Whole grain bread "Twenty Years" with coriander.

Category: Sourdough bread
Whole grain bread Twenty years old with coriander.

Ingredients

Wheat sourdough (80% moisture) 360 g
whole grain rye flour 170 g
whole grain wheat flour 180 g
water 190 g
salt 1.5 tsp
sunflower oil 2 tbsp. l
coriander, grain 2 tsp

Cooking method

  • This is one of our favorite breads, fragrant, delicious, and you can make a sandwich and crunch it like that. The fact is that all my experiments with additives, freaks and chases for holes caused my husband's dissatisfaction, he also needs bread for work, and here it is sheer exotic. Therefore, when I calmed down and settled on simple, bread recipes, the family, as they say, came to be calm and peaceful.
  • Now I’ll tell you why “Twenty Years Old” - the fact is that when bread is put in a basket, stripes appear on it. As soon as the bread comes out of the oven, the daughter runs to count these rings to find out how old the bread is. This time we got a 20-year-old handsome man.
  • So it was like this:
  • In the evening we feed 20 g of sourdough - 160 g of water and 200 g of 2nd grade flour. In the morning, knead the dough.
  • Kneading - 20 minutes, add coriander at the end. I always buy the one that is in beans and then grind it in a mortar. It seems to me much more fragrant than the finished powder.
  • Whole grain bread Twenty years old with coriander.
  • We leave to rest for 1 hour
  • Whole grain bread Twenty years old with coriander.
  • Then we crush, shape
  • Whole grain bread Twenty years old with coriander.
  • We put it in a basket, first it is good to "wipe" it with flour, preferably corn flour, but I ran out of it, and I took what was at hand, 2 grade flour.
  • Whole grain bread Twenty years old with coriander.
  • Final proofing for about 2 hours. I preheated the oven together with a cast-iron pan (I have it instead of a stone) to the maximum. Gently turned the basket over, I do it on baking paper, and quickly transferred it to the pan. The first 15 minutes. splashed with water, then lowered the temperature to 180 degrees. and baked for another 30 minutes.
  • And so..
  • Whole grain bread Twenty years old with coriander.

Note

Wheat flour, 2nd grade and whole grain rye from the mill.
Whole wheat wheat

Whole grain bread Twenty years old with coriander.

took the first time, very happy

Arka
Such a handsome man! Fluff!
He seems to be asking for a competition! Will even take off now!
Gasha
Twenty-year-old bread is like five stars cognac !!!
Lana
Suslya
Good, oh, how good the bread is! Bravo! Golden hands baked him!
Suslya
Arka, Ganechka, Lana, thanks to the girl, the bread is really very successful, light, the porosity is as it should be and paaaahnet
workcontrol
Wort, I want to cook your bread! Tell me, please, I did not understand everything.
"Leave to rest for 1 hour" - warm or at room temperature? Do you need to cover with something or not?
"The final proofing is about 2 hours." - the same question.
"together with a cast iron pan" - does the size of the pan matter? does it keep the bread from spreading? can be on a baking sheet?
Thank you!
Suslya
We leave it at room temperature, I have it in a bucket in HP and it's worth it.

The final proofing - I cover the basket with a bag, and I put it so that I would be higher, otherwise the bread will begin to grow and may stick. Also at room temperature, or rather at the kitchen

The size of the pan does not matter, the thickness is important. I have a thick, cast iron, keeps the temperature well, a kind of heat accumulator, you can of course also on a baking sheet, but it is thin, it will burn from below.
Blumchen
Thank you very much. Only from the sight of your bread the mood rises. Unfortunately, I still can't get the sourdough. I experimented in the summer, the result was so-so.Now I am inspired by the competition and the success of others - I am trying again, but since yesterday evening, my leaven does not show signs of life.
Freesia
So I want to bake your bread, but at home only rye sourdough. Can I try it?
Suslya
You can, only then subtract the amount of rye flour that you added to the leaven from the amount that goes into the dough, replace it with 2 grade flour.
Suslya
I want to draw your attention, I already added this in the first post, the basket must be well "greased" with flour, as if "plastering" the cracks, otherwise the bread often sticks to the walls. Here, on the forum, we have already discussed this point, came to the conclusion that the best "plaster" is corn flour.
sazalexter
Suslya Oh, what a beauty, and probably delicious. A piece of bacon on a piece of bread, and I take a misted bottle and fill it up and ... not for drunkenness, only for the benefit of
Admin
Quote: sazalexter

Suslya Oh, what a beauty, and probably delicious. A piece of bacon on a piece of bread, and I take a misted bottle and fill it up and ... not for drunkenness, only for the benefit of

Well ... mischievous, really ...
elena i
from my own experience: if you fry the coriander a little and then grind it, it will be even more aromatic.
Yelichka
Suslya, thanks for the recipe! Due to the terrible heat and the inability to turn on the oven, I tested it in a bread machine (Scarlet 400). Here's a loaf of bread:

Whole grain bread Twenty years old with coriander.

I counted the recipe for 250 gr. sourdough, according to the recipe, without taking into account the fact that the sourdough is on peeled rye flour. Only when kneading the dough, I added another 1 tablespoon of honey. During the day, the starter (about 3 tbsp. L.) Warmed it from the refrigerator in the kitchen for three hours, then fed it and left it on the table. In the morning I fed more. Peeled rye flour, from which the starter. Left it on the table. In the evening at 21.00 there was already a full liter jar, took 250 grams, put the rest in the refrigerator. I kneaded the dough in a bread maker on the "Pelmeni" mode. She pulled out a bucket, and left it with the dough on the table, pulling out the screw. Tightened with a film. At 5 am (I get up early), the dough rose about 2.5 times, everything was in the holes, I decided to bake it so as not to overexpose. I put it in the bread maker, turned on the "Heating" mode, I have such baked goods. First for 60 minutes, then I added another 30 minutes. This is my timer. At the end, put the bread on the wire rack under the towel, until evening. It turned out very tasty! Only the roof fell slightly, before baking it was a little more convex.

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