Bread "Simply delicious"

Category: Sourdough bread

Ingredients
sourdough from c. h. rye flour	200 g
seeded rye flour	250 g
wheat flour c. from.	125 g
fresh yeast	3 g
salt	12 g
sugar	1 tsp
honey (maple syrup)	1 tsp
light molasses	1 tsp
sherry vinegar	2 h l
water	260 ml

Cooking method

1. Refresh the leaven in a proportion of 20 g of sourdough + 100 g of rye c. h. flour + 100 g of water and leave for 6-7 hours (I leave overnight) at room temperature.
2. Grind the yeast with sugar and leave for 10 minutes. Add honey, molasses and stir well.
3. Mix flour, add sourdough, yeast mixture, water. Knead the dough at medium speed for 3-4 minutes. Add salt and vinegar at the end of the batch. Leave to ferment for 1.5 hours.
4. Place the dough on an oiled mat. Soak your hands in vegetable oil (sticky dough) and mold the bread. Leave to proof for about an hour.
5. Bake at 220 degrees with steam for the first 5 minutes. Then lower the temperature and bring to readiness (another 25 minutes). Make cuts before baking.

The dish is designed for

730 - 750 g

Cooking program:

oven

Note

The bread is very aromatic, dense, but not heavy. Try it, you won't regret it.

Wheat bread "Syabryna" in the oven (Omela)

Maple syrup toast bread (Idol32)

simulia

Thanks for the recipe! The bread is not "just tasty", but "just VERY tasty". I added one teaspoon of dark malt to the recipe. There was no sherry vinegar - I replaced it with balsamic vinegar. The taste and smell of the bread is extraordinary. But the view ... It crawled out on my proofer and it turned out to be such a flat paw. Marina, tell me, please, what consistency the dough should be. I kneaded in a bread maker (baked in the oven). I immediately reduced the liquid by 30 ml and still added 2 tablespoons of wheat and rye flour during kneading, since the dough was rather liquid. And when I made the cuts, it almost completely sat down. The pulp is well baked, not soggy. It baked not 30 minutes, but 45 minutes. But I liked the taste of this bread so much that I want the view to match. I will definitely repeat!

Twist

Hope, the dough turns out to be very sticky, but quite dense. If during kneading you feel the need to add a little flour (its moisture content may vary), then it is better to add only wheat flour.

There was no sherry vinegar - I replaced it with balsamic vinegar. The taste and smell of the bread is extraordinary. But the view ... It crawled out on my proofer and it turned out to be such a flat paw.

Perhaps the bread was overexposed in the proofer or vice versa. Here the type of workpiece is decisive, its increase in volume, therefore, the time is indicated approximately. And balsamic vinegar could also have affected. I have had such cases in different recipes - the bread just "floated" and that's it, but the sherry never let down.

simulia

Marina, thanks for the quick response! I, probably, still overexposed on the first proofing. It stood for 1 hour more than the time indicated by you (I had to leave unexpectedly and urgently). Let's milk this bread and repeat it without any changes in the recipe. Alas, I have nowhere to get vinegar from sherry. And on the bottle with balsamic vinegar the composition is written as follows: wine vinegar, concentrated grape must, sugar color dye, antioxidant (manufactured by "Kotani"). I decided it would do. I will try with other types of vinegar - wine, apple. This bread is worth perfection.

Twist