Rye-wheat bread with sourdough and whey in a multicooker Philips HD3060

Rye-wheat bread with sourdough and whey in a multicooker Philips HD3060

Category: Sourdough bread

Ingredients
Eternal leaven, rye	170gr.
Wheat flour, premium	95gr.
Rye flour	105gr.
Serum or water	110-130gr.
Wheat bran	5gr.
Sugar	1.5-2h l.
Salt	0.5h l.
Oil	3/4 st. l.
Red malt, fermented	8gr.
Water (boiling water)	22gr.

Cooking method

• If such a recipe is already on the forum, I apologize in advance. I needed to calculate and test the amount of ingredients for the Philips HD3060 / 03 Avance Collection Multicooker. It is for a small loaf of rye-wheat bread. My sourdough was fed in the morning, stood on the table all day, about 6 o'clock. Has grown more than 2 times. I used to bake in water, today I decided to use serum, there is nowhere to put it ...
• 1. Pour boiling water over the malt, set it aside until it cools.
• 2. Flour, bran, leaven was poured into the HP bowl.
• 3. Salt and sugar were poured into warm whey, mixed until dissolved (so as not to scratch the HP bowl)
• 4. Poured the malt and whey into the bowl and turned on the "pelmeni" mode (I have a Panasonic 2502). I watched the kolobok, turned off the HP after 15 minutes, but added oil 5 minutes before that. I got such a bun, though it looks more like a hedgehog :)))
• 
• 5. She formed a bun, greased the bowl with oil, sprinkled the bowl and dough with coriander, slightly submerged it so that it would not pour out :)
• The photo incorrectly shows the test level, in fact, the level at the top is 0.5l
• 6. Mode \ "manual \" 30gr. 6 o'clock. The dough has risen and looks like this
• ... Top level 1L.
• 7. Manual mode 130 °, 30min, turned over and another 20min. If there is a separate timer⏰, then set immediately 50 minutes on the mult, and on the timer 30min, after the signal🎵 immediately turn it over. This is not to set the time and temperature twice.
• The bread turned out to be 6 cm high. The weight of the finished bread after cooling is 480g. It tripled me completely☺. Here is a cutaway
• 

Time for preparing:

About 7 h

Note

Love bread with rye flour, but never stick to the recipe. I used to bake in a big cartoon, but now the elder is in the army, I can't do much, my husband and son can't cope. just the ideal temperature for proofing. It's very dry in my kitchen, your flour can take a different amount of water, so it's better not to pour everything right away. The gingerbread man will not be perfect, there must be a blot (I don't know what to call it) at the bottom of the bucket.
I don't use yeast if sourdough bread ... It works for me by itself, otherwise why is it needed
Therefore, such a long proofing. If there is no time-experience, you can add a pinch of yeast and reduce the time.
The bread turns out to be slightly sweet, with a tiny sourness on the water and slightly sour on the whey. It's up to you to decide which tastes better ... Try it ... I always added pumpkin or sunflower seeds, today I did without them, but with them it tastes better! My bread guests ate more salads
Anyway, bon appetit!
Pysy ... I'll expose the incision later, put it to ripen under a towel.
In the photo, the bread looks fried, in fact it is lighter ... The tablet is naughty

Well, thank you! I will try.

lipushok, Lily! Try it for your health! It is not difficult, the main thing in the sourdough is the bread turns out delicious, baked with your own hands, very satisfying!

[Rita]

Rita, thanks for the recipe!
Is it sour? Does it taste like Novoukrainian?

Irina! Greetings! Yes, I tried it now.It is sour, you don't need to add any acid! The crust is thick on the side where the baking time is 30 minutes. These are the wishes of my husband, he loves this kind of bread And I bake for him
And I haven't tried the new Ukrainian one. It bakes in the oven, or is it possible in a cartoon? And I didn't find the recipe

We have this on sale for a long time. But he is by leaps and bounds.
I would like to bake a similar one at home, but with sourdough. Will it work?

Irina, it will work out! I do not even doubt! Three days for leaven and on the road! For this norm of products, I add a ferment of 80 g of water and flour. After kneading, a spoonful of sourdough remains, which is kneaded again ... nothing superfluous remains
Irina, describe to me the taste of this Novoukrainsky bread

The pulp is perforated, dense. Easy to cut into thin layers.

The taste is rich. Rye. With a slight sourness or something.
After him, any bread seems bland.

I eat everything without bread. But this bread goes best with Adyghe cheese or vinaigrette.

I'm sitting, thinking .... I think it's very similar. Purely by description. I calmly cut it in the morning, the thickness of the slices is 5 and 6 mm. It would have been cut thinner for sure, but I did not need to eat Kislinka, there is a lot of rye flour in relation to wheat flour 190 to 95, and the proofing time is 6 hours. I think for myself I would also add sugar and honey, I love everything sweet ... My husband, on the contrary, loves with sourness.
Irish, I generally keep quiet about the rich taste !!! And the smell of mmmmm, I just walk around all day bastard ... All the same, I advise you to try, I hope you like it. This is how I could

Thank you! I'll get hold of the stove and try

Thanks for the recipe! Nice bread turned out
The first time I baked bread in mv, quite myself.

