Rye seed-nut bread with whey.

[Use nuts to your taste, I have 20 grams of sunflower and pumpkin seeds and a pine nut. Before use, I brown the seeds and nuts, separately, in a frying pan, then their aroma sounds brighter in bread.]

Rye seed-nut bread with whey.

Category: Sourdough bread

Ingredients
Whole grain rye flour	300 BC
Wheat flour	200 BC
Eternal whole grain rye sourdough	100 g
Serum	320 ml.
Sugar	1 tbsp. l.
Salt	2 tsp
Nuts, seeds	60 g
Sunflower oil	1 tbsp. l.

Cooking method

• Dilute the starter culture in warm whey. Sift rye flour
• 
• add sugar, pour in leaven, knead the dough.
• 
• Leave until doubled (1.5 hours).
• Add wheat flour, seeds, salt.
• Knead to this state,
• 
• pour in oil and knead until it looks like a bun.
• 
• You can leave it to rise in a bread maker, or you can shape a loaf, put it on a greased and floured form, cover with a deep cup and leave to rise for 1-1.5 hours in a warm place. Press in nuts when molding.
• 
• If this is a bread machine, I turn on the Baking mode for 1-2 minutes, NO MORE, otherwise the dough will overheat! Next in a hot oven (or bread maker) with steam for 1 hour at 250 gr.
• 
• Cool on the wire rack. Chop and bon appetit!

Note

Use nuts to your taste, I have 20 grams of sunflower and pumpkin seeds and a pine nut. Before use, I brown the seeds and nuts, separately, in a frying pan, then their aroma sounds brighter in bread.






The bread is light, despite the whole grain rye flour, fine-porous, with a pleasant nutty flavor and enriched with nut texture. Perfect for both first and second courses and even tea. More suitable for an everyday table, but on occasion it can be beautifully wrapped and presented as a gift.

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With a competitive initiative, dear!
Such a beautiful and healthy bread
And the photo is so pastoral -

Thank you, but I haven’t added it to the contest topic. While I put my little one to sleep, it was already night, until I posted the recipe itself (something I have huge photos - I fought with them). I went to finish it.

Excellent bread !!! And the photos are amazing !!! So it blows from them with the warmth and aroma of freshly baked bread

Thanks for the recipe and beautiful photos of bread!
I want to cook it. I have never cooked with whey.
There were some questions.
After the first batch (sourdough + rye flour + sugar + whey) should all this rise in warmth or at room temperature?
I started to do it and this first batch turned out to be very thick. It is right?

Thanks for the recipe and beautiful photos of bread!
I want to cook it. I have never cooked with whey.
There were some questions.
After the first batch (sourdough + rye flour + sugar + whey) should all this rise in warmth or at room temperature?
I started doing it and this first batch turned out to be very thick. It is right?

It is thick, like thick, thick sour cream, but not like a bun, because we will add more wheat flour. I'll go look for a photo of the first batch.

[workcontrol]

workcontrol
I found a photo. Look at what density I have.

Thank you so much! I didn't quite do it right. Now understood

Thank you so much! I didn't quite do it right. Now understood

Hopefully the next attempt will be more successful.

delicious bread
only I threw it completely into the HP, added about 1-2 g of live yeast for safety net. everything rose and baked, but the roof fell off.
and somehow the salt is not enough to taste