Rustic bread (on a long dough) wheat-rye

Rustic bread (on a long dough) wheat-rye

Category: Yeast bread

Ingredients
1.water	oh, 5 lit.
flour 1 grade or high.	220-250 gr.
sugar	1 tbsp. l.
yeast cheese.	50 gr.
2.
Rye flour	100-120 gr.
4.
flour 1 grade or high.	200-220
sugar	1 tsp
salt	1 tsp
vegetable oil	3-4 tbsp.
8.
water	oh, 5 lit.
rye flour.	200-210 gr.
sugar	1h l.

Cooking method

• 1. Cooking dough (pribelki).
• Take flour at room temperature, sifted in advance. Use flour of the first grade, but you can also use the highest grade.
• Set in the evening (at night) at 20-22 hours.
• 0.5 lit. warm water, knead raw yeast, add 1 tbsp. l. sugar and add flour slowly. Stir well. The dough looks like thick pancakes. Place in a bowl so that there is a place for fermentation. Cover with a terrycloth towel and place in a warm place. Do not stir the dough anymore.
• 2. Whisk the dough with flour.
• At 13-14 hours, stir the dough with a spoon and add 100-120 grams of rye flour.
• I have peeled rye flour.
• Pour in a little flour, stir thoroughly
• Cover with a terrycloth towel and place in a warm place. Leave on for 3 hours (no more than 4 hours).
• 3. After 3 hours, put aside 150-170 g of dough from the dough in a separate bowl, no less. Put in the refrigerator, do not close tightly (the inverted lid will come off). Dough for making bread next time. Can be stored for 3-4 days (I haven't tried to keep it longer).
• 4. Knead the dough.
• Add flour of 1 grade or high to the dough. grades 200-220g., sugar 1 tsp., salt 1 tsp., vegetable oil. 3-4 tbsp. l .. Knead the dough well!
• 5. Let the dough go well (40 min.), A little more is possible.
• Divide into 1/3 forms.
• I baked without a mold.
• 6. Proofing the dough.
• After 20-30 minutes, you can bake.
• 7. Stove in the oven.
• Increase the baking time depending on the amount of bread.
• I baked for 30 minutes. in a moderately preheated oven. You can bake on the hearth, without proofing.
• Remove the bread from the mold, drizzle or brush with water. Cover with a towel, let the bread cool.
• 8. Preparation of dough for baking bread. Remove the dough from the refrigerator, let stand for 30-40 minutes on the table. More is possible.
• Pour the dough into a bowl for making bread, stir thoroughly.
• Add rye flour 200-210gr, 1 tsp. sugar, 0.5 lit. water. Cover with a terrycloth towel and place in a warm place. For 15-16 hours or more. If you need more bread, increase flour, water, sugar, respectively.
• 9.like 2.
• 10.like 3.
• 11 as 4.

Time for preparing:

16 h + 3 h + 40 min + 30 min + 30 min

Cooking program:

oven

Note

The bread is wonderful, a forgotten taste from childhood.

There were problems with the internet yesterday. I couldn't look. I will add pictures of bread.

Thanks for the recipe! I love rye bread very much.
I will definitely bake such bread
What crumb does it taste like? Do you have sour?

Good bread !! Appreciated - well done! rye flour is decent so in the recipe, almost half! Boom to try

[Tricia]

Tricia, Nastya sourness is not particularly felt.
Loksa, Oksana try it, you will like it.

Point 2 - whip the dough with flour, when? I saw everything: at 13-00, 14-00 o'clock. All clear!

[Loksa]

Loksa, Oksana in the afternoon at one or two, no later.

And the weight of the loaf is about what? The flour is decent. Clever, Antonina, a real country man, she will have to try.

Tonya! You are my clever girl! I passed the exam with a plus!

I liked the recipe very much. Wheat flour is obtained a little in the total volume. Now is just the right time, I left to put dough (item 1). Only my yeast is dry, but very active, I hope that it will work out with it.

Tonya is smart! Excellent bread. I have to sit down to figure it out, otherwise I’ll put everything in my head. I also have dry yeast, I didn’t work out with fresh ones.

[elena kadiewa]

elena kadiewa, I didn't even weigh Lenochka, next time I will improve.
kubanochka, Thank you Lenochka!

[neighbor]

neighbor, I have not tried Svetochka on dry yeast, I think it will work out.
Linadoc, Linochka, I was really embarrassed, you will understand, you are so clever.

