Rye-wheat custard bread with liquid yeast

[Pre-enzyme:]

Rye-wheat custard bread with liquid yeast

Category: Yeast bread

Ingredients
Pre-enzyme:
Liquid Banana Yeast	120 ml.
Peeled rye flour	120 g
Natural honey	0.5 tbsp. l.
Welding:
Peeled rye flour	100 g
Fermented red malt (3 + 1)	4 tbsp. l.
Boiling water	290 ml.
Dough:
Pre-enzyme	whole
Welding	all
Wheat flour	225 gr.
Peeled rye flour	100 g
Natural honey	1.5 tbsp. l.
Salt	1.5 tsp.
Vegetable oil	2 tbsp. l.
Kiselyok:
Starch	0.5 tsp
Water	50 ml

Cooking method

• This is my first rye bread in the oven. Previously, I only baked rye bread in a bread machine. But after I removed the liquid yeast, I wanted to try to bake rye bread with liquid fruit yeast. Moreover, Tatiana-Admin and Chuchelka-Nata inspired me to do this. Tatyana called on the entire forum to master the baking of rye custard breads in their own topic. And Natalia baked rye bread with liquid yeast in a bread maker, sharing her experience in one of the comments in the topic. Our recipes and bread making technology are different with Natalia. And I baked my bread in the oven. Therefore, I bring to your attention my improvisation of custard rye-wheat bread with liquid banana yeast.
• As a basis, I took the recipe from the instructions for the Panasonic SD-257 bread maker. From the total amount of rye flour I took 120 grams. for a pre-enzyme and another 100 gr. for brewing. I prepared the bread dough according to one of the schemes recommended by Sergey (register) in his LiveJournal, in three stages **: brewing - fermented brew - dough... Only instead of fermented tea leaves I cooked pre-enzyme on liquid banana yeast and rye flour*. How to make liquid yeast, I described in detail in the topic "Liquid yeast from fruits, vegetables, herbs, tea"... Therefore, I will not dwell on this here.
• So my schema as follows:
• 1. Preparation of the pre-enzyme (12 - 16 hours at a temperature of 26 - 28 * C).
• 2. Preparation of the tea leaves (1.5 - 2 hours at a temperature of 63 - 65 * C).
• 3. Preparation of the dough (2 - 3 hours at a temperature of 28 - 30 * C)
• I will dwell on each stage in more detail.
• 1. Preparation of the pre-enzyme.
• This is what liquid banana yeast looks like.
• 
• We mix liquid yeast and rye flour, add a little honey (sugar), cover with a film, puncture it in several places with a toothpick.
• 
• We put the jar with the mixture in a warm place (26 * - 28 * C) for 12 - 16 hours until the volume increases by 2 - 3 times. The lower the temperature and the "younger" the yeast, the longer it will take to prepare the pre-enzyme. The photo shows how the pre-enzyme rose and fell. He prepared with me for 12 hours. 8-10 hours were enough.
• 
• 2. Preparation of tea leaves.
• Before pouring boiling water into the flour and malt mixture, separate some malt (1 tablespoon) from the total. Boil the mixture with boiling water, stir.
• 
• After the temperature of the mixture has dropped to 63 - 65 * С, add the deferred malt, stir and saccharify, that is, keep at the specified temperature for 1.5 - 2 hours. I did it in the oven, setting the temperature to 65 * C.
• 
• Then cool the tea leaves to 28 - 30 * С. And make the dough *.
• 3. Preparation of the dough.
• 3.1. Mix all the specified ingredients in a bucket of a bread machine and knead the dough on the kneading program (I have 20 minutes).
• 
• 3.2. Put the dough on a work surface, form a ball, put in a bowl, cover with cling film and leave to ferment for 2 - 3 hours until the volume increases by 2 - 2.5 times.
• 
• 3.3. Put the dough on a damp surface (I have a silicone mat) and form a ball with wet hands, trying to smooth out all roughness and unevenness. At this stage, you can take your time and carefully level the surface and edges of the workpiece, helping yourself with a scraper. Moisten your hands with water often.
• 
• 3.4. Close the workpiece with an inverted container and leave it for proofing for 1.5 - 2 hours at a temperature of 28 - 30 * С. Periodically, after 15 minutes, repeat the procedure for smoothing the surface of the workpiece with wet hands.Then the finished bread by the time of planting in the oven will have a perfectly flat surface. I did this only 2 times, so the top of the bread is not perfectly flat. Next time I will definitely use Sergey's recommendation.
• 4. Baking bread.
• Bake in an oven preheated to 250 * C for 10 minutes, lower the temperature to 200 * C and bake until tender. The total time was 45 minutes.
• 5. Smearing the bread with jelly.
• Ready, still hot bread, grease with a culinary brush with starch jelly. To do this, mix 1 tsp. starch with a small amount of cold water (1 - 2 tbsp. l.), add boiling water to the mixture, bring to a boil. I made the kissel in the microwave for 1 minute at full power.
• Wrap the finished bread in a linen towel and let it cool completely. It is best to soak the bread in a towel for 6 to 8 hours. Then its taste and aroma will manifest in full force.
• 
• Cut the bread ... And enjoy the sweetish taste and magical aroma ...
• 
• 
• I will say that I was not a lover of rye bread. Before that, rye firstborn. But the bread turned out to be so tasty, aromatic that I changed my attitude to baking on rye flour. The taste of this bread is evidenced by the fact that my husband, a lover of rye bread, ate 2 large pieces after a hearty dinner and said that it was not good to mock him like that all our life together. He thought that such bread could only be bought in the store. But now he categorically refuses to do it ...
• 
• This bread is very healthy, because it is baked with live yeast that exists in nature itself... When banana peels ferment, tryptophan is formed - an amino acid that our body does not produce on its own. It rejects diseased and foreign cells affected by the virus and cancer. The second important substance in the banana peel is mucopolysaccharides - complex biopolymers of carbohydrates and proteins that play the role of a natural lubricant in the body. Their number determines the body's susceptibility or resistance to disease.
• Secondly, liquid yeast contains all those useful substances that are in bananas, apples, lingonberries, such as, for example, potassium, calcium, sodium, magnesium, phosphorus, iron, copper, manganese, zinc, selenium, as well as organic acids important for the body (citric, salicylic, malic). These substances are stored during fermentation and heat treatment when baking bread and enter the body in an easily digestible form.
• A three-step preparation of rye flour dough gives bread a lot of essential amino acids, mineral salts, fiber, macro- and microelements. Such bread is rich in iron and vitamins of groups B, A, PP and E. Rye bread normalizes the functioning of the digestive system and gastrointestinal tract. If you eat rye bread constantly, then the body is cleansed of toxins and salts. Excess cholesterol is removed from the vessels and the body is cleansed of toxins. Modern medical research has shown that eating rye bread reduces the risk of cancer and diabetes mellitus many times. It is useful for people suffering from a breakdown, anemia and a low hemoglobin content in the blood. But there are also contraindications... It is not recommended for people with stomach ulcers and duodenal ulcers, or those with increased stomach acidity.

