Rye bread in a cast-iron pan.

Category: Sourdough bread
Rye bread in a cast-iron pan.

Ingredients

Sourdough (kefir) 200 ml.
Dry yeast 1 tsp
Water 120 ml.
Peeled rye flour 200 gr.
Seeded rye flour 200 gr.
Salt 1.5 tsp.
Sugar 1 tbsp. l.
Fermented malt 1 tbsp. l.
Panifarin 1 tbsp. l.
Sunflower seeds 50 gr.
Flax seed 1 tbsp. l.
Dry chopped quinoa 1 tbsp. l.
Mustard oil 3 tbsp. l.
Butter 0.5 tbsp. l.
Dry prunes 5 pieces.

Cooking method

  • Leaven stood for 2 weeks, forgotten in the refrigerator, took it out, poured it, revived it with rye flour and kefirchik, put the jar in warm water. 1 hour reanimated.
  • Bookmark
  • Yeast - down, then all the other dry ingredients, on top of leaven and water, oils.
  • Program
  • 20 minutes - dumplings, then rye, mode - dough.
  • Shovel - for rye.
  • I poured everything into a cast-iron mold, stuffed 5 prunes in different places and let it stand for 30 minutes.
  • Then into the oven - I have such a mode - blowing with convection, temperature 250.
  • And how good it is with a thermometer! Up to 68 degrees baked, then reduced the temperature to 180, changed the mode in the stove - two-sided convection, and baked to a temperature of 98 degrees.
  • Now it's standing, cooling down.
  • For rye, the oven is better!
  • .

Note

Today I happily went to Sheremetyevskaya Street and bought a thermometer, a cast-iron frying pan with a lid and something else - there is something to be glad about! A good place!
I could not resist, I decided to try bread in a cast iron mold and with a thermometer.
Recipe - not accurate, anarchic.

Admin

Class Nothing to say.
MariV
Quote: Admin

Class Nothing to say.
But immediately a question - to what temperature is it better to bring bread? 98 - not enough? I can’t try it now - it’s worth it, it cools, but I pinched off a piece - more baked than in KhP. In time, of course, it bakes more than in HP.
Admin
Quote: MariV

But immediately a question - to what temperature is it better to bring bread? 98 - not enough? I can’t try it now - it’s worth it, it cools, but I pinched off a piece - more baked than in KhP. In time, of course, it bakes more than in HP.

It takes longer to bake - but to a guaranteed result without errors.
According to the books, the required temperature is 96-97 * C. And the baking conditions in the oven are much better.
MariV
Quote: Admin

It takes longer to bake - but to a guaranteed result without errors.
According to the books, the required temperature is 96-97 * C. And the baking conditions in the oven are much better.
Admin,
Thank you!
Admin
Quote: MariV

Admin,
Thank you!

Then share the taste, it's too beautiful
MariV
Quote: Admin

Then share the taste, it's too beautiful
Yes, I am already sharing - I gave myself a chessy-blahorodnoye - do not eat freshly baked bread! Already half is gone ...
In the oven and on old sourdough - tastier than in HP. One undoubted advantage of HP is kneading! Hands - I am not capable of such a feat.
Admin
Quote: MariV

Yes, I am already sharing - I was giving myself a chessy-blahorodnoye - not to eat freshly baked bread! Already half is gone ...
In the oven and on old sourdough - tastier than in HP. One undoubted advantage of HP is kneading! Hands - I am not capable of such a feat.

And you didn't believe me about the old leaven
Therefore, I feed it before baking for three whole days so that it ferments well.
Nothing, then learn how to make a quick kneading of rye dough in a food processor, it also turns out good bread

I wish you success! I am glad for everyone who has delicious bread!
MariV
Quote: Admin

And you didn't believe me about the old leaven

I wish you success! I am glad for everyone who has delicious bread!
I didn't believe ???! I believe in everyone and everything!
I don't spoil my leaven much, I keep it strict - I fed it yesterday, in the refrigerator, and again forgot it for two weeks. Nothing is done to her!
Alexandra
MariV,

Yes, after baking in the oven - whether rye, whole-grain or country bread - the bread maker remains only for kneading and heated proofing ...

Another little tip.The loaf will be more neat and beautiful if you shape it and put it in a dish lined with baking paper, slightly smaller in diameter than a baking dish. Allow 30-45 minutes to rise and place directly in the paper in a preheated mold with a lid. And the oven first with the lid closed for 15 minutes at 250, with the pot open, bake for 30 minutes at 230. The temperature can be checked at the end. Finished bread starts at 94 degrees
MariV
Quote: Alexandra

Another little tip. The loaf will be more neat and beautiful if you shape it and put it in a dish lined with baking paper, slightly smaller in diameter than a baking dish.
The toad strangled me to buy baking paper! I can do it with foil!
Alexandra
It sticks to the foil. I tried and refused

You can without foil into a bowl sprinkled with flour or bran, then dump the loaf upside down in a hot frying pan

Watch the video on 🔗 - there Eric shows how it's done.
Then wash the form. And everything is clean on paper
MariV
Quote: Alexandra

It sticks to the foil. I tried and refused

You can without foil into a bowl sprinkled with flour or bran, then dump the loaf upside down in a hot frying pan

Watch the video on 🔗 - there Eric shows how it's done.
Then wash the form. And everything is clean on paper
Nope, you don't need to wash the cast-iron pan - everything is also clean.
123ales123
What is the size of the frying pan?
MariV
123ales123, a small frying pan, I won't say for sure - my frying pan lives in the village, but about 17-18 cm in diameter.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers