Brewed wheat-rye bread in the oven

Category: Sourdough bread
Brewed wheat-rye bread in the oven

Ingredients

Leaven:
Rye sourdough 30 g
Whole grain rye flour 125 g
Water 85 g
Welding:
Whole grain wheat flour 50 g
Rye fermented malt 25 g
Water t = + 100 ° С 195 ml
Dough:
Whole grain wheat flour 300 g
All leaven ~ 235 g
Whole brew ~ 265 g
Salt 8 g
Water 100 ml

Cooking method

  • Mix the starter culture, cover and leave on 6 hours at temperature t = + 30-35 ° C.
  • Mix flour and malt in a separate bowl and pour boiling water over.
  • Cover and let stand warm for two hours (t = ~ + 60 ° C).
  • Knead to a homogeneous dough by mixing all of the above dough ingredients.
  • Transfer the finished dough to a lightly oiled dish.
  • Cover and leave to roam on 1,5 hours at a temperature of about + 30 ° C.
  • Put the dough on a wet board, form an oblong piece with wet hands and transfer it to a bread pan.
  • Cover with foil and leave to stand on 1 hour.
  • Bake 60 minutes in a preheated oven at t = + 200 ° C.
  • Sprinkle the top of the bread with water before removing it from the oven.
  • Traditionally, let it cool down on a wire rack.
  • Brewed wheat-rye bread in the oven Brewed wheat-rye bread in the oven
  • Delicious, fragrant bread and quite simple to make.
  • Brewed wheat-rye bread in the oven
  • Brewed wheat-rye bread in the oven
  • Brewed wheat-rye bread in the oven
  • Delicious bread for you!


Catwoman
I saved your recipe to bookmarks, I will definitely try it soon! Thank you!
Admin

Very nice bread! Yes, and the photos are so big, all the holes-pores are in sight. The porosity is good along the entire height of the bread - just a visual aid of how the crumb of bread should be!

AXIOMA, THANK YOU! As always, a shot straight on target!
MariS
I could not pass by such beauty - it looks very appetizing !!!
I have never tried baking with rye flour ...
And some kind of porosity - just a classic!
barbariscka
AXIOMA Neither add nor subtract, in one word - CLASSIC.
Axioma
Quote: Catwoman

I saved your recipe to bookmarks, I will definitely try it soon! Thank you!

Catwoman, Hello!
Thank you for your attention to the recipe.
You will definitely succeed - there is nothing complicated here (if there is ripe rye sourdough) ...
Wish you luck!

Quote: Admin

Very nice bread! Yes, and the photos are so big, all the holes-pores are in sight. The porosity is good along the entire height of the bread - just a visual aid of how the crumb of bread should be!

AXIOMA, THANK YOU! As always, a shot straight on target!

Good health to you, Admin!
THANK YOU huge for appreciating this Bread! 🔗
And I doubted about the placement of the recipe - Admin noticed, appreciated, then everything is in order! 🔗
Axioma
Quote: MariS

I could not pass by such beauty - it looks very appetizing !!!
I have never tried baking with rye flour ...
And some kind of porosity - just a classic!

MariS, Hello!

Thank you so much!
Custard bread smells amazing ... well, very amazing.
🔗

Quote: barbariscka

AXIOMA Neither add nor subtract, in one word - CLASSIC.

Good evening, barbariscka!

I am very grateful to you for your assessment! 🔗

Forced to add, used for rye sourdough - refreshed twice - starter Mild starter by Peter Reinhart
The recipe was spied here:

🔗

Merri
Thanks for the beautiful bread! There is a good rye sourdough, I will certainly repeat!
Olyusya
and nobody tried hop sourdough ???
Gal-lina
Hello I'm new! I'm trying to bake leavened bread. You can ask a question on the topic: does the recipe indicate that the sourdough is ready in 6 hours, or did you have a ready-made, (mature) sourdough, just defended for 6 hours after the refrigerator? Thank you.
Peppercorn
This is exactly what I was looking for. Tomorrow, my HP and I will work on this recipe! Many thanks for the wonderful bread! Simple and tasteful!

However, like all your recipes ... After the farm, I climbed in and studied all your yeast-free recipes ... and found this one, which I needed for tomorrow! Thank you !!!!
Viki
Quote: Gal-lina

... the recipe says that the sourdough is ready in 6 hours, or did you have a ready-made, (mature) sourdough, just stood for 6 hours after the refrigerator?
Gal-lina, hello and welcome to our forum!
Written:
Leaven:
Rye sourdough 30 g
Whole grain rye flour 125 g
Water 85 g
- this means that they took 30 g of the mature sourdough and fed this amount of water and flour, then left it warm (at 30 - 35 * C) for 6 hours and got the required amount and thickness for this bread recipe.
And one more thing - you cannot get "ripe leaven" out of the refrigerator. What we get out of the refrigerator is usually called a "starter". It is not suitable for baking until we feed it and give it time to ripen to become a mature leaven.
Good luck to you!
Peppercorn
So, I share ... although, it seems to me, there is certainly nothing to brag about ...

I made bread according to the recipe .... but there were errors: 1. The sourdough was heated from night to morning and its "rush hour" by the time of kneading had already fallen 2. The malt was brewed and held not 2, but 1.5 hours at 60 degrees, after which did not allow to cool down to the end and went into the batch warm above room temperature. 3. And a terrible blemish ... ... I forgot to put the salt ...

Process:
I kneaded the dough in HP, helping with a spatula ... took it out with wet hands, washed the bucket for HP and greased the bucket with oil, then put the cake, which, as it seemed to me, was too small for my bucket, and smeared it with water ...
Brewed wheat-rye bread in the oven

I parted for about 4 hours, it rose 1.5 times for sure, I decided not to wait any longer and baked ... our roof burst, but I thought about the incisions, but I didn’t do it .... Now it is lying, resting, cooling down ... I am upset, but I hope that inside it will be more beautiful ... but without salt, the taste will definitely not be the same ... then I will share the crumb ...
Brewed wheat-rye bread in the oven

I'm going to sculpt the next ... gray ...
Peppercorn
Well ... I was upset ahead of time))) The bread is wonderful ... the crumb is porous, moderately moist, and if it were not for the forgotten salt, it would be just a fairy tale

Brewed wheat-rye bread in the oven
Peppercorn
I repeated your recipe again ... but multiplied the recipe by 2))) I have a big bucket in HP ...

Here's what happened ...

Loaded ... I stuck coriander balls to the dough to the wall ... this is my ruler)
Brewed wheat-rye bread in the oven

Rose to the last
Brewed wheat-rye bread in the oven

I baked for 1.5 hours and that's what I got
Brewed wheat-rye bread in the oven
Brewed wheat-rye bread in the oven

Thanks again for the recipe, sooooo delicious bread ... although not as nostril as yours ...
quince
AXIOMA, Your bread is just like a "gray brick" that I ate in early childhood, and I still miss it. They have not been doing this for a long time with us. There is a great temptation to bake it yourself, and there is even a leaven, however, wheat ...
Barbales
Tell me what you did wrong. I kneaded the dough, and it is sticky like pure rye. Maybe due to the fact that instead of the usual whole grain spelled used?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers