Rustic Rye Flakes

Category: Sourdough bread
Rustic Rye Flakes

Ingredients

Dry yeast 1 tsp
Wheat flour 150 g
Rye flour 150 g
Rye flakes (Altai tale) 150 g
Rye sourdough (eternal) 200 g
Salt 1.5 h l
Sugar (molasses) 1.5 tbsp
Rast. oil 1 tbsp
Garlic 1 slice
Water 300 ml

Cooking method

  • First, the "Pelmeni" mode, then the "Rye" mode, Dough. Then transfer the dough to a wide baking dish, let stand for another 1 hour under the lid, so under the lid and bake at 240 degrees - 20 minutes, and then at 180 for the same amount. At the end (15 minutes before the end), remove the cover.
  • To be honest, at first I decided that the experiment was not a success: this cake rose 4-5 times for me, and baked to the lid. At the moment of tearing off, the top of the bread was slightly damaged.
  • Then they also cut it warm.
  • The view was not particularly:
  • Rustic Rye Flakes
  • The crumb crumbled, the flakes swelled, became whole grains and fell out when sliced ​​from bread ...
  • But on the second and third day, this bread opened !!! The crumb has become perfect, does not crumble (1st photo), delicious, reminiscent of doctor's buns in consistency!


Alexandra
Cubic,

You got a completely different crumb consistency on azkwask, with rye flakes and a whole cake
Cubic
Yes, this is really a completely different product, how many hands - so many variations on the same recipe !!

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