Sourdough rye-wheat bread

Category: Sourdough bread
Sourdough rye-wheat bread

Ingredients

Leaven 300g
Rye flour 150g
Wheat flour 200g
Salt 1.5h l.
Sugar 1 st. l.
Vegetable oil 2st. l.
Water (can be half with dark beer) 200ml

Cooking method

  • Just in case, a piece of live yeast was added - with a third of a teaspoon, diluted in st. l. water.
  • Mode "yeast dough", turn off, let rise for two hours and bake for 1 hour.

Note

I have a bread maker for two weeks. I like white bread, but not black ... I had to experiment. I liked the result very much!

Oxysss
The best recipe !!! Rebaked everything according to the list. Yours is the best !!
fray zayac
despite the fact that I mixed up the programs and the dough, which should have just been baked, went back to the batch
bread (I had to add flour, I got about 40 g of wheat) it turned out
very such a shop "Darnitsky!
Oxysss
In this recipe, I freely "walk" with a quantity of flour (sometimes something is missing sometimes) +/- 50 grams back and forth - everything is fine)) The main thing is that there are no "tea, coffee, vinegar, etc. . "! I don’t understand at all what kind of bread with such "additives" is. Sometimes I add 1.5 tbsp. l light agram - it turns out bread "with sourness" (I love this).
irga
Oh, how glad I am that you like my recipe! And it happens to me, too, that I add flour, otherwise the roof collapses.
nlili
irga, thanks for the recipe!
added sunflower seeds and coriander, overdid it with sourdough - added flour - baked goods for 1 hour 15 minutes in a Panasonic - everything was baked perfectly - and delicious!
Polyanytsya
Quote: nlili

irga, thanks for the recipe!
added sunflower seeds and coriander, overdid it with sourdough - added flour - baked goods for 1 hour 15 minutes in a Panasonic - everything was baked perfectly - and delicious!
Only one question, do you really need so much sourdough -300gr.
irga
yes, the sourdough needs 300 grams, it is because of the sourdough that the bread has a sourness, which in other recipes is achieved with the help of vinegar
Polyanytsya
Quote: Irga

yes, the sourdough needs 300 grams, it is because of the sourdough that the bread has a sourness, which in other recipes is achieved with the help of vinegar

And what a sourdough, I bought it ready for rye bread. Or it can be made at home.
irga
I use the "eternal" leaven, the forum has a topic about leaven! I can't say anything about the finished one
Valen5
A batch on which program is better to do in Panasonic 2501?
Me voila
Thank you so much for the recipe! this is exactly what I was looking for! delicious bread !!!
irinagon
and how to prepare the leaven for this bread?
irga
unfortunately, I can't tell you about Panasonic, I have moulinex
I have a leaven from the topic about leaven, it is called "eternal"https://Mcooker-enn.tomathouse.com/in...option=com_smf&topic=41.0

Anna1957
And I put rye sourdough, add 1.5 tablespoons of apple cider vinegar - and finally the sourness I need is achieved. Without sourdough, only with vinegar, the taste was not the same. Sometimes I add 0.5 tablespoons of dry malt, then the color becomes darker. But the most important thing is the sourness and smell.
irinagon

I made the eternal leaven, it grew well for me in 1 and 2 days, and at 3 it stopped growing, I put half into business and put half on day 4
Has my leaven gone bad or what? According to the recipe, it is fermented there for 4 days
Made in a yogurt maker
The bread turned out beautifully rose, maybe in vain I put it in the leaven, does it not rise anymore?
irinagon
Here is the bread

Sourdough rye-wheat bread

Sourdough rye-wheat bread
Anna1957
Now I bake only this bread after a long search for the right taste. My additions: 5 grams of fresh yeast, a tablespoon of malt, and still 1-2 tablespoons of apple cider vinegar. Sometimes I add ground cumin, sometimes coriander.
The last time the night before, I mixed 200gr of 1st grade flour with 200ml of water and 4g of fresh yeast (today I found out that this is called pulish). Refrigerate overnight. In the morning I warmed it up for an hour, mixed it with rye sourdough and then according to the recipe. Respect to the author!
AdreyK
And here's what I got:
Sourdough rye-wheat bread

