Wheat-rye custard bread with liquid yeast with seeds

Category: Yeast bread
Wheat-rye custard bread with liquid yeast with seeds

Ingredients

Pre-enzyme:
Rye flour 150 gr.
Liquid yeast (I have fireweed) 150 ml.
Natural honey 0.5 tbsp. l.
Welding:
Rye flour 60 gr.
Rye malt 3 tbsp. l.
Boiling water 180 ml.
Opara
Pre-enzyme whole
Welding all
Dough:
Opara all
Wheat flour 1 grade 420 g
Rye flour 70 gr.
Salt 2 tsp
Vegetable oil 2.5 tbsp. l.
Honey 1.5 tbsp. l.
Water 180 ml.
Sunflower seeds, caraway seeds
sesame seeds (for sprinkling) taste

Cooking method

  • This bread is my improvisation on the theme of rye custard breads. As a basis, I took the recipe for rye-wheat bread from the instructions for the Panasonic SD-257 bread maker. But I swapped the amount of rye and wheat flour. As a result, I got wheat-rye bread. The dough was prepared according to one of the schemes recommended for rye custard bread, in four stages: brewing - leaven - dough - dough*. Only instead of starter, I prepared a pre-enzyme on liquid tea yeast **.
  • Dough preparation scheme began to look like this:
  • 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. Cooking dough (5 - 6 hours *** at 26 - 28 * C).
  • 4. Preparation of the dough (2 - 3 hours *** at a temperature of 28 - 30 * C).
  • From the total amount of rye flour, I took a part (150 g) for pre-enzyme and a part (60 g) for brewing.
  • I will dwell on each stage of dough preparation in more detail.
  • 1. Preparation of the pre-enzyme.
  • 1.1. We mix liquid yeast and rye flour, add a little honey, cover with a film, puncture it in several places with a toothpick.
  • Wheat-rye custard bread with liquid yeast with seeds
  • How to make liquid yeast can be found in my topic "Liquid yeast from fruits, vegetables, herbs, tea"... This is how finished liquid tea yeast looks like. If they are stored in the refrigerator, then 6 - 7 hours before preparation of the pre-enzyme we take them out of the refrigerator, let them warm up and "play".
  • Wheat-rye custard bread with liquid yeast with seeds Wheat-rye custard bread with liquid yeast with seeds
  • 1.2. 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.
  • Wheat-rye custard bread with liquid yeast with seeds
  • 2. Preparation of tea leaves.
  • 2.1. Before pouring boiling water over the mixture, you need to separate a little flour (1 tbsp. L.) From the total.
  • Wheat-rye custard bread with liquid yeast with seeds
  • 2.2. Pour boiling water over the mixture, stir. Chopped spices (cumin, coriander or anise) can be added to the brew. But since I decided to make bread sprinkled with seeds, I did not add spices to the tea leaves.
  • Wheat-rye custard bread with liquid yeast with seeds Wheat-rye custard bread with liquid yeast with seeds Wheat-rye custard bread with liquid yeast with seeds
  • 2.3. Next, you need to saccharify the mixture. To do this, cool it to 63 - 65 * C, add the deferred flour, stir and keep at the specified temperature for 1.5 - 2 hours. I did it in the oven, setting the temperature to 65 * C.
  • Wheat-rye custard bread with liquid yeast with seeds Wheat-rye custard bread with liquid yeast with seeds Wheat-rye custard bread with liquid yeast with seeds
  • From a chemical point of view saccharification Is the reaction of gelatinization of flour starches and their breakdown into sugars under the influence of temperature and enzymes. As a result, the uneven structure of the brewed flour becomes smoother, thinner and sweeter in taste.
  • 2.4. Then cool the tea leaves to 26 - 28 * С.
  • Wheat-rye custard bread with liquid yeast with seeds
  • 3. Cooking dough.
  • Mix liquid yeast and warm tea leaves. Close the container with cling film and leave for 5 - 6 hours at 26 - 28 * С.
  • Wheat-rye custard bread with liquid yeast with seeds Wheat-rye custard bread with liquid yeast with seeds
  • Here is such a dough I have become a dough.
  • Wheat-rye custard bread with liquid yeast with seeds
  • 4. Preparation of the dough.
  • 4.1. Mix the dough and the rest of the ingredients (salt, vegetable oil, honey and warm water) in a bucket of a bread machine and knead the dough in the kneading program.
  • Wheat-rye custard bread with liquid yeast with seeds Wheat-rye custard bread with liquid yeast with seeds
  • After 5 minutes my bread maker began to cope poorly with the dough, so I kneaded it with my hands.
  • 4.2.Place the dough on a floured work surface and form a ball. Put the dough in a bowl greased with vegetable oil, cover with cling film and leave to ferment for 2 - 3 hours until it increases in volume by 2 - 2.5 times.
  • Wheat-rye custard bread with liquid yeast with seeds Wheat-rye custard bread with liquid yeast with seeds
  • 5. Formation of blanks.
  • Due to the size of my oven, I decided to make 2 breads - one in the shape of a loaf, the other in a shaped plate. For the loaf, I took more dough than for the plate.
  • 5.1. Put the dough on a damp surface (I have a silicone mat) and form a loaf with wet hands, trying to smooth out all the roughness and irregularities. You can help yourself with a scraper. Moisten your hands with water often.
  • Wheat-rye custard bread with liquid yeast with seeds
  • 5.2. Form the second workpiece with wet hands in the form of a plate. Put in a mold (I have 1 liter) and decorate with flagella. For decoration, I pre-separated a small piece of dough and made it denser than the main dough (I added flour to it). Roll out the dense dough in the form of a flagellum with your hands and make sides and diagonal partitions out of it.
  • Wheat-rye custard bread with liquid yeast with seeds Wheat-rye custard bread with liquid yeast with seeds
  • 6. Proofing of workpieces.
  • Close molds with blanks with cling film. I let the first billet in the form of a loaf in a warm place for 1.5 hours. Periodically smoothed the surface of the workpiece with wet hands. The second slab-shaped piece was allowed to stand at room temperature until the first bread was baked.
  • Wheat-rye custard bread with liquid yeast with seeds
  • 7. Baking bread.
  • Before planting in the oven, sprinkle the blanks with water from a spray bottle, sprinkle with sunflower, sesame and caraway seeds. Sprinkle a little more water.
  • Wheat-rye custard bread with liquid yeast with seeds Wheat-rye custard bread with liquid yeast with seeds
  • Bake in an oven preheated to 250 * C for 10 minutes, lower the temperature to 200 * C and bake until tender. The total time for the loaf was 40 minutes, for the shaped plate - 30 minutes.
  • Wrap the finished bread in a 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.
  • Wheat-rye custard bread with liquid yeast with seeds
  • Wheat-rye custard bread with liquid yeast with seeds
  • Wheat-rye custard bread with liquid yeast with seeds
  • Delicious bread turned out! The crust is thin, the crumb is tender! Rich aroma, delicate spicy taste with slight sourness and sweetness. Recommend!
  • Wheat-rye custard bread with liquid yeast with seeds
  • Wheat-rye custard bread with liquid yeast with seeds
  • Wheat-rye custard bread with liquid yeast with seeds
  • And this bread is very useful. Live yeastCooked on Ivan tea, give the body a large amount of micro- and macroelements: boron, iron, potassium, calcium, lithium, manganese, copper, molybdenum, sodium, nickel, titanium and other various active compounds. A four-step test preparation from rye flour provides the body with a multitude of essential amino acids, mineral salts, fiber, macro- and microelements. This bread is rich in iron and vitamins of groups B, A, PP and E. Rye bread normalizes the work of the digestive system and the gastrointestinal tract. Bread additives in the form of sunflower seeds, caraway seeds and sesame seeds not only enrich the taste of bread, but also provide it with such trace elements as sodium, iodine, silicon, calcium, magnesium, iron, selenium, zinc and phosphorus. They stimulate digestion, improve the functioning of the liver, and cleanse the bile ducts. All this contributes to the general cleansing of the body and cell regeneration.

