Fragrant bread with rye sourdough in the oven

[grain mixture]

Fragrant bread with rye sourdough in the oven

Category: Sourdough bread

Ingredients
Sesame seeds	50 g
Flax seeds	50 g
Sunflower seeds	50 g
Wheat flour, 2nd grade	325 g
Peeled rye flour	160 g
Refined rye sourdough	320 g
Salt	16 g
Water	350 ml

Cooking method

• Ingredients for grain mixture :
• 
• To prepare a grain mixture, we need:
• 1. 50 gr. sesame seeds:
• 
• 2. 50 gr. sunflower seeds:
• 
• 3. 50 gr. flax seeds:
• 
• 4. 150 gr. water at t = 90 ° C
• Lightly fry sunflower seeds and sesame seeds in a dry frying pan.
• 
• Pour boiling water over all the seeds, mix well and leave on 2 hours, more precisely, until the seeds absorb the whole water.
• 
• To the whole amount of flour add refreshed rye sourdough, water, salt, swollen grains and knead the non-sticky dough. Give dough 20-30 rest for a minute. Form the bread and proof it. The volume should increase by 2 times. After the final proofing, grease the bread or sprinkle with water. Make frequent, shallow cuts.
• 
• Preheat the oven until 250 ° C.
• Bake 15 minutes with steam.
• 
• Let off steam from the oven, then reduce the temperature to 190 ° С and bake bread more 30 minutes until ready.
• Cool on a wire rack:
• It turns out ALWAYS very tasty and very aromatic bread.
• 
• 
• Bon appetit to all !!!

The dish is designed for

One bread

Time for preparing:

8 ocloc'k

Cooking program:

oven

Note

A source:

🔗

Huge THANK YOU to the author Annushka!

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[AXIOMA]

AXIOMA
What a handsome man !!!
And yeast free ?? What sourdough do you have? And approximately how long did it take to break with you?

[AXIOMA]

AXIOMA, finally (I remember your French baguettes)

[AXIOMA]

AXIOMA, oh, what bread !!! And soaaav ...

[AXIOMA]

AXIOMA
What a handsome man !!!
And yeast free ?? What sourdough do you have? And approximately how long did it take to break with you?

Omela , good health to you!
Believe me, not a gram of yeast!
This amount of leaven is enough for the bread to rise well.
The sourdough is pure rye, according to the recipe Viki.
Rastora made in the refrigerator for more than 8 hours.

[Viki]

The sourdough is pure rye, according to the recipe Viki.

Which is this semi-finished product? Throw a link pzhl!

Rastora made in the refrigerator for more than 8 hours.

Now it is clear where such a handsome man comes from !!!!

[Omela]

Omela .
You are welcome:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0
And I feed her like this:
I took 320 grams of bread for the production - I immediately added 160 grams of rye flour and 160 grams of water. And put it back in the refrigerator.
Everything is very simple...

[AXIOMA]

AXIOMA

Last night I baked a round loaf of aromatic bread:

Added 1 tsp. ground cumin and 1 tsp. dill seeds - for experiment
And in vain! The smells of dill and caraway were drowned in the pronounced aroma of roasted sunflower seeds

[AXIOMA]

AXIOMAYour Fragrant bread is delicious !!! Bravo!
Let me be curious at what temperature did you prove it? How many are in your refrigerator? And yet, what do you think, in the warmth it will take two hours?

[AXIOMA]

AXIOMAYour Fragrant bread is delicious !!! Bravo!

And you, VikiThank you very much for the recipe for such a successful rye sourdough. Thanks to her, I get such a wonderful and delicious Bread!

AXIOMA, ... at what temperature did you ferment? How many are in your refrigerator?

My refrigerator LIEBHERR CN 4013 has a temperature of +9 ° C.
After roasting, I keep the bread preparation at room temperature for a couple of hours before baking.

AXIOMA, ... And yet, what do you think, in the heat of two hours it will be cleared?

