Wheat bread with rye sourdough in the Philips multicooker 3060/03

Category: Sourdough bread
Wheat bread with rye sourdough in the Philips multicooker 3060/03

Ingredients

Eternal leaven 240 g
Wheat flour, premium grade (or first grade) 125 g
Wheat flour, c / z 50 g
Honey 0.5 tbsp. l.
Fermented dry rye malt 0.5 tbsp. l.
Sunflower oil 1.5 tbsp. l.
Salt 1 tsp
Room temperature water 90 - 100 ml

Cooking method

  • I feed my starter in the evening and put it in the refrigerator on the door. I don’t leave it at room temperature, my sourdough will overripe - it’s checked. If your starter culture is still young or it is cool enough indoors, you can leave it at room temperature.
  • By morning, my sourdough is always at its peak in the refrigerator. I take 240 g of sourdough and put it in a bowl, then sift the premium wheat flour (sometimes I take the first grade flour - at will) and whole wheat flour (you can bake bread without it).
  • I add about 90 ml of water at room temperature to the bowl (up to 100 ml - depending on the availability of c / h flour).
  • I mix the ingredients with a spoon. The consistency of the dough is sticky, viscous, not liquid, but like "wet clay".
  • I knead the dough with a mixer with hooks literally 3 -4 -5 minutes.
  • Then I transfer the dough to the multicooker bowl greased with vegetable oil and set the "Manual" mode to 30 degrees to rise the dough.
  • After 1.5 - 2 hours (depending on the strength of your leaven), the dough will double.
  • You can bake our bread. I set the "Manual" mode to 130 degrees and bake for 40 minutes on one side, then turn over the bread and bake for 20 minutes on the other side.
  • It is necessary to cool the bread on the wire rack
  • Bread is obtained with a thin crispy crust, aromatic. With a moist porous crumb, pleasant sourness. This is our favorite "family" bread. Very common on our table.
  • Try to bake some bread. It is very tasty!
  • Wheat bread with rye sourdough in the Philips multicooker 3060/03

The dish is designed for

1 loaf of bread, approximately 450 g

Time for preparing:

3 h 30 min

Cooking program:

Mixer, multicooker

Note

I also bake this bread in HP or in the oven, transferring it to the mold after kneading in HP.

petu
Good bread, Ritochka!
mamusi
Olga, Olga, help yourself, I dedicate it to you! Try to bake)))
petu
Quote: mamusi
Try to bake
thank you, Ritochka!
moleka
And in the oven at what temperature and how long do you bake?
lira3003
mamusi, Rita! We also waited for your bread! ! ! As soon as I bake, I will report!
mamusi
lira3003, Rituel, I will look forward to!
Masinen
MargaritaWhat fluffy bread !!
S * lena
Wow, but I just saw why. Need to try. But all the experiments before that were unsuccessful. I haven't baked bread in Phillips yet, and it's still not very good with sourdough. , but I will definitely try.
Moreover, everything is already ready, calculated! Kind people did their best, thank you!


Added Wednesday 30 March 2016 10:49 PM

No sooner said than done. This is my bread. Your proportions, the set of flour is mine, there is wheat, rye, and corn.
Rita, what height do you get when finished? I measured about 5 cm7 mm. Few? I would like to understand how good my leaven is. I stopped bothering with her, lives and lives in the refrigerator. I feed by eye, I sing too
But yours is my bread. I can't appreciate the fullness of the taste, I forgot to add salt:
Wheat bread with rye sourdough in the Philips multicooker 3060/03
But his crust is crunchy!
mamusi
S * lena, Lenochka, sorry for the long silence, I'm in Phillips' theme, I thought that questions would come there too
I like your bread, my size is about the same :-)
The holes also look "right" in the photo ...
How does it taste to you? In general, I love leavened rye bread! Their delicate sourness and such a rich aroma, somehow deep, or something ...
How did you get the SHIRT itself? Flax, is it crunchy and thin or not?
The kind of bread is wonderful, just like my own! Thank you for the photo and report. :-) :-) :-)


Added Saturday 02 Apr 2016 10:59 PM

Lena, I want to add ... You are obliged to bake more and more ... here you have to fill your hand, catch the subtleties ... and compare, compare ... what to subtract, what to add ???
Did you add malt?
Tanya-Fanya
mamusi-ritual, and why she finds fault with such a beautiful bread ???
Holes like good cheese! The crumb is vaaaaaazhny! I just want to try

Quote: S * lena
This is my bread. Your proportions, the set of flour is mine, there is wheat, rye, and corn.

Flax, how much flour you mixed! Gluten helps the dough rise high. There is a lot of it in wheat flour, so we love wheat bread and want to see it high-oooooooo, fluffy. And when we add rye flour or a mix of flour, like yours, and wheat flour is less than 50% of all flour, then we do not require such splendor as in pure wheat bread.
It is possible, of course, to add to your recipe any chemical leavening agents, then it will be very high and very harmful to the body.

