Wheat-rye hearth bread

Category: Sourdough bread
Wheat-rye hearth bread

Ingredients

Rye sourdough 305 g
Wheat flour 1c. 210 g
Rye wallpaper flour 105 g
Wheat flour 105 g
Water 280 g
Syrup 12 g
Salt 12 g
Barley malt concentrate 1/2 tsp

Cooking method

  • Leaven:
  • 45 g ripe sourdough with 100% moisture
  • 180 g rye flour
  • 120 g water
  • Mix the starter culture, cover and leave for 6 hours at 28-30 ° C. The leaven, initially very dense, doubles in size and becomes light and friable. 305 g of sourdough goes into the dough, the rest can be used as a starter for the next baking.
  • Dough
  • 1. I didn’t prepare my starter in advance, I had to feed it at least twice, so it rose only one and a half times in 6 hours. I added 4 g of pressed yeast just in case. Stir them in a little warm water, mixed with a couple of tablespoons of flour. The molasses and salt were dissolved in the rest of the water. Knocked everything down with leaven.
  • I poured it into the bowl of the combine, added flour and kneaded the dough at second speed for 8 minutes.
  • 2. The dough is soft, almost non-sticky. I put it in a bowl greased with vegetable oil, covered it with a plastic bag .. Fermentation 1 hour 30 minutes in the oven with the light on until the dough doubles.
  • 3. Put the dough on the work surface and form a ball. She put the top seam in a basket covered with a napkin and sprinkled with flour. Proofing for 1 hour at 28-30 ° С
  • 4. Heated the oven to 240 ° C. Baking on a stone without steam for 1 hour. After 10 minutes, I reduced the temperature to 200 ° C and for the last 20 minutes I baked on convection with a temperature of 180 ° C.
  • Before turning off the oven, I decided to grease the loaf with jelly, but next time I will leave it without lubrication, it seems to me that this bread looks better without it.
  • Or you can just sprinkle it with water or grease, but not with thick jelly ...
  • On the cut:
  • Wheat-rye hearth bread
  • The bread is made according to the Slavic bread recipe from Mikhail's magazine 🔗... But the fact is that in Slavyanskoye the ratio of rye flour to wheat flour is either 15% or 30%. Wheat is taken 2s. I do not have flour 2c., So I cooked with such flour and it turned out almost half rye and wheat flour, which had a very good effect on the taste of the bread.

The dish is designed for

1 loaf

Cooking program:

Baking in the oven

Note

The bread is amazingly tasty, so I decided to share it on the forum. As my husband said: the bread is real. It has a well-expressed rye taste, aroma, but at the same time it is, if I may say so, not heavy, delicate. If you don't have molasses and barley malt, put in a tablespoon of bread kvass concentrate as a substitute.
And bake to your health!

Twist
Vasilisawhat a handsome man !!!
The cut is just a sight for sore eyes! And the crust is so flat on all sides, but all the same thickness !!!
Omela
Vasilisa, I support the previous speaker !!! The hole parity is so uniform !!!
barbariscka
Marisha, Oksana, thank you girls !! I'm happy with the meat, but I don't like the look, I won't smear it with jelly anymore, it's better to just sprinkle it with flour, then it has a more rustic look.
Wiki
Wonderful bread!
Can't you bake it with yeast? I am not a leavener
Arka
Basilisk barberry! The suffering ones demand that the crumb be sent by parcel post!
Awesomely beautiful bread!
And also with sourdough!

Right now in the oven there is rye from wallpaper (I love this flour!)
Crochet
Pretty bread Vasyonchik !!!

Quote: WIKI

Can't you bake it with yeast? I am not a leavener
I join the question, I am also never a leavener ...
barbariscka
WIKI Yeast will already be a different bread, although if you try, you can probably, we have a lot of good recipes on the forum. But on rye sourdough, the aroma of bread is simply awesome. Just for this it is worth growing the leaven.
Arka Thank you! I'm afraid the parcel will not reach, they will open it on the way and eat it ...
Crochet Innulya, but you should be ashamed, you have been baking for so many years, such breads, but you don’t want to grow sourdough ...
Wiki
I would really like the sourdough, but the work is connected with business trips, there is no one to feed in my absence
barbariscka
WIKI I have rye sourdough grown on hop yeast. I don't bake rye bread often. Stands in the refrigerator on the top shelf, the temperature there is 10 degrees. She can stand it for a week. Girls recently made dry hop yeast on a branch of hop starter cultures, read it, maybe this method will suit you. But you can, of course, choose a recipe for bread with yeast that suits your taste. Recently, I rarely bake only with yeast, so it is difficult to advise something now.
You seem to bake this bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=176344.0? Try to replace some of the white flour with rye, add a tablespoon of bread kvass concentrate or barley malt concentrate (no more than 1 tsp), watch the water as needed, you will get a different taste, closer to rye. You can always find what suits you, there would be a desire.
Wiki
Thanks for the detailed answer
Yes, I baked and bake this bread. I will try the option you proposed
nut
Here mnu does not have wallpaper rye and wheat. There is peeled rye, wheat 1c, premium and whole grain - which substitute is real for this bread?
barbariscka
Nut You can take peeled rye, wheat 1c. and whole wheat wheat.
If the oven is hearth, you need to be very careful about the amount of water, a little more and the bread will creep. Success !!
MariS
Vasilisa,Congratulations! A noble bread turned out - just a delight!
Axioma
barbariscka !

Honorable bread - you've got a handsome man!

