Whole-grain sourdough rye bread

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Whole-grain sourdough rye bread

Category: Sourdough bread

Ingredients
Half water with kefir	1 1/3 cups
Whole grain sourdough	1 cup with top
Rye wallpaper flour	2 1/2 cups
Wheat flour	1/2 cup
Potato flakes	3 tbsp. l.
Salt	1.5 tsp.
Brown sugar	1 tbsp. l.
Honey	3/4 Art. l.
Gluten (preferred)	1 tbsp. l.
Dry yeast (instant)	literally a pinch
Cumin, coriander	taste

Cooking method

• I feed the starter with whole wheat flour.



• Kefir can be replaced with whey or potato broth.



• I knead the dough in a mixer with a hook. First, 2-3 minutes at the lowest speed, with a silicone spatula I remove from the walls what has not intervened, I let it stand for 5 minutes and turn on the kneading at low speed - 5 minutes is enough.



• I dump the dough on a table greased with vegetable oil, form a loaf with oily hands and carefully put it in a bucket of a bread machine (of course, without a knife). I put the bucket in the HP, the "Baking" mode for 20 seconds (seconds!), turn off the baking, and leave it to rise.



• Proofing for 1.5 - 2 hours, depending on temperature. You can periodically turn on the baking for 20 seconds, so that the bucket is lukewarm - I try it with my hand. When the dough has risen by 2 times, we put on "Baking" - already finally, for an hour.



• 



• Cool on a wire rack, trying unsuccessfully to convince the family not to cut it hot because the smell is crazy!


• I also baked it in the oven:


• 


• It can be seen how half of it remained while I was running for the camera.


• And here are my findings:


• 1. Do not be afraid to take a lot of sourdough, this is the same dough (as Admin says that leaven is a kind of dough). Any leaven is good, as long as it is active. I have sourdough from the bakery, it has been living with me for over a year. I store it in the refrigerator, in the door, on top, it is warmest there - about 10 * (measured), I take it out a day before baking and feed it 3 times.


• Rye bread without leaven is a pity for time.


• 2. For dough with a high content of rye flour, especially wallpaper, you need a powerful mixer, unless, of course, the bread maker is suitable for this, that is, there is a special knife and a mode for rye bread. I have - HP Morphy Richards and I have already broken one - she, poor fellow, kneaded this clay somewhere down there, and above it only slightly swayed. Well ... I helped her with a spoon. And the mixer is cool and fast.


• 3. Potato flakes are a very important addition: the dough is much less sticky, the bread is lighter and rises better.


• 4. Dry kvass is good (I put it in 1 tbsp. L, brewing a little boiling water), but you can do it without it.

Note

From the very beginning, as soon as we bought HP and I started baking bread, I dreamed of real rye - sour, with a smell - well, as before, remembered from childhood. For a long time I did different things not that, while, after reading the Forum carefully, surfing the Internet and trying a bunch of different recipes, I made several conclusions that I want to share. And, of course, the recipe for your rye bread. Of course, I don't open any americans, probably, but my experience can be useful for novice (like me) bakers.

Kisuri, it's a very beautiful bread.
Thanks for the detailed description.

[Zo_ya]

Hello, Zo_ya!
Only now did I manage to answer, although I saw your answer a few days ago. Thank you for your kind words !
I am glad that you appreciated my bread, I finally got it after a bunch of attempts. At first I threw it away, then it seemed to work, but then yes, then no, and now - we have it, one might say, already our own, everyday. Children only ask for it when they arrive. And my friend, when I treated her, in the end shared such tiny little pieces with her husband.
And its "acidity" can be adjusted to taste - hold the sourdough a little longer after feeding - and the bread will be sour.
In short, I'm ready to help, if anything. Cool bread for you !!!

[kisuri]

kisuri, thanks for the detailed and valuable advice. I will try to start without kvass, as I understood the leaven is much more important. While I was mastering wheat-rye, even in the process of mastering, the hat falls and it turns out to be dense. The main one is already almost perfect, and the sandwich and French are not very good .. Hope to get to the sourdough this week.