When soaked in heat (until double the volume is reached), I get a cracked "roof":

So I hide it in the refrigerator for a long fermentation - the surface is smooth, obedient when cutting:

Oh! There are simply no words what a beauty! Even the photo is delicious and smells !!! Just for the sake of this bread is it worth growing the leaven. I went to comprehend the basics of this skill.

[Pogremushka]

Pogremushka, Thank you for KIND words!
How are you progressing in sourdough growing? Are there any difficulties? ..
Otherwise, I will not stand it and go to Nizhnevartovsk with the help

I baked this loaf of bread in a gas oven, even without a window

Impressive !!!
How do you knead the dough?
The leaven is thick, there is little water - the bread-baking machine will stall.

[AXIOMA]

I baked this bread today, only added 1/3 of dry yeast, without a refrigerator.
I still want to try it in the fridge, to compare the taste.
And tomorrow we'll taste it.
Thank you AXIOMA, for the recipe and idea of ​​not just delicious, but also beautiful bread!


The cut is ready. The bread is delicious, my husband told me to bake this particular bread more often, like that! But I am sure that the taste of the bread from the refrigerator will be more intense, you can say that I can almost feel the taste of this bread.
The image quality is poor, but that's all I could squeeze out of my old camera.

[Beholder]

Impressive !!!
How do you knead the dough?
The leaven is thick, there is little water - the bread-baking machine will stall.

Beholder, good day!
What scares you?
55.8% water in relation to flour and PLUS 150 water to swell the seeds! The dough is soft like porridge
I prefer to knead the dough with a processor, in fact, I mix the dough.
There is an experience of baking this bread in a bread maker,

but the result is not impressive, agree ...

[AXIOMA]

I baked this bread today, only added 1/3 of dry yeast, without a refrigerator ...
... Thank you AXIOMA, for the recipe and idea of ​​not just delicious, but also beautiful bread!

Dear Margit!
I am grateful for your support!
I am burning with impatience to see the cut of your fragrant bread!
Curious, what is the difference between bread only with sourdough and bread with the addition of 1/3 tsp of yeast? AHA! I already saw ...
To people, when you declare that this bread ONLY on sourdough they, having tasted, ask for an encore! ..

This is great bread! Enchanting view!

I saw that in previous posts I did not post a general view of round flavored bread - I am correcting a mistake.
Fresh, still warm bread - was made at room temperature for more than 2 hours:

Hello everyone!
A small addition for lovers of aromatic bread:

How I love this incomparable bread! Words cannot convey:


Tomorrow morning I will bake another loaf of such bread, I have already put it on the rack.

[AXIOMA]

AXIOMA Thank you so much for the recipe. I did it. Firstly: I grew the leaven, which was not possible before. And secondly: I baked bread without yeast on one sourdough.
Only I made two changes:
- I didn't add any seeds, they don't like us;
- baked in a slow cooker.
For the rest, everything was according to the recipe and even soaked in the refrigerator all night.
He is certainly not as beautiful as yours, but there is something to strive for.

Of course I will do more. And maybe even try it in the oven somehow.

[Rusya]

Hello, Rusya !
Thank you for your attention to the recipe for aromatic bread, but by excluding the addition of seeds, you deprive yourself and your loved ones of the unique aroma of this bread! Lightly toasted sesame and sunflower seeds will turn anyone's head, regardless of age or preference:

I'm not familiar with the principle of operation of the multicooker - the oven is more to my liking:

[Rusya]

Hello, Rusya !
Thank you for your attention to the recipe for aromatic bread, but by excluding the addition of seeds, you deprive yourself and your loved ones of the unique aroma of this bread!

May be! I myself really love all kinds of seeds, especially sesame seeds. There was a time when I fried it and just ate it with a spoon. But my family did not work out. And at the expense of the multicooker, I only have it for a week, so I use it in full.
But I promise to improve !!!

Axiom, thank you tremendous The bread is really delicious. And the idea of ​​roasting and soaking the seeds is great. I have never seen such a technology before, now I will use it in other breads with seeds.

