Wheat bread on rye kvass wort and ripe dough

Wheat bread on rye kvass wort and ripe dough

Category: Yeast bread

Ingredients
Wheat flour 2nd grade	250 g
Wheat flour, premium	250 g
Fast-acting saf-moment yeast	0.5 h / l
Salt	10 g
Sweet kvass wort + plus watch the bun.	450 g
Ripe dough	200 g

Cooking method

• The recipe was born from here, for which Viki many thanks
• Weighed flour and premium, and grade 2 in one bowl
• 
• Pour the flour over the wort, turn on the "Pelmeni" program for 5 minutes. Then turn off the program and let it stand for 20 minutes to develop gluten
• 
• After 20 minutes, add ripe dough, salt, yeast to the HP bucket and put the kneading on the "Pelmeni" program
• 
• Follow the kolobok, I also added a couple of Art. l must, so that the bun would be like this
• 
• Remember !!! It is necessary to set aside 200 g of dough for the next bread in a jar
• 
• Leave the dough in a lifting bucket. Since my wort is not sour, then my dough stood for 2 hours
• 
• It has not visually increased by much, but when you touch it with your hand, it is clear that it becomes porous. This is what the finished dough looks like
• 
• Lubricate the table with rast. butter, shape into a loaf. Sprinkle the mold well with a mixture of flour and fiber. I also sprinkle the workpiece with fiber
• 
• and put in the form with the seam up
• 
• After 45 minutes, the workpiece looks like this
• 
• I turn it over on oiled parchment, cut it, and put it out to bake
• 
• Be sure to bake the first 15 minutes with STEAM, then reduce t to 200 * C and bake for another 45 minutes. Readiness is determined by knocking on the bottom.
• 
• Wait for the bread to cool completely, and here is the cut
• 

Cooking program:

Mix on the program

Note

The background is as follows. I always have a leaven for atomic kvass in the refrigerator. It's time to wake her up. And how to "wake up"? Pour dry kvass, sugar and add water. Here I "wake up" I wake her that way, "Wake up", 5 days "wake up", but she does not want to wake up in any way, and I have collected almost a liter of this leavened wort. What, I think, good to waste, I will try to bake bread, it will not work, I will translate it into crackers for kvass. The result exceeded all my expectations. The bread turned out to be very fragrant and sweetish in taste, but completely different from pastry. It complements any dish very well, yesterday they ate borscht, today they put it on a barbecue, and just with butter and coffee. It's just a holiday, not bread. Definitely, he will now be among the permanent ones on our table. The eternal summer problem - what to do with the leaven from kvass - SOLVED!
A very grateful recipe, on its basis you can make various additives, you can add sesame seeds, poppy seeds, pumpkin seeds, bread in any form will be super Tasty !!! Excellent bread to all !!!

Similar recipes

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Well, that's quite another matter! To hide such a chic bread in posts is not at all the case

Thanks for the recipe

This is bread !!!!!!!!!! I just want to break it off. I'll try, though I'll have to buy dry kvass. Well, what about kvass? I also have sourdough winters and also have problems in the new leavening season. Maybe tell me in more detail what secrets there are

This is bread !!!!!!!!!! I just want to break it off. I'll try, though I'll have to buy dry kvass. Well, what about kvass? I also have sourdough winters and also have problems in the new leavening season. Maybe tell me in more detail what secrets there are

Thanks for the praise! I am pleased to. And with kvass everything is simple.I take out my jar of sourdough from the refrigerator, pour it into a liter jar, crush a slice of dried rye bread into the sourdough, 5 pieces of raisins, 1 tbsp. l dry kvass and 1 tbsp. l sugar, pour warm water up to the shoulders of the jar. After a day, I drain the water, and again add a spoonful of kvass and a spoonful of sugar, and again drain it a day later. This year my sourdough took a very long time to wake up. We did not drink the first kvass, it was not tasty, it began to drink in five days. But a lot of wort accumulated with the thick, so I had to attach it, it turned out very well

I understand, I will try!

[miculishna]

miculishna, what a beauty!!! Each of your bread is a work of art, even with wort, even without it !!!
I really want to learn how to bake such beauty. If possible, share. please, the recipe for the sourdough-wort, and how you make kvass from it.

[miculishna]

miculishna, what a beauty!!! Each of your bread is a work of art, even with wort, even without it !!!
I really want to learn how to bake such beauty. If possible, share. please, the recipe for the sourdough-wort, and how you make kvass from it.