The dish is designed for

2 pcs.

Time for preparing:

12 hours + 6 - 7 hours

Cooking program:

Oven

Note

* The dough can be prepared in 3 stages: pre-enzyme - brewing - dough. This will shorten the time for making bread.
** This bread can be baked without liquid yeast. Instead of the pre-enzyme, take the same amount of rye sourdough, keeping it for 3 - 4 hours at 25-28 * С. Then the bread will cook faster.
*** The time for fermenting and proving the dough may be shorter or longer, depending on the strength of the liquid yeast.
Thanks to Sergey (register) for getting acquainted with the basics of baking custard rye bread

Borisyonok
lappl1, Lyudochka! Another tasty and healthy one!
Admin

One has only to start - and then it will roll itself. Let's go on custard bread - BRAVO!
lappl1
Borisyonok, Lenochka, you are the first on my bread! Help yourself! I am very glad to see you! Thank you for stopping by and appreciating the recipe! I am very pleased with this!
lappl1
Quote: Admin
One has only to start - and then it will roll itself. Let's go on custard bread - BRAVO!
Tanya, oh how glad I am to you! It's all from your light hand! I never thought or dreamed that I would bake rye, and even custard bread. So you are my inspiration! Thank you so much for everything!
Borisyonok
Quote: lappl1
Thank you for visiting me
Lyudochka, I already ran to you and to "yeast" today!
Admin

Luda, Thanks for the kind words!
And I also made some bread for you, whole grains - look at the Basics
lappl1
Quote: Admin
And I also made some bread for you, whole grains - look at the Basics
Tanya, be sure! I love whole grain bread very much! Thank you for not letting us get bored!
lappl1
Quote: Borisonok
Lyudochka, I ran to you and "yeast" today!
Borisyonok, Len, now I'll go into this topic and read everything. I haven't been there for half a day, probably, the blockage ... I will rake it!
Anna in the Forest
Lyudmila, thank you !!!!!!!!!!! I was conquered by the bread, which has grains on the shelves !!!
lappl1
Anya, thank you, dear! How nice it is when you come to me!
Quote: Anna in the Woods
I was conquered by the bread, whose grains, "on the shelves"
How beautiful you said! I like it! I already went to look at these "shelves".
Elena Kadiewa
As always, meticulous, intelligible, interesting, informative and tasty!
Thank you teacher!

while bookmarks, we do not have time!

j @ ne
And I started, I'm waiting for the approach, I will bake. Our bread on the railway disappears very quickly, we have never eaten bread like that, maybe the taste is more interesting, and softer, and more fragrant, and ... much more!

