Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)

Category: Sourdough bread
Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)

Ingredients

Leaven
starter 25 g
peeled rye flour 90 g
water 90 g
Opara
leaven all
peeled rye flour 127 g
water 113 g
turnip onion medium 2 pcs.
vegetable oil 2 tbsp. l.
Dough
dough all
wheat flour / grade 454 BC
peeled rye flour 127 g
brown sugar 22 g
vegetable oil 2 tbsp. l.
kefir 25 g
caraway 2 tsp
fermented malt 40 g
malt water 60 g
water 220-230 g.
salt 12 g

Cooking method

  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)Feed the sourdough 6-10 hours before kneading the dough.
  • The finished starter culture is similar to a sponge and will increase in volume two or more times.
  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)Dice the onion. Put in a frying pan preheated with oil. Fry just a minute. The onions should just start to give out juice. Allow to cool.
  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)Add onion with butter, flour and water to the active starter culture.
  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)Stir. Cover and place in a warm place (temperature up to 30 degrees) for about 4 hours.
  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)The dough should double in volume.
  • Put the risen dough in the refrigerator for 8-12 hours.
  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)Pour boiling water over malt and caraway seeds. Mix.
  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)Allow to cool.
  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)Remove the dough from the refrigerator. Let stand at room temperature for 40-60 minutes. This is how the dough looks inside.
  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)We shift the dough into the bowl of the combine. I used a Bomann KM 398 CB kitchen processor with a hook attachment at speed 1 and 2. Add all flour, sugar, kefir to the dough,
  • caraway malt and water.
  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)Knead the dough until the flour is moistened. Cover and leave for 10 minutes.
  • Wheat-rye bread with onions (based on P.Reinhart New York Deli Rye)
  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)After 10 minutes, pour in the oil and add salt. Knead for 15 minutes. The dough temperature should not exceed 27 degrees. We stop the combine periodically, if necessary, and clean the dough from the sides of the bowl.
  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)We grease the table and hands with oil. We dump out the dough. The dough looks like plasticine.
  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)We grease the bowl with oil. Form a ball out of the dough and grease it too. We send to the bowl, cover. We set to ferment at temperatures up to 30 degrees for three hours. After 90 minutes, stretch and fold the dough.
  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)The dough should approximately double in volume.
  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)Divide the dough into two equal parts. Form the loaves. Cover and allow distance.
  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)Proof until double in volume. It takes two to three hours. It all depends on the activity of the leavening yeast developed by us and the temperature in the room.
  • Before planting in the oven, sprinkle the blanks with water and smooth down a little.
  • https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/54076/IMG_93845B15D.JPGBake on a stone, heated with an oven and a water tray, to a temperature of 205 degrees. Steam oven for 10 minutes. Remove the steam and bake the bread for another 25-40 minutes.
  • Take out, let cool completely on a wire rack.
  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)
  • Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

The dish is designed for

2 loaves

Cooking program:

oven, stove

Note

This bread is hard-won. Tore it to the "British flag" incredibly. There was simply no living space left from the crust. I baked it six times, constantly changing the proportions of kefir and water. The author has one kefir, at least in the recipe that I got. In the original, an additional huge amount of industrial yeast, which I reduced until I removed it completely. The author has seeded rye flour. I also started with her, until she ended happily with me. And to buy it is simply unrealistic. Then I decided to bake from the flour that is always available. Everything worked out. The bread is delicious, well worth it to achieve the desired result. Recommend!

celfh
And the smell, oh, what a smell!
Angela, I will never repeat this, but at least to admire you, as I go to exhibitions, to examine works of art
Svetlenki
ang-kay, Anji, thank you very much for sharing the recipe for this delicious bread! Here you can definitely apply the word "ARTISAN" to him. Because it is great - the taste of the onion and the aromas of flour are revealed perfectly. It sounds pompous, but it is.

In general, it was I who knocked Angela for the recipe. Girls, I highly recommend everyone to bake this bread!

Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)

Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)

Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)

ang-kay
Quote: celfh
what smell
Tatyana, Thank you. I hope that someday you will make up your mind and bake it.
Quote: Svetlenki
I knocked Angela for a recipe
Yeah. I praised it so much that I decided. Thank you)
You have beautiful bread, Svetik.
Myrtle
Angela, only admire such bread!
ang-kay
Natasha, Thank you.
Sneg6
ang-kay, Angela want to bake some bread. Is it necessary to add caraway seeds or can you replace it with something? Do not love him.
ang-kay
Olga, you can add nothing at all. You can put anise or coriander.
Sneg6
Angela, Thank you! I went to do it.
iren-star
ang-kay, Angela,
The recipe is, of course, epic. Rather, from the word epic. You read, and you understand that it is being done for at least two days. I have no doubt that the bread turns out to be both tasty and healthy, but time wasted !!! Please tell me the layout by baking time: when is it better to start, at what time on the 1st day / morning, evening /, how to bake at 2nd day ... Thanks in advance.
ang-kay
Irina, there is a minimum of active time spent. Not more than an hour. Mix, set and do business. You need to choose the time layout yourself, counting on your free time. Everything is written in the recipe and it's easy to calculate.
goncharenko
I didn't understand a little, is the proofing straight on paper or in a basket?
ang-kay
goncharenko, it doesn't matter. Where you like it.
goncharenko
Great bread, just great. While what else to expect from a long, cold fermentation is always super
Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)
Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)
Wheat-rye bread with onions (based on P. Reinhart's New York Deli Rye recipe)
ang-kay
goncharenko, I agree completely. The bread is wonderful)

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