rye grain
Category: Sourdough bread

Ingredients

Wheat sourdough 100% 200 gr
Wheat flour of the highest grade 250 gr
Whole grain wheat flour 150 gr
Corn flour 100 gr
Peeled rye flour 100 gr
Warm water 400 ml
Salt 12 gr
Sugar 1 tablespoon

Cooking method

Not bread, but an incredible adventure !!!! the basis was Irina Khlebnikova's recipe "1,2,3" - everything is "as simple as a watermelon." 1 part sourdough, 2 parts water, 3 parts flour. Just for me and those who "fill their hand". Everything is very simple: dissolve the salt-sugar in lukewarm water and dilute the leaven. Pour everything into flour and knead the dough. Knead it until "clean hands". I, from an incredible effort of 15 minutes, mesila-pulled in different directions :) then grease the bowl with sunflower oil and under a film in the heat for 2 hours. After 40 minutes, the dough must be stretched right in the bowl, turned over and further into a warm nest. but!!!!!! The first time I completely forgot about this moment: (I was horrified ... but, to my joy, it did not damage the bread. After two hours (or a little less, everyone has different ways), lightly dust the table with flour, form a loaf and for proofing in a basket or a bowl with a linen towel, which must be thoroughly rubbed with wheat flour.There was a lot of excitement, since I had recently renewed the leaven (I store it at room temperature) and I was afraid that it was not strong enough to raise the dough. I also added corn and whole grain flour for the first time ... But the cuts turned out - lovely beauty !!! True, I did not sprinkle bread with water! My oven was heated to 220 degrees, heated the oven (I do not have a stone, it is expensive for now: ((, and a small round teflon mug), covered the bowl with it, quickly turned it over and into the oven :) I bake with steam for the first 10 minutes, then lower the temperature in the oven. Attention !!!!! It all depends on the quality of the oven !!!! prehistoric, recipe-specified tempera ature 200 gr, both the upper and lower crusts burn out: ((((so I bake at 150 degrees. So everything depends on the possibilities of your technique. Bread is baked for about 50 minutes, but someone may have less. In general, to a dull sound and a golden brown crust. And now about the miracles: my bread rose slightly, it was far from increasing by 2 times. I got upset ... Well, okay, I think I'll bake it anyway. I put it in the oven and ... the bread began to GROW !!!!!! the cuts became golden, parted ... unearthly beauty !!!! Pulled out - fragrant, heavy, does not crack ... And the taste is no words !!!! The children surrounded and "purred" over him until it got cold and they got a piece of butter each. Delight and wonder !!!!!! What a pity that I can not attach a photo - there was no time to write the recipe. I will attach it a little later, the leaven should gain strength, today I will bake the next one and that's when !!!!!!! Dear ones, this is a wonderful bread, please try it !!!!! And many thanks to Irina Khlebnikova for the excellent "bases", they are so necessary to us, inexperienced, for further improvement !!!! Great happiness to everyone !!!!!
The dish is designed for 1 loaf
Cooking time: 4 hours
Cooking program: Oven

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