Rye bread, mixed

Rye bread, mixed

Category: Sourdough bread

Ingredients
Homemade rye sourdough 100% moisture at its peak	134 g
syrup	33g
water	134 g
wheat flour of the highest grade or first	140 g
whole wheat flour	40 g
Rye flour	100 g
Brown sugar	33 g
salt	10 g
caraway	0.5 tsp
sesame seeds for sprinkling
Glaze:
leaven	25 g
water

Cooking method

This bread can be safely attributed to sweet and sour, since it does not have a sharp sourness, as in Borodinsky, although it is present (rye dough after all), but if it has aromatic sweetness. For example, I don't like Borodinsky because of the acidity and the specific taste of spices. In this bread, the spices are very unobtrusive.
Stored well, fragrant, tasty. If you don't like sour bread, then you will definitely like this one.
We take the sourdough at its peak. If you restore it after the refrigerator, then it will need to be fed in a ratio of 1: 2: 2 twice in 12-15 hours (look at the state of the leaven and the air temperature in the room). The total amount we will take is 160g
Dissolve the leaven in water at room temperature. Add sugar, molasses, salt (I use finely ground Himalayan) and cumin, mix.
Pour in flour, first rye, then the rest.
We knead the dough for about 5 minutes (I do it with a mixer), look at the moisture capacity - whether you need to add more flour or not. The dough should lag behind the sides of the bowl, but be slightly sticky.
We form a ball, with hands dusted with flour or oiled. We spread the dough in a bowl, cover with foil and leave for 4 hours in a warm place until it increases by 1.5-2 times. The dough is rye, so, most likely, it will rise 1.5 times.
We form our bread, put it with the seam up in the basket for proofing, cover it with a film on top and let it come up for another 1.5 hours in a warm room, at about 25C.
The dough should increase again by 1.5-2 times.
We transfer it to the perforated mat with the seam down, make a cut.
Tear with a brush with glaze (mix the leaven with water to the state of kefir or a little thicker). Sprinkle with sesame seeds.
We bake (ideally) on a stone.
We put it in an oven preheated to 240C under a hood.
Remove the cap after 10 minutes. Reduce the temperature to 210 and bake for about 30-35 minutes until a characteristic knock on the bottom of the bread.
Let the bread cool and leave to ripen for about 10-12 hours (easier overnight), covering it with a natural towel.

Beautiful.

[Maro]

Maro, good bread externally. I would like to see inside. The ingredients say molasses, and the description says malt. So do you need molasses or malt?

[Maro]

Maro, good bread externally. I would like to see inside. The ingredients say molasses, and the description says malt. So do you need molasses or malt?

maltose molasses))) but you can also use malt syrup and molasses, it is also suitable, now I will fix it so that there is one thing everywhere and no one gets confused. The cut of this is just tomorrow))) I just got it out of the oven. You need to lie down. But according to the same recipe from the last time, a piece among white