[Antonina]

Antonina, good evening! I'm with a report.I put the dough yesterday, in the morning I knocked it out with rye flour. I do not have live yeast, replaced with active dry - 1 dessert spoon without a slide... Then the turn came to point 3 and then I was very surprised. Once I read the recipe in an interesting way yesterday, it seemed to me that further it was necessary to add rye flour, but today I already saw that it was wheat flour. I even doubted. Since the bread in the photo seems to me very black, but here it should obviously turn out to be gray. I thought and thought and decided to divide the dough in half. I added sugar-salt-butter as much as necessary, then transferred half into a bowl. And I made one part with premium wheat flour, and in the second I poured peeled rye + ground coriander (we love) + a spoonful of currant jelly for sourness. And left to come. After 40 minutes, the part that was with wheat flour grew a little, but with rye it became fiery. Then I began to think that a typo had crept into the recipe and the flour should still be rye
I formed two bars and put them on the proofer. Here I was distracted and the bread stood for almost an hour. During this time, they have become exactly the same size. I baked them together in the oven with water. 30 minutes at 200 degrees, 10 minutes at 160.
I took it out, wrapped it in towels and in a bag (I always do this for a soft crust). An hour later I unroll - both loaves are soft, "live", springy.
I cut, bite - and then everything became clear and understandable to me
Bread with rye flour turned out to be delicious, of course, but .. I almost always bake that. But the gray one, the one with wheat premium - it turned out to be very wonderful !! He has such a taste and aroma - just like perfume, you breathe it and do not get enough. Painfully familiar from childhood taste of bread. And he's crazy elastic !! Just sit on it right now - it instantly straightens out !!

Thank you, thank you for the recipe! I liked it very much !!!

[neighbor]

neighbor, Svetochka, I am very glad that I liked the bread. I like it, but the smell and taste are forgotten. : girl-yes: It tastes better every day. Purely from rye flour, I have a recipe by weight, I need to finish the cooking time, not yet ready. It's just a matter of time, work is in progress.

Sveta, thanks for the comments, I really want gray bread. Antonina, went to make dough.

[elena kadiewa]

elena kadiewa, Lenochka, I read that it is necessary to put dough at 22-00, I'm waiting for the evening? Why wait in vain?

[Loksa]

Loksa, Oksana the difference is 3 hours in time. she can.

Yes, I put it before, she walks with might and main, as if she would not run away during the night. And in the morning it will be similar, otherwise it will be baked only tomorrow by night. Ton, but if tomorrow I add rye. flour, then you can put it in the refrigerator, otherwise we wanted to go to Nizhnevartovsk, we can't manage it in three hours? or let it stand on the table? Even it seems to me 50 gr. yeast is too much, well, let's see. Tonya, our mothers, so that everything works out, otherwise I'll come to my mother, taxi to you, you won't pay off with me, I'll eat all the milk!
Ksun, put it on, of course, look, she needs to walk there for 12-15 hours, then another 3, then another, so it turns out a lot of time.

[elena kadiewa]

elena kadiewa, Lenochka can be 4 hours, no big deal. Just knead the dough well.
It can be longer, not 16, but 18 hours. Could be so.
The most important thing is to ferment longer, the bread must stand. To have a bread smell.
Come, do not be afraid and we will find salted and smoked lard and milk for good guests.

[Loksa]

Loksa, Oksanochka time calculate so that it is convenient for you to bake. It is convenient to bake at lunchtime, count down -16, -3, for raising the dough and for baking.
Do not shorten the time, increase by 1.5-2 hours is better.

Oh, thanks, oh respected!

[Anatolyevna]

Anatolyevna, I want hours 17-00 or 16-00 until today at 21-00 put. And I have no live yeast, Mlyn!

And I have been baking live for a long time, bought a kilogram pack, it is already running out. And before that I took a small one, for a test, I liked it and therefore took a large one. But there are dry ones in the stash too.

[Oksana]

Oksana, I did on dry active. I'm very happy with the result

[Loksa]

Loksa, Oksana, go put it already, at 20.00. Everything will ferment. Put the bread on dry yeast.
Sveta has already tested it, I liked it.

[Antonina]

Antonina, I already have a dough - a piece of dough from the last batch. I'm going to bake bread tomorrow and I'm dull.
I read:

8. Preparation of dough for baking bread. Remove the dough from the refrigerator, let stand for 30-40 minutes on the table. More is possible.
Pour the dough into a bowl for making bread, stir thoroughly.
Add rye flour 200-210gr, 1 tsp. sugar, 0.5 lit. water. If you need more bread, increase flour, water, sugar, respectively.
9.like 2.
10.like 3.
11 as 4.

Is it for me to knead my dough with rye flour and leave it overnight, or do it tomorrow and leave it for 3 (max 4) hours? If so, then it seems like item 2 drops out.
Well I can't figure it out

[neighbor]

neighbor, Svetochka just rye flour, also for 15-16 hours, less sugar, yeast is not needed (by the type of leaven) and then everything is the same.

[Antonina]

Antonina, thanks, I understood everything! This is my yeast. So I'll put it today

[neighbor]

neighbor, Svetochka, everything is correct, you can share the garbage (yeast) with your friends.
I added more water and flour, respectively.

