Rye-wheat bread for every day

Category: Sourdough bread
Rye-wheat bread for every day

Ingredients

Rye sourdough 230 g
Peeled rye flour 200 g
Wheat flour 150 g
Rye bran 2 tbsp. l
Kvass wort concentrate 30 g
Honey 0.75 tbsp. l
Pressed yeast 3 g
Mustard oil 1 tbsp. l
Water 240 g
Salt 9 g

Cooking method

  • Refresh the starter culture 7-6 hours before. I have rye sourdough for hops.
  • She mixed 40 g of sourdough with 100 g of water, added 140 g of rye flour and left in a warm place for 8 hours. From the raised leaven I took 230 g for bread.
  • At the bottom of the bucket from HP, I poured wheat flour, put compressed yeast in it, rubbed it lightly with flour. I poured rye flour, bran and salt on top. I knocked down the leaven, water with a fork, added the concentrate of kvass wort, honey. I poured it into a bucket of flour.
  • I put rye dough on the program, added 1 tbsp during kneading. l of oil. The program lasts 2 hours: equalize the temperature, knead for 10 minutes and rise.
  • 2 hours after the end of the program, there was a slightly increased shapeless dough in the bucket. Hands lubricated with p. m. shaped the bread and put it in a mold. The form was pre-lubricated with a non-stick lubricant consisting of melted bacon, p. m. and flour in equal amounts. Many thanks to Luda for lubrication (mariana-aga)
  • I put it on the final baking in the oven with the light on. After 40 minutes, the dough has risen almost to the edges of the mold.
  • She pulled out a mold with dough. Heated the oven to 220 gr.
  • Sprinkled with some water and put on baking. Baking 55 minutes,. the first 25 minutes with an open top, then covered with baking paper and reduced the temperature to 200 grams.

The dish is designed for

800 g loaf

Cooking program:

Dough in HP, baked goods in the oven.

Note

Delicious rye bread for every day.
The composition of the kvass wort concentrate includes: rye flour, corn flour, fermented rye malt. unfermented malt, barley malt. I highly recommend using it when making rye bread, it gives a great taste and color.

Alena211
Something dough I get very thick, is there a typo? 140 g flour and 100 g water. Not the other way around?
barbariscka
Alena211
No, not a typo, everything is correct for 140 g of flour 100 g of water, this is a dough of 70% moisture. In rye bread, very often the dough is taken thicker. this gives rye bread the acid it needs.
Galina S
Vasilisa hello

Vasilisa what is your form? If you make 2 pieces in L-11, will it be ok or do you need to count? I rarely bake rye, but that's it.
barbariscka
Hi Galya! The L7 mold should rise to the edges of the mold. I didn’t bake in the L11 form, I’m not going to order.
Theoretically, this amount of dough can be divided into two L11.
Galina S
Vasilisa hello! I baked rye. I did it for a neighbor and begged to cut off the crust to see what was inside and try It with the wort color is such, but they like it. I'll bake myself too
Rye-wheat bread for every day
Thank you. not a troublesome recipe, everything went well and turned out well
barbariscka
Galyun, I am glad that the bread was good and the neighbors liked it! The porosity is excellent! The recipe is really not troublesome and you can change the ingredients, depending on availability. If you put molasses instead of honey, it will be darker. You can also put a teaspoon of chicory concentrate, the color will also be darker (sold in departments for diabetics).
Galina S
Quote: barbariscka

... You can also put a teaspoon of chicory concentrate, the color will also be darker (sold in departments for diabetics).
yes I saw one. We sometimes buy chicory in powder, but this bitter one is very much to me, so that's where I need it !!! Thank you for the idea.Well, for myself, I'll bake a noble, real taste with barley malt extract! it’s not a must with a must
Vasilis chicory 1 tea. not 30 g?
Admin
Quote: Galina S


Vasilis chicory 1 tea. not 30 g?

Chicory tastes a little bitter, so be guided by your taste, 1-2 tsp. that's enough. Start with 1 spoon, and then decide on taste. It's good to buy instant chicory in bags, dissolves quickly like coffee
Galina S
Quote: Admin

Chicory tastes a little bitter, so be guided by your taste, 1-2 tsp. that's enough. Start with 1 spoon, and then decide on taste. It's good to buy instant chicory in bags, dissolves quickly like coffee
Hello. can mean dry instant which to add. dissolved in water? I have one and don't even need to buy it. Thank you
barbariscka
Galya, if you put a teaspoon, it won't taste bitter, but you can also in bags, it is less bitter. Of course, barley malt extract is much better.
Leska
Vasyona,! I report: I baked it almost according to the recipe (well, there was no bran) in 2 L11. Bread.
🔗
🔗
barbariscka
Marisha, the bran is optional. You can take wheat 1s., 2s. or diluted in. from. wholegrain. I am glad that I liked the bread. It is very convenient to bake in two such small forms. And thanks for the photo
Galina S
Vasilisa hello !! we don't have black every day, but we wanted it so, very tasty. Thank you!!

