Wheat-rye bread with long cold fermentation oat flakes

Category: Yeast bread
Wheat-rye bread with long cold fermentation oat flakes

Ingredients

Water 300 ml
Dark Balsamic Vinegar 2 tbsp. l.
Olive oil 1 tbsp. l.
Salt 2 tsp
Sugar 2 tsp
Ground cumin 2 tsp
Wheat flour, premium 300 g
Rye flour 110 g
Oat flakes 100 g
Instant yeast 1 tsp
or fresh yeast 10 g

Cooking method

  • Knead the dough in any way. Place in a resealable container and refrigerate overnight. In the morning, making sure that the dough has increased in volume by at least 2 times, transfer it to a work surface slightly oiled with vegetable oil and form 1 large or 2 small loaves from it and put each in a mold greased with vegetable oil. Cover the molds with foil or place in plastic bags and refrigerate for proofing until evening. During this time, the dough pieces will increase at least 2 times. In the evening, warm them at room temperature for an hour, heat the oven to 235 degrees. Before baking, sprinkle the dough in tins and the oven with water, lower the temperature in the oven to 220 degrees, bake for 15 minutes, then reduce the temperature to 180 and bake for another 30 minutes. Carefully remove the bread from the mold and cool on a wire rack. Enjoy fragrant delicious homemade bread with a delicate, slightly moist crumb and a thin crispy crust!
  • Wheat-rye bread with long cold fermentation oat flakes

The dish is designed for

800 g

Time for preparing:

Day.

Note

I had to tinker a lot with this, such unpretentious bread before it became the favorites of our family!
The recipe was originally intended for a bread machine. I found it in the Czech book "Pekárno mánie", the title of the book is clear to everyone without translation. The authors suggest baking it on the Whole Grain Bread program. I did everything according to the recipe, the bread did not have time to ferment properly and it turned out to be heavy. I didn't want to increase the amount of yeast, it was a pity to abandon the recipe, because everyone liked it at home. Once, I kneaded the dough in a bread maker, and when I counted what time it would be baked, I realized that I could not wait, I would fall asleep. The dough was a pity, I decided to put it in the refrigerator, and in the morning to decide what to do with it. In the morning I discovered a perfectly fermented dough with a wonderful sourdough flavor! But I couldn't bake it, I had to go to work. I divided the dough into 2 equal parts, leveled each one and slightly stretched it with my hands into a long rectangle, then rolled it into a tight roll the width of the mold, put it in molds greased with vegetable oil and put it back in the refrigerator, placing them in plastic bags so as not to dry out. I didn't know what they would be during this time. In the evening I found them in excellent shape! They did not stand still, increased in volume by 2 times.
When we tasted our favorite bread in the morning, it was even tastier, more aromatic and lighter than from KHP. I realized that this way of cooking it for me, a working woman, is just perfect! Please your loved ones!

naya
The recipe interested
Merri
Natalia, Thank you! Try it!
Feta
An interesting recipe in light of the inevitable return to work from maternity leave Let's try, thanks.
Tumanchik
I took it to bookmarks! I will bake - the composition is very mine! Thank you.
Merri
Svetlana, Irina, thank you, I'm taking you to my company!
Albina
Quote: Merri
this way of cooking it for me, a working woman, is just perfect!
Irina, thanks for sharing my experience. Bye to bookmarks.
Helen
I will definitely do ...
Merri
Albina, Elena, it's really very convenient!)
gala10
An interesting way of proving. I will definitely try. Thanks for the recipe!
Merri
Galina, good result with minimal labor costs!
Ava11
Irina, what a beauty! The photo is so beautiful, the spiral is clearly visible, and the aromatic bread is probably due to the caraway seeds. And bread with rye flour is good for health! And the long-playing dough, in my opinion, is a lifesaver, and bread turns out to be more porous, with all that using a very small amount of yeast, which for me is an indisputable plus. Thanks for the recipe!
Merri
Alla, that's why we like him so much! The aroma of bread is due not only to cumin, it is the aroma of the bread itself!
natali.luna
Dear Mary. Please accept my thanks for your wonderful way of keeping the dough in the refrigerator. For a year now I have been trying to bake bread with the help of the forum, which would suit me in height. The taste and softness suited me, but I wanted to bring the appearance closer to local masterpieces. What I did not do: changed recipes, forms, stoves, molding. But only your method of DOUBLE keeping the dough in the cold finally gave the desired result. Thank you for giving me back my confidence. I am writing a review for the first time, I don't know how to insert it from this photo.
Merri
Nataliya, I am very glad that I could help you! I also had problems with baking bread for a long time for various reasons, it is important to find YOUR way, which will be the most acceptable.
francevna
Irina, took the recipe to the bookmarks, I liked the bread very much.
Merri
Alla, to your health!
DenySka
Merri!
tell me what m b. problem, my dough did not rise even after standing in the refrigerator for 24 hours, that is, the yeast did not work, although I deliberately took a fresh pack.
Merri
DenySka, the reason can only be the viability of the yeast. Didn't you put them in boiling water? This means that they could not be deactivated. Check yeast activity.
DenySka
Merri!
At the expense of yeast - they are fine (I still baked buns on them that day), I've been thinking about balsamic vinegar, maybe. he is the reason, m b. should it be poured not at the beginning of the batch, but a little later? or poured too much (although the recipe seemed to be followed)?
Merri
DenySka, I do not know what to say! I was not the only one who baked this recipe ...
DenySka
Merri!
I'll try again, then I'll tell you
Merri
DenySka, I look forward to!

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