bacon and borscht, someone about butter, but everyone liked it.

Ilona, ​​you have an amazing bread! Especially when you consider that I cooked with young sourdough, it is just perfect! You described your bread so deliciously that you can directly feel its aroma and taste! The sourness depends on the temperature, the time of proofing and on the activity of the leaven, there is definitely no need to proof any more - everything is fine!
And I just thought about you all morning - the leaven is so beautiful, but where is the bread? Well, it can't be that it doesn't work again! And you - here we are! Super!

In general, such a good table bread, because all tasters have awakened different taste associations, someone remembered about salted bacon and borscht, someone about butter

Exactly! It is for lard, butter, borscht, salmon, herring - that's it!



And today (after a nightly proofing) I have (oven):
simultaneously cooked several loaves according to the recipe Bread for 1-2-3, but in various variations: 1-rye-wheat with flax and sunflower seeds, 2-rye with malt, flax and sunflower seeds, 3-rye (I will call it Mediterranean) with sun-dried tomatoes, flax and sunflower seeds! I discovered sun-dried tomatoes - it's just ... very tasty! Let's try how a sun-dried tomato will open up in bread ... And while the bread is resting after baking, teasing us with an unusually magical aroma, we can hardly restrain ourselves from the temptation to cut off the crust ... but it's too early!

[Evgeniya]

Evgeniya, thanks for the support! It was successful for you to "take" the leaven, as you said that there were no problems with it, so she behaved well.

And I just thought about you all morning - the leaven is so beautiful, but where is the bread?

I waited for the sourdough aroma to cease to be sweet, gain volume, and it stabilizes itself. just yesterday I baked bread, but decided to write a review after the tasting. It was interesting to know the opinion of the parents, since they know the taste of sourdough bread, they said that the bread turned out to be similar. If I really, really need to find something, then maybe I a little bit lacked salt, but if we assume any additions to bread, then it is quite enough.

Well, it can't be that it doesn't work again!

Thank you, you have described the bread making sequence well. In general, I made sourdough bread, and baked cakes with whole grain sourdough, but I, like all my loved ones, did not like it. You know, there is such a special note in the aftertaste that will always be recognizable to me, and it really bothers me in wheat bread. Perhaps the residual taste from the whole grain sourdough, I don’t know, didn’t hesitate, I just threw it away, deciding to somehow try to grow rye sourdough.

The sourness depends on the temperature, time of proofing and on the activity of the leaven, there is definitely no need to proof any more - everything is fine!

Clear. Thank you. I was guided by the appearance of small open holes on the surface of the dough, as a signal for the end of the proofing time, but the dome of the bread was slightly torn. The balance "flour-water" was good, and after cooling down the crumb is good.

And today (after a nightly proofing) I have (oven):

the beauty! I looked at your breads and I think that I probably overexposed the bread in the oven a little.

It was successful for you to "take" the leaven, as you said that there were no problems with her, so she behaved well

Thank you for noticing, I really have a "light hand", I didn't know that on-Line also works!

Thank you, you have described the bread making sequence well

I'm like a maniac, only about bread: I want to show it and talk about it endlessly, and also endlessly read, listen and watch ... everything about it ... It started a few years ago, apparently the genes woke up, my dear grandfather, now already deceased (I did not know him at all), was the director of the bakery in the post-war period

If I really, really need to find something, then maybe I just didn't have enough salt

Taste buds are certainly different for everyone. Some people consider 2% of the flour in the dough, excluding the flour in the sourdough, I count the whole weight of the flour in the dough, including the weight of the flour in the leaven. Thus, for 150 g of sourdough and 450 g of flour: (150/2 + 420) * 2% = 10.5 grams of salt, I round up to 11. I think this combination is ideal. What did you think?
Here in Borodinsky, for example, everywhere it is given for a standard volume of 5 grams of salt (converted from factory standards)! In my opinion, this is not enough, there is still sugar ... not! I counted salt in Borodino according to the same principle - this is the ideal formula in my opinion!

but I, like all my loved ones, did not like it. You know, there is such a special note in the aftertaste that will always be recognizable to me, and it really bothers me in wheat bread. Perhaps the residual taste from the whole grain sourdough, I don’t know, didn’t hesitate, I just threw it away, deciding to somehow try to grow rye sourdough.

Since childhood, I do not like white bread, rolls. Therefore, I did not even bother with breeding wheat sourdough, especially since, as I read, it is much more capricious than rye. There really are no problems with rye, and sometimes I bake wheat-rye bread on it, it turns out normally. Such bread has a pleasant, rich taste, even purely with premium flour. This is in my opinion.

I was guided by the appearance of small open holes on the surface of the dough, as a signal for the end of the proofing time, but the dome of the bread was slightly torn

You just have a young leaven, it will be better further. And I am guided by my feelings and by an increase in the dough piece by 1.5-2 times in shape, but so that the dome does not begin to fall off, then all the dough has stopped, the sunken roof will also sour

I think that I probably overexposed the bread in the oven a little.

