Wheat-rye sourdough bread for every day

Category: Sourdough bread
Wheat-rye sourdough bread for every day

Ingredients

leaven 100g.
warm water) 250 ml.
wheat flour 300g.
Rye flour 200g.
salt 1 / 2h l
honey 1 st. l.
sunflower oil 1 st. l.

Cooking method

  • We make the dough in a bread maker, put the ingredients according to the instructions, in my case, from the beginning of the liquid: oil, add salt, honey (sugar is possible) and sourdough to the water.
  • Followed by flour, the sequence does not matter.
  • For a change, you can add all sorts of spices, in this version there is a pinch of cumin.
  • After kneading in a bread maker, mash the dough with handles for a couple of minutes, put it in a mold, use any (greased with vegetable oil), this option is round (I alternate) you can just on a pan; make cuts of any pattern.
  • Cover with a towel and leave to rise for about a minute. 30-40, will depend on the performance of your starter, how it rises, we send it to preheated to 180g. oven for 35 minutes.
  • Enjoy your bread.

Time for preparing:

3h

Cooking program:

batch

National cuisine

Russian

lungwort
: hi: What a cute bread. And good at the cut.
motnic
Thank you. It tastes the same very good.
lungwort
: hi: that's great. Unfortunately, I am afraid of leavening. I look closely at them, but I can’t make up my mind. Only recently I began to bake bread in the oven, previously only in the KhP. The difference is palpable.
motnic
How I switched to yeast yeast, I don't use it, I bake it when I'm lazy in C / P, and in the oven.
kisuri
Hi,motnic!
Yes, you have beautiful bread! And rightly so, that with leaven. Without sourdough, rye bread tastes completely different.
Lungwort! Do not be afraid of leavening! Start with this one: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0... It is quite simple, but in fact it is quite stable. I have had this one for almost a year now and works great.
NellySan
Nikolay, salt exactly 1/2 tsp. or is it still 1.5 tsp? I kneaded the dough, it tasted fresh, rather sweetish.
Lisichka11
kisuri, Tell me, does sourdough bread turn out with such a characteristic sourness?
My husband and I have been baking for a year, experimenting with liquids, most of all I like it on yogurt, it turns out very lush
but still I can't achieve the same taste with sourness so pleasant in rye bread
I will be very grateful for the answer!
NellySan
Yes, leavened bread is sour. If the leaven is overexposed before kneading the dough, then it will "oxyderate" and spoil the taste of the bread. If you use it "at the peak" of activity, when it has risen well and bubbled, then it will replace completely purchased yeast and give the bread the desired sourness. I baked this bread several times https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=130108.0- the sourness is minimal, the bread itself is rather sweet than salty or sour in taste. You can even remove honey completely if you want a more "table" version of the bread.
The taste and quality of bread depends largely on the sourdough itself. There are no two identical starter cultures, each of them "grows" unique. Therefore, you need to experiment! It may not work the first time and you need to go through it! =)
aviko
And you can ask a beginner what kind of bread maker was used? And the indicated cooking time is 3 hours - is it just kneading, or all together?
Okssenya
Good day!
Tell me, experienced bakers))))
We bake yeast-free bread in a Kenwood 450 bread maker, follow all instructions, programs in the bread maker, measure exactly in ml / g, etc.The bread turns out to be tasty, without stringiness, but does not rise ((((Has anyone encountered such a problem? Thanks for the advice. Photo attached.
SergeFM
Quote: Okssenya
we follow all instructions, programs in the bread maker,
Here, most likely, the problem is. Use HP as a kneader. I don't know the program - dumplings, pizza, dough, etc. The main thing is to immediately interfere.
Then unplug from the outlet. And wait 1 hour. Take out the dough - knead. At the same time, remove the stirrer. And again the dough in HP.
Close the lid and wait another 3-5 hours, in general, until it rises to the edge of the bucket. Then the baking program (~ 1 h 10 min).
If you want in the oven, after kneading, put it immediately in the mold and in the heat, and then, as it rises, in the oven.

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