Wheat-rye bread with malt sourdough

Category: Sourdough bread

Ingredients
whole grain rye flour	220 g
whole wheat flour	300 g
oat flakes, barley	30 g
sunflower and / or sesame seeds, caraway seeds	5 tbsp. l.
brown sugar	3 tbsp. l.
coarse rock salt	2 tsp
ground coriander	incomplete art. l.
olive oil	2-3 st. l.
dark rye malt	4 tbsp. l.
malt sourdough	1-2 tbsp. l.
water (liquid)	410 ml

Cooking method

The recipe was born from the recipe for HP Panasonic SD255 - brewed bread. But gradually, taking into account the tastes and capabilities of consumers, it became different. Only 4 tablespoons remained from the original recipe. l. malt and the total amount of flour and water. This is my family's favorite bread.
1. Pour 200 ml of water into a bowl, add starter culture, stir. Stir in 120 g of rye flour, flakes, seeds. Cover and leave for 6-8 hours (up to maximum rise).
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2. Pour 50 ml of water into the risen starter culture, stir. Stir in 100 g of rye flour. Cover and leave to rise for 4-6 hours (up to maximum rise).
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3. Brew the malt: Pour 100 ml of boiling water over 4 tablespoons of malt, stir and leave to brew and cool.
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4. Pour 2/3 of the wheat flour into the bottom of the bread maker's bucket, then add all the sourdough, cover the top with the remaining flour. Pour over flour and pour everything that remains according to the recipe.
Note: The remaining liquid will be 60ml (410-200-50-100 = 60ml)
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5. I knead either in the "Pelmeni" mode, or in the "Rye bread - dough" mode, or the "Pizza" mode (for one batch - with the program interruption).
6. Baking in KhP: after raising the bread, I turn on the Baking program for 1 hour 15 minutes. I take out the bread, put it on the wire rack, cover it with a towel and leave it to ripen.
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7. Baking in the oven: immediately after kneading, I put the dough in a baking dish, put it in a warm place and wait for it to rise.
I put the dish in the oven, cover with a bag. The second option: put the form in a large saucepan and cover with a lid, preferably a glass one.
I turn on the light bulb in the oven (I have it there).
And I'm waiting for it to rise.
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8. The oven is electric. Baking mode - convection.
Form with bread in the oven. I pour 500-700 ml of boiling water into the tray below. I turn on 175 C with blowing (without heating) and bake for 30 minutes.
Then I switch to 150 C and bake for another 1 hour. At the end of baking, I check the readiness with a thermometer.
The flour that I used to bake my breads.
Whole wheat wheat - "Altai Health" - is always at my place.
From rye whole grain I usually use "Garnets", because it is sold in a store on the next street.
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Time for preparing:

20 hours

Note

In principle, I do not add any improvers and the like to the dough. I believe that they can be replaced with fruit, vegetable or cereal additives (apple, pumpkin, potatoes, rice, cereals, decoctions, etc.). And if the appearance confuses, then part of the flour can be replaced with premium flour.

The duration of some proofing of dough and dough depends on the temperature in the kitchen and the activity of the leaven.
The potency of my starter culture depends on how often I use it. Sometimes she picks up bread in 2 hours, and sometimes even 6 hours is not enough.
Therefore, the indicated time is the average time for baking bread in my usual conditions.