Universal bread with coriander and caraway seeds in a bread maker

[1. Dough]

All-purpose bread with coriander and caraway seeds in a bread machine

Category: Sourdough bread

Ingredients
Rye sourdough	200
Wheat flour	200
Rye flour	200
Water	260
Sugar	Art. the spoon
Salt	h spoon
Coriander	h spoon
Caraway	h spoon
Red malt	h spoon
Vegetable oil	2 tbsp. spoons

Cooking method

• We have small children, of course there is not enough time for anything, and we bake bread every other day or every day. It was necessary to find a recipe for delicious rye bread, but so that its preparation did not require much trouble, in order to make the most of the automatic capabilities of HP. The problem was that the standard rye bread programs in KhP are not designed for the leavening method. But we solved this problem!
• 1. Dough
• - 200 gr rye sourdough (1: 1)
• - Wheat flour, premium or 1st grade - 200 gr
• - Water - 260 gr
• - Sugar - a tablespoon (20 g)
• We knead the dough in the HP in the "Kneading dough" mode (or "Pizza" - you can only until the first pause), after which we leave it in the HP for 4-8 hours (to taste - see p. 4 of the Comments).
• 2. Dough
• Add to the dough in the HP:
• 200 gr rye flour
• Salt - measuring teaspoon
• Spice:
• - a teaspoon of coriander (seed) - you need to grind a little in a coffee grinder
• - a teaspoon of red malt or a tablespoon of ground barley coffee (which is without natural coffee! Grind into powder!)
• - a teaspoon of caraway seeds - you can grind a little in a coffee grinder
• Vegetable oil - 2 tbsp. spoons
• The dough should rise in volume by 2-3 times. We put all the other ingredients in the mold. We knead the dough in the "Kneading dough" mode (or in the "Pizza" mode at Panasonic - and you can only until the first pause), the dough turns out to be viscous, half-thick (without a bun), after which we add vegetable oil. Then we immediately go to:
• 3. Making bread
• We set the "Rye bread" mode (Panasonic has only one batch in this mode, just what is needed for rye bread, but I have SD-257).
• When we set the mode, you can set the delay of the start of the program 0.5 - 3 hours (to taste).
• Comments
• The recipe is called "Universal", because you can change a lot in it, but the bread still turns out delicious:
• 1. You can change the ratio of rye and wheat flour - for example, put 100 g of rye and 100 g of wheat flour into the dough. You don't need to use wheat flour at all, then the bread will be 100% rye. You can take not the highest flour, but 1 grade. You can add bran (30-50 g), milk powder (1-2 tablespoons), flaxseed, sunflower seeds, steamed and crushed grains, etc. to the dough. You can try adding whey, kvass, milk, kefir instead of water, beer, etc. Instead of vegetable oil, you can put butter.
• 2. If you put red malt (or ground barley coffee), cumin and coriander - then the bread will be something like "Borodinsky", you can not put anything of this, it will be just rye-wheat (rye) bread.
• 3. When preparing the dough, you can first boil the flour with boiling water (260 g) right in the mold on the scales, stir it a little (for example, in the same Pizza mode), cool, and then add the leaven (and of course stir thoroughly). The bread will be custard.
• 4. Duration of proofing of dough and dough, you can adjust the acidity of the bread (longer-sour). And also flexibly adjust the cooking time to get fresh bread on time.
• If you combine all this, then the bread turns out to be not only tasty (ALWAYS it turns out, by the way), but also different (therefore it does not become boring). At the same time, this variety does not require additional time and effort, because the recipe is very simple:
• 200 leaven + 200 flour + 260 water = dough, then
• dough + 200 flour = dough / bread
• and almost automatic cooking.
• Bon Appetit!

Note

I did it right the first time! The bread is porous and tasty, the crusts were immediately peeled off. The dough has risen well, I have no malt, I did not dare to put barley coffee, so I got it just rye. She showed her husband, he promised that he would put dough in the evening, put bread before work in the morning, and when the son came from school, he would take out the finished bread from their HP.
Why is the recipe butter at the end?
And is it possible to lay everything at once (without the stage of making a dough)? Then it will be even easier

Thank you!
Salt and oil inhibit the fermentation process, I put them at the end (in fact, before the last batch). Sugar is stimulating, so I put it in a brew.
Probably you can make rye bread without dough (put everything at once), but then, firstly, you need to put more ferments, and secondly, you will need to choose the right kneading cycles and dough proofing time. And it will be a completely different recipe

Salt and oil inhibit the fermentation process, I put them at the end (in fact, before the last batch). Sugar is stimulating, so I put it in a brew.

Well it's not yours
If all the ingredients are set within the normal range, correctly, the bread will turn out great.
Without sugar, the dough rises well, but without salt, problems can arise.
A drop of oil in the dough makes the crumb tender.

All this is described in the section Basics of kneading and baking, Ingredients for bread - come in

If all the ingredients are set within the normal range, correctly, the bread turns out to be great.
Without sugar, the dough rises well, but without salt, problems can arise.
A drop of oil in the dough makes the crumb tender.

All serious sources about butter, sugar and salt in fermentation processes write "on the one hand ... if .. provided":
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=171525.0
🔗
I am not a technologist and therefore it is easier for me to assume that since yeast feeds on sugar, then a little sugar is good for fermentation, and yeast does not eat salt and butter, so it is better to put them at the stage of dough preparation and not dough
By the way, I noticed that if I pour a lot of vegetable oil into the dough (not into the dough!), then the rye bread turns out to be crumbly, not porous. Is that so in theory?

For a very long time we in the family bought only "black" bread and thought that we were eating right. But two years ago, on a tour in Munich, I bought several types of rye bread by weight in a store, it was something fantastic! I understood what, what <...> the bakery industry feeds us here in Russia. I bought HP, went to the forum, found that 90% of rye bread recipes are "handmade dumplings", the bread maker is used, at best, only for kneading. Yes, it’s delicious, but I only have some cooking time on weekends and even then not always. And you want to eat good rye bread every day!
The remaining 10% of recipes use HP programs, but they involve the addition of agram, panifarin, yeast, etc., and I do not admit that.
The saqwer69 recipe is probably the only adapted sourdough recipe on this forum for automatic preparation in HP. If I had the opportunity, I would have voted for him not once, but 10 times!
PS Now I cook bread according to this recipe every other day

90% of rye bread recipes are "handmade dumplings", the bread maker is used, at best, only for kneading.
The saqwer69 recipe is probably the only adapted sourdough recipe on this forum for automatic preparation in HP.

There are so many recipes for manual preparation of rye bread, not because everyone loves and has time to do it, but because very few HP models have the "Rye bread" mode. This is Panasonic, LV, Moulinex, and a couple more brands unknown to anyone. Therefore, for automatic cooking (what saqwer69 promotes), you need to look in which of the available modes the minimum kneading is - because the rye dough rises badly the second time, especially if you do not put panifarin.And 100% of the programs are 2-3 batches, there is never less. Here are the people in other recipes and get out - with wet hands pulls out the dough blades
I have LV, I confirm - the recipe is successful.

Your recipe seems sensible, but why, after raising the dough, turn on the "Rye bread" mode when you can simply turn on the "Baking" mode for 1 hour? After all, in the "Rye bread" mode, stirring will automatically turn on for 15 minutes, which in this case is probably not required.

very few HP models have the "Rye Bread" mode

even if they have this mode, the cooking algorithm is the same as for the main program (kneading and kneading), and therefore they strive to get programmable stoves.

In the "Rye bread" mode, only one batch, followed by a pause of 1 hour, then - baking.
Programming modes are available in the "Brand" stove. I don’t know in others. Sourdough bread program anyway
it will turn out to be very long (9-10 hours).

In the "Rye bread" mode, only one batch, followed by a pause of 1 hour, then - baking.

I'm talking about other stoves

Thanks for the recipe !!!! Very consistent, clear and simple! The bread is very tasty!

thanks for recipe Algorithm. My Redmond stove has both Borodino and rye, but all this is for average yeast bread. Dough as you described, flour + salt as you have, then grow. butter, then stop and rise for 4 hours, and bake. And everything is OK. Thanks again.

Thanks for the recipe. Very tasty!!! The bread came out right away. I did everything as it was written, but did not understand how to apply these ratios, for example, to baking bread with seeds. Consider seeds as flour?

I do not take into account the seeds, because they absorb little water, especially if they are added before the last batch.
And if I put bran, then, yes, I put less flour on their weight or add water in excess of the norm.
But in fact, the recipe easily withstands overflow of water by 20-30 grams. (over 260 g) without any deterioration in taste / quality, i.e. pour 280 g of water and pour in whatever you want (up to 50 g).

Tell the amateur (I just bought it, I make the leaven for the first time), is it necessary to add yeast to the young leaven and how much, if so? Thank you)

[marinius]

is it necessary to add yeast to the young leaven and how much

marinius, welcome to the forum!
The starter culture contains yeast bacteria. Another thing is young leaven, where they may not be enough. How to determine: if the leaven 1: 1 (flour - water) doubles itself, then it will be quite capable of raising the bread dough. Perhaps longer than the old one (mature, strong, etc.) For this reason, a little yeast is added to the young leaven. This "trick" will shorten the proofing time. That is, you do not need to add and the proofing will be long, you can add a gram and shorten the time, or you can add a spoon - it will be very quickly, only you can lose the meaning of the leaven in such bread.
In any case, you need to get it all by trial and error with the leaven.
Good luck with your bread!

I realized thanks. leaven 5 days, rose well. I'll go put the dough for 8 hours without yeast

Bring your THANKS! I got the bread! Grew up, not sticky, airy enough. One caveat: I baked whole grain bread on the program, there the whole time was 3.25 hours. On the sides, you can see that the dough first grew more and again less. I will try baking on the baking program so that the dough does not get in the way once again, I think this dough will like it so much!

Hello! thanks for the recipe! I want to get away from yeast and wheat bread for a long time, but there is no time to mess around with bread every 1-2 days, and the HP is worth it - Panasonic 2501, it doesn't stand idle) your recipe takes into account all my requests as well as possible. but I have never made it with sourdough, and in general there is zero in baking - they always made wheat bread on the standard program, for the most part. so the question arose: how did you make your rye sourdough? can you give a reference? here on the forum (in the table of contents) I saw only recipes for rye sourdough on bread rye crumb with honey (but where can I get it, good, real, non-store rye bread?) and a semi-finished product (which with the initial addition of yeast and lives a month, the recipe interested me , but I would still like to try to make the eternal rye).I found recipes for rye sourdoughs on the Internet, where rye flour is mixed with water 1: 1 and the sourdough is grown for about 5-7 days - is this suitable? thanks again for the recipe!

Hello! thanks for the recipe! I want to get away from yeast and wheat bread for a long time, but there is no time to mess around with bread every 1-2 days, and the HP is worth it - Panasonic 2501, it doesn't stand idle) your recipe takes into account all my requests as well as possible. but I have never made it with sourdough, and in general there is zero in baking - they have always made wheat bread on the standard program, for the most part. So the question arose: how did you make your rye sourdough? can you give a reference? here on the forum (in the table of contents) I saw only recipes for rye sourdough on bread rye crumb with honey (but where can I get it, good, real, non-store rye bread?) and a semi-finished product (which with the initial addition of yeast and lives a month, the recipe interested me , but I would still like to try to make the eternal rye). I found recipes for rye sourdoughs on the Internet, where rye flour is mixed with water 1: 1 and the sourdough is grown for about 5-7 days - is this suitable? thanks again for the recipe!

Check out Luke's Eternal Leaven recipe. It works great for this recipe
https://Mcooker-enn.tomathouse.com/in...option=com_smf&topic=41.0

[ETERNAL SQUARE, SQUARE SQUARE (sourdough is sour, that is, fermented dough)]

Yes, that's right.
For a relative whose we tried to persuade on sourdough bread from the forum material, we compiled instructions:

ETERNAL SQUARE, SQUARE SQUARE (sourdough is sour, that is, fermented dough)

1 day
100 g rye flour and 100 g water (maybe a little less)
Stir well. You should get a pasty mass, like thick market sour cream. We cover with a damp towel and put in a very warm place without skewers at a temperature of about 30 *. The starter should wander for about a day. Until the appearance of small, albeit rare, but bubbles. It makes sense to stir it sometimes.
The lactic acid bacteria contained in the dough multiply.

