Molded rye-corn bread on Liquid Yeast with Ivan-tea fiber

[Linadoc]

Molded rye-corn bread on Liquid Yeast with Ivan-tea fiber

Category: Sourdough bread

Ingredients
Pre-enzyme:
Liquid yeast mix	100-150 ml.
Rye flour	how much will it take to the state of sour cream of medium density
Dough:
Pre-enzyme	whole
Water	100-150 ml.
Rye flour	how much will it take to the state of sour cream of medium density
Dough:
Opara	all
Liquid from brewed willow tea	500 ml
Rye fermented malt	40 g
Boiling water for malt	how much will it take to the state of thick sour cream
Honey	1-2 tsp
Corn flour	100 g
Whole-ground rye flour	100 g
Rye baking flour	230 g
Fiber from ivan tea	35 g
Salt	2 tsp
Ground coriander	2 tsp
Whole cumin	1 tsp

Cooking method

• The recipe is fantastically experimental. I decided to try adding fiber from willow tea.
• Fiber was made based on the recipe Linadoc Fiber from Ivan tea
• After drying, my fiber looked like this and I ground it on a coffee grinder.
• 
• I put liquid yeast according to this recipe Ludmila lappl1
• Liquid yeast based on fruits, vegetables, herbs, tea ...
• Initially, I cooked my liquid yeast on raspberries, and then fed them with grapes, and dried fruits, and apples, and just honey. Later I began to add apricots. On it, the railways became just super active!
• Take liquid yeast out of the refrigerator in the morning, let it warm up for 2-3 hours. After they have played a little, feed (add, for example, apricots and water) and wait until they become completely active, a fairly abundant foam will appear.
• Preparation of the pre-enzyme
• Pour 100-150 ml of liquid yeast (I do not stir the yeast in a jar, I just pour it out) and add rye flour until the consistency of sour cream of medium density. Cover the container loosely (if I do it in a jar, then put the lid on top and do not twist it) and leave at room temperature.
• The cooking time of the pre-enzyme depends on the strength of the yeast, on the consistency of the batch and on the room temperature.
• It is convenient for me to do the pre-enzyme at night. By morning, it is (depending on the above factors) ready. It looks the same as the leaven: it increases in volume by 2-3 times, becomes covered with bubbles.
• Dough preparation
• I concluded that bread rises faster with dough and has a larger-hole structure, so I always make dough.
• Add water to the pre-ferment, mix well and add flour.
• If you want the dough to rise faster, then make the consistency thinner, if slower, then thicker.
• On my current liquid yeast, the dough from the density of medium sour cream is ready in 3-3.5 hours.
• This is how she looks before kneading the dough.
• 
• Dough preparation
• In advance, I filled in 1 tbsp. lies. without a slide of fermented willow tea, 500 ml of boiling water and left to infuse and cool.
• Mix fermented rye malt with caraway seeds and pour boiling water in advance until the consistency of sour cream of medium density, cover and leave to cool. You can also add honey here.
• Pour 500 ml of cooled ivan tea infusion into a container for kneading the dough (I knead it with my hands, so I take a special bowl), put all the dough into the liquid, mix thoroughly until smooth. Add boiled cooled malt and mix well. Sift corn flour there, add ground coriander and cellulose from willow tea, mix. Then sift and add all the rye flour. Add salt and mix well again.
• The dough turned out to be thick, non-flowing. It looked like this
• 
• Divide the dough into molds, smooth the surface with a wet hand, put the molds in bags, tie and leave to proof.If you want the dough to come up faster, I put the molds in the oven with the light on.
• 
• This time I left the molds on the stove, and the tea was drying in the oven, the stove surface was a little warm and the dough surprised me a lot! It rose in 2 hours! I did not expect such a quick rise and did not even look into the packages.
• Bakery products
• I baked this bread like all my rye bread.
• Heat the oven to the maximum (I have 270 degrees) along with the container (I have a cast-iron pan)
• Put the molds with the dough in the oven and pour some water into the container. After 15 minutes, lower the temperature to 200 degrees, open the oven, release the steam, remove the container into which the water was poured and bake from 50 minutes to an hour, depending on the size of the molds.
• When ready, remove the molds from the oven (the bread should give an "empty" sound when tapped), cool the bread on the wire rack.
• The crust is very crispy.
• From this amount of ingredients, I made three buns of different sizes with a total weight of 1200 grams.
• The color of the bread is very dark and rich. The taste of Ivan tea is not felt.
• 
• 
• 

