German sourdough grain bread

Category: Sourdough bread
Kitchen: german
German sourdough grain bread

Ingredients

lobe No. 1
barley groats 25 grams
wheat groats 25 grams
boiling water 50 grams
lobe # 2
sesame 30 grams
oatmeal for cooking 30 grams
pumpkin seeds 30 grams
sunflower seeds 30 grams
flax seed 30 grams
room temperature water 150 grams
dough
whole wheat flour 100g
water 100g
dry yeast 0.5 grams
dough
dough all
lobe No. 1 with water all
lobe No. 2 with water all
active rye sourdough 100% moisture 200 grams
whole wheat flour 200 grams
peeled rye flour 50 grams
molasses (honey) 30 grams
ground flax (meal, flour) 10 grams
salt 11 gram
water 20-30 grams
seed mixture for sprinkling

Cooking method

  • Heavy, dense bread made from whole wheat and rye flour is popular in Germany. Often with a lot of grain additives. Such a dough is very difficult to raise, but a large amount of active leaven will cope with it. Grain bread is delicious and healthy. It is customary to cut it into thin slices and serve it for dinner or use it for sandwiches. I read the recipe for this bread in the book "Homemade bread" by Anna Kitaeva. I decided to bake it and did not regret it. I baked it twice. Once the hearth, and the second molded. I show the bread. The author's bread uses whole grain rye flour and sourdough on this flour. I don't have one, so I baked on a peeled one. The first time I added a gram of yeast to the dough, and the second time I did not use it. That's what I did.
  • German sourdough grain bread I overfed the sourdough with wheat rye flour in two portions. 10 * 10 * 10 and 30 * 100 * 100. The second time is 4-5 hours before kneading.
  • German sourdough grain breadGerman sourdough grain bread For dough Mix everything and leave at a temperature of 27-30 degrees for 4-5 hours.
  • German sourdough grain bread
    Lobe number 1 Pour boiling water over, stir, cover with a towel. Leave on for 4 hours.
  • German sourdough grain bread
    Lobe number 2Fry the seeds in a dry frying pan. Remove, add flakes. To fill with water. Leave on for 4 hours.
  • German sourdough grain bread Twisted flax seed. I think we can do without it.
  • German sourdough grain bread
    Dough Mix all ingredients with a spoon, gradually adding water. Then she mixed the hooks with an ordinary mixer. The batch was approximately 10 minutes. The dough looks like rye. A bit sticky.
  • German sourdough grain bread Grease container, hands and table with oil. Lay out the dough, round and put on fermentation, covered with foil, until it increases in volume by 1.5 times. It took me 1 hour and 20 minutes.
  • German sourdough grain bread Dough before shaping. it has almost doubled. You will have to take my word for it, because it is not very visible in the photo.
  • German sourdough grain bread We grease the table, form, hands with oil. We make a layer of dough and roll it into a roll, sealing each turn.
  • German sourdough grain bread We put it in the form with the seam down. Lubricate with water. Sprinkle with seeds, pressing them into the dough. Cover and proof at a temperature of 27-30 degrees.
  • German sourdough grain bread Proofing for 1-1.5 hours. I have 1.15. Before baking, grease again with water using a brush over the seeds. Pressing them lightly into the dough. We bake at 220 degrees for the first 10 minutes with steam. Then ventilate the oven, remove the steam. We bake at 180 degrees for another 40 minutes. If it starts to burn on top, then cover with foil.
  • We take out, cool on a wire rack. Wrap in a towel for 8-10 hours. And then we enjoy delicious, aromatic, healthy bread.
  • German sourdough grain bread
  • German sourdough grain bread
  • Good luck with your bread!

The dish is designed for

985 gram

Time for preparing:

4.5-5 hours

Cooking program:

