Whole-wheat rye bread in a wood-fired oven

Whole-wheat rye bread in a wood-fired oven

Category: Sourdough bread

Kitchen: Russian

Ingredients
Leaven	200 g
Whole-ground rye flour	200 g
Peeled rye flour	150 g
Flour chenichnaya 1 grade	50 g
Rye bran	20 g
Sea salt	1 tsp
Linseed oil	1 tbsp. l.
Curdled milk	100 ml
Fermented dry malt	1.5 tsp.

Cooking method

• Started the leaven by this principle , having changed the composition a little - fine white onion - 30 g, 20 g - ordinary (coarse) rolled oats, and 50 g - whole-ground rye flour.
• In general, this sourdough recipe is ideal for beginners and very suitable for such careless ones like me
• - I forgot my last two in the village, at T 5 degrees in 4 days without feeding they "died".
• And here every month with a new filler!
• The dough was kneaded with hook nozzles, and mixed with wet hands.
• I threw it into the mold, put it on the top shelf of the flooded stove. In 2 hours everything went up well, I put the stove in the oven, and I forgot! The top was partially fried, but did not affect the taste.
• Delicious!

[MariV]

MariV
My admiration for bread! How interesting! From the wood stove! Super!
And the taste and aroma of onions is "lost" in the leaven or ...? What is "flattened hercules"?

[Sveta,]

Sveta,
that's the whole point - the aroma of onions! The aroma is not lost. But it is better to take sweet onions. Flattened rolled oats are the most common, coarse, not instant cooking. I mainly buy it for cats.
Now I'll fix it in the recipe.

Or you can flatten whole oats at home.
Oats are poured into the bowl of the grinder


And after leaving it, you get such a crimped grain.


This infa does not oblige to anything, it just showed the crushed grain.

[Sveta,]

Sveta,
that's the whole point - the aroma of onions! The aroma is not lost. But it is better to take sweet onions. Flattened rolled oats are the most common, coarse, not instant cooking. I mainly buy it for cats.
Now I'll fix it in the recipe.

MariV
So you add onions from the very beginning of the sourdough preparation? So you need to take your composition and follow the cooking scheme
Rye sourdough (semi-finished product)? Or otherwise? Excuse my questions? I admire your approach to bread baking!

THANKS for the bread! A very interesting recipe, especially baking in the oven! Therefore, his appearance is SUPER, HOME!

[Admin]

Yes, Admin, you can, but I'm too lazy ...
For Lights - yes, that's right, take the grated onion, add rye flour - so that there is a total of 100 g, then 100 ml water and 1 g of fresh yeast, then - according to the recipe. Believe it or not, the taste of onion is felt in bread - such a pleasant aftertaste.
It is possible, after all, with different fillers - I have Jerusalem artichoke and chestnuts next.
By the way, there is a rather rare way of preparing steam in a bath - we cut one large onion into four parts right with the husk, fill it with cold water, about 5 liters. We insist for at least an hour, filter and make steam - that is, we give in to slightly chilled stones - the smell of freshly baked rye bread in the steam room!

[Lights]

For Lights - yes, that's right, take the grated onion, add rye flour - so that there is a total of 100 g, then water

Thank you, MariV... Got it. I need to do it, because. delicate flavor I love onions in bread, and boiled potatoes with sauerkraut! Nothing else is needed. And in November, fasting will begin.
Thank you!
Jerusalem artichoke, I doubt that it will somehow affect the taste of bread, like chestnuts ... The composition of the substances will be enriched, and the aroma ... Boil chestnuts? What about raw Jerusalem artichoke?

Yes, Jerusalem artichoke is raw, and the chestnut is either broth or fire, and then - mashed potatoes.

Yes, Jerusalem artichoke is raw, and the chestnut is either broth or fire, and then - mashed potatoes.

I will wait for the results of these experiments! 🔗

Thank you, Sveta!