Wheat-rye bread with whole grain of rye and wheat in sourdough

Category: Sourdough bread
Wheat-rye bread with whole grain of rye and wheat in sourdough

Ingredients

Rye sourdough (100%) 250g.
Beer 250g.
Vegetable oil 1 st. l.
Syrup 1 st. l.
Whole grain rye 100g.
Whole grain wheat 50g.
Wheat flour, premium 200g.
Wheat flour 1 grade 100g.
Salt 1.5h l.
Bread mixture (cumin, coriander, fennel, anise 5: 2: 1: 1) 1 st. l.

Cooking method

  • Grind the beans in a coffee grinder.

  • Stir the leaven with beer, molasses, pour into a bucket of HP. There is also vegetable oil. On top of the grain, salt, flour 1 grade, and 100g. wheat flour. Dough mode (1.5h). Watch the bun and gradually add the remaining flour. The gingerbread man is smooth, soft, not smeared, does not stick to the walls:

  • Wheat-rye bread with whole grain of rye and wheat in sourdough

  • Over time, with wet hands, put the dough on a floured table, form a loaf, put in a greased form, cover with a towel and remove to a warm place until doubled. It took me 2.5 hours.

  • Sprinkle with water before baking.

  • Bake in an oven preheated to 220C for 15 minutes, then lower the temperature to 200 and bake for another 25-30 minutes.

  • Wheat-rye bread with whole grain of rye and wheat in sourdough

  • Delicious, fragrant bread with tender crumb !!


Lozja
New bread on beer! Want Want!
It remains to buy rye and wheat. I even found 1st grade flour today. And the whole grain? Soak / crush, nothing to do that?
Thank you!
Omela
Lozja , this is just that bread - "hodgepodge", from what was Actively use "Motherland's bins".

Quote: Lozja

And the whole grain? Soak / crush, nothing to do that?
How not to? First line in the recipe:

Quote: Omela


Grind the beans in a coffee grinder.
Lozja
Quote: Omela

How not to? First line in the recipe:

From the aunt. I read the recipe twice, and both times I started reading from the second line, somehow I ignored the first.
Omela
Look at me !!! And then as the grains on the teeth begin to creak !!!!

Lozja
Quote: Omela

Look at me !!! And then as the grains on the teeth begin to creak !!!!

That I, too, thought, sat a photo with a cutter bread, carefully studied, all the grains were trying to see there.
Nagira
Quote: Omela

Look at me !!! And then as the grains on the teeth begin to creak !!!!

Just about, but I was tempted by the name - "Bread .... with whole grains"... I thought that the Mistletoe Master of Breads would finally reveal the secret that has not been given to me for so long ...

Before buying HP, our favorite bread was Roshinsky (especially a small town, for sure - that is, Samara) Small loaves with soft grains in the dough. No matter how I tried to bake something similar, it did not work: even the soaked grains, soft inside the bread, became hard pebbles in the crust
New vitamin
Quote: Lozja

From the aunt. I read the recipe twice, and both times I started reading from the second line, somehow I ignored the first.
I also started reading from the second line, well, I didn't see it
I got interested because I liked breads like pampernickel. Thinking how does mistletoe do? She added whole grain to hers, soaked for a day, but you still feel it on the teeth, you have to chew it thoroughly. How about a coffee grinder? At one time there was an idea to grind grain on it, but I read a lot of reviews that coffee grinders quickly break from this. Now I dream of a mill
Lozja
Quote: New Vitamin

Now I dream of a mill

I also dream of a mill. Let's dream together.
Omela
Quote: New Vitamin

How about the coffee grinder? There was at one time the idea to grind grain on it, but I read a lot of reviews that coffee grinders quickly break from this.
New vitamingrinding in a coffee grinder. You will not grind with kilograms. And the mill is certainly a good thing!
New vitamin
Found on the site 🔗
Whole grain lovers in bread:

Per 100 grams of wheat and rye grains

"Early in the morning (I do this before the last feeding of the sourdough), pour 130-150 ml of wheat and rye with water, bring to a boil and simmer for 50 minutes, watch so that the grains do not burn, if necessary, add a little water. After 50 minutes add 100 ml of hot water and seed mixture and cook for another 10 minutes. Leave it all in a closed saucepan until this mixture cools. "
Then mix this mixture into the dough. We will try.
Thank you, Omela, for advising us to return to this topic again and for your bread, of course !!!

Omela
New vitamin, Thanks for the useful information!

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