German bread with sauerkraut

Category: Sourdough bread
Kitchen: german
German bread with sauerkraut

Ingredients

Opara
rye sourdough 100% moisture 3 g
peeled rye flour 63 g
water 53 g
Dough
dough all
premium wheat flour 421 g
peeled rye flour 60 g
wheat flour, c / z 60 g
water 348 g
sour sauerkraut 220 g
salt 14 g
pressed yeast 5 g

Cooking method

German bread with sauerkraut
Mix the leaven with water. Add flour, stir. Cover. Leave at room temperature for 8-12 hours. The finished starter culture will increase in volume, and inside it will resemble a sponge.
German bread with sauerkraut
Rinse the cabbage well with cold water, squeeze and cut. It should be medium pieces.
German bread with sauerkraut
Dissolve yeast in water. Put the dough, flour into the bowl. Pour in yeast water. Knead the dough with a hook. Add salt after 5 minutes from the start of the batch.
German bread with sauerkraut
Add cabbage. Knead it in at low speed.
German bread with sauerkraut
Lightly dust the table with flour. Lubricate your hands with oil. Lay out the dough. The dough is sticky.
German bread with sauerkraut
Form a ball out of the dough.
German bread with sauerkraut
Grease a bowl with oil. Put the dough into it. Cover. Put in a warm place for 120 minutes.
German bread with sauerkraut
After 60 minutes, take out the dough and knead.
German bread with sauerkraut
Put on for another 60 minutes.
German bread with sauerkraut
Knead the dough. Devide into two parts. Roll each part into a ball. Cover and leave for 10 minutes.
German bread with sauerkraut
Form two loaves. Place seam side up in the proofing basket. Cover and place in a warm place. Proofing takes about 60 minutes.
German bread with sauerkraut
Turn the blanks. Make incisions.
German bread with sauerkraut
Bake in an oven preheated to 240-250 degrees on a stone for the first 10 minutes with steam. Remove steam. Reduce the temperature to 180 degrees and bake the bread for another 30-40 minutes. Take out and cool on a wire rack.
German bread with sauerkraut
Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

The recipe from the program "Bread! There is!"
I liked it very much. There is a slight aftertaste of fried cabbage. The crumb is moderately moist. The bread is soft and does not dry out for a long time. Recommend!
This bread can be baked without industrial yeast. Just eliminate them from the recipe. All processes will take longer.

VGorn
Very interesting bread! Definitely an oven!
ang-kay
Victoria, Thank you. She became interested in him herself. And I didn't regret for a minute that I baked)
VGorn
ang-kay, It seems to me straight that this is my bread! German roots make themselves felt ...

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