100% rye bread with rye-kefir sourdough in the oven

100% rye bread with rye-kefir sourdough in the oven

Category: Sourdough bread

Ingredients
Thick kefir leaven	500 ml
Salt	1.5 tsp.
Sugar	0.5 tsp
Olive oil	2 tbsp. l.
Rye flour	250 - 300 gr.

Cooking method

Kneading bread on the program "Pelmeni" - and this is 20 minutes, then proofing for 3 hours. And baking 60 minutes T 180 * C. Baked in the oven in a cast iron pan. If the starter culture is not "old" and strong enough, you can add 0.5 tsp. yeast. I didn’t add. The bread is delicious, aromatic, with a herring just right.

Note

I have been looking for a recipe for 100% rye for a long time. To be honest, the result is not the same without the leaven. It seems that the bread is delicious, at home they ate and praised, and I was looking for something else. This one is closest to what one wanted from rye bread.

Similar recipes

Rye bread with oatmeal and bran and kefir sourdough. (Alexandra)

Rye bread with sourdough. (A son)

Rye bread "natural". (langsam)

MISHA, a wonderful recipe, but with so much sourdough, more than flour. It also seems to me, from my observations and preferences, that fermented milk products in sourdough are very suitable for taste with nigella. IMHO.

I'll try to make it too, although purely black bread doesn't work with us, I'll make it anyway.

Thank you!

[Misha]

Misha

Very nice rye!
Did you make the notches on the bread before proofing or after, before baking?
Did you bake in a skillet all the time without a lid?
Not too bright sourness turned out with so much leaven?
:) nothing that so many questions at once?))

Did you make the notches on the bread before proofing or after, before baking?
Did you bake in a skillet all the time without a lid?
Not too bright sourness turned out with so much leaven?

Usually I make notches before baking, then I leave the bread for proofing, and only then I grease, if necessary.
This bread was baked in a cast-iron skillet without a lid, but with a saucer of water. And I think if you bake it in a mold with a lid, it should also be good. The bread turned out with a pleasant rye sourness, but not sour.

Usually I make notches before baking, then I leave the bread for proofing, and only then I grease, if necessary.

all the same, once again I clarify the course of action)) The dough was left for the last proofing and already before planting in the oven they made notches, right? Or first they made notches, and then left the dough to melt? I saw what they do in different ways, but I really liked your drawing on bread.

[Zest]

Zest, this bread has one proofing, kneading dough, then I form the bread, transfer it directly to the form in which I am going to bake, make cuts and leave the bread to stand for three hours. After that, I grease the bread, sprinkle it, if necessary, or without lubrication. And then baking.

[Zest]

Zest I make cuts and leave the bread to stand for three hours

That's what I wanted to clarify. And then I met advice to make incisions after proofing, before baking, I tried to repeat it, so everything was blown away like a balloon ...

And then I met advice to make incisions after proofing, before baking, I tried to repeat it, so everything was blown away like a balloon ...

After proofing, this cannot be done, and in general at this time the dough must be handled very carefully, and immediately put on the baking. In the oven, it will rise even before it reaches 50-60 * C inside the dough, and then the baking went.

I baked such bread today, only my sourdough is not kefir, but "eternal" (rye flour + water, 5th day, here in detail about it: 🔗 ). And also, instead of sugar, I put molasses.

Delicious!!! Great recipe.
only my it cracked strongly:

Why?

[Cubic]

Cubic , the main thing is that the bread tastes good, and the cracks ... maybe he didn't have enough time for proofing, how long did it last for you?

Proofing was for 3 hours for sure, maybe even a little more ..
I just thought, I first put the bread in the oven, and after a minute I poured some water into the pan, probably the other way around, maybe I had time to dry out?

Try adding flour the next time and sprinkling the bread with water so that it does not dry out, well, bake with water in a pan, or under a lid.

I will try to "work" with the humidity in the oven, I have not yet acquired a dish with a lid of the required size and shape ..

I think the stronger the leaven, the less it fails. And you have a 5-day sourdough, quite young?

Yes, the sourdough is young, this is my first experience in baking with sourdough. , now she will live in the refrigerator.

but I would not say that she let me down ... the bread went very well, for rye in general - super!

Here I want to show clearly the density of the kolobok. At the beginning of the kneading, there is so much flour that it turns out quite a wheat bun, smooth, almost not sticking to the hands. In the photo he is 5 minutes after the start of the batch.

And by the end of the batch, and I have it for 20 minutes, the bun begins to creep, leaves a wet mark on the bottom of the bucket and sticks to your hands. The photo shows a bun at the 18th minute of the batch.

Something went wrong ...
Wonderful sourdough turned out, the bun is very pretty, as in the photo.
But if it baked on the hearth, it would be a pancake. It baked in a roaster under the lid, and it crawled, flat and sour ... and the roof cracked a little. Although I like bread with sourness, I really love it. And you won't let it go on sandwiches - the height is 3-4 cm.
Although I must say that the crumb is very good and fragrant in consistency. Brought to T * = 95 * -96 *
Probably you need to take less starter culture, then replace it with water / kefir in the same amount as I will remove the starter culture?

It's a shame that it didn't work out, and why didn't it rise at all, if the leaven is good, it should raise the dough well without yeast. bread with sourness, but not the same as you describe. Try to use less leaven. Yesterday I baked it according to the original recipe, everything rises well and the taste.

I will try to "work" with the humidity in the oven, I have not yet acquired a dish with a lid of the required size and shape ..

Do you accept advice ?? I read it in the internet, liked it and began to apply it.
I began to make bread using this technology: I bought a CLAY stand for a flower pot and a suitable flower pot made of ORDINARY clay, without any glazing.
I preheat the oven with a flower stand (I put it on the lower level on the wire rack), then I transfer the spaced bread on baking paper to the stand and cover it with a pot, the hole was sealed with a thick piece of foil.
I bake under the lid for 25-35 minutes, then I remove the pot and bake like this.
The temperature is about 230 degrees.
Try it, you may like it, otherwise buy the forms, and these forms are not cheap pleasure.

I've been baking bread in a clay stand for a long time, but to cover it with a pot, it's well thought out !!!! I'll run to buy a suitable size !!!!

And we really liked the bread, although it turned out to be low (y) And I will definitely buy the "shape" of clay!

To make the rye high, you can add panifarin, it also lacks gluten, and then the appearance will be better. I don’t add when it’s a good sourdough, it turns out so well, of course not as lush and tall as wheat-rye, but it should not be that way, and for rye it rises well even without panifarin.
And you can experiment with the density of the crumb. I like it denser, I make a kolobok, as shown in the pictures, or you can initially make the kolobok softer, respectively, and the crumb will be fluffier.

I want to put in my own word: on a young (!) Sourdough, without adding gluten, it rose well, I put it in the microwave with a cup of boiling water for 3 hours. I baked without a lid (I didn't think of a pot).

Here is my experiment - baked in HP. The gingerbread man was kneading hard, so I had to help him with a silicone spatula.

Since there is no special rye regime in my HP, I chose "French" - 3 hours 32 minutes. After a half-hour kneading, I removed the spatula, it turned out to be one two-hour proofing and baking.
the roof did not collapse, but the bread was low.

The bread is baked well. The pulp is dense with a slight sourness, slightly bland to taste. I would add kvass wort for the taste. Real rye needs time to "ripen", so it is good to eat it in a day or two.

The bread is baked well. The pulp is dense with a slight sourness, slightly bland to taste. I would add kvass wort for the taste.

I did so the last time (although the bread was already rye-wheat), but malt (leavened wort) and a little coriander, in my opinion, give the taste of black bread harmony.

for example, poured 200-250 ml of sourdough, but did not use rye flour at all?

So after all, rye sourdough consists of rye flour and water (kefir), depending on the amount of sourdough put, rye flour may be enough there, 250 grams of sourdough is about 100-150 grams of rye flour.

