☰☰
Easter cakes and other Easter recipes
home Homebaked bread Sourdough bread Wheat-rye sourdough bread Bread with 40% rye flour and sourdough caraway seeds (J. Hamelman)

Bread with 40% rye flour and sourdough caraway seeds (J. Hamelman)

Bread with 40% rye flour and sourdough caraway seeds (J. Hamelman)

Category: Sourdough bread
Bread with 40% rye flour and sourdough caraway seeds (J. Hamelman)

Ingredients

Rye sourdough
whole grain rye flour 400 g
water 332 g
mother leaven 20 g
Dough
premium wheat flour (high in gluten) 600 g
water 348 g
caraway 18 g
salt 18 g
fresh pressed / instant dry yeast 12.5g / 4g
rye sourdough (all quantity minus 1 + 1/3 tbsp. l.) 732 g

Cooking method

  • Bread with 40% rye flour and sourdough caraway seeds (J. Hamelman)Preparation of the starter culture. Stir the mature mother starter in the water, add the flour and stir the mixture until smooth. The consistency should be fairly strong and at the same time free enough for the leaven to "breathe". Sprinkle a thin layer of rye flour over the surface of the mixture. Cover the container with a cloth or plastic wrap and leave to mature for 14-16 hours at 21 C.
    Bread with 40% rye flour and sourdough caraway seeds (J. Hamelman)Adjust the ripening time of the starter in accordance with the temperature and humidity of the environment. Ripe leaven should have a raised surface and a pleasant sour aroma. If the leaven has fallen off, it means that it fermented for too long or in too warm a room. If the signs of ripening do not appear during the time allotted for fermentation, then either increase the temperature in the room or increase the fermentation time.
  • Bread with 40% rye flour and sourdough caraway seeds (J. Hamelman)For kneading dough the author recommends placing all the ingredients at once in the mixer bowl. Focusing on the peculiarities of my technique, it is more convenient for me to first add the prepared starter culture and water to the bowl, stir until smooth, and only then add the rest of the ingredients. Knead the dough in a mixer at the first speed - 3 minutes, and then another 3-4 minutes at the second speed. The gluten in the dough should be well developed and the desired dough temperature is 25-27 C.
    Bread with 40% rye flour and sourdough caraway seeds (J. Hamelman)Sprinkle the dough with flour, round and place in a bowl, cover with plastic wrap or a napkin.
    Bread with 40% rye flour and sourdough caraway seeds (J. Hamelman)Fermentation - 1 hour. The weight of the finished dough is 1720 g. I cooked half of the weight of the ingredients indicated in the recipe.
    Bread with 40% rye flour and sourdough caraway seeds (J. Hamelman)Sprinkle flour on your work surface. Divide the dough into two pieces, round and leave for 5-10 minutes, covered with foil to prevent crusting on the surface. After preliminary rounding, give the blanks a final round or oval shape.
    Bread with 40% rye flour and sourdough caraway seeds (J. Hamelman)Next, place the dough piece in a proofing basket, seam up or seam down, on a baking cloth. Cover the dough pieces with plastic foil again to prevent winding of the surface.
    Bread with 40% rye flour and sourdough caraway seeds (J. Hamelman)Final proofing for 50-60 minutes at 25-27 C. In general, the bread should be loaded into the oven when its rise is 85 to 90% of the maximum possible volume. Bread that has been fully proofed is prone to settling in the oven.
    Bread with 40% rye flour and sourdough caraway seeds (J. Hamelman)You can make cuts in the dough piece before placing it in the oven.
    Bread with 40% rye flour and sourdough caraway seeds (J. Hamelman)Bake the bread at 235 C and medium steam for 15 minutes. Then lower the temperature to 225 C and bake for another 20 to 25 minutes, until fully cooked, adjusting the time, if necessary, depending on the characteristics of your oven.

The dish is designed for

2 loaves.