The dish is designed for

2-3 loaves of bread

Time for preparing:

10-12 hours in advance and 3-5 hours

Cooking program:

Oven

What a nimble girl! Well done, what a piece of bread she baked!
So far, bookmark.

[elena kadiewa]

elena kadiewa, Lenochka, while I was scribbling a message in the Gazebo, you've already looked in! What a nimble girl!
Thank you! I was very pleased with the result!

True, while the cellulose was grinding, I bent one blade in the grinder Now I cannot straighten it! There are some very hard parts in my fiber. It is better to grind it on a coffee grinder

[Elena_Kamch]

Elena_Kamch, Lena, how are you operative, we haven’t had time to read it yet, and you have already given us the recipe, thank you very much, the bread is amazingly attractive. Now I'll try my liquid yeast on white flour a little and then I'll swing at your rye

[BabaGalya]

BabaGalya, Check mark, thanks for the kind words!
You will be operative here, when they are repeating and urging ... spread it, spread it So you have to run as fast as you can
I ran the photo session at lunch, so what happened ...

Leaky! : wow: Looks very appetizing, you are just great!

Oh, pasiba, Rituel! Very nice
In general, this is the railway well done! We did a great job!

[Elena_Kamch, Helen]

Elena_Kamch, Helenwhat a luxurious bread came out! The loaves are like store loaves, but what holes, crumb! I would have carried off the kusman, but with butter and salt !!! I know for sure what yummy!

And the recipe is just great: right in the style of Lyudochka lappl - detailed, clear, accessible!
Thank you so much, I'm taking it to your bookmarks!

[Tricia]

Tricia, Nastyusha, Good to see you! Thank you! It's very nice that it turned out to be affordable
Until you write the recipe, everything seems to be clear. And as you sit down, thoughts immediately swarm, jump, or even completely disappear You don't know how to collect them in a heap
Yes, it turned out delicious! And, you know, how dirty it is with kimchukha! You can finally swallow your tongue! I could not break away
Do you already have railroad tracks? Are you writing on them?

[Elena_Kamch]

Elena_Kamch, Elenawhat a wonderful bread. I ate a piece. I take a note. At the dacha, the oven is disgusting, I will bake at home. Thanks for the work you've done.

[lara55]

lara55, Larissa, I am very pleased that I liked the recipe! Worthy bread came out!

I will bake at home

As you try, write about the result. Very interesting!

Do you already have railroad tracks? Are you writing on them?

Now I'm all in experiments with recipes on ripe dough, with long cold brews and potato dough on premium flour. But as soon as I achieve the desired result, I will return to the railway, rye flour and loaves like yours, fortunately, there is malt and fiber! Your recipe is first in line!

[Elena_Kamch]

How do you try, write about the result

Elena_Kamch, Elena, of course I will, but I will return from the dacha somewhere in the middle of August and then I will tear myself away. I won't buy ready-made bread.

[Elena_Kamch]

Elena_Kamch, Helen, well done! I came up with a cool bread. Nastenka's rights are like a store-bought looking.But the taste, I'm sure, is miles better! Why, you’ll have railroad tracks, fiber from Vanechka, and tea leaves! From the realization of this alone, you begin to grow healthy!

You will be operative here, when they repeat and urge ... spread it, spread it So you have to run as fast as you can

Oh, not really that and adjusted ... Well, if only a little. Obedient girl ...
Thank you, Lenochka, for a healthy and delicious recipe! Experiment more. You are good at it!