THANKS, ROMA, for your support. I think the same way. So, you can use only sourdough instead of rye flour?
I will try like Cubic. Only I have sourdough on kefir, the water will need to be adjusted. And leave yeast 1, 5 tsp?
How much does it take to lift such a dough?
Option 1 - rise, workout and another 1.5 hours rise.
Option 2 - one long climb 2 hours?
I bake wheat bread on one sourdough, it turns out GREAT, but with rye the experiments are not entirely successful

It makes no difference what the sourdough is made on; for pure rye bread, lactic acid products are just better.

Adjust the yeast yourself, try it. Leave it as it is at first for insurance, when you work out the prescription, you can reduce their number a little.

Admin, with this rye / wheat ratio, will the bun be normal?
More about proofing. Better 1 or 2? Or is it just empirical?

I understand that the oven is preferable when baking rye bread, but my oven is "not very", so I have to adapt to HP.
I think that I am not the only one, and my experience will be useful to other forum users.

Admin, with this rye / wheat ratio, will the bun be normal?
More about proofing. Better 1 or 2? Or is it just empirical?

I wrote about this more than once. Remember!

For bread maker only!

Bread is wheat-rye with a ratio of wheat and rye flour (or rye with other types of flour together) 70-30, or in extreme cases 60-40%.

Rye-wheat bread with a ratio of rye flour to wheat flour of 30-70%, this is closer to rye bread and also not for everyone.

And the bread is purely rye 100% rye flour, this is a specific rye dark bread for an amateur, not everyone likes it.

Wheat-rye bread can be easily baked on prog. The main (basic) time is 3.50 with two proofings and pastries (for example Darnitsky bread)

It is better to bake rye-wheat bread and especially pure rye bread with a long kneading, one long proofing and baking.

Any starter culture can be used according to your taste. The amount of sourdough is determined empirically based on taste preferences.

Rye sourdough contains rye flour, 300 grams of sourdough can contain about 150 grams of rye flour.Therefore, rye flour can not be added to the dough if the recipe requires 150 grams of rye flour.
If the recipe requires 200 grams of rye flour, then you can add 300 grams of rye sourdough + 50 grams of dry flour.

Everything is determined empirically!

Check out good recipes on the forum and make a selection for yourself with baking modes, kneading, amount of flour and sourdough.

[Admin]

Thank you, Adminthat helped with advice.
gorgo6a sorry that it's late, I will answer you based on my experience:
In the discussed version of the bread, the bun was "smudge", well, not like sour cream, of course, but just the dough was very sticky, smeared along the bottom, stuck with "tentacles" to the walls.

Yes, I forgot to say that during the kneading process at first it seemed to me that the dough was very liquid, and I added both types of flour, only 4-5 spoons .. but then I think I was a little mistaken with water, and the wort is more liquid than honey , which also milks the excess water.

And further: I did not use yeast in this recipe at all !! sourdough dough is great without them, though it takes a little more time !! therefore: knead, then leave it to come up for 1-1.5 hours, and then turn on the program that you use for rye bread.
But, if there are concerns, add 0.5 tsp of yeast, I did this while my starter was still young and not strong enough.

Thank you very much Admin and Cubic, while you master all the tricks ...
We have different stoves - in Mula 2000, main dir 3, 18 - there even Darnitsky from fugaska a little bit lacking time to approach.
And so, of course, you can comprehend everything only by experience, moreover, by YOUR OWN.
And sometimes you don't want to reinvent the wheel. THANK YOU !!!

I baked the same bread in Kenwood -350 on the "country dough" program (45 minutes kneading, took out a knife, proofing for 4.5 hours) and turned on "baking" for 60 minutes.
The dough was kneaded hard, helped with a spatula, the whole recipe was unchanged, I took kefir sourdough (it used to be "eternal" over time, it was transferred to kefir), and I also added a measuring glass of sunflower seeds. After kneading, I leveled the workpiece with wet hands.
Result: the height of the brick before baking is 4.7 cm, in finished form 7 cm, that is, the bread rose very modestly and turned out to be quite dense, but tasty.
This long-running program for 100% rye was used for the first time, before baking with the addition of wheat flour (quite a bit up to about 20%) and 0.5 l of yeast and the result was much better.
Unfortunately, there is nothing to photograph
Craftsmen and craftswomen, can someone tell me whether it is worth reducing the amount of flour if I add seeds, raisins, seeds ...? Or in this situation, do not bother and add a little yeast?