Time for preparing:

12 hours + 1.5 hours + 5 hours

Cooking program:

Bread maker + oven

Note

* You can take any liquid yeast for the pre-enzyme, not just banana.
** Bread can be baked in 4 stages: pre-enzyme - brewing - dough - dough... That is, prepare the dough from the pre-enzyme and brew for 3 - 3.5 hours. This will add sourness and even more flavor to the bread.
Same you can bake this bread without liquid yeast... Instead of the pre-enzyme, take 220 gr. thick rye sourdough, keeping it for 3 - 4 hours at 25-28 * C. Then the dough will cook faster - in 1.5 - 2 hours.
I express my deep gratitude to Tatyana-Admin and Nate-Chuchelka for inspiring me to bake rye bread. And thanks to Sergey (register)!

[Lyudochka]

Lyudochka, bread iz Amily Recipe is painted in such detail As always at the highest level
Mila, as I understand it, you don't have to have liquid yeast on a banana

[Albina]

Albina, thanks, I am so pleased that you dropped by. To be honest, this bread doesn't look perfect, but it's so delicious! Also on the railway. So, I decided to put it up anyway.

Mila, as I understand it, you don't have to have liquid yeast on a banana

Albinochka, yes, on any railway. Now I'll write it in the notes. Thank you !

I'll try to bake later. Today, if I had not baked rye, I would definitely try this one

[Albina]

I'll try to bake later

Albinaof course try it. I also changed the name. Removed the word "banana". Thank you for the tip. From the side it is more visible.

[Ludmila]

Ludmila, thanks for the interesting rye bread!
I still love rye and liquid yeast yet, I thought they were more suitable for wheat bread.
But I'll be freer, I'll still do it, I need to try this bread.