🔗

RepeShock, Irina! This is speed! The leaven was, as I understand it, ready-made. How does it taste? The appearance is gorgeous !!!

[Rita]

Ritayes, there was leaven and I was going to throw it out

The bread turned out, as they say, in spite of everything)

I liked the taste, I did not steam the malt, instead of whey, curdled milk, general-purpose flour and rye c / z, oat bran.
HP was too lazy to get this amount of dough, kneaded with my hand)))

In general, I thought it was a fick there that would rise))) And, look, it turned out to be quite edible and pretty

I can imagine how it will turn out when there is a normal leaven. I will definitely repeat.

Irin, apparently, the leaven is normal! I am very glad that the recipe came in handy. Peki did not have to throw out the leaven for health! I'm so happy

[Rita]

Rita, it was just some kind of peroxide and practically inactive, so, a few bubbles and that's it.
I started a dough on it last night, I think I'll look it up in the morning and throw it out if that.

In the morning it was completely calm))) and here is your recipe, well, I think, to die, so with music (it was a pity to throw it out anyway)))

So, thank you for the recipe submitted on time

I am here on the sidelines, too, am happy with the result! How well the stars came together!
Irina, it's not in vain that the leaven was waiting in the wings

Irish, here, yes, exactly the case that all the stars converged

And I'm sitting here, rejoicing ... Two Irina came to visit me

[lira3003]

lira3003, Rita, thank you very much for responding to the request and laying out the recipe, I will conjure tomorrow morning, I have already fed the leaven. She is brilliant, trained ...
Your bread is simply handsome!
I bake a sourdough loaf of about 800 g in HP or in the oven .. I recently baked in a Toshiba slow cooker, it turned out well .. but I want to bake such a Maliupuska so that I can quickly eat it ... and I ALSO COUNT my bread "on less", I will bake, compare taste - interesting because ... :-)

mamusi, Rita! And write us your recipe. It’s very interesting for me. This loaf didn’t go away in 2 days, another 1/6 part remained. In the morning, the husband will have breakfast. But I will not bake even less. And I will wait for your report

[lira3003]

lira3003, Rita, I've already baked :-)
Lies, cools down, try, we will be in the evening ... now I'm running away, if I have time - I'll take a picture ...
I did not brew the malt, I put it dry (I often do it). And today also with time SHVACH!
Respected the proportions! On whey! I added ground coriander to the dough! The smell is awesome - when I cut it, I'll see what a crumb!
You

: girl-yes: I'm waiting for the report! Come on "you"?

[lira3003]

lira3003, Brought a big thank you! Bread will often be on our table! Small, but remote, Filka bakes well

Added on Tuesday 15 March 2016 6:56 PM

Come on "you"?

Agree! Come on!

I am very glad that I liked it! Thanks for the report, I felt relieved from my heart! Rita, tell me how you taste? Not sour? I just bake it for my husband, he likes it. And for my taste, it is better to put on water, slightly increasing the amount and add half a spoonful of sugar. But I'm generally sweet. And now I baked white in sourdough, it is still hot, cooling down. ... I'll take a look, if you like it, I'll post it or just write here
Rituel, I'm still waiting for your recipes

[lira3003]

lira3003, Rit, I'm sorry, I'm sick here Mshi :-) ...
So ... your Khlebushko was not sour from the word at all! Maybe it's the sourdough? I don't know ... I also did it on whey ... but ALWAYS IN THE BREAD I POST 1 SPOON OF dark honey, I love it so much, maybe it doesn't make it sour, I don't know ... how I will bake a baby from my piggy bank - I'll put it out too! Necessarily!

[mamusi]

mamusi, Rit! Come on get well!
About

Not sour from the word at all! Maybe it's the sourdough? I don't know ...

I don’t know how to explain it, I feel sourness very sharply where others are normal. Therefore, my husband likes it, he says it’s not sour, but sour for me. Or is my whey-leaven more sour. Or did honey work like that? You have to ask the specialists ... I just put it on wheat-rye, I'll see if it will be sour or not ...
And if you don't have enough acidity, you can replace some of the liquid with apple cider vinegar.
Don't get sick, otherwise the Temka about the film has quieted down without you

And today I put in the eternal leaven. Can I do it on it too? Or do you need a serum too?

[lipushok]

lipushok, Lily! The main thing here is sourdough. I make cottage cheese, a lot of whey, so I pour it everywhere. So everything will work out on the water!

Added Saturday 19 March 2016 12:34 PM

I don’t know how to make notes in bookmarks. So I’ll add here, so that it’s easier for me to find it myself. My memory is completely deeeeeeeeee, and the notes on the refrigerator no longer fit.
So, I baked wheat-rye bread, just slightly changing the composition.
Starter culture 170g
Wheat flour 200g.
Rye flour 20g
Oat flakes Hercules 1 st. l.
Serum 130g.
Sugar 2h. l.
Salt 0.5 tsp. l.
Vegetable oil 1 st. l. at the end of the batch
Kneading, proofing in HP until doubled, obmin. Handmade film, 4 hours. Hand baking 130 ° 30 + 20 min.

