Wheat-rye bread on a long dough

[Opara]

Wheat-rye bread on a long dough

Category: Yeast bread

Ingredients
Opara
Rye flour	200 g
water	200 ml
yeast	10 g
Dough
wheat flour	280-300 g
water	140 g
sugar (or honey)	1 tbsp. l.
salt	1.5 tsp.
vegetable oil	1.5-2 tbsp. l.
malt	1 tbsp. l.
flax seeds, sunflower seeds, caraway seeds, coriander	1 tbsp. l.

Cooking method

• Opara
• Dissolve yeast in water, add flour and knead the dough to the consistency of thick sour cream. We send the dough to the refrigerator for 8-12 hours (this can be done in the morning if you want to bake in the evening or before going to bed at night if you bake in the morning)
• We take out the finished dough (it should increase in size and be in small bubbles), mix it with the rest of the ingredients and knead the dough (I do this process in a bread maker for 30 minutes kneading and 1 hour - raising). In the process of kneading, you need to adjust the bun - it should not be very tight and dense. Slight rotation of the "comma" at the edge or at the bottom of the bucket is allowed, but there should still be a kolobok.
• We turn on the oven (along with the form in which we will bake the bread). In the meantime, we form the finished dough into a loaf, let it rise 1.5-2 times (I have warmth and this happens in 30 minutes), transfer it to a hot cast-iron mold and send it to an oven preheated to 240 * for 15 minutes under a lid. Remove the lid, reduce the temperature to 180 * and bake for another 30 minutes.

The dish is designed for

1 loaf

Time for preparing:

3.5 hours + 12 hours

Note

I love large-porous, soft, almost airy bread with a thin, crispy crust. If you also like this baking option, be sure to try this recipe. Bon Appetit


Dough

[kava]

Beautiful bun! kava, tell me, please, and the loaf was not served in the form, but on the table? And when did you transfer the dough after proofing? And yet, in what form was it baked?
I also love this bread, I would like to repeat your recipe.

What a delicious cracked crust !!!!!
I'm taking it to bookmarks.

[Merri]

Merri, my loaf was stewed in a proofing basket (from a vine, reed).

While she was away, she put it on paper in an oval glass form, and then transferred it to a baking dish. I bake in a cast-iron enameled goose-bowl.


Thank you girls for the compliments. If you have any questions - ask! I will answer with pleasure

[Merri]

Merri, my loaf was stewed in a proofing basket (from a vine, reed).

Thank you! I learned a lot of interesting things for myself! It turns out there are proofing baskets! And how to shift from them?
You have come up with a great idea with the goose-girl! That's why I looked and could not understand how your bread took such a shape during baking.

[Merri]

Merri, I'm shifting from the basket here SO

[Kat]

Kat, you have a very interesting recipe for bread.
Or you can bake half the rate in a bread maker, otherwise the heat is so terrible ...

[Tanyush]

Tanyush, try half ... But I would still dilute the dough 200/200/10. Well, or 150/150/10. And the ingredients for the test (which are then added) would reduce

So I will. Thank you!

[Katyusha]

Katyusha, thanks for the recipe!
Such a funky bread turned out ...
Only I got practically a different recipe, because I do not welcome VS flour in bread.
But I made the dough exactly in your way. Thank you!

And thanks from me Very tasty bread, although I also baked it in a slow cooker.

[kava]

kava, baked your bread yesterday, I really liked it. This is exactly the bread that I was looking for. Thanks for the recipe, I flew to put a plus sign ...

[May @]

May @, Thank you! Bake to your health! A very beautiful brick turned out!

Yesterday I baked this bread for dinner - very tasty, porous with a crispy crust.Excellent bread! I made half the rate on potato broth, added 20 grams of rye bran. Knead with a new kneader, baked in a thick-walled glass pan.

I thought that my husband would take a part of the bread to work for dinner, so at night I kneaded a new portion of the dough, but in the morning I see that I won't need bread for today. QUESTION - can such a dough stand in the refrigerator not for 12 hours, but for 24 or even 36?

I ask you very much to respond to the aces-bakers and those with such experience.

For about 18 hours I used to stand and in the interval I besieged it 1 time so that the carbon dioxide came out. I haven't tried it for more than a day. You can freshen it up a little, discard part, and instead add equal amounts of flour and water.

Thank you very much for your prompt reply! I'll try to do this. Then I will unsubscribe what happens.

yeast 10 gr

Please tell me: pressed yeast or dry yeast?

live pressed

Here is such - lopsided and lame - bread turned out. When transferred to a hot pan, something twisted him, had to be smoothed, seated. Did the dough seem too soft to me? liquid? - I don’t understand yet, I have to train. While it cools down, I don't cut it, but it crunches under my hands, inside it is soft.
I revived the dough 1 time and stirred it, as advised by KAVA. Baked almost 24 hours after the dough was set.
Well, I could not resist, cut off a small piece to describe the taste. Very tasty! Brighter taste today than yesterday, because malt! .5 tablespoons and ground caraway seeds were brewed with boiling water. The acid was not added (I was afraid that the dough would peroxide). In general - I like this bread, the boom is to refine the appearance. Thanks to the author (Anya?)!