[kisuri]

kisuri,. I will try to start without kvass, as I understood the leaven is much more important. While I was mastering wheat-rye, even in the process of mastering, the hat falls and it turns out to be dense. The main one is already almost perfect, and the sandwich and French are not very good .. Hope to get to the sourdough this week.

Hello, tanyamrt!
You understood me correctly, for a normal rye sourdough is necessary, but without malt or kvass it turns out quite well, although with kvass, of course, it is better.
As for the "hat falls", French and sandwich: I personally did not have a relationship with the recipes from the instructions for HP Morphy Richards, although I adore morphush itself, I bake bread all the time, I have already forgotten where these shelves are in the super. And in the beginning, too - and the roof fell, and the bread was a third of a bucket high ... The French did not work even once, and I did not get to the sandwich. I realized that something was wrong here and sorry for the products. And these recipes began to earn extra money and walk around the forum. Now I already have a couple of favorite recipes that I bake on autopilot. All hands will not reach to open the topic, although there are many good recipes on the forum here.
About the leaven: mine has been living with me for a long time, I was given it in a small bakery in TA, completely free. I can tell you where, or share my own.

We would have translated the cups into grams, otherwise it’s not clear which cup to take

[Gennady]

Hello, Gennady.
Here a cup means a measuring cup from a bread machine (in the instructions in English - cup, hence it went). I have a measuring cup volume of 240 ml. It includes 150 g of wheat flour and 110 g of rye. The water in it, respectively, is 240 g. That is, 1 1/3 cups is 320 g of liquid. I have 300-310 g of sourdough in a full glass of leaven with top. My spoons are also measured, standard.
You are right, of course, most of the recipes are given in grams, but you will find many recipes in these same cups, and here at the Forum too.

Beautiful bread! And with yeast, without sourdough it will not work?

Hello, Ella Yakovlevna!
In my experience, rye bread (one with more than half of rye flour) without sourdough is not at all the same. It must be sour. Some people try to add apple cider vinegar, citric acid, I don't like that. In addition, pay attention to the fact that I do NOT knead this bread in HP. The bread maker will never knead it. We have rye flour - very heavy, with a lot of bran, the dough turns out - like clay, viscous. The stirrer cannot knead it, I already broke one HP, I helped her with a spoon. For this bread you need a mixer with a hook, otherwise there will be one torment, not bread.
Ira

Thanks for the advice! So, it is better to bake not only rye, but to add wheat flour? I baked only one of the simplest ones, it turned out delicious, tomorrow I'm going to bake the same one. I'm just learning!

Of course! Not only not on one rye, but also not on half of the rye. : nea: The bread maker can knead the dough, where is the maximum! - a third of rye flour. Do you know how she kneads the dough, where is the large percentage of rye flour? She first collects it in a heavy clay ball, and then the knife rotates with effort inside, in its burrow, and outside the dough does not even sway. And you begin to think what to do, or to pull it out and stir it with your hands (and it is sticky, viscous to horror), or to help the poor HP knead it. I did both. As a result, HP's axle broke
I advise you, when you have mastered white bread, start slowly mixing different types of flour, and take no more than 50% of whole flour, and rye - no more than a quarter of all flour.Look at the forum, there are quite a few of these recipes.
I always bake from 3 glasses of flour (total, white or mixed). For this amount of flour, it is enough to take 2 teaspoons of sugar (and not 2 tablespoons with something, as in the instructions for Morphy Richards), salt - 1.5 tablespoons, and I take no more than one incomplete teaspoon of instant yeast.
It should be noted that when replacing half of the white flour with whole flour, you need to switch to program number 3, whole grain flour.
Success
Ira

Thank you, Irochka! You explain very clearly. Yesterday I had my birthday and I baked 2 loaves, one according to a simple recipe, and the second I decided to make French according to the recipe attached to the HP. It turned out delicious, but the top bent down. Maybe because I forgot and did not immediately pull it out, or did it shift something or did not report it? Again I have questions!

