Rye bread on a spicy brew - a recipe with a photo on Mcooker: the best recipes

Rye bread on spicy tea leaves

Category: Sourdough bread

Ingredients
Dough:
* Rye sourdough 100% hydration	400 BC
* Rye flour	250 g
* Water	250 ml.
Welding:
* Red fermented malt	2 tbsp. l.
* Coriander grain	1 tbsp. l.
* Anise	1 tsp
* Cumin	1 tsp
* Water	150 ml.
* Rye flour	100 g
Dough:
* Opara	all
* Tea leaves	all
* Water	100 ml.
* Salt	1.5 tsp.
* Rye flour	250 g

Cooking method

OPARA:
If there is no starter culture in that quantity, then it must be increased in the morning, that is, get the starter out of the refrigerator, slightly warm it, feed it to the required volume and leave it until evening.
In the evening, add water and flour to the rising leaven. Leave warm until morning.
WELDING:
We also cook it in the evening. Boil water, add spices and malt. Quickly brew flour there, stirring so that there are no lumps. The mass is tight. We close it with a lid and put it in a very warm place, preferably heated, but if there is no way to heat it, then we can do with placing it near the radiators, with additional, good shelter. The tea leaves should be saccharified. By morning it will be soft.
DOUGH:
For kneading, mix the tea leaves with water, transfer the mass in the dough, add salt. Mix thoroughly to an emulsion. Add flour and knead (you can use a spoon).
The dough is very sticky. Lubricate the dish in which we will bake (I use non-stick lubricant). We shift the dough into it (we work by wetting our hands in water)
We smooth out the workpiece (I do this operation with a silicone spatula)
Since I bake my rye bread in a multicooker, the proofing takes place in the same place.
As soon as the bun has doubled in size, set the "Baking" program for 1 hour 10 minutes. - 1 h. 20 min. Upon completion of the stage, the workpiece must be turned over and baked on the same program, for 20 minutes.
The brewed bread turns out to be very soft, very aromatic and, of course, delicious.
You can add to it, during preparation, also dried fruits (who loves)