Such beautiful bread from the author turns out, constantly choking with saliva. In general, I was tempted by such bread. I bought a clay mold, strictly followed the recipe.
But it didn't work out for me - at first everything was like in the picture - semicircular, with beautiful notches, and in the process of proofing my bun spread out over its entire shape, cracked and rose evenly. Now baking, it looks more like a cracked pie, so I don't know yet what will come of it.

P.S. There were complications with taking the bread out of the mold. On the way, the question is: how to facilitate this process (greased with oil and sprinkled with flour, but the bottom still stuck)
Result in the photo

P.S. There were complications with taking the bread out of the mold. Along the way, the question is: how to facilitate this process (greased with oil and sprinkled with flour, but the bottom still stuck)
Result in the photo

For these purposes, I always have "non-stick grease" in my refrigerator. I make it like this - 1: 1: 1 we take vegetable oil, butter and flour (butter can be replaced with any "hard" fat (I take lard). Beat the mixture well and store in the refrigerator. If necessary, brush the form with a brush. Try, very The form lubricated with such a mixture easily "gives away" bread.

Special bakers tell me what I did wrong?
It was: 150 g of black beer, 70 g of diluted conc.kvass, 2 cups of sourdough (200 ml), sugar, salt, 250g rye flour and 250gr wheat flour (2nd grade). I fell asleep in the order of the listing.
I chose the "whole grain bread" mode (3h 40min). At the first batch, the bun did not want to form, helped with a spatula and added a little water. On the second batch, the bun didn't seem sticky enough to me, and I foolishly let it go for another batch, after which it had already blurred. Then I left it for proofing for 3 hours (turning off the x / n). Then I turned it on for baking (1 hour). She took it out and wanted to shoot herself - the dome moved away along the entire perimeter, the side walls were all cracked, cut - there was a nasty sticky plasticine mass inside. Threw away
After spending 4 days in the end (3 days before that I fumbled with sourdough, which did not want to come up, because it was not hot at home and the kefir was not very sour), I received only nervous stress.
There are no such problems with white bread.

Each of us has our own relationship with rye bread and its pastries.
He does not want to submit to everyone from the first, and even from the second time.

And each of us is looking for our own ways to it, and when the bread finally turns out and the author enthusiastically publishes his recipe, this does not mean that you will succeed in absolutely the same way as the author.

Unfortunately this is the case! And if you want rye bread, you will have to spend a lot of time on it

Here I can only reiterate my recommendations from today in another thread and for another user.

Now, from the height of the accumulated experience, I want to recommend a variant of this bread according to a different recipe, it will be easier for you, and the taste will not be lost. I myself now use this principle of baking, the result is always good.

Bread wheat-buckwheat molded on buckwheat sourdough from Admin.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4235.0

Take this bread recipe.
Knead in a bread maker on the main program, but do not bring it to proof.
Take out the dough, form a loaf of it, put it in a mold and let stand in the oven at 30 * C, bake at 180 * C.
That is, do as shown in the link, only do the kneading in a bread maker. The scheme is simple - knead, pause, knead, take it out of the bread machine. Make the dough like a wheat bun. Buckwheat flour loves to be kneaded more abruptly.

Good luck! If you have any questions - write

You need to get used to rye bread, I bake it once a week and every time I worry. I didn’t see yeast in your post (or I didn’t look carefully), but for a start you should not give up yeast, put 1 tsp. and then gradually, as the starter matures and with the appearance of our own experience, reduce the amount of yeast and vary other ingredients (for example: coriander, cumin).

I bake rye or rye-wheat, as a rule, on the main program. Immediately after kneading, I take out the mixer, because after learning from the Masters of our site I read that rye dough does not require unnecessary boning, I wait for the program to end and at the end I check the readiness of the bread with a thin wooden splinter. I usually bake for another 10-20 minutes, therefore I turn on the baking program.

