Wheat corn-rye bread with seeds

Category: Yeast bread

Ingredients
Wheat flour	300 g
Corn flour	100 g
Rye flour	100 g
Potato broth Can be replaced with serum	350 ml
Salt	1.5 tsp.
Brown sugar	1 tsp
Vegetable oil	2 tbsp. l.
Yeast	1.7 tsp
Sunflower seeds (pumpkin seeds)	100 g

Cooking method

Dough kneading
Making a dough.
Combine yeast, sugar, flour (about 50-70 grams), warm liquid (about 100-150 ml), stir so that there are no lumps and leave for about 20-30 minutes until a frothy dough forms.
Basic dough.
1. combine flour with coarsely ground seeds.
2.Add dough, salt, oil, the rest of the liquid and knead the dough.
The consistency of the dough should be soft, elastic, shiny!
Comment:
I was kneading the dough in a food processor. The total mixing time is 5-7 minutes. And it took me 350 ml for this dough. potato broth, to achieve the desired consistency of the dough (kolobok) - soft and elastic dough. The finished dough is sticky.
This dough can be kneaded in a bread maker. At the same time, achieve a soft and pliable kolobok by adjusting the amount of liquid.
For a given amount of flour according to a recipe of 500 grams, approximately 330 ml is required. liquid, but since the recipe contains another 200 grams of "heavy" flour (rye and corn), you may need to add an additional 20 ml. and more liquid until a soft and elastic ball is reached.
You should also take into account the large number of seeds in the dough, which take moisture from the dough in the process of kneading and proofing.
Proofers.
First proofing took about an hour. Proofing was done in the oven at 30 * C. To prevent the dough from sticking to your hands, brush your hands with a little vegetable oil. Melt the dough until it doubles in size, no more!
Wrinkle... We spread the dough on the table, sprinkled with a little flour, and knead the dough very well from the middle to the center. The dough in use has become very soft, pliable and pliable, very well formed.
Now we shape the bread to the shape you need (round or oblong) and put it on the second proofing. How to make round and oval bread molding you can see HERE
Second proofing passed much faster. Proofing was also done at 30 * C in the oven.
After 15 minutes of proofing, I took out the mold and turned on the oven at 220 * C. The bread was allowed to stand on the table for another 15 minutes while the oven was warming up. Apparently it was necessary to start heating the oven even earlier, since the dough rose very quickly.
Bakery products.
Sprinkle the blank with flour, then make three small cuts and put in the oven.
Immediately reduce the temperature to 200 * C and bake for 15 minutes
I reduce the temperature to 180 * C and bake for 15 minutes.
I reduce the temperature to 165 * C, insert a temperature probe for control, and bring the baked goods to readiness.
All! The bread is ready! The dough turned out to be good, a little cracked one incision from emotion!
Put the finished bread on the wire rack to cool. The crust turned out to be hard, but after cooling under the towel, it became much softer. The crumb is also porous, good.
Dusting flour on top creates a rustic bread look.

Note

The crumb is finely porous, soft. The crust is thin and crispy.
Table bread, good for cheese, ham, for dinner, etc. It went well even with jam Liked the toast from this bread.

There is a difference between freshly baked and ripe bread. This bread is just tastier the next day, when it is well cooled and ripe

Bon appetit, everyone!