All ovens are, of course, different. And the bakeware too. Previously, I baked bread in a simple Hephaestus gas oven, however, I often had to change the knobs on the stove, as they melted - they could not withstand the high temperatures required for baking rye. And I'll tell you, it was the best bread, yes, it was in a gas oven, even without a thermometer, just with markings on the panel. Now I have an electric oven Gorenie. Yes, the temperature is set exactly, the bread is excellent, but the one from the gas oven was still tastier (from chtoli fire?)
At first I tried many forms until I saw a recipe for non-stick lubricant on the forum, for which the author is a huge thank you! Since then, I realized that there is nothing better for baking tin bread than simple baking aluminum molds! They have the most optimal loaf size, convenient to use, and the most optimal wall thickness - the bread does not burn, namely, it is evenly baked on all sides, you get a beautiful crisp crust and evenly baked crumb, and with the use of non-stick lubricant, the loaf simply jumps out of the mold! In addition, these forms (unlike others: expensive, with all sorts of non-stick coatings, etc.) only get better over time! I have a lot of them in different baking aluminum forms - from L7 to L12. I love them very much and would never trade them for any others!



And so this bread is baked for a total of an hour. In the rye-wheat version, falling for 10 minutes at 250-260 degrees, 50 minutes at 210-220. Time is strictly set by the timer. I take it out immediately after the signal and immediately dump the loaves. I sprinkle it with water, I have not greased it with starchy jelly for a long time, I put it to cool on a wire rack, and then I store it in a linen bag / towel, and then in a ceramic bread basket (if any). This way the bread can be stored for more than a week, it does not stale or mold.



And here is my completely simplified and modernized version of Borodinsky with the addition of seeds (in haste) according to the 1-2-3 Bread principle:
1. Red rye malt 30 gr brewed with boiling water 60 gr
2. Making the dough:
Starter culture 100% moisture 200 gr
Brewed malt (30g malt + 60g water)
Salt 15 grams
Water 340 grams
Ground coriander 2 teaspoons)
Maltose syrup 20 grams
Broom mixed the mixture well
Then added
Rye flour 470 grams
Wheat flour Makfa 100 grams
kneaded the dough.
I put the dough in the microwave for 4-6 hours to ripen (the ideal temperature is 28-30 degrees).
3. When the dough has risen, poured a small amount of seeds, kneaded a little and divided the workpiece into three parts, greased the molds with non-stick grease and placed the blanks in the molds (I used the molds L11 and L7 this time) and, covering them with bags, put them for two more hours. My dough rose amazingly this time!
4.Meanwhile, I warmed up the oven to 250 degrees.
Baking mode:
Bread is baked without extra steam !!! Before planting in the oven, the workpieces are sprinkled with water
5 minutes at 250 degrees
10 minutes - 240 degrees
45 minutes - 200 degrees.
The loaves were thrown out of the molds, sprinkled with water and set to cool on the wire rack.
Then she wrapped it in a linen towel and left it overnight. You can cut bread no earlier than 6 hours after baking. Yield: 3 loaves of 500 grams each. The bread turned out to be beautiful, regular in shape, with good porous crumb and sooo aromatic! Bon Appetit!

[Evgeniya]

And I am guided by my feelings and by an increase in the dough piece by 1.5-2 times in shape, but so that the dome does not begin to fall off, then all the dough has stopped, the sunken roof will also sour

Yes, after getting up there was an idea to hold it for another 20 minutes, but squashers appeared and I just decided not to risk it so as not to spoil the bread. I rarely bake bread with a predominance of rye flour, and baked with sourdough for the first time. Thanks for the clarification.

I'm like a maniac, only about bread:

Too bad, I was about to ask if you have a recipe for leavened pancakes.

And here is my completely simplified and modernized version of Borodinsky with the addition of seeds (hastily)

Evgeniya, maybe you can issue a separate recipe? For example, it is easier for me to find "Borodinsky" than to understand that this recipe can be in a recipe for bread with flax and sunflower seeds. Yes, and the composition of the ingredients is different for these recipes. And you have beautiful bread.