Height 7cm, weight 477g.

[Rita]

just slightly changing the composition.

Rita, did you do it without oil or forgot to add it?

: rose: Of course, I forgot to finish writing! Irish, now I will correct Sclerosis, however. ..
Thanks for reminding

well.

What a good bread ...

[Helen3097]

Helen3097, Lena! Thanks for stopping by! It's also delicious.
Bread is never tasteless!

[Rita]

And here I will show you some bread
Thank you, Rita, for a very good recipe.
I bake it and so, and so, according to your two options.

🔗

[Irina]

Irina, what a handsome! Pekies for health! I baked in radish 02 for a whole year, but then turn on and turn off the yogurt program. In a film without these troubles! And kneaded with her hands, brrrr .... without proportions. And when I decided to knead in HP, so I had to measure and weigh everything.
I'm very glad that you like it!

a kind word and the cat is pleased

Pour a little sunflower or pumpkin seeds into the bowl before the dough, they will fry and crunch so deliciously ...

[lira3003]

lira3003, can you bake in Redica 01?

Pour a little sunflower or pumpkin seeds into the bowl before the dough, they will fry and crunch so deliciously ...

Oh, exactly! Thank you

Lena, my dough is kneading now. Do you want to bake at 01? Then I will write what and how? It's busy anyway ... so I will

Lena, my dough is kneading now. Do you want to bake at 01? Then I will write what and how? It's busy anyway ... so I will

want Want

[Helen3097]

Helen3097, Elena, I baked yesterday at 01.
Kneaded in HP, only 130 g of whey was used in the dough, + 2 tbsp. l. oatmeal. The yoghurt dough rose 4h30min. Then on Baking for 1 hour and 50 minutes on the second side. Conclusion:

can I bake radice 01?

Can! But I would have reduced the time for about 15 minutes. That is, not 1h50min. A 1h 35min. I will leave it if I still bake at 01.

Well, the cut

[lira3003]

lira3003, RitaThank you for sharing ... I also baked bread today, this one https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=454171.0
in Redik 01, the bread turned out to be good, baked 1 hour 35 minutes, 1 hour on one side, and 35 minutes on the other ... thanks !!!
I wanted to make this bread, but I had a lot of sourdough, so for now that one ... and then I bake this one ...

[Ritus]

Ritus! And Ritus! And in general, instead of whey, I poured kefir from the fungus.
Why would it be good to disappear?

[Helen3097]

Helen3097, Elena, no matter what recipe, the main thing is the result! I needed to know that Radik01 bakes bread. He coped with this. Bake any bread for your health!

Ritual, you poured kefir into the dough, but what is left to drink?
And finally, where has the bread already eaten?

And finally, where has the bread already eaten?

Yeah ... I ate there ... What did I eat there, Ritus, if I bake it for half a day: 6 hours for leaven + 6 hours for proofing. It's time to sleep, but I'm still watching. I looked a million times, but it seems that the action is going on.

It's too early to sleep .... But you will try, whether you need it or not. I bake this bread every 2 days and once a white one. My son doesn't really like rye. The main thing is to make friends with the leaven, you will know how it works, it will be easier. Garlic pioneer see

Ritus, dear! Thank you! Thank you so much! Now I looked at the leaven, so it creeps ... It works!
She almost borrowed the jar, although she intervened without zeal. So thick that it brings the hand together when stirring.
Well, I'll write about the fungus. Yesterday I washed it, and then poured it with sour milk. A good and tasty yogurt turned out. And he was sent to bread, because there is little. Not sour at all, although he spent the night in sour milk.

Rituel, I also sometimes send it to bread. But we already got drunk. And so, the fungus is fermented for a day. My 2 months drank every day, then for a month did not drink. And since yesterday he has asked again. I drink every night if you get.
I'm glad the leaven has taken root! Today I put the dough according to the same recipe, only I took all the wheat flour. This is for the son

[Ritochka]

Ritochka, I bake your bread often, it's my favorite

This pure experiment)))) there was no time at all, but I got the leaven ...
In general, I mixed everything with a spoon, put it in the refrigerator, took it out after a few hours, flopped into the MV and ... it almost turned out)))
A bit damp, it seems to me that it stood a little, the cakes were baking, there was no time to follow)))
But, in principle, the experiment without kneading was a success, I count the bread on the table.

🔗

Yes, and thank you for the seeds!

[RepeShock]

RepeShock, Irish I'm very glad that you liked this recipe! And the seeds look good.

the experiment without kneading was a success, I count the bread on the table.

Generally great! Apparently, your leaven is strong! I got mine too, to keep warm.

flopped into the MV and .... almost turned out)))
A bit damp, it seems to me that it stood a little, the cakes were baking, there was no time to follow)))

The result is cold-ripening bread! It is necessary to try by placing the dough in the bowl and in the refrigerator.
Ira, thanks for the report and the idea!

Apparently your leaven is strong!

Yes, the leaven is already a beast!