[lappl1]

lappl1, Lyudochka, thank you very much for all your efforts
If not for you, your ideas and inspiring questions, then there would be no experiments.

[Elena_Kamch]

Elena_Kamch, Len, thanks. I'm sure we'll come up with something else!

I'm sure we'll come up with something else

Yes, yes, I am FOR!
I will think about wheat bread

[Lenochka]

Lenochka over wheat and there is nothing to think about! I bake it straight into HP. I hung everything up, measured it ... and the last time I just fell asleep, I filled it in, one stroke and baked it. In general, it turned out to be problem-free. And most importantly, the top did not fail. Now the problem is to repeat.

[lira3003]

I bake it straight into HP.

lira3003, Rit, but I don't have HP I got to the site when I chose it, and later I didn't have it. The current oven and hands will now have to be manually kneaded. Yes, it's not the first time

Added on Tuesday 28 Jun 2016 00:47

Now the problem is to repeat

So I have this eternal problem I will pour it on the eye and every time the taste is different Recipes discipline well While you write, you will weigh everything!

Added on Tuesday 28 Jun 2016 00:56

Now I'm all about experimenting with recipes on ripe dough

Tricia, Nastya, successful experiments !!!

Your recipe is first in line

Oh, well, I'm waiting, I'm waiting!

Added on Tuesday 28 Jun 2016 01:00

I will return from the dacha somewhere in the middle of August and then I will tear myself away

lara55, Larissa, and I'll wait for you
The main thing is to come off without fanaticism. Otherwise, not only bake it, but also feed it to someone

[Elena_Kamch]

I will think about wheat bread

Elena_Kamch, Helen, think. and show us your thoughts.

over wheat and there is nothing to think about! I bake it straight into HP.

lira3003, Rita, do you bake with fiber? After all, we are now experimenting with fiber from ivan tea, not railway, and then, HP is great! Everything in it is well kneaded and fermented. But the bread tastes better from the oven.

[Elena]

Elena, where was I yesterday and where my eyes were looking, because I dream of baking something rye on my railways !!! Of course, I don't have fiber and such infusion. What to replace? Or will it not grow together without them ??

[Zhannptica]

Zhannptica, Zhanul, so I also have a recipe for rye bread There, without willow tea and fiber. And this special experimental

Added on Tuesday 28 Jun 2016 08:13 PM

And I can bring Ivan-tea if you want.I feel I will prepare a lot this year

Here I slowly started with tea, quietly collected a bowl of leaves, froze it, wound it up and dried it ..., I don’t understand WHAT should be on the way out. I don't get into the tea topic, I'm a sucker. I will slowly learn, and suddenly it will work out

[Zhannptica]

I do not climb the tea topic, I'm a goof.

Zhannptica, Jeanne, in vain ... Come to the topics, we will be very happy!

I will slowly learn, and suddenly it will work out

Already done! Incredible beauty!

[Ludmila]

Ludmila,, oh)))
I really love to read your topics, just like a book, without stopping. Thank you for introducing us to nature))))
I constantly come to you and tell you everything, it's just that for me, as it seems to me, is still unattainable ... the girls are all so great !!!

[Zhannptica]

it's just that for me, it seems to me, is still unattainable ...

Zhannptica, Jeanne, well, you sayaaa !!! I already
We all started with something, and sometimes it didn't work out right away ... In tea topics, everyone is so great - they will prompt and support! Come unambiguously !!!
Anyway, everything that you undertake, you get it great!

Added Wednesday, 29 Jun 2016 00:07

And the tea in your photo looks aaafigenic! So, there is nothing to slander yourself!
The eyes are afraid, but the hands do

Added on Wednesday 29 Jun 2016 00:09

collected a bowl of leaves, froze

Has it wilted before freezing? This is a very important point.
Then you can take on fiber, all the more, it is much easier with it than with tea! It seems to me that fiber improves the texture of bread!

