Rye bread with oatmeal and bran and kefir sourdough.

Category: Sourdough bread
Rye bread with oatmeal and bran on kefir sourdough.

Ingredients

Kefir starter culture by Admin * 400 ml.
Beer dark 1/4 cup
Mustard oil 2 tbsp. l.
Soft cottage cheese (or sour cream, or unrefined sunflower oil - optional) 1 tbsp. l.
sugar-free baby food applesauce 130 gr.
Peeled rye flour 340 g
Bran 30 gr.
Oat flakes 30 gr.
Rye malt 3 tbsp. l.
Panifarin 3 tsp
Agram 3 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 bread with oatmeal and bran on kefir sourdough.

Note

I took a recipe for rye bread with applesauce from MariV as a basis, added ingredients and converted the liquid into sourdough.

* if the oven is without leaven - 1 tsp. dry yeast or 8 g of pressed and 280 ml of liquid (old kefir in half with warm water or beer), French mode.

Merri
Excellent bread! We need an oven!

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