When will I finally get enough sleep?

Vitalinka
Luda, there are simply no words - beauty and deliciousness!
lappl1
elena kadiewa, j @ ne, Vitalinka, girls, to your health! Enjoy baking bread. Thank you for your attention to me and my bread.
Quote: elena kadiewa
while bookmarks, we do not have time!
Helen ... And I have the same thing. But it's good that the village has no shops, so the neighbors are helping out with an excess of my bread.
Quote: j @ ne
And I started, I'm waiting for the approach, I will bake. Our bread on the railway disappears very quickly, we have never eaten bread like that, maybe the taste is more interesting, and softer, and more fragrant, and ... much more!
Zhenya! Here I have the same. here did not have time to bake white bread on the railway. I decided to quickly bake my checkpoint and once favorite recipe in HP. I couldn't eat. I'm already used to this bread. And from HP seemed somehow not real.
Quote: j @ ne
When will I sleep finally
Zhen, not now ... Easter on the nose, what a dream? At night, you have to do dough, and then there's bread!
Elya_lug
Luda, Well, what a beautiful bread, like seeds, decorated it, especially rectangular. Immediately I remembered the fairy tale: "And this bread is only on holidays", it is so festively beautiful.
NataliARH
How beautifully decorated! The photos are very sunny and energizing! Thank you, Lyudochka
j @ ne
Quote: lappl1
At night, you have to do dough, and then there's bread!
We must, we must get enough sleep! Such an embarrassment happened, Luda, at night I put a pre-enzyme to rye-wheat bread, and in the morning, by mistake, I opened a recipe for this wheat-rye. And she went on to scrub the sequel. It was difficult to climb, because there is less yeast! Well, nothing, the bread is still in the process of proving, in the end it will rise and, I'm sure, will be delicious!
lappl1
j @ ne, do not worry, everything will work out, just give more time to the dough and blanks. My pearl dough is not childish. I thought it would take longer, but no ... We did it quickly. So everything will be fine with you.
lappl1
Elya_lug, NataliARH, Elya, Natasha, thank you very much, girls, for praising my bread. I am very pleased!
Quote: Elya_lug
Immediately I remembered the fairy tale: "And this bread is only on holidays", it is so festively beautiful.
Elya, thanks! Indeed, I like it myself! In the photo, it did not work out like in real life.
Albina
Lyudochka, I couldn’t miss your final bread. ZASHIBIS CERTIFICATE I think one of the prizes is yours
lappl1
Albinochka, Thank you dear ! How nice that you came to see me. And special thanks for the kind words and wishes!
Lёlka
Lyudochka! As always, the execution and description are excellent.Very nice bread. WELL DONE!!!!

And somehow it doesn't work out for me with the railway. Flatbread stood, stood, had to pour, the pre-enzyme on banana - also barely "farts"

lappl1
Quote: Lёlka
Lyudochka! As always, the execution and description are excellent. Very nice bread. WELL DONE!!!!
Lёlka, Olenka, thank you for your attention and assessment of my bread! I am very glad for your kind and warm words!
Quote: Lёlka
And I somehow do not add up to the railway. Flatbread stood, stood, had to pour, the pre-enzyme on banana - also barely "farts"

Ol, I can sense that they are cold with you. My Asians generally stood in the heat, at 34 *. And the railway - at 28 *. there was not something that farted, but rumbled ... Check your temperature, I mean, next to your yeast.

Dynusya
Lyudmila, thank you for the recipe and for your work. The bread turned out to be delicious. Yeast is great. I tried it on Easter cakes and pancakes, I also have to try pies. Wheat-rye custard bread with liquid yeast with seeds
j @ ne
Dynusya, the loaf turned out - just a feast for the eyes!
Dynusya
j @ ne, thanks Indeed, I really, really liked the bread
Vitalinka
Dynusya, wonderful bread!
I also want to bake this.
Dynusya
Vitalinka, Thanks recommend))
lappl1
Quote: Dinusya
thank you for the recipe and for your hard work. The bread turned out to be delicious. Yeast is great. I tried it on Easter cakes and pancakes, I also have to try pies.
Dynusya, Diana, great bread turned out! How glad I am that my recipes are not just hanging on the site, but used! Well, the fact that liquid yeast is liked not only by me, and our members of the forum succeed in it - there is no need to wish for more! Thank you very much for such a report and photo! I read and considered with pleasure!
Dynusya
Ludmilathank you for the kind words
Sea
Luda, thanks for the good recipes and explanations!
The bread turned out to be very tasty, just the way I like it - soft, airy, full of holes.
Wheat-rye custard bread with liquid yeast with seeds Wheat-rye custard bread with liquid yeast with seeds

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