Wheat-rye brewed bread based on the Northern

Category: Sourdough bread
Wheat-rye brewed bread based on the Northern

Ingredients

Welding:
peeled rye flour 50g
fermented rye malt 25g
spices (coriander, cumin, anise) 1.5h l
water 150g
Leaven:
rye sourdough 100% moisture 26g
peeled rye flour 37g
water 17g
Dough:
whole leaven
whole brew
pressed yeast 2g
water 90g
Dough:
all dough
wheat flour c. from. 375g + 1st. l
salt 6g
sugar 25 g
raisins 25g
water 83g

Cooking method

  • In the evening I prepared a thick leaven.
  • I brewed the tea leaves, put the saccharification in a glass bowl in a yogurt maker until morning.
  • In the morning I made a dough, mixed the leaven and tea leaves, stirred with water, in which I had previously activated a piece of pressed yeast the size of a pea of ​​black pepper. I put it in the oven with the light on at a temperature of 30 degrees. For 2 hours the dough doubled.
  • Mixed dough, leaven, flour, water. Instead of sugar, I put 1 hour. l of molasses and 1 tsp of bread kvass concentrate. I kneaded the dough in KhP on the "pelmeni" program for 12 minutes .. I poured salt during kneading. At the end of the batch, I added dried fruits, instead of raisins: prunes, dried apricots and a little almonds.
  • Fermentation of the dough for 2 hours in the oven with the light on.
  • Formed two loaves, one large, the other smaller. Rusting on baking paper - 1h 30min
  • Baking in the oven on the hearth at 220 g - 15 minutes with steam and 25 minutes at 200 g without steam. I left it in the oven off for 5 minutes.
  • This is how the bread turned out on the cut:
  • Wheat-rye brewed bread based on the Northern
  • Wheat-rye brewed bread based on the Northern

The dish is designed for

Ready bread weight -860g

Cooking program:

kneading in HP, baking in the oven

Note

A source:
Source: "Production of custard breads using rye flour". L.I. Kuznetsova and authors, 2003
Prepared by the magazine:
, for which the author is very grateful.

I must say that the bread is very similar to the Candied Fruit by the cooking technology.
I will refine the recipe to my liking. I liked the bread very much, it is extremely tasty.

barbariscka

I want to say thanks to Antonovka and Mariv for the thanks.
I advise you to bake this bread, you will not regret it.
Fatyni
Please tell me if it is possible: 1 - do not add yeast, 2 - bake in a cold storage? Thanks in advance for your answer, and the recipe is really very interesting.
barbariscka
Fatyni
Thanks for rating the recipe. This is really an extremely delicious bread.
Yeast can be left out if you are sure you have a strong leaven. But in this case, it may take a little more time, focus on doubling the dough, and the dough may have to be allowed to stand longer.
You can bake in HP, form bread from the spreading dough, put it in HP, let it spread until it doubles and put it on "baking". True, you get a different bread to taste. I haven't tried it, so I can't estimate what it will be. If you bake, share your impressions. I wish you success !!
Fatyni
barbariscka, good afternoon. I have one more question. In the photo, the bread looks like rye-wheat (very similar to "Kernbrot" where the ratio of flour is 80:20 in favor of rye) you have the same dark one. Or is it from additives? Does it taste neutral or sour? thanks for the answer
barbariscka
Fatyni
Good evening! The dark bread comes from brewed malt. There was no sourness at all, it was rather dessert bread than table bread.After all, there are 25 g of sugar in it and dried fruits also give their own. I really like it for tea, with butter it tastes better than any sweet pastry. It seems to me that it does not suit borscht, but this is already a matter of taste.
Antonovka
barbariscka,
I want to say thanks to Antonovka and Mariv for the thanks.
I was looking for a recipe for a rye sourdough bread and found myself thank you, but for what?
barbariscka
From December 1, 2012, I have your entry in thank you: "for an interesting recipe for custard bread - I will definitely try" ... Being a polite person, I thanked you in return ...
It is more normal, of course, to receive thanks in the comments, next time I will take this into account so as not to remind who is giving thanks for what ...
Antonovka
Barberrysorry dear !!!!!! The recipe is really cool and how happy I was yesterday when I found it again! On the weekend I will definitely do it!
barbariscka
Lena, I’ll wait .. I’ll see some bread, then I’ll forgive it ... It must be baked, it is extremely tasty ...
Antonovka
barbariscka,
The most disgusting thing is that I am the only one in my family to love this kind of bread. They do not understand anything.
barbariscka

Lena bake for yourself. My family also says that this is not bread, but pampering ...
But you have to pamper yourself too ...
Antonovka
barbariscka,
Vasilisa, not even a year has passed - I have gathered. Only I have a question - I only used the leaven once, that is, it was completely fresh, after that it lives in the refrigerator - I did not touch it, will it work? I'm not strong in them yet - they are dying and dying
barbariscka
Lena, take your sourdough from the refrigerator and feed it twice in a 1: 1 ratio, and only then take 26g from it and cook it as written in the recipe. Add yeast and I think you will succeed. If anything, ask. always happy to help.
Antonovka
barbariscka,
Aha, thanks dear friend! Tomorrow morning I'll feed it, and in the evening I'll start doing it with 26g like yours
barbariscka
Success, write how it goes.
Antonovka
barbariscka,
necessarily
Antonovka
barbariscka,
Forgive me for another mooring, but you wrote a little - feed her 2 times 1: 1 - that is, it turns out I need to feed her tonight and tomorrow morning? And in the evening, take 26g from it and add everything that you have written? And 1: 1 is to add the same amount of water and flour (50 grams)? Sorry, honestly, everything has disappeared from my head in 7-8 months, and my experience with sourdough is very small
barbariscka
Lena, take 50 g of your mother's starter culture from the refrigerator (if it is 100%, then it contains 25 g of flour and 25 g of water), add 25 g of flour and 25 g of water, it turns out 50:50, put it for 6-8 hours, preferably when 28-30C, it should rise twice. It would be nice to do this again if the leaven is weak, but if it rose well, then you can immediately take 26g from it and knead the thick leaven according to the recipe and leave it overnight. If it is difficult to knead, then add a little water, but then subtract it from the dough.
With such top dressing we disperse rye sourdoughthen it will become strong and the bread will be good. Everything will definitely work out.
Antonovka
barbariscka,
Vasilisa, I did make it. I added a little more yeast, but because it crawled away from me, not standing until the end of the proofing (as much as 49 minutes), I didn't have to add it. Shaped differently. Dried fruits added 63 g + cherries, cranberries, prunes and dried apricots and a bit of walnuts.
It turned out very tasty. But it was clear to me anyway - I love this kind of bread, and then my guys also reached out for me.
Thank you very much for the recipe and I apologize once again for so long my buildup
I apologize for such a nondescript photo and such a background - I took a photo on my phone terribly late for work

Wheat-rye brewed bread based on the Northern
barbariscka
Lena, I am very glad that the bread turned out, and if the guys liked it very well .... You can mold it in different ways, even in the form of an oven, adding a little water, and put dried fruits to your liking, as long as you like it. And thanks for sharing.
Tata
Vaselisa take the report. The bread turned out unusual Fragrant, delicate Recipe is impeccable even with small changes (instead of malt, kvass wort. Looked at Sergey Kirilov for what proportions of replacement) Thanks for the inspiration

Wheat-rye brewed bread based on the Northern Wheat-rye brewed bread based on the Northern
barbariscka
Wonderful report! : bravo: I am glad that I liked the bread. Sergey's recipes are always very accurate.
And I am very pleased that I have inspired someone else to create this bread.
Thanks for the photo!

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