Sourdough cereal bread in a Panasonic bread maker

Sourdough cereal bread in a Panasonic bread maker

Category: Sourdough bread

Ingredients
Sourdough, whole grain flour, 100% moisture (flour and water equally)	200 g
Rye flour	100 g
Whole grain flour	150 g
Wheat flour	100 g
Dough water	180 g
Olive or sunflower oil	1.5 tbsp. l.
Salt	2 tsp
Lobe with grains
Linen	60 g
Sunflower	40 g
Oatmeal flakes No. 2 (medium size)	20 g
Water for the lobe	170 g

Cooking method

• Cooking procedure:
• 1) Prepare a lobe with grains.
• Soak the grains in a plate with plain water for 1.5-2 hours.
• You can leave them overnight in the evening, then it is better to soak them in cool water.
• 2) Immediately put a spatula in a bucket, put flour, sourdough, a lobe with grains, water for the dough, oil and salt in the bucket.
• 3) Put on kneading - Pizza program (I have - No. 24)
• Let it knead for 10 minutes.
• 4) Remove the shoulder blade with your hands.
• The dough turns out to be quite sticky, it is better to wet your hands with water.
• 5) You can make the dough look like a kolobok without pulling it out of the bucket (smooth it with a wet spatula or hand)
• 6) Put on the program "low-yeast" (No. 2) or "rye" (9) for 6-7 hours.
• Loaf size - L, crust - dark.
• Bon Appetit!

Time for preparing:

6-7 hours

Cooking program:

Low-yeast or Rye

And the same bread, but on dough.
Ingredients:

1) Dough
Sourdough 50 g
Wheat flour 160 g
Water 160 g
2) Lobe (same)
Flax 60 g
Sunflower 40 g
Oat flakes No. 2 20 g
Water 170 g
3) Dough
Opara
Lobe
Rye flour 100 g
Whole grain flour 200 g
Water 90 g
Oil 1.5 tbsp. l.
Salt 2 tsp

Cooking procedure:
1) We put dough for the night. Hours at 8-9.
We put a spatula in a bucket. If there is, then for rye bread.
We put the dough - leaven, flour, water.
We stir for 5 minutes on the "Pizza" program (I have number 24)
2) At the same time, we put a lobe.
Fill the grains with cold water, cover with a plate, leave in a cool place.
3) In the morning to the dough (the dough should be bubbly and smell sour) add all the remaining products, add the lobe.
We put on a batch, for 10 minutes, program "Pizza", No. 24
4) Remove the spatula, preferably with wet hands, the dough is sticky
5) We form a bun with wet hands, without pulling out the dough.
Or you can pull it out and roll it in flour.
6) We put on baking, programs "low-yeast" or "rye" or "French" are suitable.
Baking time 6 hours, loaf size L, dark crust.