Note

Recipe from the book "Bread. Technology and recipes", J. Hamelman.
* As an option, buns can be made from the dough according to this recipe, the baking time for buns weighing 100 g will be from 20 to 24 minutes, and you can also make salted bread sticks (Salzstangler), proofing and baking bread sticks decorated with salt and caraway seeds are carried out on disgusting.
** Bread has a pleasant rye taste and a fairly light texture, and a moderate pungency of taste can be removed by replacing whole-grain rye flour with peeled rye flour; replacement is perfectly acceptable for this recipe.

ang-kay
Ilona, excellent performance, MK and design. As always, everything is clear and aesthetically pleasing. Thank you)
Corsica
Angela, thanks for your interest in the recipe and kind words!
Corsica
Option for baking bread in tins, with an increased time for proving the dough.
Bread with 40% rye flour and sourdough caraway seeds (J. Hamelman)
Bread with 40% rye flour and sourdough caraway seeds (J. Hamelman)

 

Other recipes in the section "Wheat-rye sourdough bread"

Wheat-rye custard bread
Wheat-rye custard bread
 Wheat-rye bread 50x50 with liquid yeast (oven)
Wheat-rye bread 50x50 with liquid yeast (oven)
 Sourdough bread with dark beer
Sourdough bread with dark beer
 Wheat-rye bread with rye sourdough.
Wheat-rye bread with rye sourdough.
 Bread with caraway seeds and coriander
Bread with caraway seeds and coriander
 Custard bread with sourdough malt. ( in the oven)
Custard bread with sourdough malt. ( in the oven)

New recipes

Mexican pieMexican pie
Kohlrabi in creamy sauce
Kohlrabi in creamy sauce
Pilaf with chicken in a cast-iron cauldron (+ video)
Pilaf with chicken in a cast-iron cauldron (+ video)
Pie with chanterelles and potatoes
Pie with chanterelles and potatoes
Green beans and peaches with salad dressing
Green beans and peaches with salad dressing
All new recipes

Read now

All recipes

Bread in a bread maker

Binatone Bork Brand Gorenje Lg Kenwood Moulinex Mystery Panasonic Philips Redmond Universal Bread in a slow cooker and a pressure cooker

Bread recipes

Wheat bread Wheat-rye bread Rye wheat bread Rye bread Bread mix Whole wheat bread Bakery products

Baguettes Loafs Borodino bread Darnitsky bread Rustic bread Custard bread Loaf Sponge bread Butter bread Sweet bread Braids and challah Colorful bread Toast bread

Banana bread Mustard bread Buckwheat bread Mushroom bread Raisin bread Yoghurt bread Cabbage bread Potato bread Kefir bread Corn bread Sesame bread Onion bread Linseed bread Semolina bread Honey bread Milk bread Carrot bread Oat bread Olive bread Nut bread Bran bread Beer bread Sunflower bread Sour cream bread Malt bread Cheese bread Curd bread Pumpkin bread Citrus bread Garlic bread Chocolate bread Apple bread Egg bread

National bread

Austrian bread Italian bread German bread French bread Swiss bread National bread Focaccia Ciabatta

Sourdough bread

Starter cultures Wheat bread Wheat-rye bread Rye wheat bread Rye bread Grain bread Bread mix Gluten & Yeast Free

Bakery products

Cupcakes Cupcakes Muffins Buns Hamburger buns, hot dogs Curd buns, juicy, juicy Rolls with fillings Pumpkin buns Burgers Custard buns Puff pastry buns Snack buns German buns National buns Cheesecakes Bagels Buns Bagels Brioche Pies, tarts, khachapuri

Pancakes

Pancakes Yeast pancakes Thin pancakes Custard pancakes Oat pancakes Pancake cakes and pies National pancakes Pancakes Pancakes Dough Pizza Baking in oil

Easter

Easter cakes Easter cakes in a bread maker Italian Easter cakes Custard cakes Chocolate cakes Curd cakes Easter cottage cheese Other Easter

Cake recipes

Meringue Sponge cakes Cherry cakes Sacher Caramel cakes Strawberry cakes Coffee cakes Raspberry cakes Honeymen Carrot cakes Anthill Mousse cakes Napoleon Nut cakes Pancho Sand cakes Plyatsok bird's milk Rafaello Sour cream cakes Souffle Tiramisu Chocolate cakes National cakes Themed cakes Assembling cakes