Hello, Ella Yakovlevna!
First, I wish you a happy birthday!
I wish you under 120, to be healthy, joyful and bake a lot of different and cool bread.
You are making good progress, you have already got several tasty breads, and even one has already failed the roof, and this adventure should be experienced by every novice baker in HP.
The roof of the bread falls in three cases: 1. A lot of liquid
2. A lot of yeast
3. The bread is left over before baking.
In all three of these cases, too much gas is formed during fermentation, during baking it collects under the top crust, breaks through it and comes out, and the roof falls into the resulting cavity.
Proofing time in HP is set in advance and depends on the selected mode. But you can work with the recipe.
To better understand and learn from other bakers how to deal with this, check out this topic:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
Write, do not hesitate, I will be glad to help you further

Thank you! I read it! Apparently, I got too hot the water! Well nothing! I will learn! Moreover, such nice people help me! Where do you live, Ira? Thank you very much for your congratulations! And yet - when can and when you can not open HP?

[HP cannot be opened]

Hello, Ella Yakovlevna!

Apparently, I got too hot the water!

To be honest, I've never come across such a reason that the roof of bread falls off. : pardon: Why do you think that overheated water can be the cause?

And yet - when can and when you can not open HP?

CP can be opened at any stage BEFORE baking. There is a table in the instructions, I have it on page 20, this table is called "טבלת מחזורי זמן אפיה", which in theory means: "Table of kneading, fermentation and baking steps by minutes". This is a very loose translation, but it captures the essence. So, there is a column "אפיה", that is, "baked goods". It indicates the time that remains until the end of the program, when the baking itself begins. For example, in the first program, the baking time is 60 minutes. this means that if the screen displays 60 minutes or less, baking has already started, and HP cannot be opened ! And before that - you can. And even need, for example, to add water, flour or remove excess flour from the walls (carefully, better with a silicone spatula)
I live in the center of the country, in Yegud. More on the forum, I can not tell you anything about myself, you can not. I will write you a private message, as soon as you open it.
Ira

Good evening, Ira! Is that on page 20, here on the forum? I can hardly find my bearings here. I reply to all your messages, but you, apparently, do not receive them. What does "personal" mean and how to find it?

Good evening, Ira! Is that on page 20, here on the forum? I can hardly find my bearings here. I reply to all your messages, but you, apparently, do not receive them. What does "personal" mean and how to find it?

Hello, Ella Yakovlevna!
Page 20 is in your instruction for HP, which is in Hebrew.
Lichka is a private message. Here, on the forum, in addition to messages on topics, you can send and receive a private message that no one but you sees.You should have received a notification - as you usually get when a new message arrives: "You have received a new private message ....". You open it, read it and answer. If you want to send someone a private message for the first time, click on his name (avatar) in any post, the "User profile" window appears, below it - recipes, and below it - "Send message to user". Click on it, a reply window opens for a private message.
Bye, I'm leaving for work. I don't have a Russian font there, so I can only answer in the evening or on Saturday.
Ira

Thank you, Irochka! You are lovely! I got it! I receive the notification by mail, and then go to the site. So I do! How do you make the leaven? Do you make a dough, and then store the dough in the cold?

[personal message]

I got it! I receive the notification by mail, and then go to the site. So I do!

I think you mean regular posts, open topic. It still seems to me that you have not received any private messages yet. In the notice of personal message and it is written: "You have just received personal message from ... "Have you received such notifications?
If you want to see your personal messages, go to the FORUM, go down to the section: "Forum statistics" and there - in the second column, the bottom line, in small print: "Your private messages". Click and see.

How do you make the leaven? Do you make a dough, and then store the dough in the cold?

A lot has been written about leavens on the forum. I cannot explain to you within this topic.
Go to the same FORUM, department: "Sourdough bread", start from here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0
Read this carefully.
If you really want to start making sourdoughs already, then I can give you a piece of my sourdough. If only someone can take it from me.
Ira

Is the forum the main page? I didn't find something there, the section you recommend. Thanks for the offer, while I make do with yeast. You must first learn how to bake simple bread well. I remember that in my youth, when it was impossible to get the yeast, we left a piece of yeast dough, then soaked it and kneaded a new dough. And it rose very well.
I congratulate you on the 8th of March! May everything be good in your life!
I wish you everything that life is rich in:
Health, happiness, long years,
May this holiday be the day of March 8 -
Will leave a good mark in my soul!

