Wheat-buckwheat-rye bread with liquid yeast (oven)

[Note:]

Wheat-buckwheat-rye bread with liquid yeast (oven)

Category: Sourdough bread

Ingredients
wheat flour	370 BC
buckwheat flour	40 g
peeled rye flour	60 g
liquid yeast	150 g
water (or a mixture of water with sour milk, if desired)	115 g
salt	2 tsp dimensional
sugar	2 tbsp. l. dimensional
sunflower oil	2 tbsp. l. metal
fermented rye malt	1 tsp dimensional
spices for rye bread	1 tsp dimensional
sugar for preenzyme	1 tsp metal with a slide

Cooking method

• I made the liquid yeast * used for this bread on summer berries - cherries, raspberries, black currants, mint leaves.
• The preenzyme was done in two stages:
• 1) all 40 g of buckwheat flour + 65 g of liquid yeast. I put it on for the night.
• 2) In the morning I filled up the jar with the preenzyme:
• all 60 g of rye flour + 85 g of liquid yeast + 1 tsp sugar with a slide.
• When it has increased 2 - 2.5 times, I put it in a bread maker **. Top up:
• Wheat flour - 370 g
• Malt - 1 tsp measured *** (or 2 g)
• Spices for black bread - 1 tsp. measured (mostly coriander and a little bit of cumin, fennel, anise. I buy not ground, in seeds, I grind in a coffee grinder not into dust, but so that there are pieces)
• Then, in a separate bowl on the scales, I weigh:
• Kefir - 120 g, in the same place:
• Salt - 2 tsp measured
• Sugar - 2 tbsp. l. dimensional
• Sunflower oil - 2 tbsp. l. metal
• Stirred and poured on top of the flour.
• French dough mode (you can dough Basic).
• After kneading, the dough looks like this
• 
• Remove the paddle so that the kneading does not interfere with the rise. After increasing by 2 times, take out, knead, divide into 2 parts, form with a tourniquet (each part - as for baguettes, shape and twist these long pieces to make a tourniquet) and put in a mold. I have a form L7 with a brick GOST aluminum. Distribute until doubled in a warm place of 26-28 degrees, covering with a towel. Then grease with protein or an egg or an egg with water, sprinkle on top with the same spices as in the dough (these spices are not included in 1 tsp in the recipe) and - in a preheated oven for 50 minutes (180 -190 degrees). In general, you need to look at your oven, what are its nuances.
• In general, in wheat-rye I add natural apple cider vinegar to the dough, grams 20 -22, but there is not enough rye flour, I did not add. Perhaps, if there is not enough acidity, then add a little (to kefir, when adding salt, sugar, oil there)
• Note:
• * You can find out more about the preparation of liquid yeast in the corresponding forum topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417918.0
• ** Panasonic SD-2501 bread maker was used in dough kneading and proofing
• *** teaspoons and tablespoons are spoons from HP Panasonic. They are slightly smaller than the usual metal ones, if they are poured into them without a slide, so if there are no measured ones, then just put less on a half-spoon without a slide.
• I hope everyone will like the recipe, bon appetit!
• 

Tanya, thanks for the recipe! Excellent bread!

A very good recipe! Thank you so much!

[Tanyush]

Tanyush, thanks for the recipe!
I will definitely bake. I just didn't know where to put the remains of buckwheat flour

[Tanya!]

Tanya! And if without kefir, on the water ... is it possible? Fasting has already begun ...

Natasha, we must try. Maybe add 10 grams of apple cider vinegar, if any. You can put potato broth into the dough, replacing part of the liquid with it. Or use mineral water instead of kefir. While I was baking this bread on a mixture of kefir and water (water in the pre-enzyme, and kefir later). If you only do it on the water, write down how it happened.

[Natusichka]

Natusichka, if sourness in bread is not needed, then it will be good on water.

And if, instead of kefir, you take half-and-half potato broth and pickle from cucumbers (tomato)? I wonder what happens?

