Rye-wheat bread with oatmeal and bran on kefir sourdough (in KhP)

Category: Sourdough bread
Rye-wheat bread with oatmeal and bran on kefir sourdough (in KhP)

Ingredients

Kefir starter by Admin 2 glasses (220 ml each) *
Beer dark 1/4 cup
Mustard oil 1 tbsp. l.
Soft cottage cheese (or sour cream, or sunflower oil - optional) 1 tbsp. l.
Peeled rye flour 100 g
Wheat flour 230 gr.
Bran 50 gr.
Oat flakes 50 gr.
Rye malt 1 tbsp. l.
Panifarin 3 tsp
Agram 2 tsp
Salt 1.5 tsp.

Cooking method

  • 1. Kneading:
  • French regime, first and second batch. Then take out the paddle, shape the dough and return to the bucket.
  • 2. Proving dough:
  • 7-8 hours in a closed bread maker
  • 3. Baking:
  • 1 hour 20 minutes
  • It is possible, after removing the blade, to turn on the French mode again with a delay of 8 hours. A rotating shaft without a blade will not disturb the dough, for the last hours it will be heated, and then baking will turn on - with a medium loaf and a dark crust, it lasts 1 hour 10 minutes. You can bake for another 10 minutes.
  • Rye-wheat bread with oatmeal and bran on kefir sourdough (in KhP)

Note

* if the oven is without leaven - 1 tsp. dry yeast or 8 g of pressed and 1 1/2 cups of liquid (old kefir in half with warm water or beer)

Admin

What a pretty
Alexandra
Thank you, Admin!

First of all for your magic starter culture
Finally, I can completely abandon the yeast forbidden to me.

On Monday I cooked 2 loaves in parallel, fortunately, in my new Borok there are 2 buckets and each with a blade. After kneading, one was left directly in the bread maker, the other in a slightly preheated oven. Long process, but what a pleasure from the result

Rye & MixNoYeast1.JPG
Rye-wheat bread with oatmeal and bran on kefir sourdough (in KhP)
Rye & MixNoYeast2.JPG
Rye-wheat bread with oatmeal and bran on kefir sourdough (in KhP)
Self-taught baker
Alexandra
A question is not the topic, you can ??
What is the volume of your buckets ???
I just think to give my mom a gift, so I'm looking after ...
Alexandra
Self-taught baker,

I deliberately chose a small stove in order to experiment a little more often.
The buckets are designed for 750 and 900 grams of finished bread.

Those breads that I bake - I choose the 900 gram mode - because of the leaven, which needs about one and a half times more in volume than ordinary liquid. And if the same recipe is repeated with yeast and water, then this is a small loaf

For details about the Bork stove with all the twists and turns of choice, see a separate post about it

https://Mcooker-enn.tomathouse.com/in...ic=3018.0
Zest
The bread turned out exactly the way I like the dark one - dense, heavy, rubbery-moist, with a natural pleasant sourness. I did without panifarin-agram-malt, added coriander, next time I will sprinkle it with caraway too. I liked it Except that the crust came out thick. But this is still going to be finalized.

Rye-wheat bread with oatmeal and bran on kefir sourdough (in KhP)
Alexandra
Handsome bread turned out
Zest
Alexandra Something I didn't like the airy breads with rye flour ... just like that, chunky, I came to the yard
Elisssa
Quote: Zest

I liked it Except that the crust came out thick. But this is still going to be finalized.

Rye-wheat bread with oatmeal and bran on kefir sourdough (in KhP)
Zest, please tell me, but how to "refine" the crust? I got a fat one, too, several times!
Mother Olya
Alexandra, I'm looking for details about the leaven. Help! You are welcome.
Ready for sale?
And according to your recipe, did you cook it and then, after measuring the required quantity, add it to the dough?
I've never tried sourdough bread. I want to bake a bun according to your recipe today.
Alexandra
Mother Olya , Today will not work

The sourdough must be grown ...

Look in the starter culture section, choose any one you like - and go to battle!
And if something is not clear, in the same section you can ask the fermentors. First of all, if you choose kefir - from Admin, she is the author

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