[Jeanne]

I really love to read your topics, just like a book, without stopping. Thank you for introducing us to nature))))

Jeanne, oh, now I'm embarrassed ... Thank you for such flattering words ...
And in general, I propose to go to "you". Do not mind?

I constantly go to your place and put everything on your mind, it's just that for me, as it seems to me, is still out of reach ...,

Zhanna, it's that simple! Bread is more difficult to bake (correct bread). So come to the topic and don't hesitate. Show what you did, ask if something is not clear. We will always support and help, do not worry ...

It seems to me that fiber improves the texture of bread!

Elena_Kamch, Len, this is the most important point that I would like to know. When I made bread with fiber ("Raspberry Paradise", Ivan-tea, apple) - it immediately caught my eye. The crumb is elastic, damp, does not crumble at all, does not harden for a long time ... The taste of fiber is not felt, but there is little of it in the composition to feel it, but enough to change the structure of the bread. That is why I wanted you to analyze the same recipe of yours, but with and without fiber from Vanechka ... And I reflected this in the recipe ... Sorry to bother, but I really want these moments to be in the recipe. ..

[lappl1]

And she reflected this in the recipe ... Forgive me for pestering, but I really want these moments to be in the recipe

lappl1, Ludaon the contrary, write all your thoughts so that I know what to focus on I will know what to analyze
On the weekend I plan to do ... work ...

Added Wednesday, 29 Jun 2016 05:31

Ivan-tea

Didn't see I'm going to look

Didn't see I'm going to look

Flax, see the recipe in my profile - Ivan-tea bread. I can't give a link yet - there is absolutely no Internet - it barely pulls ..

Added Wednesday, 29 Jun 2016 05:41

Oh, it worked!

Bread "Ivan-tea" with whole grain flour and liquid tea yeast (lappl1)

[Lyudochka]

Lyudochka, yeah, I found it already. So you already have all these recipes! Just add 30 grams of fiber

Added Wednesday, 29 Jun 2016 05:43

And everything is described there in such detail. It's a lovely sight, not a recipe!

Flax, I don't have the main thing - cellulose from ivan tea ... And then, on our forum, all bread is baked from flour, water and yeast. And all the bread is different ...

Oh, something I have become completely insolent ... I do not ask any more, but I insist ... Sorry ... Don't do it then ...

[Luda]

I don’t have the main thing - fiber from ivan tea ..

Luda, well, if this is the main ingredient, then of course!

It just became uncomfortable for me, I think you have already done everything before ...

[Ludmila]

Ludmila, Elena, of course I'll come!! Thanks for the invitation))))))

of course I'll come!

She sat down to wait Everything is now intensively harvested white-pink And fiber so you can dry all season! The main thing is to grind then carefully

well, if this is the main ingredient, then of course!

Of course, this is not the main ingredient, but it is the main participant in the experiment ...

Today I tried this bread four days after baking. The result pleased me! The bread, of course, is not completely fresh, but not stale either. Fiber definitely improves the structure of bread!

Fiber definitely improves the structure of bread!

Lena, of course, improves, that's why she became attached to everyone with a request to do it. I'm glad you noticed it too.

[Tricia]

Your recipe is first in line

Tricia, Nastya, I wandered here according to the recipes and saw it!
Are you making bread now or not at all before?

[Lenochka]

Lenochka! How I would like to bake your bread! But...
Oddly enough I bake, but I have to take into account my diet for breastfeeding, and she allows black bread to a minimum ... and in general, flour-yeast is not particularly, only stale, stale bread. So I bake bread on rolled oats, eat it aged. I only dream of your rye for now!

Well, nothing, Nastyush, is still ahead! The main thing is the health of the baby. And they grow so quickly, you will not have time to look back
How do you bake, come tell me!

Added on Tuesday 25 Oct 2016 00:44

And I missed my bread so much for my vacation All over the country they were looking for yeast-free bread ... Something was found, but everything was not right ... But prices