It won't get any worse

Then let's try!

Are the number of products in the recipe for 1 loaf of bread?

Well yes. Brick of the standard form L7.

I understood everything, thanks!

And if, instead of kefir, you take half-and-half potato broth and pickle from cucumbers (tomato)? I wonder what happens?

Natasha, I’m experimenting right now, I’m baking this bread today, but there was no kefir. I decided to bake only in water, I did not add vinegar or other acid. Let's see. Already kneaded, took out a spatula, stands on the rise. Look there, I added to the photo recipe description how the dough looks like immediately after kneading.

[Tanya!]

Tanya! I look forward to your bread on water (or on brine?).

Natasha, the result came out very good! I just tasted it. I liked it even more clean on the water. No pickle. Only water. So you can safely just bake on it without vinegar, kefir, brine and more. Here are the pictures I made in a quick way. Right now, I will correct the recipe, write - water (and optionally a mixture of water with sour milk)
It turned out only to find half of the bukhants in the morning, my husband took me to work. )))

Wow, what a cool structure!
And I have already taken out the PF from the refrigerator to put it overnight ...

Oh come on! And you will bake late at night tomorrow. I understood that days pass with this bread from the beginning of making the pre-enzyme to taking the bread out of the oven. I will keep my fists. Do you bake on water?

[Tanya,]

Tanya, I will write the report in stages. Last night I put the first PF (on buckwheat flour), in the morning I look ... but he did not rise at all, rooted to the spot ... well, I think it will not work ... Eyes are afraid, but hands do! I poured rye flour, added a railway (at 5-30 am), I think I'll come for lunch (at 12 o'clock), if it rises, I will continue.
At 7-45 I was going to go to work, glanced at the PF ... and he had already risen twice !!! I didn’t risk it and leave it until 12 o’clock (suddenly it would fit ...), kneaded it, put it in a glass bowl oiled with vegetable oil, covered it and went to work ... (to be continued, I hope, it follows ...).

By the way, I didn't have buckwheat flour, I took sprouted green buckwheat (I sprouted and dried it for medicinal purposes), ground it on a coffee grinder and learned flour.

Well, everything is going right. After the first stage, I also have a pre-enzyme rooted to the spot. We didn't put sugar in the first prefecture. Yeast still does not sleep there, but generates energy, so that then immediately jerk. I'm looking forward to what happens.

[Tanya,]

Tanya, take the report!

🔗
🔗

It means this: my dough did not rise so quickly ... (most likely this is due to the fact that it got colder). At about 14 o'clock, I formed 2 sausages, twisted them ... but I was too lazy to go to the garage to take the mold and I decided to just put it down, without any form. At 16-50, I smeared the surface with jelly (now it’s fasting, so I didn’t grease it with an egg, but mixed a little starch with water and brought it with stirring until thick), sprinkled it with caraway seeds and coriander and put the oven on. In 40 minutes he was ready!
First, the smell .... I couldn't stand it ... mind-blowing !!!
Secondly, the taste ... my husband and I couldn't stop this morning! Spicy! It can be eaten with anything, it will be in harmony with all products!

Thank you so much for withstanding my questions!
Thank you so much for sharing such a great recipe!

Oh my God, what a beauty! Ruddy, fluffy, very beautiful bread! The smell even breaks through the monitor! I, too, looked at the notifications in the morning, waited and worried! This bread has, however, one drawback - it is eaten faster than it is done. But this is the case with all breads with liquid yeast and sourdough. But the result justifies this small disadvantage. Bake on and on. If you want later, you can try my wheat - rye, it is also based on liquid yeast. I also painted everything in more detail.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=429648.0

[Tanya,]

Tanya, yes, you are 100% right, it is eaten very quickly!

And if you immediately make a double portion?

Tan, which one do you like best: this one or wheat-rye?

[Tanya,]

Tanya, yes, you are 100% right, it is eaten very quickly!