It seems to me that he stood a little on the proofer. It's good that it's not peroxide, but to be honest, I was worried precisely because of this. The dough should not be runny. But there should not be a hammered kolobok either. If it seems liquid, you can add a little flour 1-2 tbsp. l.
I'm Katya

please tell me, my dough smelled like alcohol, and the stinky bread turned out, what does it smell like?

pysy: the bread is cracked and I'm sitting at work ... drunk

Baked today in HP, from indentations from the recipe - only 100 ml of whey per dough.
I will still bake, but put 2 teaspoons of salt more low and I will not put in (or I will significantly reduce sugar)

[kava]

kava, Kate, I want to say thank you very much for the recipe. For the first time in a bread maker, I got a delicious rye! I gave myself one last chance and it turned out to be a great bread!

I don't show the loaf - it's not perfect yet, there are cracks, but the cut and crumb - that's

[Sveta]

Sveta, tell me how it baked in HP, please.
On the machine? Or somehow combined the modes?

can I call you?

[M @ rtochka]

M @ rtochka, Daria, of course "you"

I have a Panasonic in which there is a "rye" mode. I baked on it, but forgot to put the rye spatula

I put a long dough strictly according to the recipe kava, but put much less yeast - 5 grams. I like fine-porous bread, like in a store. And my yeast is super-strong-nimble

The next day I took the dough out of the refrigerator, warmed it on the table for about an hour (it's cool at home - about 21 degrees)

Then in the bucket all the other ingredients, on top of the dough

And, yes, I steamed the malt with a pinch of cumin. Without standing. I just steamed 20 grams of malt with 80 ml of water.

When the kneading began, I controlled the bun. Here are the author's keywords

Slight rotation of the "comma" at the edge or at the bottom of the bucket is allowed, but there should still be a kolobok.

I needed more water to "lightly rotate the comma" than the recipe.

The bread went through the program completely, which made me very happy. That is, before baking, there should be no holes on the lid, there should be no stoppage. We don't need this!

Baked today in HP, from indentations from the recipe - only 100 ml of whey per dough.
I will still bake, but put 2 teaspoons of salt more low and I will not put in (or I will significantly reduce sugar)

Irinap, Irish! There is no author, can I tell you a piece of bread? It is necessary to reduce the yeast. Your roof has collapsed, or am I wrong?

Why do you want less salt? Was it very salty for you?

[Shine]

Shine, it turns out, one climb, right? And author 2 (one in the HP after kneading and one on the table in front of the oven)
It's nothing?
I also have Panasonic

[M @ rtochka]

It's nothing?

M @ rtochka, Dash, listen, I don’t know. On rye mode, one rise? Then yes. And the bread is very decent and worthy of a bread machine. The crumb is not papery and not "thin". I directly highly recommend it. Soooo long I was looking for a delicious rye bread machine. Everybody ate it in my family, and still those who are "fiddling"!

[Svetlenki]

Svetlenki, no, I didn't put a comma - I don't want to put sugar, but I increased the salt

[Irinap]

Irinap,

I don't want to put sugar

If you don't want to add sugar, put at least dark molasses ... or light ... modern flour has a low sugar content, yeast has little food.

[Svetochka]

Svetochka, thanks for the details! And the author of the topic for the recipe for a delicious bread!
I baked it. And I will definitely bake some more
She put the dough on the balcony for the night. Yeast 6 grams live. In the morning I took it out, warmed it for an hour, kneaded it with a bun (it was cool). And only then put the rye regime with a delay. It turned out that he wandered for an hour, and only then the program began
It turned out delicious. The crust is thick, but there is no getting away from this in HP, probably. But the bread itself is dense, elastic, fine-porous and does not crumble !!
It must be repeated to consolidate the result

[M @ rtochka]

M @ rtochka, Daria, I just have it baking now Forgive me, please, I forgot to mention that I replaced the rest of the liquid (besides the one with which the malt was steamed) with kefir. I need sourness in rye.

So if you repeat, bear in mind. You might want to try it too.

I made a cut on the roof today. Let's see what happens.

And I forgot to write that I was completely baked on whey
But it is not sour, after homemade cheese.
My roof cracked a little on the side.
I'm waiting for what will happen with the cut

[M @ rtochka]

M @ rtochka, Dash, I didn't have a thick crust ... But I didn't add vegetable oil.

