Wheat-rye bread with sourdough cheese

Category: Sourdough bread
Wheat-rye bread with sourdough cheese

Ingredients

Dough:
Active rye sourdough (100%) 200g.
Wheat flour 200g.
Water 200g.
Dough:
All dough
Wheat flour 230g.
Water 50g.
Grated cheese 150g.
Salt 1h l.
Sugar 1 st. l.
Seasoning "Italian mix" 1 st. l.
Butter 7d.

Cooking method

  • Beat the leaven with water for oxygenation. Add flour. Knead with a mixer for 7 minutes. Cover with a towel, leave for 2-3 hours.
  • Next, add water to the dough, beat, add the rest of the ingredients for the dough (except butter), knead with a mixer for 7 minutes, then add a piece of softened butter and knead for another 2 minutes.
  • Cover and leave for 2-2.5 hours.
  • Next, put the dough on a floured table, knead, form a loaf, put it in a mold, cover with a towel and leave to proof. I put it in the oven with the light on and a pot of hot water. It took 1.5 hours.
  • Sprinkle with water before baking.
  • Bake in preheated to 220C - 15 minutes with steam, 180C - 30-40 minutes without steam.
  • Wheat-rye bread with sourdough cheese
  • Very fragrant bread !!! When the bread was baked, the aroma "stood" as much on the staircase !!

Note

The weight of the finished bread is 875g. Form - 2L.

Teen_tinka
Mistletoe, and finely erase the cheese? Usually it melts strongly inside the bread (if there are small pieces), so I add it in pieces after 1 proofing. How about this? Just a strong aroma and bite? No obvious chunks?
Omela
Quote: Tinka_tinka

Just a strong aroma and bite? No obvious chunks?
Teen_tinka, it will be so. I rub on a coarse grater. And in sourdough bread I have never tried to cut into large pieces. The pieces are in my Cheese bread without kneading.
Teen_tinka
Thanks for the clarification. I want to set it up to work tomorrow morning, I'll start the sourdough now, well, and the oven will be ... pretty good ... I'll rub cheese.
Irisik
Tell me, can you bake this bread without cheese? Something cheese confuses me in bread, how does it behave there and how does it feel afterwards? and one more thing - you can't knead in a bread maker, right? do you need a mixer?
Omela
Irisik , you can and without cheese. Only I do not see the point in this. Here, subtlety is precisely in combination with cheese. It is practically not felt to taste. If you don't like cheese in bread, check out other recipes. For example, THIS

Quote: Irisik

and one more thing - you can't knead in a bread maker, right? do you need a mixer?
You can also knead in HP. You just need to increase the time.

Good luck!
Irisik
Thank you, I generally wanted to bake wheat in sourdough, I fed the eternal sourdough with wheat flour and now I'm looking for a recipe, and according to your link, the beer confuses me
euge
An urgent need to feed the sourdough: 4 days have passed since the previous baking of bread. The choice fell on bread with sourdough cheese. Not without jambs: the recipe was written out in a notebook already with amendments for my leaven of 150% hydration, without looking into the original recipe, I also made an amendment for my leaven. It's good that this happened at the stage of dough, I just added water by dissolving salt and sugar in it. The dough matured in 1.5 hours. Kneading in HP first for 10 minutes with a rest of 40 minutes, then the second batch until the butter was completely mixed in for about 5 minutes. After 1 hour 45 minutes, it was necessary to turn on the "Baking", overexpose the hand on the button, as a result, the "Baking" mode turned off, and the bread kneading was turned on. It turned out not planned kneading for 5-8 seconds, the dough managed to settle by a third.I waited 20 minutes, the dough rose to the same height. Now I have turned on "Baking". When baking breads, it grew more, the roof is convex, and a small crack was outlined. The bread is very soft, determined by placing it on the wire rack and wrapping it in a towel. Let's cool down.
Scops owl
Can you start the starter culture with whey instead of water? Or will it enter into an undesirable reaction with rye (or wheat, in other recipes) sourdough? In general, is it possible to completely replace water with whey in recipes?
Scops owl
I baked it today, the smell was on the whole apartment. Crust is simply awesome and with herbs it is very appetizing. Thank you
Omela
Larissa, glad you liked it! I only use whey instead of water if it's not acidic. We don't like sour bread.

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