Wheat-rye bread with buttermilk

Category: Sourdough bread
Wheat-rye bread with buttermilk

Ingredients

Rye sourdough 100% moisture 250 g
Buttermilk 65 g
Water 185 g
Salt (I have sea salt) 1 tsp with a slide
Glucose 40% (or molasses, honey, sugar - 1 tbsp. L.) 10 ml
Wheat groats (ground into flour) 55 g
Rye flour (I have peeled flour) 45 g
Wheat flour I grade 260-280 g

Cooking method

  • Heat the water slightly (to a barely warm state), mix with buttermilk, pour into the sourdough, stir with a whisk. Add the rest of the ingredients. Wheat flour is the last one, start with 260 g and look as appropriate. The dough should collect in a ball around the hook and hold its shape, but be soft enough and settle over time.
  • Leave the dough to rest for 20-30 minutes. Then put it in a greased form, smooth it with a wet hand, tighten it with a film or place it intact. package and leave to proof until doubled.
  • Preheat the oven to 230-240 degrees, put a container for steam on the bottom.
  • Gently grease the risen dough with water, place in the oven, pour a glass of boiling water into a container (carefully!) To create steam. Bake for 15 minutes, then remove the container, and reduce the temperature to 200 degrees and bake until tender for another 40 minutes. Somewhere in the middle of baking, I cover the top of the bread with foil or baking paper so the top doesn't bake too much.
  • When the bread is ready, carefully remove it from the mold and wrap it in a cotton towel until it cools completely.

  • Wheat-rye bread with buttermilk

The dish is designed for

Loaf of bread ~ 800 g

Time for preparing:

3.5 hours with proofing

Cooking program:

Oven

Note

* The amount of buttermilk and water may vary. The main thing is that the output is 250 g of liquid.
* I gave glucose to the dough for the first time, did not take into account that it was another 10 ml of liquid, therefore millet. flour took 280 g, usually I use 250-260 g of flour for similar bread. Therefore, if you do not add glucose to the dough, but honey, molasses or sugar, then the wheat flour should be reduced to 250-260 g. In general, look at the dough.
* The bread is delicious, the crumb is porous, pleasantly light rubberiness, delicate in taste. In general, I liked where else would I get so much buttermilk to bake it more often.
* Our Romochka says that glucose improves the taste of bread and keeps it alive. I will not argue very much about the taste, but about life - I set aside half of the loaf for the experiment, let's see how much it won't get stale.

Bon appetit, everyone!

Admin

Lozja, the bread turned out great, super

Of course, the sourdough and whey worked! But, we will wait for the result on the long-term storage of bread, see what crumb remains, and how glucose will work
Tatiasha
Admin, and where can you read and learn about glucose in bread ??

The author, bravo for such a handsome man, I only have to dream ...
Lozja
Quote: Tatiasha

Admin, and where can you read and learn about glucose in bread ??

The author, bravo for such a handsome man, I only have to dream ...

Read here - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123684.0

Why only dream? The main thing is the presence of buttermilk (although you can bake delicious bread without it) and rye sourdough. And forward to the open-hearth! In general, the hand gets filled with time. I just understood the amount of liquid / flour / sourdough and what the dough should be. And that's all, nothing else is needed, then we turn on the imagination and each time we compose some delicious bread. And I studied and comprehended all these proportions on this delicious bread from Mistletoe - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103534.0.
And now I adhere to one rule - 250 g of sourdough, 250 g of liquid (whatever my heart desires), the rest can be varied according to desire and mood.
Try it, you will succeed!
Svetlana. 63
Very tasty bread, similar to the country one. I have already cooked it twice - with the pate and herbs it is very tasty! I ate it. Thanks for the recipe
Svetlana. 63
baked in a bread maker - after the sourdough had risen, loaded everything into a bucket, mixed on the "pizza" mode, let it stand and baked the "baking" mode. and still great bread. (I have a lot of bread in the oven, with steam, on a stone, etc., but it turned out delicious and so)
Lozja
Quote: Svetlana. 63

Very tasty bread, similar to the country one. I have already cooked it twice already - it is very tasty with pate and herbs! I ate it. Thanks for the recipe

To your health! I'm glad I liked the bread.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers