Sourdough wheat-rye bread with dispersed grain

Sourdough wheat-rye bread with dispersed grain

Category: Sourdough bread

Ingredients
for 2 loaves of 850g each:
Dough:
leaven	250 g
milk (potato broth)	70gr
dispersed rye	200 g
Dough:
dispersed rye	160 g
mashed potatoes	150gr
beer (apple juice, water)	100gr
baked apple without skin	100gr
whole wheat flour	550g (maybe more, depending on the density of the yeast)
molasses (syrup, honey)	2 tbsp. l.
gluten	2 tbsp. l.
poppy seeds, sesame seeds, flax	1 st. l.
mixture of seasonings for bread (according to Pokhlebkin)	1 tbsp. l.
salt	2.5 tsp
ascorbic acid	pinch
For sprinkling:
poppy seeds, sesame seeds, flax	1 st. l.

Cooking method

• 1. Prepare the dispersed grain. To do this, I germinate 1 cup (200g) of grain (12-18 hours) and grind it lightly in a blender.


• 2. Stir the ingredients for the dough and put in a cool place for 8-12 hours (temperature 15-20 degrees)


• the dough should rise 1.5-2 times and "bubble"


• 2. Put all the ingredients necessary for the dough (except for salt) into the CP and turn on the "Borodino bread" mode. Or rather 5 minutes - kneading, 20-25 minutes - rest and heating, add salt to the dough and knead for another 20-25 minutes. We control the bun. The dough should not be runny if you want to bake on the hearth. If you bake in a mold, then a thin dough will do.


• 3. Proofing 2-4 hours in HP or in a bowl with 1 tbsp. l. sesame (any vegetable) oil. The dough should double in size.


• 4. Pour the dough onto a floured surface, knead and form 2 loaves.


• 5. Moisten the top surface of the bread with wet hands and sprinkle with seeds.


• 6. Put the bread into the molds and let rise 1.5 times (1-1.5 hours).


• Proofing and rising time depends on the strength of the leaven and the consistency of the dough.


• 7. Bake in an oven preheated to 230 degrees for 15 minutes. Then reduce to 200 degrees - 15-20 minutes. Bake with steam.


• 8. If you like a soft crust, sprinkle the baked bread with water and cover with a towel. If you are lovers of a hard crust, cool the bread on the wire rack.



• This bread recipe is for those who truly enjoy making it, who do not mind spending a whole day (or even two) on feeding the leaven, germinating the grains, kneading the dough and watching it. In general, for people keen on "baking".



• The bread from the Ain site with cereals and seeds was taken as a basis, but thoroughly altered. Any starter culture that is available can be used. Experiment with which one tastes better.


• I tried to do it on rye "Eternal" and whole grain "Eternal".



• Bon appetit and good luck to everyone!

This is how the crushed dispersed grain of rye looked like

This is the dough after kneading:

After 2 hours of proofing:

Here is the formed bread:


Ready bread:


He's in the context:

class, beautiful

You can make this bread completely wheat, that is, use a whole grain sourdough, germinate a grain of wheat.
It will also be tasty and healthy.
After baking such bread, I get aromatherapy for about 10 minutes, inhaling its aroma with pleasure.

1. Prepare the dispersed grain. To do this, I germinate 1 cup (200g) of grain (12-18 hours) and grind it lightly in a blender.
Hello. Tell me how much water the grain takes. For example, we took 200 grams of grain, and after soaking, how many were obtained in grams.? And your leaven is 50/50?

yes, and I read from someone that the water needs to be changed ...
can you tell us more about germination?
senks :)

yes, and I read from someone that the water needs to be changed ...
can you tell us more about germination?
senks :)

GRAIN GROWING METHODS
Sprouted grains, especially wheat, are especially beneficial to the body, but rye and oats can be germinated. Lentils, peas, soybeans are grown from legumes. From seeds - sesame and sunflower. Before proceeding directly to the germination process, you need to consider the following:
- when buying grain, be sure to pay attention to the contamination of cereals with weed seeds, pebbles - it is better not to buy such grain, it should not be green, unripe, which means that the grains have not gained strength, they should be whole, without black spots, not infected with fungi and others pests, immature, undried, grain of one-year storage germinates well, two-year and more - poorly;
- when soaking grain, it should be washed with plenty of water.
Attention! Floated grains are not suitable for germination, they are dead or defective, they must be drained along with water. If the floating grains are more than 2% of the soaked portion, such grain has a low vitality, and the whole batch should be rejected as unsuitable for germination; - before and after soaking, the grain is washed with cold running water to wash out the spores of mold fungi and enzymatic poisons formed in germination process;
- we recommend using porcelain, glass, earthenware or enamel dishes for soaking grain;
- Rinse the grain 3 times daily with running cold water, thereby providing it with the necessary moisture and protecting it from the development of moldy fungi on the seedlings;
- if you soak the grain with activated silicon or silver water, you can do with one rinsing, but with the obligatory addition of water to ensure sufficient moisture for germination;
- the first water after preliminary soaking (5–8 hours) cannot be used, it will be dark, bitter in taste (fermented water of the first extract), with a specific smell. It contains those harmful substances that are contained in all grains, as well as pesticides, if the grain is grown using intensive technology. That is why the water must be poured out, and the grain is washed until the water becomes light;
- the water left after the secondary washing of the grain contains a lot of useful substances. It is better to drink this solution, adding a little to vegetable or fruit juices. Or you can water indoor flowers, they will grow much better and bloom even in winter;
- to obtain seedlings, the grain is soaked for 1–2 days, and to obtain green sprouts - for 7–10 days;
- when using sprouts several times a day, soak the grain at the calculated interval.
Attention! The length of seedlings should not exceed 2 mm, as they become poisonous; - when calculating the time of soaking, pay attention to the fact that germination is much more intense at night;
- if for some reason the grain is not eaten immediately, be sure to put it in the refrigerator, although there it can be stored for no more than a day.
Attention! Unsprouted grains cannot be eaten - they are sick. Even chewing them thoroughly may not save you from a blockage in your stomach or intestines.