Sourdough rye-wheat bread

Instead of sugar, 1 tablespoon of honey was added. I did not add yeast - I did it purely with sourdough. Kneading in HP in the mode of pasta dough (14 minutes). The kolobok parted for about 6 hours, until it doubled in size. Then 1 hour 10 minutes baking in HP in baking mode. It turned out very tasty! True, the top was torn apart. Maybe what needs to be corrected by weight from the products?
Anna1957
THANKS again, rye-wheat - only according to your recipe.
ira_lioness
Hooray!!! my first sourdough bread was a success. Added for confidence 0.5 tsp. dry yeast. It turned out even too airy for rye I liked it very much, but not quite like a store one (and it is not necessary)

I cut it hot (could not resist), the crumb wrinkled a little
Sourdough rye-wheat bread
irina tukina
Friends have already read so much on kneading dough, everyone makes kneading in bread makers, but nowhere have I found manual kneading of dough. Admin sent me to the link, there is only a name about manual kneading, but no one writes in more detail.
Viki
Quote: irina tukina
nobody writes in more detail.
I can write in more detail, and even honestly: I personally do not like to knead such a dough with my hands. It is sticky and stringy. Although it does not require a long kneading. But it is perfectly mixed with a mixer with attachments, hooks and even just a spoon.
irina tukina
Thanks to Viki for the answer. There is a mixer with such attachments.
Katy
at what point do you open the lid to sprinkle coriander on top?
Katy
Hello! I want to bake bread according to this recipe. There is a rye starter in the refrigerator. Please tell me, does the recipe indicate 300 g of sourdough - does this mean refreshed sourdough fed to 300 g or 300 g of the starter itself?
Viki
Quote: Katy
300 g of sourdough - this means a refreshed sourdough fed to 300 g
Katy, exactly. Let the starter warm up, feed it and let it rise. The result is a sourdough. I prefer to feed twice.
Happy bread!
Anna1957
Vika, I haven't baked sourdough bread for a thousand years, today I put your rye semi-finished product and went into my favorite recipe. And hung on your last post that you need a starter (how many grams?) To feed up to 300g and let it rise. I probably did wrong before: I took 300 g of sourdough from the refrigerator, let it warm up and kneaded the dough according to the recipe? And in the remaining 100 g in the jar, I added 100 water and 100 flour. In 4 days I will have your semi-finished product ready, I will have to do everything properly.
Anna1957
I baked it today with a new leaven Sourdough rye-wheat bread
I'll cut it tomorrow. The scent knocks you off your feet.




The bread rose perfectly.Sourdough rye-wheat bread Sourdough rye-wheat bread I do not have enough sourness yet, I hope that it will appear in a few pastries.
zvezda
Well done Anya!!! The bread is just beautiful! !! I hope that you will achieve the taste you need with sourness !!! Go for it !!
Anna1957
Star, thanks.
Quote: Katy
the recipe indicates 300 g of sourdough - does this mean refreshed sourdough fed to 300 g or 300 g of the starter itself?
I probably still misunderstand. 300g of starter in your refrigerator - is it a ready-to-use starter culture? I put it in bread, and according to Vikin's post it turns out that
Quote: Viki
Let the starter warm up, feed it and let it rise.
That is, to feed these 300g, which we intend to put in the bread according to the recipe?
Or still feed the remaining 50g, which will return to the refrigerator and represent the new 300g, which will go into the next bread?
There is somewhere a discrepancy in terminology. In my opinion, the starter is those 50g, from which the next portion of the starter is prepared. Then the phrase
Quote: Katy
300 grams of the starter itself?
incorrect, this is not a starter, but an already prepared leaven. Resolve my doubts, please, girls.
Anna1957
I returned after long betrayals to this bread. Still, its taste turned out to be optimal for me.Just replaced 50g of wheat flour with 1 tsp. psyllium.Sourdough rye-wheat bread Sourdough rye-wheat bread Sourdough rye-wheat bread
Viki
Quote: Anna1957
There is somewhere a discrepancy in terminology. In my opinion, the starter is those 50g, from which the next portion of the starter is prepared.
This is how it turns out
The recipe says: 300 g of sourdough. Where can I get it, if I don't store more than 50 ... then I take my starter and feed it to get 300 g (and a little more for further storage).
Anna, I really like the structure of your handsome crumb. So much so that I set a new sourdough to grow. )))
Anna1957
Quote: Viki
This is how it turns out
Well, it's good that in the end we came to a common denominator. Still, the correct terms are important so as not to fall into unnecessary confusion)))
Vicki, let's not get it out, Lan? And the crumb structure is the merit of psyllium. It turned out to be a completely magical thing.
Accomplishment
Oh, I'm just looking for rye-wheat for everyday life, so to speak. True, my leaven is thicker. I will count, feed and test. Moreover, after such recommendations!
Anna1957
Accomplishment, if you like sour rye - this is it. It's just that not everyone loves this taste. And for me it is optimal.
MSU
Can you please tell me how to bake this bread in the oven?
Anna1957
Svetlana, did not understand the question. I just bake it in the oven. Kneading in Boshik.
MSU
Anna, I meant: how much to knead, how much to strain, whether it is necessary to knead, etc. I am not strong in baking
Anna1957
Rye (I get 2/3 of it, because I replace part of the wheat flour with psyllium) dough does not require long kneading for the development of gluten. After kneading, I immediately put it in a mold and put it on a proofer. Rises twice, the time depends on the temperature.
MSU
Got it, thank you very much!
MSU
Can you please tell me if it is possible to replace sugar with a sweetener, and at what temperature to bake bread?
Anna1957
Svetlana, you can replace it, but there is no special sense in this: the yeast will eat this sugar, you will not get anything unnecessary. And I'm not looking for a sweet taste in this bread, for me rye is sour bread for soup, for salad, and not dessert (although many people love just such options with raisins).
Temperature mode: I put it in an oven heated to maximum with steam, after 10 minutes I lower it to 180 degrees. And I bake until reaching 94 degrees inside a loaf.
MSU
Anna, thanks! My husband is a diabetic, I thought that some of the sugar would still remain in the dough. But since it won't be there, I'll put it.
MSU
I have already written about my unsuccessful experience in Temka about a semi-finished leaven, but there are still questions.
I baked bread with young leaven. He was upset for 6 and a half hours. Barely doubled. At first he froze altogether. Then I put the uniform in warm, and he somehow got up. The bread turned out beautiful, but with some unpleasant smell - not sour, not alcoholic, I can't even describe it - like bread, but unpleasant. It also smelled unpleasant when baking bread. With great hunger, of course, you can eat it ...
It also turned out to be sweetish, but it's my own fault - I replaced sugar with honey and, apparently, overdid it. The crumb of the bread is like rubber. I took a photo of him, but I can not insert a photo from my iPad. If anyone knows how to do this, scribble, pliz, or poke your nose into Temka.

Maybe someone has an idea what is wrong? I understood about the proofing in the warmth, but, here, the smell ...




Now I'll try to insert a photo
Sourdough rye-wheat bread

Sourdough rye-wheat bread
MSU
I bake this bread regularly - many thanks to the author!
The recipe is very plastic - I bake it with water and whey, with and without sugar. I don't exactly check the amount of leaven - always a good result!

Sourdough rye-wheat bread

Sourdough rye-wheat bread

I will add: in Moscow I bake in a terrible gas oven, in the country - in a Steba tabletop oven, in which the maximum temperature is 200 degrees (instead of the declared 230). And the bread is always delicious! Sister says that "as in childhood."
My first lump was probably because of honey - it has a very specific smell and taste ...
Anna1957
Handsome
Mindalka
Thanks to the author for the recipe, I did it three times, everything worked out perfectly three times.The bread is wonderful! The third one was made without yeast, on the usual sourdough on rye flour, the sourdough was 280 grams, it rose perfectly! I added kvass wort from a jar (we sell it for making homemade kvass) 3-4 spoons

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