May this day be happy
And all dreams come true.
Let the sun shine on you everywhere
And flowers bloom.
May your life be full
To all that spring gives us:
With a modest and simple smile,
Health, happiness, beauty!

Any nonsense for you
Our ancestors did it easily.
Because of your beautiful eyes
Madness is not rare in our country.

Do not bow down with rowan,
Even if the trouble.
Be happy all the time
On this day, and always.

Among the spring first days
March 8 is the most expensive of all.
All over the earth, for all people
Spring and Woman are alike!

Thank you for such a sweet congratulation
I also congratulate you on the holiday: girl_romashka: Be healthy and happy, and so that you get good bread

Is the forum the main page? I didn't find something there, the section you recommend. Thanks for the offer, while I make do with yeast. You must first learn how to bake simple bread well. I remember that in my youth, when it was impossible to get the yeast, we left a piece of yeast dough, then soaked it and kneaded a new dough. And it rose very well.

Forum is not the main page. Look at the top left: main - the first is in the list, and FORUM is the last.
What you describe as a piece of old dough is one of the types of leaven. You know a lot more than you think. You will still teach us.

Thank you, Irochka, for everything!
As the earth trembles in anticipation,
How tempting the sisari coo!
In a bright number on a calendar sheet
The lanterns suddenly sparkled with fireworks.

We notice with delight that it is spring.
The world is beautiful and loved, unique.
And having recognized a woman next to him,
We wake up, fall in love, create.
In our different, attractive, worlds
This holiday is delightfully one.
We love you, not for conscience, not for fear,
And for happiness, and for a look, only one!

Your tenderness, your lips, your passion,
Whether maternal, maiden, sadness -
Don't buy them in the store, don't steal them,
This is yours, only yours, so be it!

We dedicate our life to you alone,
Only with you will we know the essence of good,
For you, and for yourself, just a little bit,
Protecting the warm light of the fire's fate.

On this day, March 8, there are no songs -
Serenades, serenades until dawn!
Your souls are eighteen young years old,
And health to you, and happiness, and love!

Evgeny Sosnin

Ira, I forgot to ask. And when is it necessary to lay mustard seeds or seeds, or nuts? Is it possible right away, along with flour or before the last batch? And yet, in some recipes they write the time - 4 hours, but I, in my opinion, have the last number 3, or am I mistaken?

[the main]

Thanks for the poetry
Seeds, nuts, etc. should be laid by the sound that the HP makes during the second batch.
Have you found the FORUM? This is very important because all these things can be learned there. This is not possible within one topic. Right now go upstairs and to the left. Count from the main page 10 lines and you will see the line FORUM.

Thank you, Irochka! Found it. It's all about baking. I've already read a lot and rewrote some recipes!

[Irochka]

If you want to send someone a private message for the first time, click on his name (avatar) in any post, the "User profile" window appears, below it - recipes, and below it - "Send message to user". Click on it, a reply window opens for a private message.

Irochka, Ella Yakovlevna, you can do it with much fewer movements! Do you see an envelope and a green scroll on the left under the avatars? Click on the scroll - and write a private message!

Thank you! It's much easier!

[Ella Yakovlevna]

And, by the way, by the color of this "scroll" you can find out if a given user is online. In this case, the color is light green, and in the case when the user is not on the site, the color is dark green.
Ella Yakovlevna, Could you get my answer to your message?

And further. Just call me "Ella" When I registered, there was already someone under this name, so I had to add a middle name, and I had already lost the habit of it!

[Irochka]

Irochka, Ella Yakovlevna, you can do it with much fewer movements! Do you see an envelope and a green scroll on the left under the avatars? Click on the scroll - and write a private message!

Thank you, dear, but I didn't know that.

[kisuri]

kisuri, Good afternoon, I'm a beginner, a bread maker for less than a month, I master and bake from whole grain. I am growing sourdough, somehow it does not work out yet, you can ask you to give an address where you can take it or yours a little)) Thank you phone in advance no need to leave contacts in the public field.