There are several simple ways to grow grain at home:

1. Take the washed grain of wheat, pour it into a plate, pouring it with water so that it only slightly covers the grain. After 8-10 hours, the grain is washed with running water, again put it on a plate, periodically moistening it until germination. After 1.5-2 days, tiny white sprouts appear. The wheat is ready to eat.



I do everything according to the instructions:
1. I wash the grain well and fill it with water completely, cover the container with a film. Just in case, I make a small hole in it.
2. I change the water every 5-8 hours, otherwise the grain may turn sour (a sour smell will appear).
3. After the first change of water, I wash the grain and pour 3-4 tbsp into the bottom of the dish. l of water, then every 2 hours I stir the mixture so that the grain does not dry out.
after 12 hours the grain will begin to "hatch". And in 18-20 hours the grain is ready.
4. Rinse the grain again, dry it slightly and grind it slightly with the herb attachment to the blender. You can try to scroll in a meat grinder (I have not tried it myself yet).
The amount of water absorbed by a grain is proportional to the germination time: the more time we germinate, the more water the grain absorbs, the softer it becomes.
From 200 g of dry grain, I get 350-400 g of dispersed grain.

I understand ... there are generally enough problems with grain

I understand ... there are generally enough problems with grain

Yeah ... For me it's a joy.

For Lelek.

Interestingly, you can replace the grain of rye with grain of wheat, and instead of wheat flour, pour rye wallpaper into the dough, well, of course not 550 gr. and smaller. And how much less is that? Maybe you have some groundwork.
I also use Ain's recipes: I didn't like sourdough wheat bread, but sourdough rye bread is very, very tasty. And the smell, you can go crazy. But the only thing is that my bread after proofing, when laid out on a baking sheet, creeps. The last time was like a pancake. What could it be from?

Yes, of course, you can replace the grain of rye with wheat, and wheat flour with rye. I do this and that. Surprisingly, the result was amazing in all cases. Just keep in mind, I have not tried rye flour for more than half of the total composition of cereals, including sourdough flour.
The gingerbread man must be controlled. And it crawled out for me if the dough was:
1. Liquid
2. the dough has stopped after molding.
The gingerbread man should be, the dough can be sticky, but not runny.
If you like airy bread with large holes, then the dough should be liquid and then you need to bake in a mold, it will spread on the hearth.
In this case, I put the dough in a mold or a cauldron with oiled parchment paper, while a cauldron of a larger shape (rooster), together with a lid, is heated at the maximum temperature in the oven (at least 30 minutes).
Carefully put the bread ready for baking (so as not to get burned) together with paper into a heated cauldron, you can sprinkle the bread on top with water, cover and bake at a maximum temperature for 15 minutes. Then open the lid, reduce the temperature to 210 degrees and bake for another 15-30 minutes (depending on the size of the bread).
The readiness of the bread is checked with a meat thermometer. The temperature of the finished bread is -93-96 degrees.

I also tried to bake something similar. Hands itch to taste the mill, blender, and sprouted grain. Well, the leaven, of course. Since there is not much time during the week, I baked with the addition of fresh yeast. The bread didn’t look very good, but delicious, very soft.
So, the soaked grain (dry was 100g) + ground water in a blender - it turned out only 283g. There are also 100g of rye sourdough, 160g of whole-grain sourdough, 6g of pressed yeast, 6g of sugar, 30g of rye flour, 85g of water, about 350-360g of wheat flour, 2 hours. l. salt, 1 tbsp. l. sub. oils. Kneaded for 10 minutes. at medium speed at KM Kenwood. Left to ferment for 1 hour, then formed bread. Let it sit in a warm oven for about 2 hours right in the SIMAX roaster, greased with soft margarine and sprinkled with flour. Baked for 15 minutes with a lid, then another 35 minutes until cooked without a lid.
Well, very tasty. thanks for the idea

and I soak from strength for an hour, then rinse and leave moisturized, usually overnight. In the morning they begin to hatch, by lunchtime there are 1-2 mm.
Thanks for the info, I will wash more often.
I agree with everyone, bread on sprouted grains is so soft, although I still add bran from my heart. The crust is tender, and the crust is complete mortality!

I am very glad that I somehow was able to help.
And a crust with sprinkles is a fairy tale !!!
Now I try to sprinkle all the bread with it.

I bought wheat for germination today and will try it.

I bought wheat for germination today and will try it.

Good luck!
And today they gave me a bag of wheat grain. I will try already on the next. week., t.Because on the list I have other bread today.