Olya, thanks, they really embarrassed me
Wort is simple.
1 day:
Break a piece of rye bread into pieces, put it in a 1 liter jar so that the bread takes 1/4 of the jar, add 2 tbsp. l dry kvass, 5-7 raisins, 1 tbsp. l sugar and pour hot water, not to a full jar, but so that the water covers the bread. Leave on the table for a day. There are very few signs of life in 1 day!
2nd day
After a day, feed 1 tbsp again. l dry kvass, 1 tbsp. l sugar and 1 glass of water, the leavened thick should show signs of life, if you move the jar, you can see that there are bubbles in the thick.
Day 3
Drain the liquid, it still has little resemblance to kvass in taste, and feed the leaven in the same proportion - 1 tbsp. l dry kvass, 1 tbsp. l sugar and 1 glass of water.
Day 4
Drain the liquid again, feed the leavened thickened according to the same scheme 1 st. l dry kvass: 1 tbsp. l sugar: 1 glass of water. After another day, you can start kvass. You will drain the kvass to drink, and the wort will accumulate in the bread and let it go.

It all depends on the air t in your kitchen. I am hot, more than 25 *, so in 4 days the leaven was ready.

Here is my kvass

Ira, thank you very much !!!! I wrote down everything, I will do it!

Ira, thank you very much !!!! I wrote down everything, I will do it!

Olya, don't forget to brag later. If the kvass does not ferment in 4 days (it can be capricious), you can increase the feeding procedure for a couple of days

[hot]

Ira, it's me again! The first day has gone, and I have questions. Did I understand correctly, water hot pour only the first time? And what does it mean to "start kvass" - we drain and drink the kvass from the wort, and feed the wort further and, as it accumulates, put it into bread? Excuse me for the stupid questions!

Good day! Olya everything is correct, we pour hot water only for the first time. Then we fill it with ordinary water at room t, you can take it a little warmer than room water.
When we grow leavened leaven, (the same as the wort), we do not pour a lot of water, so it will "spree" faster, become active.
When the sourdough is ready, it can be seen from its outside, bubbles will gurgle inside it, then you can start kvass.
Pour the leaven at the bottom of the jar, add 2 tbsp. L of dry kvass, 2 ct. tablespoons of sugar and add water to the top of the jar, as in my photo.
The liquid in the jar will begin to "walk" - the leavened wort (thick) at the bottom of the jar will "puff", then it will begin to stir, it will explode a little later, by the end of the day everything will calm down, the wort will settle to the bottom and kvass will turn out on top. This whole process takes about a day. This is how kvass turns out. Here we pour it through a sieve, we call such kvass atomic.
It is very good for okroshka and cold soups.
And on the thick that remained again we start a new kvass.
Over time, this thick will accumulate, so I baked bread on such a thick with kvass (this is the wort). If kvass is not needed, then you can put 1 tbsp of dry kvass and sugar in the thick, place, close with a lid and put in the refrigerator until next time. It keeps well. You can feed it once a week with sugar and kvass. We drink kvass all summer, feed the leaven for the winter and put it in the refrigerator. It seems like I wrote everything in detail, if something is not clear ask, I will be happy to answer.

Ira, good evening! Thanks for the detailed answer, so nice! I continue to feed the leaven!

Ira, good morning! I just took out of my oven, that is, your "chubaten":

I could not resist and immediately took and put up a photo, I really wanted to brag, Thank you very much. Cut and details tomorrow, oh, today, but later!

Oooh, what a handsome man, and definitely a "chubatenky" Ol, how tall you turned out, in what do you put your loaves? very cut I will wait

Ira, this is the cut:

The taste is interesting with a spicy bitterness and the aroma of "fermenting" kvass! Super!!! And what a fragrant leaven, I crawled under the lid and smelled enjoyed it!
There is no program Pelmeni in my cotton, I did it on the Main one, but I still can't find flour of the highest grade, neither the 1st nor the 2nd grade. With the dough, I was too clever, after the first kneading it was cool (and I had to look at the picture carefully), and when I added ripe dough, it did not interfere with the base, it turned out to be spotty piebald. Then I mixed it by hand and did it according to what I had written. Due to the steep dough - problems with the formation of the loaf, the bottom turned out to be very dense, although it was spread upside down.

Ol, how tall did you turn out, in what do you arrange your loaves?

Ira, I put the loaf in plastic. bowl, and baked in a round gosper, transfer to it on paper for baking. It turned out to be very hard, because of this there are dents on the sides, you must try the parchment. Then I take the loaf out of the mold by the paper and bake it in a frying pan.

The cut and color are beautiful. The dough must be regulated by itself. I wonder why there is bitterness in the taste. In the morning I feed the kvass wort with sugar and dry kvass, three hours before kneading. I wrote at the beginning. I think maybe the bitterness is due to the fact that the wort was used immediately, as the kvass was drained? But in any case, the taste of the bread can be regulated by the wort, you can make it sweeter, you can make it sour, it certainly has a rich aroma. Ol, thanks for trying the recipe, I am very pleased

Ira, the bread is wonderful !!! He has his own special taste and this is his charm. Bitterness - it is not on the tongue, but how aftertaste light shade that decorates the taste of bread. We all liked it!
Special thanks for the kvass recipe, I will make it in the summer in the village.
The most pleasant thing is that your attitude towards the questioner is attentive and supportive.
I read your recipe for Borodino bread - a poem! But for me it is still difficult, while I will master what is easier!

Ira, the bread is wonderful !!! He has his own special taste and this is his charm. Bitterness - it is not on the tongue, but how aftertaste light shade that decorates the taste of bread. We all liked it!
Special thanks for the kvass recipe, I will make it in the summer in the village.
The most pleasant thing is that your attitude towards the questioner is attentive and supportive.
I read your recipe for Borodino bread - a poem! But for me it is still difficult, while I will master what is easier!

Olya, I am very glad that your family appreciated this bread, it may not be for every day, but like a lifesaver, so as not to throw away the wort And kvass, yes, we have it from early spring to late autumn, okroshka on it we do and just drink during the heat. If you don't want it to ripen quickly, you can stir up the kvass and immediately put it in the refrigerator, it will take longer than a day to cook there. Borodino bread is very tasty, I looked at it for a long time. You will also get to it, it turns out 100%, I always have a real one. Good luck to you

Mikulishna, I have another question. I correctly understood that you call the thick of kvass wort? And if I have leavened rye wort from the store, how much do you think do you need?

Mikulishna, I have another question. I correctly understood that you call the thick of kvass wort? And if I have leavened rye wort from the store, how much do you think do you need?

Yes, you understood correctly, this is a thick slurry from homemade kvass. I didn't bake with store wort, I can't tell you unfortunately

Mikulishna,
Such amazing bread. They say about such "as in the picture".
It's a pity, I can't buy dry kvass - apparently, it's not the season. But I took it away to bookmarks - all of a sudden, when I move on to such a masterpiece ..
Thank you

Thank you for your feedback, I am very pleased And we have dry kvass in every store, I buy at the Bakery, it never stays there, it is always fresh

Thank you very much for the recipe for kvass wort I was looking for it for a long time and described everything in such detail.Now we will have our own kvass and such wonderful bread all summer long

Thank you very much for the recipe for kvass wort I was looking for it for a long time and described everything in such detail.Now we will have our own kvass and such wonderful bread all summer long

Yes, good health, I'm very glad that it will come in handy

I baked self-leavening wheat bread from Viki. And in that topic I saw your bread. Now I will not rest until I bake it. Tell me, please, are rye crackers suitable for making kvass wort?

I baked self-leavening wheat bread from Viki. And in that topic I saw your bread. Now I will not rest until I bake it. Tell me, please, are rye crackers suitable for making kvass wort?

Hello! I think they will do. I use dry kvass to make a drink, we sell it in every grocery store

Ira, thank you very much! Impatience drives me to supply the leaven. And I'm already looking forward to bread

Ira, thank you very much! Impatience drives me to supply the leaven. And I'm already looking forward to bread

The acidity of the wort can be controlled by the amount of sugar. We really like it when the wort is palpably sweet. Excellent bread for you.

Everything, I put the leaven, however, it turned out that there were no raisins ...
Ira, thanks again!

It is possible without raisins. Then brag!

Good afternoon, Ira! All summer we saved ourselves from the heat with your kvass and remembered you with a kind word! Wonderful kvass, many thanks from all of us!

It is possible without raisins. Then brag!

How can the leaven mature without this?

Ira, can I torment you with questions?
When the leaven is ready, pour the leaven into the bottom of a 3 liter jar, add 2 tbsp. l. dry kvass, 2 tbsp. l. sugar and add water to the top of the jar. After the kvass is ready, we drain it and on the thick that remains, we start a new kvass again. I understand this. And then, what is the minimum amount of wort you need to make kvass. And, for the gifted, for the new kvass, add 2 tbsp. l. dry kvass, 2 tbsp. l. sugar and water to the top of the can?
I apologize for such questions, but it's better to ask than to ruin the product