2nd day
Now the leaven needs to be fed. To do this, again add 100 g of flour and add 100 ml of water so that its consistency returns to the original state of market sour cream. We cover with a towel and put it in heat at room temperature for another day. 25 *.
In this case, acetic acid is formed, an aroma will appear.

Day 3
As a rule, now there are no questions: there are not just bubbles on the surface of the leaven: it grows strongly in size and all consists of such a foam cap. We feed her one last time. And again in the warmth. Here is a very important point: the leaven is already strong enough and we need to catch the moment when it will be at its "peak of form": that is, it should double. At this moment, she is as strong as possible.
Dough fermentation takes place, acid and aromatic substances develop in an optimal amount.

We divide it in half. The first half is our eternal leaven. We put it in a jar with a polyethylene lid with holes in it (to breathe) and put it in the refrigerator until next time. It is stored there for about a week. In addition, the leaven can be frozen, then all activity in it will cease. Only in warmth, with the addition of liquid, with the use of air and rye flour, does it again acquire activity and the ability to ferment. If the sourdough is intertwined in this way all the time, then it will live for 100 years and will be passed on from generation to generation thanks to regularly recurring baking days.
And we put the other half into action:

Two things are critical in making the leaven.
The first is warmth. Everything that is connected with the preparation of sourdough necessarily implies warmth. At room temperature, the process either does not go on, or it goes sluggishly and in the end the desired quality is not achieved. I thought a lot about where to prepare the sourdough, in the end the question was resolved - there is a riser with hot water in the bathroom, and a pipe from it to the heated towel rail. It is on this pipe that all the starter cultures are grown. The pipe is hot, so I put a towel on it. But it should not be thick, so this will again slow down the process.

The second is air.The leaven must breathe. Here is a subtle moment where I stumbled and threw out two leavens. First, I covered the glass jar with damp gauze, it dries quickly, and a crust formed on the surface of the starter culture. The crust blocked oxygen to the mass below, and the process did not develop quickly. It started to happen, but after the crust everything stopped. I decided to close the jar with a lid with a small hole. Then the leaven did not dry up, but another trouble happened - the leaven was suffocated and a disgusting smell appeared. Everything went into the bucket too. Then I found a good option. I would take a medium-sized towel, moisten it, and cover the sourdough can in half - four times, pulling the rubber band on top. Then the sourdough breathed, and a moist warm atmosphere remained inside the jar, which did not allow it to dry. The process has begun.

In a warm place in the presence of air, the starter culture is actually prepared in three days. On the first day, you can knead thinner - at this time, the main thing is that everything is soaked. And then everything is as written. The leaven always has a pleasant bready spirit. If its smell seems disgusting or unpleasant to you, you probably spoiled it with something, and you should not add it anywhere. When preparing flour, I used peeled rye falconry, which I bought at the Crossroads.

During storage, the starter culture is quite undemanding to conditions. After you have added the sourdough to the dough, you mix the same amount of flour (and water, of course) into it and put it in the refrigerator. The same fermentation process takes place there, only slowly. In three or four days you will see that it has already bubbled up and has risen. This means it's time to bake bread or feed. Then you take it out of the refrigerator in the evening, knead the dough in the morning and the process repeats. Important! Take out the starter at night before kneading the dough! Then the sprouting time of the sourdough is halved than if you knead the sourdough from the refrigerator.

In general, leaven is a pet. If you understand what she needs to be happy, she will serve you with all her heart! I had my seventh or eighth supplement today. The dough and dough are already so spreading that homemade people wonder how it can be without yeast. And what bread! And what a spirit there is all over the house!

Kind people! Do not make yourself worried about capping the leaven with gauze, a towel, etc. Take a plastic bucket from pickles or sauerkraut (do not throw the cucumbers or cabbage, you can eat them). The volume is just what you need - for 300 - 400 g of sourdough and a supply for its rise. Close the lid loosely, that's all - the crust does not form, the leaven does not suffocate.

Good day! Tell me how is leaven more useful than yeast? Since it wanders so much, it probably won't start a current! .. The big question is whether it is more harmful than yeast ...

Good day! Tell me how is leaven more useful than yeast? Since it wanders so much, it probably won't start a current! .. The big question is whether it is more harmful than yeast ...

It is advisable to ask such questions in the SQUAD section, where these questions are discussed in detail:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0