Sourdough rye bread with oatmeal

Category: Sourdough bread

Ingredients

Starter (starter culture) 50gr.
Water 100gr.
hw. peeled flour and left until morning on the table. 100gr.
sourdough fresh 150gr.
milk 250-300ml
salt 9gr
olive oil 3st. l
rye flour. 350gr
wheat flour 50gr

Cooking method

  • wonderful bread


Omela
Rusdan, Dana, welcome to the forum !! you have got a good bread. I just would like to clarify:

Quote: Rusudan

By eye, flaxseed and oatmeal (rolled oats)
Everyone's eye is different .. how much is it in grams or spoons.
Rusudan
I know that the peephole is different. For a tablespoon) And there for an amateur, you can and three spoons, if you love seeds a lot.
Tasha
Dana, I don't have such scrapers ... Can I do without them?
Admin
Quote: tasha74

Dana, I don't have such scrapers ... Can I do without them?

It will be difficult, since the dough is very soft and sticky, you can't handle it with your hands, the dough will stick to your hands and interfere with work.

Such scrapers are on sale, stock up
Tasha
And how many you need to have ... Two is enough? Which is better?
Admin
Quote: tasha74

And how many you need to have ... Two is enough? Which is better?

Well, of course, you need to buy more in order to cover and turn the whole dough. And you can buy different ones, there is metal with wood, there is plastic and so on, there are those that bend well, there are solid ones - in fact, different ones are needed, for all occasions. And so hard enough and which bends, plastic
Tasha
Ah, the store is good, but ... ... I'm from Donetsk
Admin
And in the same place there are aluminum forms for bread in the oven and the size is good 22x11x11.5 and the price is quite attractive
Admin
Quote: tasha74

Ah, the store is good, but ... ... I'm from Donetsk

Make an agreement with the store
Tasha
Not in the store, but in customs. Due to the increased frequency of return of parcels from the customs terminal, dispatch to the CIS countries and abroad has been temporarily stopped. So, it's still useful information for a beginner ...

Dana, we threw messages here
Rusudan
Natasha, I have four scrapers. And in the course of one, sometimes two.
Lika_n
here we have scrapers .... across Ukraine and metal and plastic.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31266.0
Omela
Quote: Rusudan

I know that the peephole is different. For a tablespoon) And there for an amateur, you can and three spoons, if you love seeds a lot.
I'm not getting bored, but between 1st and 3rd. l. Hercules there is a big difference. He takes water for himself.
Merri
Quote: Admin

Here you can order, our store Peki-sam
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39305.0

scrapers
🔗
🔗
Tatyana, where can you buy all this in Moscow?
Merri
Dana, what splendid bread you have!
Girls, please teach me how to make sourdough bread! I've been fighting for over a month! This is the best, but still not that.
Sourdough rye bread with oatmeal
I started to try wheat-rye, but it's wheat, I decided it would be easier ...
Sourdough rye bread with oatmeal
Sourdough rye bread with oatmeal
You are welcome!
Admin
Quote: Merri

Tatyana, where can you buy all this in Moscow?

But at the top link go to the topic and find out the conditions and address where you can buy
Rusudan
Quote: Merri

Dana, what splendid bread you have!
Girls, please teach me how to make sourdough bread! I've been fighting for over a month!
You are welcome!
Ira, thank you. I will teach, I promise.
Tomorrow I'll pick up a recipe and you will do everything according to the recipe. And see what happens. I have classic recipes - GOST. It will not work, it cannot)))
Tasha
Quote: Lika_n

here we have scrapers .... across Ukraine and metal and plastic.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31266.0

Oh thank you!!!! Already ordering !!!! ... Do you need anything else with scrapers? ...
How happy I am that I can with you all ... all of you .... learn !!! Thank you for the generosity of the soul! ... Will I really have delicious bread? ..
I honestly admit that I didn’t like what I tried with the hostesses ... or they didn’t know how to bake bread, or ... most likely so ... Because on this site I see great breads, it’s a pity that you cannot try. ..
Rusudan
By the way, I don't really like it in x either. n. Mom has HP. She did not buy bread at one time, she baked it herself. Neither the children nor me liked it) Maybe it's the recipes.
Merri
Quote: Rusudan

