Wheat-rye bread on dough (oven)

Category: Yeast bread

Ingredients
Wheat flour, premium	310 g
Peeled rye flour	210 g
Warm water	250 ml
Kefir	100 ml
Fresh yeast	10 g
or dry instant yeast	3/4 tsp
Salt	1.5 tsp.
Unrefined sunflower oil	3 tbsp. l.
Rye malt	3 tbsp. l.
Flour for bedding	3-4 tbsp. l.

Cooking method

Opara
Wheat flour 150 gr
Rye flour 100 gr
Whole Yeast (10 grams fresh or 3/4 teaspoon instant)
Warm water 250 ml
If the yeast is fresh, pre-dissolve it in some warm water.
Knead the dough on the "Unleavened dough" mode for 3-4 minutes, it will get the consistency of thick sour cream. Turn off the HP and leave the dough to come up for 2-2.5 hours. When the dough rises to the maximum and begins to fall off, knead the dough.
Dough
All dough
Wheat flour 160 gr
Rye flour 110 gr
Kefir 100 ml
Salt 1.5 tsp
Unrefined sunflower oil 3 tbsp. l.
Rye malt 3 tbsp l.
Additives to taste: "fitness mixture", oatmeal, bran, seeds, etc.
Turn on the HP in the "White Bread" mode, knead the bun like wheat - without smearing under the shoulder blade, adjusting the density with flour, but not pouring in excess - the softer the dough, the more magnificent the bread will turn out.
Oven baking option: Let the dough rise in the HP, wait for the kneading, then turn off the HP and remove the dough onto the board. It is usually not necessary to sprinkle with flour or grease with oil, since the dough does not stick to the board. Fold the dough from the edges to the center, form a ball, which then, without turning it over, flatten it with your hands into a sheet about 2 cm thick. Roll the sheet tightly into a roll, pinch the seam and lay the dough seam down into the mold (as an option - stand and bake "as is ", without a form, bake on a baking sheet or on a stone). I get a bar of dough 25 cm long and about 6 cm high. Proofing lasts about 1.5 hours, while the dough greatly increases in volume (for example, it fills a 32x11x12 cm mold almost to the top). After 40-45 minutes from the beginning of the proofing, cuts (4 pcs) or holes with a sushi stick are made on the dough with a wet and sharp knife. To give the bread a "home" look, you can sprinkle the dough with flour on top. Bake at t 175C 40-45 minutes. Take out the finished bread, put it to cool on a wire rack under a towel for 2-3 hours.
Baking option in HP: Allow the dough in the HP to rise, wait for the kneading, turn off the HP, remove the dough, remove the spatula from the bucket. Form a bar from the dough (see above), carefully put it in the HP and close the lid. After 40-45 minutes, carefully make incisions (see above). When the dough rises to the edges of the bucket, turn on the "Bake" mode for 1 hour. At the end of the program, take out the finished bread, put it to cool on a wire rack under a towel for 2-3 hours.
Cut the bread only after cooling completely.

The dish is designed for

~ 900 gr

Time for preparing:

5-6 h

National cuisine

Russian

Note

If you replace peeled rye flour with rye wheat flour, and premium wheat flour with wheat 1 grade, then the bread will turn out to be a little denser, but with a very interesting taste. Wheat grade 1 can be replaced with a mixture of w / c + bran + germinal flakes in a ratio of 7: 2: 1. In the photo there is a variant with ZZ flour, if you take the usual one - the bar will be 25 percent higher.

If there is no time to mess with the dough, the recipe is completely suitable for baking bread without it, the dough is kneaded from all the ingredients at once and is suitable like ordinary yeast.

If there is no kefir, you can do without it by replacing it with water + 1 tbsp. l. apple cider vinegar.

All the described baking options and dough composition have been tested repeatedly, checked - no mines Bon appetit!

P.S.I would be very grateful for any suggestions from experienced bakers to improve technology or recipes!