True, my bread is a little blurry, since I took it out of the proofer before the oven warmed up, but next time I will try to fix it, but I have no doubt that I will bake it more than once

[AXIOMA]

AXIOMA As promised, I baked it with seeds and in the oven. I liked it very much! Indeed, a very tasty crust is obtained in the oven. The family appreciated the only thing, the son did not like the seeds. He said that the bread itself is very tasty, but the seeds are not very good for him. In general, I will bake with and without seeds. But definitely in the oven.

[Nataly_rz]

Axiom, thank you tremendous The bread is really delicious. And the idea of ​​roasting and soaking the seeds is great. I have never seen such a technology before, now I will use it in other breads with seeds.

Hello, Nataly_rz !
To your health!
I am glad that you liked this bread.
And I blindly borrowed the technology of seed soaking from the author of the recipe.
I also liked the idea!

I just can't stop, I keep baking and baking this bread. And the husband still cannot eat him.
In my opinion, every time he gets better. Or is it just me.

[Rusya]

I just can't stop, I keep baking and baking this bread. And the husband still cannot eat him.
In my opinion, every time he gets better. Or is it just me.

You, Rusya , it doesn't seem! The bread is very beautiful and you can even see its quality! Delicious bread! Congratulations 🔗

[lana7386]

lana7386, thank you.

[AXIOMA]

AXIOMA, Good day!
Tell me, how can you replace wheat of the 2nd grade? More than one pair of boots has already been shot down in an unsuccessful search. In stores I see only peeled rye, rarely seeded, wheat extra, premium and rarely first grade. As far as I understand, the 1st and 2nd grade - heaven and earth ... What to do? I want to try baking, it looks so amazing!

AXIOMA, you admire your bread like a painting in an art gallery. The third day I can’t take my eyes off it, the lack of sourdough doesn’t let me cook it. I’ll go get acquainted with the technology of the leavening process and return to you.

[Arka]

Arkawhile the owner is not there, I will try to answer. I have about the same problem with the presence of different varieties of flour, I baked from wheat flour. of the highest grade, and my rye is peeled. Everything works out great. I think that if it happened with flour, then you can try to bake from what is. Well the bread is great !!!

[Delicious bread!]

... The bread is very beautiful and you can even see its quality! Delicious bread! Congratulations

Hello, Rusya!
I enthusiastically join the assessment lana7386 !

Rusya, obviously, not everyone likes the dark color of flax seeds, and therefore I dare to suggest a replacement for your son: try the amount flax seed substitute equal parts for sesame seeds and sunflower seeds.
Arka, Hello!
I even envied that you have seeded rye and wheat extra
To get seeded rye, in the evenings I repeatedly sift the peeled rye through a fine sieve
But our mill offers 1st and 2nd grade wheat flour (not packaged) as shoe polish. Try to start the dough on the first instead of the second grade of flour and be sure to share the result, okay?

[AXIOMA]

AXIOMA, Thank you! And for advice too!
Today my husband and I discussed the New Year's menu. And you know that he was the very first to suggest, rightly - Fragrant bread. Now I'm thinking, bake it in the morning of 31 or in the evening, so that it's hot on the table.

[Viki]

be sure to share the result, okay?

Good day!
I share the result
I used high-quality wheat, the starter was a semi-finished rye product from Viki... She baked in KhP, heated with heating in KhP for about 5 hours before baking (combined programs).


I apologize for the quality of the photo - my phone no longer works.
The bread turned out delicious, especially when toasted in a toaster. I would reduce the amount of salt, but that's for my taste.
Thanks for the recipe, AXIOMA!