[Lyudochka]

Oh, Lyudochka! But why is this being done! What a beauty! Delicious! Today I baked bread with banana yeast and thought it was class. And the class is different, the class is what it looks like! Thank you, Darling, for giving us more and more new recipes

[marina-mm]

marina-mm, kubanochka, you are my smart girls! Thank you for stopping by and supporting me with my first-born rye! I am so glad for your feedback!

I still love rye and liquid yeast yet, I thought they were more suitable for wheat bread.

Marina, just for rye flour, this yeast is even better than for a / c. So give it a try!

Today I baked bread with banana yeast and thought it was class. And the class is different, the class is what it looks like!

Helen, where is your banana? Show me. Otherwise I'll die of curiosity!

where is your banana?

So it was back at lunchtime ... The bread was very tasty. Probably, it will be more honest - ate it. I was eating it hot. I know that I have to wait, but I could not bear it. Now the next one (i.e. tomorrow) will definitely be rye. I wanted to use barley flour, but now rye, definitely rye!

I am amazed at your hard work.

Well, let him soiled himself with flour,
Well, let him wake up a little light,
But the city smells like baked goods
And there are no hungry people in the city. (Yuri Dulesov)

Our great to you! We will definitely taste this bread as soon as we grow a liquid animal!

[Luda]

Luda, do you know what I really liked here, in your recipe, in your presentation? The background in the last photo. Such harmony with these pieces of rye bread!

[Zakhar]

Zakhar, expensive! Thank you for this music in verse. I am moved!

[Lyudochka]

Lyudochka, have you noticed what a poetic reaction to your bread? Already a tradition

So it was back at lunchtime ... The bread was very tasty. Probably, it will be more honest - ate it. I was eating it hot. I know that I have to wait, but I could not bear it. Now the next one (i.e. tomorrow) will definitely be rye. I wanted to use barley flour, but now rye, definitely rye!

Len, next time stand by the oven with one of your fotikiks. Forgive me this time ..

Do you know what I really liked here, in your recipe, in your presentation? The background in the last photo. Such harmony with these pieces of rye bread!

Helen, oh, thanks from a novice photographer to a photographer - ace. If you only knew how I have been looking for this "harmony" for a long time among my firewood. I am so pleased that you appreciated it!

[Nana]

Our great to you! We will definitely taste this bread as soon as we grow a liquid animal!

Nana, hi! Long time no see ! Come on, grow your beast. Let's bake bread together on it!

Still would! Lyudochka does everything from the heart! Hollow union with natural ingredients. And this harmoniously touches the strings of everyone who is not yet urbanized to the "dope".That is why souls respond to the purity of thoughts.

If you knew how I have been looking for this "harmony" for a long time among my firewood. I am so pleased that you appreciated it!

Of course I checked it out! I myself have been looking for such "drovishki" for a long time, for "harmony". So that they are alive, and not a remake aged.

[Nana]

Nana, hi! Long time no see ! Come on, grow your beast. Let's bake bread together on it!

By all means, dear! Now I will recover from the shock caused by the abundance of bakery. No way to stun girls at an alarming age. We are all patriarchal, but here you go! Solid creativity!

Lyudochka, have you noticed what a poetic reaction to your bread? Already a tradition

Lenus, yeah ... And I melt from this ... Well, you yourself know my nature.

Lyudochka does everything from the heart! Hollow union with natural ingredients. And this harmoniously touches the strings of everyone who is not yet urbanized to the "foolishness". That is why souls respond to the purity of thoughts.

Girls, I've heard so much about myself during this month that it's time to see if my wings are erupting behind my back ...
Thanks to everyone, everyone for supporting and writing such reviews about my work.

[Nana]

Now I will recover from the shock caused by the abundance of bakery. No way to stun girls at an alarming age. We are all patriarchal, but here you go! Solid creativity!

Nana, Ksyusha, I promise to calm down soon in order to protect yours and other vulnerable souls. But this is just for a while ... you know yourself ... so rest on Easter. And I need to bake a bunch of cakes. And even my husband is worried that I will leave the whole village and my relatives without Easter baking with my bread.

[Lyudmila,]

Lyudmila, thanks for the new base recipe. Available. Interesting. Helpful. Handsomely.
Thanks to you, I got carried away with the liquid yeast dough. It was so exciting that I am experimenting with baking for the 2nd day. Yesterday I baked rye-wheat according to my own recipe. The taste is extraordinary.
I will take your recipe into the bookmarks.

