Rye-corn-buckwheat-oat bread with turmeric, fenugreek and flaxseed flour

[Welding]

Rye-corn-buckwheat-oat bread with turmeric, fenugreek and flaxseed flour

Category: Sourdough bread

Ingredients
Welding
salt	1 tsp
flaxseed flour	1 tbsp. l.
Peeled rye flour	2 tbsp. l.
Buckwheat flour	1 tbsp. l.
oatmeal	1 tbsp. l.
Dough
Russian sourdough	200 gr.
flower honey	2 tsp
Polenta corn meal	1 tbsp. l.
wheat flour 1 grade	300 gr.
turmeric	1/2 tsp
fenugreek and oregano	1 tsp.
mustard oil	2 tbsp. l.

Cooking method

• Rye-wheat-corn-buckwheat-oatmeal with turmeric, fenugreek, oregano and flax flour, custard bread
• I threw out the sourdough (it stood for 1.5 days without feeding in the refrigerator) almost all of it, poured boiled water into a jar (cooled), whipped it, added flour of the 1st grade and kneaded it like for pancakes.
• For brewing, I diluted everything with cold water until the lumps disappeared, boiled it with boiling water and warmed it up.
• In the HP I put the leaven, then the cooled tea leaves, 2 teaspoons of flower honey, 1 tbsp. a spoonful of corn polenta flour, 300 gr. wheat flour of the 1st grade.
• 1 teaspoon of oregano and fenugreek and ½ tsp. turmeric.
• Kneading - 20 min. In the process, I added wheat flour, at the end - 2 tbsp. tablespoons of mustard oil.
• Then the program is rye, the mode is dough.
• Then I put it in smeared molds, put it in the microwave.
• Everything stood there for 7 hours. Then in the oven, T 220, then 200, and 180.
• The bread has a nutty taste due to fenugreek. The crumb is pleasantly elastic, airy. The crust is thin and very crispy.

Bread just a feast for the eyes You have golden hands. How much leaven did you put in? I didn't find something ...

[MariV]

There, between the pictures, there is 200 g of leaven (to the previous bread, I mean).
MariV, great loaves!

[MariV]

MariV, - GREAT !!!!!

[kava]

kava,
yes, everything is correct, 200 gr. leaven! Here is a big-eyed girl!
Viki, SuslyaThanks for the heartfelt feedback!
Since November 2008, I have mastered the leaven - studied experience, read the theory, practiced - not everything worked out right away!
Of course, all thanks to the fact that I bought HP at one time (all the dough is only in her, darling) and, naturally, the forum!

Why put the forms in the microwave? Do they need to be warmed up there?

[Alexmir]

Alexmir, Alexander, you don't have to put it in the microwave. I liked doing the proofing there more.

First, she warmed up an ordinary jar of water at high power, then she put the molds with the dough there - the dough rose well.

If you do proofing in another place, where your dough rises better - that's good!

Understood thanks! And which can and how many minutes, at what power?

An ordinary 700 g jar, heat so that it practically boils. Give it some time - 5-7 minutes to cool, and calmly put the dough to proof. There, in the microwave, it seems like a steam bath turns out, the sourdough dough ripens well. If it is possible to change the can of hot water again within 6-7 hours, then you can once again.

I didn’t have such an opportunity, I put the dough and left.

And what - fenugreek really gives a nutty flavor? I somehow associate it with basturma. I love it. But it doesn't feel like nuts are nearby

Hello! Everything seems to be fine, but it's not entirely clear how much water is required in the recipe? Or "by eye", as a kolobok?

[Anna1957]

Anna1957, Anh, there is fenugreek - seeds, and there is - dried grass. I, fenugreek, grow it myself every year. It grows well here and manages to give pods with seeds. This dried and chopped herb has a soft nutty taste in the dough.
Natalishka, not some nutty taste, I say - I did not dream - I have to taste the dried grass myself.

[Alexmir]

Alexmir, yes, as a kolobok.

Fresh grass has no taste or smell. At my own risk, I once bought seeds in "Indian Spices", soaked them in water for a day or two before planting, when they swelled, I planted them. Grows up as cute!


I had my photo somewhere, but I did not find it in my archives ...

I have it written - ground fenugreek. And it is not clear whether it is grass or seeds: pardon: I read it ... Since I have a bitter one, it means seeds.

I have it written - ground fenugreek. And it is not clear whether it is grass or seeds: pardon: I read it ... Since I have a bitter one, it means seeds.

Natalya, you have ground fenugreek.

Hello!!!
Fenugreek is a very useful herb.
We brought fenugreek tea from Egypt,
so after brewing these swollen seeds
we reuse. And in some dishes and bread.
Of course, in small quantities, since
there is a bitterness. But how much use!

In Moscow, you can freely buy in any stores "Indian Spices". I recently bought a fenugreek shambhala.