Sourdough rye bread

Sourdough rye bread

Category: Sourdough bread

Ingredients
Peeled rye flour	375 g
Rye sourdough	375 g
Dry kvass (instead of malt)	2 tablespoons
Water (hot)	270 g
Salt	2 teaspoons
Caraway	1 teaspoon
Sugar	1 tablespoon
Sunflower oil	2 tablespoons

Cooking method

• I pour dry kvass into water, stir and let it cool.
• While the water cools down, I measure out and put flour, sourdough and other components in a bucket of a bread machine.
• At the end, I pour out the water with soaked kvass.
• I knead on 11 modes (pizza) for 15 minutes. (5 minutes the stove interferes with itself, 5 minutes stands, 5 minutes we stir together - you have to help collect all the flour with a wooden spatula).
• After obtaining a homogeneous mass, I take out the mixer, level the dough with a wet hand and leave it for 3 hours.
• When the dough comes up, I turn on the baking mode for 1 hour, and then for another 30 minutes.
• At the end, I wrap the bread in a towel and leave it to cool until the morning (I bake it in the evening)

The dish is designed for

960 g

Time for preparing:

5:00

Note

1 st. spoon - 15 ml
1 tsp - 5 ml
come complete with a bread maker

It turned out good! Another would be a photo of the cut to look at the crumb

And I would like to know the recipe for sourdough for bread. There are many of them on the forums and all are different. , I think which one to choose.

I gave a link to my page (there is also written about the leaven), but it was removed.
But in Yandex it is easy to find it by request "Baking sourdough rye bread in a Moulinex bread maker"

in this recipe is the eternal leaven?

Yes. The first time he started, he still lives.

Is the rye bread program suitable for this recipe? I have a Panasonic.

If there is a single kneading and several hours before baking, then, apparently, yes.

Questions from a beginner:
1. Do you think the baking modes are the same for all Moulinex? I have Moulinex ow3101 Uno. And the mode of quick kneading is called "pasta" there, just 15 minutes.
2. Is it possible to use kvass wort concentrate - thick brown syrup instead of dry kvass? (composition: wort, sugar, citric acid). Kvass from this concentrate on rye sourdough turns out to be simply excellent: not kvass, but ripped out the eyes.
Thank you.

I liked the bread very much, but the second time, due to the lack of time to wait for the code, the malt will cool down (the meZn did not have kvass), it fell asleep dry and mixed everything. Then I put it in a mold for 3 hours and put it on a heating pad - I switched it on to a three and forgot it, caught myself after 1.5 hours, set it to one (the smallest heating). The bread is wonderful! Lush! and It is without added dry yeast. True, I baked in the oven - 10 minutes at 230 degrees and until cooked (an igloo-thermometer stuck to a temperature of 98 degrees) at a temperature of 180 degrees. Thanks for the bread. Yes, I also used the eternal sourdough, and on the first it was 24 hours after the renewal, and the second time it was 12 hours (the second time it is better to rise, apparently 24 hours a lot - it overripe).

And even more hastened the process of making bread !. The batch was carried out in a PHILIPS blender with a dicing function, since I purchased it recently. This is great. And there is no such kneading, when it seems that the hand will now fall off. I have set everything now, now it rises!

This is my first sourdough bread, namely rye, the result is stunning, it is also approved by the household, who are very picky. Thank you for such a simple and delicious recipe !!!

I am very glad that you liked it.

Hello!
Thanks for the idea.
Please tell me: rye sourdough - is it already taken in the form of a dough? Not some dry mix (purchased).My mother bakes bread and there is sourdough at home, which originates from the hop broth. Did I understand correctly - you need this starter culture 375g and add flour 375g + the rest of the ingredients?
And yet - what kind of bread maker you have, we are tired of kneading our hands in a year and are thinking of buying it, but we cannot decide which one. Eh, if someone suggested which ones are programmed (according to our leaven, the dough needs to rise for about 4 hours ....).
Thank you in advance!

Did I understand correctly - you need this starter culture 375g and add flour 375g + the rest of the ingredients?

And yet - what is your bread maker

You got it quite right.

Moulinex OW2000. She does not have a rye bread baking regime. Better to choose with this regime (it will probably be called gluten-free)

I have a bread maker, though not very good, the best panasonic. but I'm not going to buy it either. Now I only bake bread in the oven. But a machine for kneading dough with pleasure would have bought the type bork costs about 22 thousand.

Hello!
I did it twice according to this recipe, but with some deviations, the first time everything was according to the recipe, only I did the kneading on program 8 - "Dough" (HP Clatronic 2605) for 20 minutes kneading, then it stood for 20 minutes, program 3 - "Whole grain" 3 hours. 40 minutes, it turned out almost good bread, a little gingerbread, but the leaven was thin and the whole mass was like that, and the second time it was the same, only the flour was whole grain rye and "bun", even more likely a "brick" turned out to be dry after kneading, but here after baking, the bread turned out to be a lump, even in the middle a small piece, as if not mixed, remained ... can someone tell me why a lump?

alariym! Thanks for the recipe. And tell me, what is the weight of the output bread? 560-600 grams? For baking in HP, I want to know. I'll try your recipe. And what taste is not sour?

and I, just, would be glad to sourness ...

and my sour bread comes out on my own sourdough invented in the country. On hot days, she mixed rye flour by eye with sour cottage cheese and water. The next morning is ready: kiss3: and the leaven. I mix jar zero seven of this lush, thin sourdough with rye flour and put it on a dietary program in my HP. I'm happy with the bread.

Instead of dry kvass, I suddenly used a concentrate of kvass wort, and it turned out to be excellent bread. True, in the oven, and kneaded the dough with a combine with a dough mixer hook. But you can't spoil a good recipe