Delight! 🔗
barbariscka
MariS Marina, thank you !!
AXIOMA It's very nice that you liked the bread
marinastom
I want to try to bake this bread.
My questions:
1-The amount of water that is indicated in the list of ingredients, already taking into account the water for starting the starter culture? Before that, Darnitsky baked (according to GOST), where Vika painted everything for dummies. Maybe you should?
2-Well, we do not have the 1st grade on sale, there is only whole-ground. Can I add it or add a premium?
PS. I’ve already started the leaven, so if I don’t even get answers, I’ll still do it somehow.
barbariscka
marinastom
1. The amount of water in the ingredient list is based on the dough. But the bread recipe is not the easiest one. In the hearth, you need to calculate the water very accurately, and since each flour takes its own amount of water, you will have to look at the dough. And note that the starter culture is also not 100% moisture, but rather cool.
2. You can add wheat flour to. from.
Do not "do anything", do it well ...
We have a lot of good recipes on the forum, so you can always choose the one that suits you best.
marinastom
Of course, I will try to do well. The leaven has just moved away, so go ahead!
marinastom
Here's my bread. It was still on the 11th, but I am reporting only today.
Wheat-rye hearth breadWheat-rye hearth bread
It looks like nothing, just a little blurred. And it was skewed, because it was baking on a baking sheet, it was slightly warped by the temperature, and the bread was only in the middle. He also cracked past the cuts. About leaven. I started it, as it is written, but for those six hours it stood almost dead. It was overclocked in 10 hours. The stove was too late and I put it in the refrigerator. In the morning, of course, she fell out, I put her back in the warmth to come up. And, apparently, she over-acidified. I kneaded everything else, instead of molasses, I added honey, more than in the recipe, 25 grams - we love sweet rye breads. At first I tried it still warm - it seemed sour. It turned out to be so heavy, wet. Then everyone liked it, but still, a fairly dense bread.
barbariscka
marinastom It looks very pretty bread .. It's not worth trying on the same day, it needs to be given the opportunity to ripen, so it is recommended to try bread with rye flour only the next day, although I myself am not very patient either ...
Try to keep the sourdough fresh and not peroxidized, a lot depends on it.
This bread should be dense, maybe just a little less than you got. Thank you for the report and success in further baking.
marinastom
Thank you! What a fascinating process it is!
barbariscka
Quote: marinastom

Thank you! What a fascinating process it is!

Yes, baking is addictive ...
kolenko
Wonderful bread !!! I bake regularly. On a semi-finished product with rye. Very tasty, it always turns out!
Auto RU barbariscka Thank you so much!

Wheat-rye hearth bread

🔗 🔗
barbariscka
kolenko I am very glad that I liked the bread. Bake to your health !!! And thanks for the photo, great bread turns out.
kolenko
barbariscka! Vasilisa! This again, I'm with bread. Don't you hiccup there? Every time I bake, thank you I give it to you. I cook it already "with my eyes closed" This time, however, I made a retreat. Added 20g. mustard oil, for the smell.
Wonderful bread! Thank you!

🔗

🔗
marinastom
Vasilisa, I, too, almost "overcooked." Song, not bread. And different every time. I haven't had time to take a picture twice. On Friday I tried to make a mold, it turned out even better. I went up almost to the grill in the oven, it's good that I prudently moved the form to the side a bit.
barbariscka
kolenko Lena, what a good bread turned out! The pulp is just wonderful, and I also like to add mustard oil to rye bread, so our tastes are similar. Thank you for the photos, it’s very nice that you remember and that the bread always pleases !!

marinastom Marina, I am very glad that I liked the bread so much! Bake to your health, so that you always get a mold and a hearth. This is also one of our favorites ...
marinastom
Here is my "version" of your bread.
Wheat-rye hearth bread

Awesomely simple! A little extra malt concentrate dripped, but it didn't spoil the bread. By the way, I was making the dough yesterday, I was doing something, I realized that I couldn't wait for proofing, I put the mold in the refrigerator. I took it out this morning, it got warm and baked.
And the form is like this.
Wheat-rye hearth bread


Thanks again!
barbariscka
Marina, what a wonderful brick! Thanks for the photo! And you can see your leaven works fine. If you make a mold, then you can slightly increase the water, but very carefully. Go for it, bake, fantasize ... A little more malt or no malt at all, add cumin to taste or add seeds, you will get a completely different bread. All in your hands!
marinastom
Quote: barbariscka

If you are making a mold, then you can slightly increase the water, but very carefully.
Yes, I initially tuned in to the hearth. And the consistency of the dough was just that - moderately sticky, plastic. But, when I realized that I would bake the next day, I was afraid to put the dough in the basket in the refrigerator. Or maybe in vain, what do you think? I think the basket will deflect, the dough will stick ...
barbariscka
Marina, you did the right thing ... The hearth is more capricious bread.
Bysechka
Thanks a lot for the recipe! The bread is delicious, but with butter it is so generally
Here's what happened
Wheat-rye hearth bread
barbariscka
Bysechka, It is very pleasant that you liked the bread, bake to your health! Thanks for the photo!
baker
Hello everyone. Such a question, I opened 10 recipes, but none of them have kneading and pulling, dough smoothing, why is this?
2. And yet, I want to try to bake without a mold, so that the dough is kept in a heap, you need more flour or it is better to knead it.
Thank you.
p. from For some reason I do not see the button Create a new topic)
barbariscka
You'd better turn to helpful tips and help in baking bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=135.0

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