Rye-wheat bread for every day
barbariscka
Galya, wonderful crumb! Peks for health! I can't do without black, so I constantly bake something.
Kras-Vlas
Vasilisa!
The result is a wonderful piece of bread!
Very tasty and very aromatic!
We all loved it!
Thanks for the recipe
Rye-wheat bread for every day
barbariscka
Olya, you are already baking with might and main on sourdough ... I am glad that you get good bread, wonderful crumb! Thanks for the photo ...
Kras-Vlas
Yes, Vasilisa, I'm trying! I like sourdough bread so much, but I don't always have time for such bread, and when I bake it - I have a holiday !!!
Thank you for the praise, I am very pleased!
M @ rtochka
Good day!
When you take the bread out of the oven and turn it on, does the dough fall off? I have up to 220C, the oven will warm up for 20-30 minutes. All this time where to keep the form with the dough? Cover it somehow? Or nothing terrible will happen if you just put it on the table.
Albina
And I didn't get such a black bread as in the recipe. I want it even darker
barbariscka
M @ rtochka,one. If bread falls off during the heating of the oven, remove the bread pan a little earlier, while the dough has not yet reached the edges of the pan. While the oven is preheating, it will rise. 2. You can put on proofing in the microwave with a cup of boiling water and the light on. There are different options, why keep so much on the proofer that the dough starts to fall off?
And recently, I bake rye tin bread starting from a cold oven, that is, there is a form with bread in the oven with the light on, as soon as the dough has risen to the edges of the form, I turn on 200C and bake for 1 hour - 1 hour 10 minutes. I don't know if this option will work in all ovens, but I bake very well. Suitable only for molds, I put the hearth in a hot oven.
Try different options, find the best for yourself ...

AlbinaIf you don't get dark bread with kvass wort concentrate, you can add dark syrup or liquid rye malt or barley malt concentrate ... As a last resort, if you cannot buy such additives, you can use chicory. It comes in darker liquid and lighter bags, and is sold in diabetic food stores.
Albina
Vasilisa, Thank you
M @ rtochka
barbariscka, thanks. She put it in the oven, without taking it out, turned on the baking.
Here's what came out with this recipe:
Rye-wheat bread for every day
The bread is not high, but my shape is elongated, low. Such:
Rye-wheat bread for every day
On proofing, it reaches the upper edge of the mold, in the oven it is always a little crushed, it does not fall off, but becomes flatter. I don’t know, for everyone it is much higher, but the forms are not so long, right?
Very, very tasty bread! I add more malt, once I bought it, now I put it in all the rye.Sometimes the coriander is freshly ground. There was no bran.
I have been baking for a long time, HP was bought 5 years ago, broke down a year ago, stopped kneading. I had to buy a kneader and since then I almost constantly bake in the oven.
The recipe is convenient. In the morning I put in the leaven, in the evening I bake bread.
Thanks for the recipe!
barbariscka
Dasha, I think that your form is a little dough. It is precisely designed for the L7 shape, so it falls off. And the crumb is beautiful, thanks for showing
Bake to your health! I'm glad I like bread. It is uncomplicated and very convenient on a daily basis.
You can also add some kind of additives, for example, flax seeds or make with seeds ... It is better to fry them first.
M @ rtochka
Please explain, I don’t understand what is the relationship between the size of the form and the fall
And then how can I be with this particular form. Put in the oven a little earlier, don't wait until the dough gets to the brim? Or is it better to increase the amount of dough 1.5 times?
barbariscka
Dasha, read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24187.0 very well written about the ratio of the volume of the form and the weight of dough for baking bread.
Try different options and everything will work out.
marin04ka
Vasilisa, please, tell me, please, about the leaven. I have wheat 100% "eternal", it can also be refreshed in 7 hours by adding rye flour and water according to your recipe, or do you need something different? I'm new to this question
It's just that I don't want to start a rye sourdough separately, black is not very popular with us
barbariscka
Marina, I have two leavens: rye and wheat. But many bakers say that you can overfeed, if necessary, one into the other. Only you will have to make 3, or better 4 dressings with rye flour, starting with a small amount and bringing it up to the amount required by the recipe.
marin04ka
Thank you very much I will feed my sourdough, I really want to try rye bread
barbariscka
Good luck, Marina!
marin04ka
Vasilisa, I am to you again with great gratitude! Delicious black bread, a fairly simple and not troublesome recipe, but the result is simply amazing! Thank you very much!

Rye-wheat bread for every day

Rye-wheat bread for every day

Very aromatic, rich taste and crispy crust!

My young overfed sourdough did it all the same! There was no wort, I had to steam the malt, I also added 2 grams of unfermented malt and instead of honey I had to put molasses, which, unfortunately, was not there either.
It turned out very tasty! You are just a baker from God!
barbariscka
Marina, now there will be no problems with bread, you can bake both rye and white ... I'm glad that everything worked out. I used wort and honey when there was no molasses and malt, so you did everything right
You embarrassed me, but thanks for the kind words ... I wish you success and always good bread !!
Lingonberry
barbariscka, good day. I'm just a novice baker) I want to try your recipe, but there is no rye program in HP. Please tell me how it works to understand how I should act)

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