Ira, thank you. I will teach, I promise.
Tomorrow I'll pick up a recipe and you will do everything according to the recipe. And see what happens. I have classic recipes - GOST. It can't work)))
Danochka, thank you very much!
Rusudan
Ira, how long has the leaven been living with you ?? is she strong?
Merri
Quote: Rusudan

Ira, how long has the leaven been living with you ?? is she strong?
Dana, I can't decide on the leaven. To store in the refrigerator (+4) I feel sorry for her, the ICD will feel bad, only yeast will remain. At room temperature it is very hot. Is it possible to make the production of sourdough waste-free? I don't like pouring it out every day. If, say, you bake sourdough bread 2 times a week, can you use all the sourdough culture? What are you doing? Then, I noticed that the mixed wheat-rye sourdough was more active than the mono-sourdough. I'm leaving in a few days, so I didn't leave the leaven. I will return home, I will definitely continue my experiments with living cultures m / o. Please write how you make it. You have already read a lot about leavens, but I cannot choose the best way to prepare and store it.
Rusudan
Ira, my leaven lives in the refrigerator and * N. Z * in the freezer. I had two sourdoughs of rye and wheat, then the wheat was also transferred to rye. I have no waste. In the evening I take it out of the cold, feed it (depending on the recipe, how much leaven is needed for the business). In the morning, part in dough, a certain weight, and the rest in a jar and in the cold. I bake 2 times a week, sometimes more often.
When I leave or put it in the freezer, it’s if it’s for a long time, but if it’s two, three weeks, it lives well in the refrigerator.
barbariscka
Rusudan
Dana, you have a very good, healthy bread. Don't you soak flaxseed? I like multi-grain breads, and I usually try to soak the flax seed for at least half an hour, or better more.

Rusudan
Thank you!! No, I'm not soaking, now I'll try to soak. I now (3-4 months already) bake more custard bread, and then there is caraway and coriander. Or bread according to GOST.
Admin
Quote: barbariscka

and I usually try to soak the flax seed for at least half an hour, or better more.

I will also say I never soak flax seed, it has enough liquid in the dough, and the seed is not felt at all on the bite in the finished bread. I add flaxseed to bread often, I like
Rusudan
Now I add less and less, sprinkle only, children do not like all these seeds in bread. Or if ptre is different for us and for children. Although for us rye custard)
Merri
Quote: Rusudan

Ira, my leaven lives in the refrigerator and * N. Z * in the freezer. I had two sourdoughs of rye and wheat, then the wheat was also transferred to rye. I have no waste. In the evening I take it out of the cold, feed it (depending on the recipe, how much leaven is needed for the business). In the morning, part in dough, a certain weight, and the rest in a jar and in the cold. I bake 2 times a week, sometimes more often.
When I leave or put it in the freezer, it’s if it’s for a long time, but if it’s two, three weeks, it lives well in the refrigerator.
Dana, I'm sorry, I'll torment you a little more. Please tell us from the very beginning what kind of starter you use (50 + 50, 50 + 50, 100 + 100 or otherwise), because there are a lot of them described. What day do you put in the refrigerator? And what recipe do you recommend to start with?
Rusudan
And what difference does it make how I feed her, 50 to 50 or 100 to 100. I look at the recipe. Today I needed 150g. ready-made sourdough. And in the refrigerator I have 40g. I take 100g each. water, flour, it is 200. In the morning 150g. for bread, the rest in the refrigerator.before baking in the evening I take out the food and again until morning. I have Nancy Silverton sourdough.
The leaven lives on both the middle shelf and on the refrigerator door, where there is a place.
I'll post the recipe tomorrow. But I do not know how strong your leaven is, mine is strong. I shared with the girls from LJ, they bake bread, they are happy.

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