[Shelena]

Shelena, Lena, oh, it's great that you are with us. Come to the topic of the railway. There are already many of us.

Yesterday I baked rye-wheat according to my own recipe. The taste is extraordinary.

Helen, can you design this recipe with a new theme? For us, the more recipes on the railway, the better. And I will make a link on the first page to this recipe. Or at least write this recipe in the railway topic in the comments. We will all be very happy.
Oh, I forgot to thank for joy. Lenochka, thank you very much for such a review and attention!

[Luda,]

Luda, thanks for the storm of emotions!
I will definitely share the bread recipe with everyone, but I want to bake it one more time in order to correct the modes. After baking in the AG, and there are their own subtleties.
I will definitely look into the topic of railway soon with the result of another experiment.

[Lena]

Lena, I will wait for the recipes. Thank you for agreeing! Moreover, in the airfryer. We do not have this yet. So what we need. And the experiment is also needed. Come in as soon as you can. We'll be waiting!

Thanks for the cordial invitation!

[Elena]

Elena,

[Luda]

Luda, thanks for another wonderful and so detailed recipe! The bread is wonderful!

[Vitalinka]

Vitalinka, to your health! I am so pleased that you liked the bread! I would be very glad if you bake it!

I very rarely bake rye bread, thank you for the recipe for the liquid miracle!

Natasha, I have never baked, except for KhP. If not for Tanya-Admin, then she would not have become. It's all thanks to her. Thank you, Natasha, for stopping by and praising.

[lappl1]

lappl1, Lyudmila, my liquid yeast is ripe and I will try them on this recipe! Do you think they will raise rye bread?

[Feta]

Feta, Svetlanaof course they will! I did it. And not only me. Already many girls baked rye bread with liquid yeast. Look only at your yeast and conditions. It may take a little more or less time.But this is the case when long fermentation and proofing do not worsen the condition of the dough and the taste of the bread, as can be the case with ordinary yeast.

[lappl1]

lappl1, Lyudmila, thank you for the bread, I didn’t take pictures, as it turned out more like a flatbread than bread (and the dough is very sticky?), But the experiments will continue!

[Svetlana]

Svetlanayes, the dough is sticky. Therefore, you need to work with it with wet hands. Apparently, your bread did not have enough time to rise or proof. Or railways were weak. Well, nothing, you will definitely succeed. Thank you for writing about your experiments. Good luck to you!

Luda, baked this bread yesterday. I don't expose the photo, the puncture came out with a pre-enzyme, I had to add a little fresh yeast. In general, I deviated from the recipe. But here's the question about the salt in the recipe. My bread was somehow salty, I weighed 1.5 tbsp salt, 23 g came out, salt is not a shallow truth for me. Is this exactly how much salt there should be or was my salt too salty? And thanks for the recipe, I never brewed malt with flour like that before, but just pure boiling water and left it for 6 hours.

[Svetlana_Ni]

But here's the question about the salt in the recipe. My bread was somehow salty, I weighed 1.5 tbsp salt, 23 g came out, salt is not a shallow truth for me.

Svetlana_Ni, Svetlana,! Mom dear! Typo !!!!! Of course - this is tsp. Pancake! Sorry! I ruined your bread! She wrote it on the machine. But I always check everything carefully ... Now I will ask for access to edit the recipe. I'll fix it. Sveta, thank you very much!

Lyudochka, everything is fine, the bread is wonderful. I'll try it anyway, the pre-enzyme didn't work out. My daughter has already figured out what to use it with, with mustard it is good, with something unsalted it will also go well. The bread is delicious, it didn't spoil its light salting, otherwise I usually don't add too much salt. I am glad that I helped such a guru of bread and tea affairs at least a little. If you ask us, we'll taste the thread with pleasure.

Svetochka, thank you for the kind words addressed to me! I am glad that my daughter found a way out of the situation.

[lappl1]

lappl1, Lyudochka, thank you for such a wonderful recipe!
yesterday I tried it, in the absence of an oven I baked in a slow cooker - it turned out just super!
my husband began to try it still warm, and I could not resist too! in general, today there is already half of it!
tasty and aromatic, pre-enzyme and dough grew very well and actively,
used wheat flour of the 2nd grade,

[nlili]

nlili, dear, how glad I am that the bread turned out without problems! And even in a slow cooker! Just super! great bread! Bravo! Thank you very much for your report and photo!

Lyudmila, good evening. I have a question for you about brewing. You write that you added part of the malt after cooling down to 65 degrees, and if you add spices, then when?