Rye bread (on a long dough) rye

Category: Yeast bread
Rye bread (on a long dough) rye

Ingredients

1.opara all
2.the water is warm 0.5 l.
Rye flour 200-210gr
sugar 1h l.
3. rye flour 80-90gr.
sugar 1h l.
4.
5. rye flour 220-230gr.
salt 1h l.
sugar 1 tsp
vegetable oil 3-4 tbsp.

Cooking method

  • 1. We take dough from the Village (on a long dough) wheat-rye dough.
  • 2. Preparation of dough for baking bread .. Take dough out of the refrigerator, let stand for 30-40 minutes on the table. More is possible. Set at night at 21-22 hours. The dishes are spacious so that there is a place for dough fermentation.
  • Pour the dough into a bowl for making bread, stir thoroughly.
  • Add rye flour 200-210gr, 1 tsp. sugar, 0.5 lit. warm water. Cover with a towel and place in a warm place. For 15-16 hours or more. Do not decrease the time! At least 15 hours. If you need more bread, increase flour, water, sugar, respectively.
  • 3. Whisk the dough with flour.
  • 3. At 13-14 hours stir the dough with a spoon and add 80-90 grams of rye flour.
  • I have peeled rye baking flour.
  • Pour in a little flour, stir thoroughly.
  • Cover with a towel and place in a warm place. Leave on for 3 hours. Not desirable anymore.
  • 4. After 3 hours, put aside 120-130 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. It can be stored for 3-4 days.
  • 5. Knead the dough.
  • Add 220-230gr of rye flour to the dough, 1 tsp sugar, 1 tsp salt (it seemed to me too little), vegetable oil. 3-4 tbsp. l .. Knead the dough well! Sprinkle with flour on top.
  • 6. Let the dough go well (40-50 min.), Maybe a little more. I had an hour.
  • Knead the dough well on a table covered with flour (rye flour). I was folding the dough.
  • Divide into molds for 3/4. So that there was where to rise bread.
  • I baked without a mold. Divided into two parts and molded like a loaf without cuts.
  • 7. Proofing the dough.
  • You can bake after 30-40 minutes. I had an hour (the kitchen is cool).
  • 8. Stove in the oven.
  • Increase the baking time depending on the amount of bread.
  • I baked for 30 minutes. in a moderately preheated oven. Follow the bread! It bakes quickly. (I have 23 minutes). 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.

The dish is designed for

0.415g weight of one loaf

Time for preparing:

16 h + 3 h + 40 min + 30 min (more is possible) + 30 min

Cooking program:

oven

Note

First, she baked Derevensky (on a long dough) wheat-rye. I picked up flour, salt, sugar for rye. We'll have to work hard to get such bread.

Loksa
Oh new recipe !!!! I will definitely try
Elena Kadiewa
And I'll try when we finish the first one!
Anatolyevna
Loksa, Oksana peki, you will like it!
Elena Kadiewa
I put it on for the night, as you ordered at 21 o'clock.
Loksa
I can't just try it on the weekend. Just hinted to me that rye bread is not even baked ?! The assistant refused to contribute - to knock out tomorrow at 13-00. I'll come late. Therefore, on the day off.elena kadiewa, Helen waiting for your bread, I'm following!
Elena Kadiewa
Ksun, only I want to make a dough on white, rye, rye like last time. I don't like rye very much. Although we'll see tomorrow, maybe I'll share it again. Hopefully tomorrow I'll do everything on time, not like last time (pah-pah)
Anatolyevna
elena kadiewa, Helen try this option. Pure rye. Everyone who ate bread today was praised.Taste, smell cannot be written.
Loksa, Oksana looking forward to the weekend, report
Anatolyevna
Today they ate and praised bread.
Rye bread (on a long dough) rye
neighbor
Antonina, here and the rye waited!
I will definitely bake it, only I'll gnaw my previous "crackers")
Elena Kadiewa
Tonya, did you bake it without steam?
And how is it on the bottom? without proofing?
Anatolyevna
elena kadiewa, Yes,. Helen baked without steam.
They baked in a Russian stove on the hearth (bottom of the stove), removed the ashes with a wet rag, molded a loaf both into the stove (on a wooden shovel) and on the bottom.
They were not allowed to part in the form. It seems that she explained everything clearly.
Elena Kadiewa
I baked it. Black, my husband said delicious, I nipped off a piece of hot, sour. It seems that he has dispersed well, he has risen a little (rye). But, as for my taste, you need to add 1 or higher grade, but, again, for my taste.
Tonya, thanks for the recipe.
Anatolyevna
elena kadiewa, Helen, I'm glad that I liked the bread. Delicious, but the smell cannot be conveyed.
You like wheat-rye pitches, but try rye for your husband, you need to please your husband.
Loksa
How can I put the dough in such a way to bake hours 22-00, 23-00. I leave for work at seven in the morning and arrive at six in the evening. Could the rest of the dough turn sour before the weekend?
Anatolyevna
Loksa, Oksana, you can keep the dough for more than 15 hours, put it at one or 2 am, just mix well when you add flour for the first time. You will bake bread in the evening.
You can put it at 23, maybe someone from your family can stir in the flour at 15.00, point 3 (weigh it, leave it on a plate), and you will knead it yourself. I stir with a pancake whisk (fast and no lumps).
Loksa
I didn't wait for the weekend and baked, but now I thought, maybe I did the wrong thing?
I took the rest of the past dough, is it wheat-rye ?!
I put everything else according to the recipe at 7-00, at 23-00 I added a garnish, at 4-30 I kneaded the dough and baked at 6-00. Since the dough was not thick, I baked in a saucepan, well, I like to bake in it.
Rye bread (on a long dough) ryeRye bread (on a long dough) rye
Rye bread (on a long dough) rye
The bread turned out to be delicious, aromatic with an unobtrusive sourness. Flour was added according to the recipe. Interestingly, I removed the lid from the pan, the bread was a dome and stuck to the lid, and then sat down a little. It tastes like table bread.
Loksa
elena kadiewa, Lenochka seems to me like your bread came out, here ZHEZH, Tonechka, I'm sorry. I didn't think about changing the dough! I will improve!
Anatolyevna
Loksa, Oksanochka of course you will improve
Quote: Loksa
I will improve!
The bread is beautiful and tasty.
Lelja82
How I like it here, I saved it for the recipe. Took note, now I will pamper my own at home.
Anatolyevna
Lelja82You will like the bread.Alenka, bake and please your loved ones.
Irinap
Cool down handsome!
Rye bread (on a long dough) rye
Everything is according to the recipe, I just counted on 300g of flour without folding. Yes! On hop yeast without flour.




And yet, I screwed up - I seem to have read everything, but baked with steam! But this is not wheat. it won't grow much. And it would be even more beautiful, I think
Alan22
I liked your recipe very much. Thank you very much, I'll try the spec.

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