It's a pity, I was about to ask if you have a recipe for sourdough pancakes

Well, yes, this is definitely not for me! I don’t like to cook at all, only bread ... And with all the rest of the cooking, I’m trying to interest myself with all sorts of gadgets, so that at least it’s interesting, I look at the recipes mainly on this site ... I try to stick to PP, I have to cook, but this is still strong for me annoying!

can you issue a separate recipe? For example, it is easier for me to find "Borodinsky" than to understand that this recipe can be in a recipe for bread with flax and sunflower seeds. Yes, and the composition of the ingredients is different for these recipes. And you have beautiful bread

There are a lot of wonderful Borodinsky recipes here, in principle, they are all almost the same type - the basis is the same! To my recipe for Borodinsky in the oven, if interested, while I can throw in a personal link on another VK resource. Someday I'll decorate here the classic Borodinsky in my performance, I have the material ready of course, but the recipe here is still a problem for me! And in this thread I'm just showing how the 1-2-3 formula works in different variations. And this particular recipe is not quite Borodino, since I cooked it all according to the formula 1-2-3, playing with the ratio of rye / wheat flour, included malt to the mass of flour, I subtracted the water that was used for brewing from the water for the dough. That is, the general principle 1-2-3 was not violated: the total mass of ingredients remained 1 part of the leaven, 2 parts of water (including water for brewing), 3 parts of flour (including rye, wheat, malt for brewing ), 2% salt of the total flour in the dough. I added maltose molasses only on top, but there is very little of it, and if not, then I do it without it - it's also normal!
Today I am making a la Borodinsky modernized Simplified according to this recipe in a bread maker per 1 small loaf:
1) 100% moisture rye sourdough 100 g
2) water a total amount of 200 gr (170 gr in the dough and 30 gr was spent for brewing)
3) flour / malt brewed total amount 300 gr (wheat 50 gr, rye 335 gr, brewed malt 15 gr)
Salt 2% of the total mass of flour in the dough - 7 g
Additionally, ground coriander in tea leaves -1 tsp.
The first step was to brew malt with boiling water (15 gr malt + 1 tsp coriander (10 gr) + 30 gr boiling water)
Then everything fell asleep in HP, turned on the mode of 21 rye dough. Then I’ll see if I’ll give you some more time for proofing, and then I’ll turn on program 9 with rye for a full cycle. While I'm waiting, there is a temperature equalization (I have a Panasonic 2511).
Temperature equalization



When kneading, I had to add an additional 30 grams of water, since the dough seemed too tight - I got such a rye flour! With manual kneading, I usually do not have such a problem, since I constantly wet my hands with cold water and feel the dough. And in HP, you have to adjust the Water visually during the mixing process.



Kneading




After the end of program 21 “rye dough” left the dough in the switched off bread maker for 2 hours. The dough rose, but not to the end, which, in fact, was what I needed, since I switched on the program 9 "rye", in which the cycle begins with the temperature equalization for 45 minutes - this time was quite enough. I added a tablespoon of oil from a jar of sun-dried tomatoes. Then the kneading began. After kneading, I removed the spatula, since the amount of dough I have is still small, ironed the workpiece, closed the lid. The oven did the rest by itself. Quite decent bread turned out - neat and very fragrant! It will not be possible to cook such bread completely on the machine, since additional proofing time is required and it is advisable to correct the workpiece manually after kneading (especially with a small amount of dough). For myself, I determined that for the preparation of bread with a high content of rye flour, this particular cooking algorithm is still best suited - prepare the dough on program 21 Rye dough, then additional proving time, and then turn on the full cycle of program 21 Rye. The result is normal. Exit 540 gr. I can't show the slice yet - the bread is ripening


















Well, at the same time I cooked by hand kneading in the oven, also according to the 1-2-3 principle, rye-wheat with bran, Flax and sunflower seeds
1) sourdough 150 g
2) water 300 g
3) flour / oat bran / flax seed 450 (wheat 170, oat bran 50, flax seed 30, rye 200)
Salt 11 g
Kvass wort 1 tsp
Knead the dough, let it stand for a little over 3 hours
Then she divided it into 2 blanks, each of which was rolled in seeds and placed in molds lubricated with non-stick grease. Proofing in molds for 1.5 hours. Baked in a preheated oven without steam for 10 minutes 250 degrees, 50 minutes 210. Exit: two loaves of 435 grams each. I will cut in the morning - my colleagues at work are very fond of my bastard!













In the morning I quickly cut it, the general photo included the remnants of Saturday Mediterranean baking (4 slices with sun-dried tomatoes - the bread was incomparable) ... Only a photo of the bread remained ...







Bon appetit, everyone!

Yesterday I had a new assistant in the kitchen Waffle iron GFgril GFW-015 Waffle Plus
The first thing I baked for her was, of course, my favorite 1-2-3 bread with flax and sunflower seeds! The result shocked me!
I cooked at the same time with tin bread, I took the dough for baking in a waffle iron from the common dough piece after preliminary proving.
In each cell of the cold waffle iron, I put 120-130 gr of dough in advance. (simultaneously with the laying of the blanks in the baking dish in the oven). Leave it to proof for 1.5 hours. Simultaneously with planting the tin bread in the oven, I turned on the waffle iron at 4 power and from the moment it warmed up, it detected 10 minutes. I did not open the waffle iron during baking. And when she opened it, she just gasped! There is no limit to delight! Nothing stuck, the loaves were baked well, very tasty and crispy! At the exit, the weight of each bread waffle turned out to be 82 g

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