Lenochka, by the way, I remembered when I was studying at the KhP to bake rye and wheat bread. The girls were taught that rye flour loves acid. To do this, you can add either apple cider vinegar or grated sour apple to the dough. And Elena Bo has a cake, to which I added a sour apple ... it gets drunk in the lid so that people are ashamed to show this failure at the cake, because it is so tasty and fluffy.
Conclusion: the bread is super!
S * lena
mamusi, Tanya-Fanya, wow, you me straight: girl_love: praised! I am very glad that my leaven is working and everything turned out as it should! True, she has not fed the poor fellow for three days, she is in the refrigerator.
About the crust, yes, Rita, it was thin and crispy, delicious.
Quote: mamusi
You must bake more and more ...

I would be glad more and more, only I try to eat less bread myself, children eat without bread, only a sandwich if, and my husband periodically rebelles - give him a store! So the filkin size is just right!
!Tanya-Fanya, Tanyusha, I love Elena Bo's cake too! I’ll probably bake it this year, only in molds and more sugar! Delicious and easy!
S * lena
mamusi, Rita! Look, what a koloboky kolobok I got today! Urrraaaaa! My starter works!

Wheat bread with rye sourdough in the Philips multicooker 3060/03
Everything is according to the recipe, almost ... I have rather wheat sourdough (overfed), and instead of whole grain I added rye flour.
I didn't forget to add salt!
When Filipka opened the bread to turn over, I was stunned by this beauty!
mamusi
S * lena, Helen, wow! Kaaaaa handsome man! Lush, crusty, blush!
The truth is like a bun! How glad I am ... I'm really proud of you and your starter culture ... and a little ... of my recipe!
They do this all the time - the little one is eaten faster, you want to bake a new one, and then the starter culture does not age, it is often fed and renewed! :-)


Posted Saturday 09 Apr 2016 02:17 PM

LENA, HOW MUCH degrees did you set the last time, huh? And how much time on each side ??? :-) :-) :-)
I am interested in hone skills
S * lena
Thanks for the praise! This recipe is good, so thank you! I baked for 40 minutes at 130, and 20 minutes at 120 degrees when I turned it over. I didn't pull it out right away, I forgot a little about it.
It was very tasty, as far as half of mine prefers store-bought bread, today asked if I remembered the recipe. Remember, then I remembered, but not the fact that it will turn out like this again ... And the sesame fits so well, in general it was DELICIOUS!
Helen
Today I baked this bread in Redik 01, everything turned out very cool ... instead of water I used serum ... Thank you for the recipe !!!
Wheat bread with rye sourdough in the Philips multicooker 3060/03Wheat bread with rye sourdough in the Philips multicooker 3060/03
mamusi
Elena, sourdough plays a big role :-)
If you take her out of the refrigerator early in the morning, feed her, let her roam in the warmth for a couple of hours (look at my sourdough))) - I put in the switched off microwave just next to a mug of boiling water ... and then start kneading, then that's all, I think, will be great ...She will be stronger over and over again :-)
I feed with peeled rye flour, occasionally I can treat it to 0.5 tsp. honey :-)
petu
Wheat bread with rye sourdough in the Philips multicooker 3060/03Wheat bread with rye sourdough in the Philips multicooker 3060/03Rita and I baked (in the oven)! I also have rye sourdough, and baked the same on whey? Smells away !!!!!! : wow: We will cut tomorrow!
mamusi
Helen3097Thank you, Lenochka, good health to you! the post that is addressed above to another Elena - about leaven ...

Your bread is very beautiful, I am glad that it turned out and made you happy! So tall!
Thank you very much for the photo and for trusting the recipe.
When there is whey, I add too!


Posted Saturday 09 Apr 2016 7:56 PM

petu, Olya, thank you, your words are very pleasant to me. I also bake it in HP when I need a large bun ~ double the rate ...
And baked in the oven, in winter ...
And in summer it will be hot, the cartoon will help out ... especially when a small one is needed!
petu
Margarita, Ritochka, this is a small form (L11) - do not think that this is * GIANT *! Hell is straight exactly according to your recipe. : girl-yes: And in the oven, because, as well as yeast white heat, the same in a small form - they are nearby (the whey had to be attached - Filka made cottage cheese for me). Thanks again for the recipe - we'll try tomorrow ( I'm at home alone today, no lie with the cat, the fact that on the avatar - mine, no), but what I will repeat -100%, the smell is awesome from bread! I love you ....., Ritochka! Post recipes more often!
mamusi
Girls, I sat for 3 months without leaven! There were such circumstances ... I missed sourdough bread, as much as NIMAGU !!!
FSE decided to put the leaven again ...
Moreover, Radish 02 appeared for me and the breads are baked in it, too, wonderful!
$ vetLana
mamusi, Rituel, so handsome!

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