Confectionery

Rolls, strudels Cakes, rolls, eclairs Protein cakes and meringues Biscuit cakes Brownie Custard cakes Little baskets No baked cakes, potatoes National pastries Sand cakes Puff pastries Churros Cookies, gingerbread, biscotti, meringue Sweets, toffee, lollipops, marmalade Souffle Mousses Jelly Puddings Sweet pies, cheesecakes, gingerbread Sweets and desserts

First meal

Borscht Broths Gazpacho Mushroom soups Cabbage soups Potato soups Chicken soups Cream soups Vegetable soups National soups German and Austrian soups Okroshka Pickles Fish soups Beetroot soups Solyanka Puree soups Bean soup Soups with seafood Cheese soups Kharcho Cold soups Sorrel soups Cabbage soup

Meat dishes

Mutton Minced meat dishes Boiled pork Beef Cabbage rolls Brisket Goulash Game Roast Julienne Casserole Baked meat Zrazy Cutlets Rabbit Meat with vegetables National meat dishes Chops Pate Liver Pilaf Stew Ribs Fat Satsivi Ham Pork Steak Souffle Veal Terrin Meatballs Stew Stuffed meat Meatballs Jelly Barbecue Schnitzel

Goose Turkey Quail Duck Chicken fillet Chicken thighs Chicken drumstick Chicken breasts Chicken cutlets and meatballs Chicken wings Chicken legs Chicken offal Chicken kebab Grilled chicken Chicken with vegetables A hen

Homemade sausage Ham Sausages and sausages Meat rolls

Fish dishes

Fish soups Soups with seafood Seafood dishes Fried fish Jellied fish Casseroles and fish soufflé Baked fish Smoked fish Fish cutlets and meatballs Marinated fish National fish dishes Boiled fish Fish rolls Fish in batter Fish in sauce Fish with vegetables Fish salads Salty fish Gefilte fish Fish aspic Shish kebab and grill with fish Other fish dishes

Vegetable dishes

Eggplant dishes The vinaigrette Casseroles Baked vegetables Squash dishes Cabbage dishes Potato dishes Vegetable cutlets Lecho Onion dishes Carrot dishes Vegetables in sauce Pepper dishes Tomato dishes National vegetable dishes Vegetable stew Vegetable rolls and rolls Vegetable salads Beetroot dishes Pumpkin dishes Stuffed vegetables Bean dishes Garlic dishes Vegetable soups Mushroom dishes Fruit and berry dishes

Dairy dishes

Homemade cheese making

Milk porridge Fermented milk dishes Condensed milk Butter Cheesecakes Cheese dishes Curd dishes Curd casseroles Cheese soups Omelettes Poached Scrambled eggs Egg dishes Puddings Souffle National dairy and egg dishes

Sauces

Adjika Mustard Ketchup Mayonnaise National sauces Vegetable sauces Spicy sauces Pesto Sour cream and cream sauces Fruit sauces

Culinary dishes

Tea Pastry and pasta dishes Dumplings, dumplings, noodles Cold meals and snacks Cold and hot drinks Dishes from cereals and legumes Autoclave recipes Vegetable preparations Fruit and berry preparations Alcohol Favorite recipes catalogs

Multicooker

First meal Meat recipes Fish recipes Vegetable and fruit recipes Dishes from cereals Bakery products Dairy and egg dishes

ARC Aurora Bork Brand Comfort Fy Cuckoo Delfa Dex Element Kromax KitchenAid Lacucina LandLife Liberton Liberty Maruchi Moulinex MultiHotter

Multicooker Panasonic

Perfezza Philips Polaris Redber Redmond Saturn Scarlett Stadler Form Oursson Steba Supra Toshiba Unit Yummy Rice cookers

Kitchen appliances

Slow Cooker Recipes Slow Cooker Meat

Airfryer, Airfryer and Airfryer Waffle iron Master pilaf Microwave Milk cooker Ice cream makers Brand Other ice cream makers Multi-blender and soy cow Multibaker Double boiler Pizza maker Thermomix Miracle Grill Gas Electric dryer Ninja technique

Other

Vegan menu National cuisine

Publications

Random recipes

More random recipes

New recipe

new messages

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers