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Whole grain wheat bread with rye sourdough

Whole grain wheat bread with rye sourdough

Category: Sourdough bread
Whole grain wheat bread with rye sourdough

Ingredients

Rye sourdough (100%) 300 g
Whole grain wheat flour 600 g
Water 250 g
Honey 25 g (1 tbsp. L.)
Salt 1 tsp
Butter 10 g

Cooking method

  • 1. Knead a dough of 300 g of sourdough, 200 g of flour and 200 g of water. We leave it for 3 or more hours, the dough should bubble, rise and drop slightly.
    2. Add to the finished dough 300 g of flour, 50 g of water, honey and salt. Knead the dough well on the table. While we knead, add flour, it took me another 100 g. The dough turns out to be soft, plastic, with a sweetish smell.
    3. Form the dough into a ball and place it on a floured towel. I made several cuts with a blade, hurried, I need to do this after proofing. It is better to take the form wider, I had a narrow and high enough bread for such a mass. When I put it on the frying pan, it did not hold its shape and blurred a little, hence the not very beautiful lid. There are dents on the bread, the fingers of the culprit of the dents are in the photo at the top. Whole grain wheat bread with rye sourdough
    4. Put the mold in a warm place and cover with a towel. The dough should double in size, it took me 2 hours.
    5. We shift the approached bread on a frying pan greased with butter, and put it in an oven preheated to 220 degrees, first sprinkle the oven with water. Whole grain wheat bread with rye sourdough
    6. Bake for 40-50 minutes. The bread should brown, and a dull sound is heard when you tap the loaf. Whole grain wheat bread with rye sourdough
    Put the finished bread on a wire rack or wooden board, cover it with a towel and set it to rest.
  • We cut and eat with pleasure. Bon Appetit! Whole grain wheat bread with rye sourdough
  • The aroma of bread is beyond words! And in taste it is radically different from that baked on bakery flour of the highest and other grades, there is a certain sweetness in the taste (I think it's all about the presence of an embryo), the crumb is soft, there is no "rubberiness". I didn't expect such a difference. And I liked the flour itself very much, it is soft, velvety and not dry, with a pleasant sweetish aroma. Recommend!

The dish is designed for

per loaf 1000 g

Time for preparing:

5 hours 50 minutes

Note

I used wheat flour "KFH Belovodye" in Old Russian style.

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Whole grain wheat bread with rye sourdough

milvok
Beautiful holes in your bread, and probably the taste too!
OlyaJuchka
Thank you! The taste of the bread really pleased! In the fresh air and with butter they drank in a day
Nagira
Olya, very appetizing bread Such rustic as from the oven ...
OlyaJuchka
Thank you Yes ... a real Russian stove is my dream
Ligya
Thanks for the recipe! I was looking for just such a long time! I decided to bake my first bread on it. And everything worked out the first time. Today I baked it for the second time, everything is just as great!
 

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