[AXIOMA]

AXIOMAIt looks like I'm also becoming a fan of this bread. This time I did it with overnight proofing in the refrigerator. The result is more pleasing

by the way, I made white bread with this grain mixture, I didn't like it, it tastes better with gray

There are questions, but there is no one to answer something
It seems that the volume of the components of the bread is intended for kneading in the combine (my HP is clearly straining) and it seems that two bread are coming out.
Ouch! Share your opinion

[Yaroslavna]

Yaroslavna , my HP has a poppy. loaf weight 780 gr. And therefore, when kneading the dough according to this recipe, it also strains a little, I would even say it does not stir. Firstly, it is not necessary to put all the flour at once, but to add it as you knead, it is easier for HP. Well, then I help her with a silicone spatula a little. Copes.

Rusya, thank you.
Together with HP, we kneaded the dough together (the maximum weight of a loaf is 900 g, but this did not save the situation), in order to knead, we drove HP twice.
And, indeed, two loaves came out.
I think we need to recalculate the recipe for a lighter loaf weight. And how to do it specifically with this recipe, I'm still in confusion.

Rusya, thank you.
Together with HP, we kneaded the dough together (the maximum weight of a loaf is 900 g, but this did not save the situation), in order to knead, we drove HP twice.
And, indeed, two loaves came out.
I think we need to recalculate the recipe for a lighter loaf weight. And how to do it specifically with this recipe, I'm still in confusion.

AXIOMA, I have a confusion about feeding the starter culture
And I feed her like this:
I took 320 grams of bread for the production - I immediately added 160 grams of rye flour and 160 grams of water. And put it back in the refrigerator. Winking
Everything is very simple...
The author of the leaven recommends taking 1 tbsp. l. and add flour and water to it and use already ripe. You act differently. Are both options correct?

Bread for everybody. For me, there is an overabundance of cereals, something like a vinaigrette of seeds, which is why everyone's individual taste is lost.

Bread for everybody. For me, there is an overabundance of cereals, something like a vinaigrette of seeds, which is why everyone's individual taste is lost.

And with great pleasure I consider myself and my friendly family to be lovers of this aromatic bread!
The smell and taste are just STUNNING !!!
My improvisation with notches.

Son loves toasted bread



I RECOMMEND Baking this kind of bread to EVERYONE!
You will not regret.

[SVETLA]

And with great pleasure I consider myself and my friendly family to be lovers of this aromatic bread!
The smell and taste are just STUNNING !!!
... The son loves toasted bread ...
... I RECOMMEND Baking this kind of bread to EVERYONE!
You will not regret.

SVETLAworthy Bread! Commendable! The incisions inspire me to return to Aromatic Little One again!
The answer to the vinaigrette. Moreover, Nataly_rz gave me the idea to try flavored bread with sourdough wheat flour.
I made a note on the improvisation in my notebook and it worries me a lot.

Baked in the Oven Fragrant! Delicious, thanks for the recipe!



I added 3 grams of yeast, the starter is still young, proofed at room temperature for 2.5 hours.
I intend to bake this bread in the future, but I have a problem with the consistency of the dough. You write that the dough should not stick, but mine was liquid, I poured flour, it didn't help, I couldn't really form it, I had to put it in a baking dish right away.
Tell me, can you reduce the water, probably you can't hammer this dough with much flour?

I baked it after all. I grew a sourdough and on it, young, baked Aromatic without yeast! We liked it. But after putting it out of the proofing basket, it blurred. I don't understand what's the matter: the leaven is weak or the dough is liquid? It came out sticky for me.I added flour, but I was afraid to add a lot. Yes, the flour was of the highest grade, well, we have neither the second nor the first. Rye only recently appeared on the free market, so I started to sourdough.

Why Soak a Grain Mix?

So the seeds become softer, and the bread is softer on the bite.

For the last six months I have been baking practically only this bread, until I have found something more tasty and aromatic for myself.


This "specimen" is not the most beautiful, but tasty as always! Thank you very much for the recipe!

This "copy" is not the most beautiful

This is not the most beautiful one?
He's just amazing!

Thank you! It seemed to me that it was somehow too inflated, although I let it stand all night in the refrigerator. The main thing is that it does not affect the taste in any way. I put it again today.