And one more thing, when working with the test, you should not be nervous and create stress for yourself!
Maybe not the first time, but everything will definitely work out! As Carlson said: calmness, only calmness!
I understand that I feel sorry for the products, my time and labor spent, but look at it from the other side: this is the acquisition of experience, even if negative.
Baking is a pleasure, relaxation and comfort in the house.
Good luck!

[bread made from rye flour only]

This raises the question - HOW MUCH SQUARE should be added to the dough?

It depends on what kind of bread we want to bake.
If we want to bake bread made from rye flour only then we will need very little as much leaven as we will take flour, then the bread will not be sour. And for sour bread, we need double the amount of sourdough from the total mass of flour (this is 30-50%). I think I didn't explain it very clearly, so an example:
In the recipe, we need 600 grams of rye flour, which means that in order to get a non-sour bread, we must take 600 grams of ready-made rye sourdough very little.And if we want sour bread, then we will need a lot of 1200 grams of ready-made rye sourdough.
I hope it was clear?
If we want to bake rye and wheat bread flour, then we need to be guided by the amount of rye flour. Again 30-50% of the total amount of rye flour. For example, a recipe costs 400 grams of rye and 200 grams of wheat flour. This means we take the very little 400 and the most 800 grams of sourdough.

If we want to bake only wheat bread flour, then we need 30-40% of wheat sourdough from the required amount of flour. This means that if the recipe contains 500 grams of wheat flour, then we need only a little 150 and a lot of 200 grams of wheat sourdough.

I hope it was clear?

Very understandable

It is just not clear how to ensure that sourdough rye bread (and not only) turns out

Everything that was written above has to do with the taste of the bread, and as for the appearance - aesthetics, so to speak, I think the taste of bread justifies external errors.

Try this recipe for baking rye. Hell more than once.

-300 gr peeled rye
-50 gr seeded rye
-300 gr sourdough (what is)
-5 grams of honey (0.5 tsp.)
-8 gr. salt
-100 ml of kefir
-50 ml of water.

The dough was kneaded in a bread maker for about 10 minutes, the dough is more like a sticky mass, but not a bun. Sweat on a floured table, spread the dough, use flour to shape the bread and into a mold for proofing. I smoothed the top with a hand dipped in water. She let it sit in the oven with a mug of boiling water (both heat and steam at the same time). Baked at T 180 * C for about 1 hour.
Very tasty rye turns out.
Here is a photo of today's rye. Still hot.

This is the crumb of bread.

If the bread does not work out, you need to pay attention to the quality of the leaven. A very important point, in my opinion, is that the starter culture must be stored at a temperature not lower than 10 - 12 * C, otherwise, when stored in the refrigerator, the necessary lactic acid bacteria die in the starter and only yeast remains. She herself ruined more than one leaven in this way, until she understood what was the matter. I had to grow again. Now, between baked goods, the leaven lives on the windowsill, where the temperature is the lowest in the apartment.

Admin, thanks for the answer, but I still have questions:
1, The leaven is already there and it is rye, not buckwheat, is there a fundamental difference?
2, There is no buckwheat flour and there is no opportunity to buy it yet. So we proceed from a combination of wheat (1-2 grade) and rye
3, Baking bread in the oven is problematic for me, since there is no temperature sensor, and I never manage to catch it by touch. So I need to proceed from the processes occurring in the x / n and bake in it.
4, As I understand it, when baking rye, the use of yeast still cannot be avoided (at the initial stage)?

For these purposes, I always have "non-stick grease" in my refrigerator. I make it like this - 1: 1: 1 we take vegetable oil, butter and flour (butter can be replaced with any "hard" fat (I take lard). Beat the mixture well and store in the refrigerator. If necessary, brush the form with a brush. Try, very The form lubricated with such a mixture easily "gives away" bread.

I don’t remember where, when and from whom I saw the recipe for non-stick lubricant, but I remember the author with gratitude !!!
This grease freezes in the refrigerator and is easily applied with a brush.

Misha, tell me how to understand what yeast is left in the leaven. I have eternal sourdough 50-50, good smell and color, bread picks up well. But, since I kept it in the refrigerator at a temperature of +6 degrees, I'm afraid that only yeast remained there, and the lactic acid bacteria died. Here's how to determine what is left there?