I'm waiting for what will happen with the cut

Most interesting




with a cut it turned out better





But you still need to add liquid! I am so afraid of getting thin bread that I am greedy with liquid, although in water with girls from Ukraine, I usually have a discrepancy of 20 percent upwards.

[Svetlenki]

Svetlenki, thank you, last time I slightly reduced the yeast, and now I put it in about 0.6 hours, but it stopped (2 hours), it was necessary to turn on the baking a little earlier, the roof did not crack at all, but straight. The dough was made on fresh whey, and when the dough was kneaded, part of the water was replaced with fermented baked milk. It's getting cold, it's too early to take a sample (pakmaya tremors).

[Irinap]

the roof is not cracked at all, but straight

Irinap,

Ira, you and I seem to be in different extremes - you just pour liquids, but I don't top up. See, what a roof I have? Too convex ... it's underfilled

Nothing, let's get it to mind.

And you, if you like rye bread and will continue to bake, still find dark molasses or molasses. Add 5-7 grams per 500 grams of flour to the bread. It enriches the taste, the bread does not stale longer.

M @ rtochka,

Dasha, about the crust - I zap the bread out of the spray bottle as soon as I got it out of the oven. And immediately, as it cooled down, in a plastic bag. Then the crust becomes softer. Well, if you remove vegetable oil, the crust will also be thinner

I feel kava will come and arrange for my self-will. Kate,

[Svetlenki]

Svetlenki, when I was kneading the dough today, I looked, not only liquid, but it was very, very liquid, I added a spoonful of flour, but it was not necessary, by the end of kneading the bells I did not smear at all, such a good, strong kolobok, I put it in the dough 2 tsp salt and 1 tsp sugar (I put it, but I remembered your words myself, otherwise I wouldn't put it at all)

[Irinap]

Irinap,

Irish, why then did you have a flat roof? And without a crack at all? You are lucky!

[Svetlenki]

Svetlenki, stood for 2 hours - one and a half on the service (measured - 37.5 °, turned it off faster) and half an hour like that. When the service turned off, he was already good

[Irinap]

measured - 37.5 °, turned off faster

Irinap,

Ira, this is a bit too much, of course. Don't you have a Rye mode? And you do not want to ask the girls in the Panasonic topic which mode to choose. Mention your bread machine model and ask which one is better. Or have you already asked?

[Svetlenki]

Svetlenki, there is no rye mode 2510, I have already revised the entire table several times in order to adapt, today I thought what would happen, I will put it on 1, if anything, I will turn it off. They turned off for me while I pulled out the scapula.

[Irinap]

Irinap,

You shouldn't be shy - ask the girls or search for it, maybe someone already advised on which mode is better ... In my opinion, the dietary regime was mentioned ... But I already vaguely remember ... The first kneading mode is long. Although it can give a ride - we have more wheat flour than rye

[Svetlenki]

Svetlenki, yes, they advised the dietary one as a more generous mix for rye. And while I am guided by time, I tried, I do not remember why I stopped using it. Thank you for reminding!

Here I am with a photo:

Very tasty bread, really like that!
Thanks again to the author.

[M @ rtochka]

M @ rtochka, Dashaaaaaaa !!!! Cool !!! What a wonderful brick you have and excellent porosity! I will strive for this

[Svetochka]

Svetochka, Thank you!
After the cold, the dough was heated for about an hour, then kneaded on Pelmeni, flour 280 gr. Cool gingerbread man, added 40 grams of water, it seemed liquid, another 20 grams of flour
In short, you just had to add water and that's it.
Then she interrupted the dumplings, put them on Rye with a delay, only 4 hours.
The top is a little cracked, but the bread is great !!

Here I am with a photo:

Beautiful, perfect
I'm ugly. There is little liquid. I put 1.5 tsp. (4g) yeast. Dough with whey. The next day I baked on Rye in Panas 2511. Delicious bread. I rarely bake a mix with rye flour, so it is difficult to evaluate the "long dough" in this bread. Only in comparison can this be done. This is my first experience with a long rye dough.
kava, Katya, thanks for the recipe

Here's what I got:

[Svetlana]

Svetlana, and try as I wrote to get up, and then the rye program. That is, give him 2 ascents, like the author. Well, a little more water

[M @ rtochka]

M @ rtochka, Dasha, and how long did he stand in front of Rye after the pelmeni? He is installed on the program itself, or, you think, this is not enough

It's just that the author has 2 ascents ... So I decided that 2 is better.
After the dumplings (and not a full cycle, but 5 minutes, in order to understand which gingerbread man and adjust the water) I immediately set the Rye mode with a delay. The mode itself lasts 3:30, I add 30 minutes. That is, the screen lights up for 4 hours.
It turns out that after the dumplings, the dough rises for about an hour, and then the whole Rye mode is kneaded and further.