And if you immediately make a double portion?

Tan, which one do you like best: this one or wheat-rye?

It's hard to say, both are delicious, but wheat-rye is my main recipe in the house for three years or more. Once a week, or even more often I bake it. And myself, and from time to time I carry a son to my family, and my mother, and a matchmaker. Only before baked on pressed (this is a recipe Rina for such yeast, on the forum every third one bakes it, probably a very well-known recipe, I just changed the yeast, the technology, respectively, and adjusted the ingredients a little). So he's my favorite. But it is blacker than this one, because it contains rye flour - half with wheat flour, more malt and spices. Apple cider vinegar. So give it a try. Right now, I bake them in turn for myself, and with buckwheat - for now, more, so that, again, I can take them for gifts. By the way, I came up with a recipe for wheat-buckwheat-rye, because the bag of buckwheat flour lay motionless, I didn't know what to do with it. It turned out very well.

A double portion to bake - you can probably, but not for me. Because my bread maker kneads a maximum of 600 g of wheat flour. And a double portion is 940g of flour. You can, of course, increase up to 600, but here is another problem - my whole dough won't fit into the mold, but I'm used to it. If you succeed in double kneading, give it a try. Moreover, like this, without a form, you are great at it. But not with one bread, but two baked, and then suddenly it will not be baked if the bread is twice as large. Or increase it by one and a half times, count everything by multiplying by 1.5.

Yes, I just wanted to knead a double portion and bake 2 bread. I kneaded not in x / n, but in Kenwood (in my assistant Kesh). He mixed the dough so beautifully, I already admired, stood as if spellbound and looked!
And I have molds for bread, metal, the kind in which they bake at bakeries.

Well, then you can do two at once.

[Tanyusha]

Tanyusha, just pulled the bread out of the oven !!! I haven't cut it yet. But the aroma is awesome. The pre-enzyme was made on rye c / s and wheat in / s in one stage, instead of kefir water, the rest is all according to the recipe

[Elven]

Elven, Lena, thanks for trying my recipe! And how long did the preenzyme stand in one stage? If it works out, maybe you can show a photo, it's very interesting, well, how does it taste like if you like it when you try it.

Well, thank you for the delicious bread

And how long did the preenzyme stand in one stage?

Somewhere 11-12 hours
I'll show you the photos tomorrow. I liked the taste, very much! Buckwheat flour is not felt at all. I wasted a huge hunk of butter and cheese

Great! I also got hooked on this bread. I had two bags of buckwheat flour idle for a long time, I didn't know where to stick it, but right now I look - something ends quickly.

I show the promised pictures

Oh, what a belly it turned out! Beautiful bread. I just want to stroke him on the top of his head. And on top it could be sprinkled with the same spices that we put in the dough. Well, of course it's not for everybody.

what a belly turned out!

he also opened his mouth on one side!

And on top it could be sprinkled with the same spices that we put in the dough. Well, of course it's not for everybody.

Yes, I wanted to sprinkle with caraway seeds, but I remembered it was too late. Memory is maiden

Flax, ate the roof was torn off a bit, then this is usually - either there is more flour than it should have turned out (maybe according to your flour - you need less of it, it is different with us) or the dough is a little understated. And therefore, the entire unexploited resource rushed upward under the influence of temperature and blew off the roof of the slug. But I, in truth, love such bread, in my opinion, this part of the bread is the most delicious.

the dough is a little undersized

Most likely it was so It seemed to me that he had been standing in one place for too long, did not rise further, and put it in the oven

this part of the bread is the most delicious

Agree

It's cool here now and I put my dough for proofing on a wall cabinet in the kitchen. And I turn on one burner on the stove on a small fire. the heat rises upward and there it is very normal for the dough to stand up.

And I usually put it in a slightly preheated oven. But on that day it was +20 on the street, and even the heating was turned on, so the apartment was 30 degrees for sure