oven

Kisena
Oh, Angela, what a great bread !!! When I was in Germany, I ate only this! Everything wanted to bake. I'm only afraid of the leaven, I still can't make up my mind to make friends with her.Thanks for the recipe! It is necessary to master the leaven only because of this recipe!
ang-kay
Nataliya, Kisena, Thank you. : a-kiss: That's a reason to start sourdough! It's not at all difficult and not scary, but addictive! I would be glad if the recipe comes in handy.
ninza
Angela, dear, the bread is just super! I am friends with leaven and will definitely bake this bread. Thank you!
ang-kay
Ninochka, Thank you so much! : a-kiss: I would be glad if you can bring me a piece too!
sir
Quote: ang-kay
So there is a reason to do sourdough!
At the expense of addictive, not addictive, but becomes a part of life. I have two of them and I cannot imagine bread without leaven. I don't even think of hearing about yeast.
Hello Angelkin! I will not praise because there are no words that could convey my enthusiasm.
ang-kay
Tanya is a kitten!Good to see you. You are with such a beautiful avatar! I realized that you brought out the leaven. Congratulations. I loaded the cupcakes yesterday, look. Method of disposal of excess leaven here... And thanks for the kind words.
sir
Angela, we haven't bought bread for a month. I started two leavens, I use them alternately. One from Admin (rye on kefir) the second from Vicky (semi-finished product) Both are good, both are pleasant. Sourdough bread cannot be compared with yeast bread. Exceeds in everything. One small minus, it takes a little more time, but the taste of this bread compensates for EVERYTHING!
ang-kay
That's for sure!
SveKosha
What a handsome bread. After the war, I will definitely learn how to make leaven.
ang-kay
SveKosha, War really changes everything in life!
Verrrra
I want to thank you for this recipe.
It's been 4 months since he settled in my kitchen. I bake it every other day)))
The bread is delicious !!!!!!
ang-kay
Verrrra, I am very glad that the bread pleases! Thanks for sharing. And the bread is really wonderful1 I must bake myself, I haven't done it for a long time.
M @ rtochka
Once in my life I was in Central Europe, and I also ate similar bread! With cheese. You don't need anything else - it's VERY tasty!
Here I came across a recipe by accident. And I decided
German sourdough grain bread
Not everything went smoothly. I usually cook the leaven and dough in the oven. I turn it on for a minute, turn it off, it gets warm there, everything rises well. And yesterday she turned on and left the kitchen. When I remembered, everything was already hot, but it had not yet seized. She was upset, of course, because all the grains had already been soaked. But nowhere to go, I mixed everything, added a little more yeast just in case. This is probably why the roof cracked.
But all these troubles did not affect the taste, the bread is delicious. And the composition is a storehouse of usefulness. There is just a lot of rye and wheat flour, the expiration date is running out, it is necessary to attach it.
ang-kay, Angela, thank you tremendous !!
ang-kay
Daria, to health. I think you will bake it without incident next time and you will like the bread even more.
kolobok123
Aaaa I have been looking for such bread for a long time, but here is the leaven and I fight it
ang-kay
Natasha, take the clock for 8-10 dough with 100 grams of rye wallpaper and 100 grams of water with 1 gram of dry or 3 grams of pressed yeast. It will look like a leaven. And add yeast to the main flour dough. 1 gram per 100 grams (dry yeast), pressed multiply by 3.
kolobok123
Angela, thank you very much, I will come to grips with this bread at the fair. This is exactly what I was looking for, my losing weight will eat.
ang-kay
Natasha, to health.
rusalina
And you can not put yeast at all? And then the husband only eats rye yeast-free
ang-kay
rusalina, can. But sourdough bread, if you do not put yeast there, is also yeast.
Nawy
Nice recipe. I tried such bread in Germany - I liked it very much. Only his top was almost flat. For me, let it be flat, but without yeast
ang-kay
Nawy, Thank you. And leaven is also yeast. So without yeast it will not work) Even in dry flour they are.
Nawy
I noticed that bread with "eternal" leaven does not grow moldy even in a plastic bag in a bread bin for more than 2 weeks. I think the composition of yeast, which is sold in bags (or in packs), is completely different than in the rye sourdough, which I myself brought out. Ie yeast yeast - discord
ang-kay
An eternal theme. Any yeast dies during baking.The final product does NOT contain them at all. If you like to bake on one leaven, then no one forbids. I am just writing that this is a big delusion that yeast-free bread is based on leaven.
Nawy
Then it is not clear why store-bought bread grows moldy 5 times faster than homemade rye bread with eternal leaven. Does it ALWAYS bake poorly and because of this some yeast does not die? I specially arranged experiments))) The eternal theme of eternal leaven ...
ang-kay
Rye in the store can also be sourdough. There may be flour or potato sticks in the store. I'm not a technologist.
Nawy
Anyway, thanks for the great recipe.
I'm new here. I climb on the forum on the topic of yeast-free and sourdough bread ... I bake only on my own rye sourdough. I grind the flour myself. Please, if you remember any other good recipe for sourdough bread without adding store yeast, lay it out. I would be very grateful.
ang-kay
Nawy, you can take any of my or any other sourdough bread and do not put yeast. Processes will simply increase in time. And that's all.
Nawy
Great)
SvetaI
Angela, this bread has been in the tabs for a hundred years, but my eaters do not like grain too much, and I did not bake it. And now everyone has left for me, so I want to bake it for myself.
I, in principle, have nothing against yeast, but you wrote that you baked without it and it became interesting to me. If without yeast, then skip the dough stage? Or then let the leaven into the dough?
ang-kay
Svetlana, something I do not find where I wrote that I baked without yeast? Most likely, she forgot to indicate the yeast in the main dough. But in the source it is definitely without yeast in the base. And how to make dough without them? Is it possible to add the same amount of sourdough only with fed c / z flour. But I baked and exactly according to the recipe, as I have written, and I also added one gram of dry yeast to the main dough. But I always like bread with industrial yeast more.
SvetaI
Ah, it got to me
You are not talking about yeast in general, but about adding it to the main dough. And the dough is in any case by leaps and bounds.
Mustache understood, chef, went to feed the leaven
ang-kay
Come on. I'm waiting.
SvetaI
Look!
German sourdough grain bread
Cut and tasting tomorrow, but that roasted sunflower seed flavor is mmm
All according to the recipe, but instead of yachka - barley and instead of flaxseed meal - dark malt. Well I love him, yes
Kneading with a hook in the kneader, at first, of course, everything was smeared on the walls, but then the dough even tried to depict something like a bun At least, it gathered in the center of the bowl and even began to peel off the walls.
I added yeast to the dough, everything rose perfectly, even faster than you described. So I wonder what kind of crumb turned out, but I'll endure it all the same ...
To be continued
ang-kay
Svetik, outwardly very good. I think that the crumb will be appropriate. It rose faster and faster, because I was describing the actions according to the recipe, those without yeast in the base. I'm waiting for the cut with impressions.
SvetaI
And here is the cut!
German sourdough grain bread
The bread is good, with such a "rustic" taste and a tangible aroma of roasted seeds.
The only thing is that I in vain added flaxseed to the sprinkle, it all flew around at once. But the flakes and large seeds stuck surprisingly well.
In general, the experience is successful, thank you again Angela, for your recipes!
ang-kay
Svetik, excellent bread, and I have no doubt that it is delicious)
inga48
Forgive me, what kind of linen did you use, white or dark. What's the difference?
ang-kay
Dark.
inga48
How to taste or no difference?
ang-kay
Can not say. White did not try.
salmira89
How delicious!
ang-kay
Thank you. Agree)

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