Tady how many dry to pour, here it was somewhere, I can not find ?? : girl_mad: all found dry comes out 14 grams. At 21-21 I put it while I found these replacements

[Loksa]

Loksa, Oksana you will bake a little later. : girl-yes: I have fresh bread! I cut a piece of fresh bread, the taste is just a fairy tale.

Tady how many dry to pour, here it was somewhere, I can not find ?? : girl_mad: all found dry comes out 14 grams. At 21-21 I put it while I found these replacements

I don't know how much it is in grams, I took 1 dessert spoon without a slide. I added in my review, suddenly someone else will come in handy.

[neighbor]

neighborThank you Svetochka!

[elena kadiewa]

elena kadiewa,

And the weight of the loaf is about what?

Helen weighed a loaf of 370 grams, and we have already eaten one.

I have a question: the dough rose at night and fell out, should it be? Maybe you need to add rye flour. And I also have a transparent bowl, can you see through the wall that it has split into two parts?

I just arrived, probably everything oxydated, but I divided it, kneaded it, I will bake it. Tonya, should the dough be thick or thin? Answer me urgently, shook.

[elena kadiewa]

elena kadiewa, I was watery, I'll write in more detail.

[Antonina]

Antonina, listen,: facepalm: it is necessary to warn that the dough is a mountain, for me it ran out of shape.
Let's start: first you need to clarify what kind of dough you have for pancakes, I have it falling off the spoon in flops, but here it turned out to be the average between pancakes and pancakes from the spoon dripping in clots, I don't know, I clearly wrote?. Was there more flour to be added in this place? (I have 250 gr).
And at the end of the dough I had, let's say - don't make cuts - is that how it should be? It turned out a loaf of 3 liters, I can then weigh it. In consistency like dough without kneading, I think it should be thicker, or not?

And I did, as Sveta, separated on the trail. times, divided into 2 parts, one rye, the other millet. flour, I could not pick up the form, the dough came out a little bit and blurted it right round to the depth of the baking sheet. It spread, of course, and came out as a rye cake. But: I write off that I overexposed the second time, I also mixed flour. Sveta has such glorious bricks! Now I'll take it out of the oven, cool down a bit, then I'll cut it, I'll take a look.

I'm already getting cold, I've been baking for a long time! I baked in a saucepan, the dough is liquid, I had to fold it. While a little village was baking, I opened the lid early - it smells delicious!

[elena kadiewa]

elena kadiewa, Helen's pure rye recipe is not ready for me

rye in general came out.

Wait until it is warm, and so anoint with water and cover with a towel.
I always cut a piece of warm bread, salt and eat. I like it so.

[Loksa]

Loksa, Oksanochka does not smell.

smells tasty!

Antonina, I am yours forever! For all my today's mess, it turned out to be an AMAZING TASTY BREAD! Gray-gray, rye-the way I like-not black, not sour. There is sourness (I also added a little to rye honey), but everything is in moderation. Special thanks to Svetlana (I took her brains out yesterday for a long time) for her consultations, for sharing the dough and producing 2 different delicious bread. Tonya, I still have a piece of garbage (the one that I put aside), I added a little rye flour, sugar and salt there. How long can it be stored (can it be the second day?) And how to calculate the amount of flour now?
I skimmed on the third part of both.

[elena kadiewa]

elena kadiewa, Set aside Helen without salt. 3. After 3 hours, set aside 150-170 g of dough from the dough in a separate bowl, no less. Put in the refrigerator, do not close tightly (the inverted lid will come off). Dough for making bread next time. Can be stored for 3-4 days (I have not tried to keep it longer).
You double the amount of liquid and, accordingly, flour, salt, sugar.

I can of course cut them warm with pictures, HtoZh eats crusts cold? Nobody wanted to wait any longer! Even I did not understand, we put it off after cleaning, and at the beginning of the recipe there was already salt. Wait another look, I ask sorry salt is added after forgotten. So you say you can bake more rye?

[Loksa]

Loksa, Oksanochka, I'm glad that the bread turned out.
First we postpone and remove, then point 4. When we add everything we need.
I forgot the same, baked right away. : girl_sad: Put a new dough (cleanup)

Add only rye flour to the deferred dough? And wheat? And save the dough for next time too?

So you say you can bake more rye?

Oksanochka wait, this week I'll try to finish the recipe. Time, I pick up the weight. To make it tasty, the smell of rye bread.

Correctly only rye, then you knock (mix) with rye, and knead with white (first or highest grade), ideally the first grade. That's right!

[Antonina]

Antonina, very good bread, we sometimes take bread in the Alexander Nevsky Lavra, my husband said that this bread is very similar. I'm glad to have FastAn in teas!
I forgot to write the weight: 799 g, the crust is thin, I baked it in a saucepan!