Whole grain rye bread with seeds

Category: Yeast bread
Whole grain rye bread with seeds

Ingredients

Flour mixture:
Whole-grain rye (wallpaper) flour 120g.
Whole wheat flour 120g.
Peeled rye flour 54g.
Dough:
Rye starter culture, 100% moisture 24g.
Flour mixture (see above) 136g.
Water 136g.
Soaked flaxseed:
Flaxseed, calcined 20g.
Water 40g.
Dough:
All dough
Remaining flour mixture
Wheat flour, c. from. 120g.
Dry instant yeast 1g. (1/4 tsp.)
Honey 1 tsp
Salt 6d.
Vegetable oil 1-1.5 tsp
Water 140-145 ml
Sunflower seeds 77g.
For sprinkling - a handful of seeds

Cooking method

  • 1. Mix three types of flour, sift.
  • 2. For the dough: beat the starter with warm water, add the flour mixture, tighten with a film and leave for 12 hours / overnight for fermentation.
  • 3. Calcine the flaxseed in a dry frying pan for a few minutes, it starts to "shoot", pour water at room temperature and leave for at least 2 hours (you can together with the dough).
  • 4. Place all ingredients except oil, salt and seeds in a mixer bowl or HP. Knead the dough. I kneaded in KhP on the "Dough" program.
  • The oil was added at 5-6 minutes, when all the flour mixed into the dough.
  • I added salt and seeds in the 10th minute, after that I gave the HP to knead for another 5 minutes and turned off the HP.
  • The dough is very sticky.
  • 5. Fermentation - 1 - 1.5 hours.
  • You can transfer the dough to a bowl greased with vegetable oil, cover with plastic wrap and place in a warm place.
  • I left the dough in the KhP and periodically warmed up the oven, on the "Baking" program for 30 seconds. (Do not forget to turn it off on time! It will cook!)
  • 6. Pour the dough onto the table, greased with vegetable oil, using a scraper and a spatula. Stretch a little and fold it into a "book" or twist it with a roll. But neatly, slightly stretching-folding.
  • Place in a greased mold.
  • Sprinkle the seeds over the top of the loaf, pressing them well into the dough.
  • 7. Final proofing - 1 hour or until increased by 1.5 times at a temperature of 26-30 * С.
  • 8. Baking at 210 * C for 45-50 minutes. By the way! I put it in a cold oven, thank you, Vasilisa-Barbariska!
  • And here is the cut: Whole grain rye bread with seeds

Time for preparing:

12 hours for dough + 3.5 hours.

Note

Bread - fragrant, tasty, delicious.
A source - 🔗
with my changes.

Omela
Irishwhat a handsome man !!! And all of himself is so useful !!!
kisuri
Thank you, Oksanochka!
Yes, the bread is delicious. And I had to check if I could stuff so many different seeds into the dough, and it would rise. It rose perfectly, I just can't believe it. I have already made this bread three times, it is consistently obtained. Especially when I added a little oil. And when I baked it for the second time, I forgot to preheat the oven in advance, but then I remembered in time about your and Barberry breads with pastries in a cold oven. And the bread rose better. The third time I baked like that.
Thanks to everyone who helped me!
barbariscka
Irina, wonderful bread !! And the brick is so neat and the crumb is good !! Yes, and how much benefit from such bread !!
Only I didn’t understand, why calcine the flaxseed ... I always fry the seeds first, they are more fragrant then, I soak the flaxseed, and you first calcined and then soaked?
kisuri
Thank you, Vasilisonka! Your assessment is very important to me! I admire your bread all the time.
barbariscka
Irisha,
kisuri
Quote: barbariscka

Only I didn’t understand why to ignite the flaxseed ...I always fry the seeds beforehand, they are more fragrant then, I soak the flaxseed, and you first calcined and then soaked?
Hello Vassenka!
Yes, I first calcify the flaxseed, not for long, until it starts to "shoot", it is easy to burn, the grains are tiny. Then it is much tastier and more aromatic, just like the seeds - just try it - and the oil secretes. I have not read this anywhere, but just tried it, and I liked it.
And this bread is amazing. Once I mistakenly shoved a double portion of flaxseed + seeds into it - and it rose!
Omela
Irish, so you write about bread, as if you are talking about a baby !!! With such a mom, how can he not get up!
kisuri

I really love it all terribly ...
And what about mummies - what would I say!
Omela
Quote: kisuri

And what about mummies - what would I say!
kisuri
In-in ...
barbariscka
kisuri Thank you Irisha, I will try to ignite the flaxseeds.
kisuri
Mona1
Oh, Ira, what a beauty! Well, right for spoiled girls who in childhood loved to pick out raisins from buns. I just want to chop off the seeds.
I wonder if I would find a flax seed somewhere. Moreover, I don’t know rye flour. I'm on a peeled pitch. Well, if I find it, I will definitely try this wonderful recipe! Thanks for the beauty!
kisuri
Hi, Tanyusha!
I think you can do it on one peeled one, in any case, you can try. Flaxseed, of course, adds a lot, and I'm not soaking it at all now, but simply igniting it. It is uncalcined and does not smell at all and has almost no taste. And as soon as you ignite it, it will gasp, and it becomes tasty. The bread smells like it. (Do you hear, Vasilisa? I do not soak it, it is not necessary if I ignite it.)
But, actually, you can shove a bunch of other grains in there! And the seeds are good.

Mona1
Quote: kisuri

Hi, Tanyusha!
I think you can do it on one peeled one, in any case, you can try. Flaxseed, of course, adds a lot, and I'm not soaking it at all now, but simply igniting it. It is uncalcined and does not smell at all and has almost no taste. And as soon as you ignite it, it will gasp, and it becomes tasty. The bread smells like it. (Do you hear, Vasilisa? I do not soak it, it is not necessary if I ignite it.)
But, actually, you can shove a bunch of other grains in there! And the seeds are good.

I also know that flaxseed is very healthy.
kisuri
Yes, but it is believed that it is ground. Because in the form of unprocessed grains, it is not digested, as it went in and out. But ground is such a slightly oily mass. It's generally interesting. If you soak it in water for an hour, it turns out like jelly. And when you ignite it, it starts to release oil, and the smell sticks right to the spoon!
Mona1
Quote: kisuri

Yes, but it is believed that it is ground. Because in the form of unprocessed grains, it is not digested, as it went in and out. But ground is such a slightly oily mass. It's generally interesting.
And here you calcine its whole or do you also need to grind it?
kisuri
I roast it whole, it feels so much better in this bread. But I also use ground. Ground - it is like flour, it can be safely added to any bread in 2-3 tablespoons, it will not get worse.
barbariscka
Quote: kisuri

It is uncalcined and does not smell at all and has almost no taste. And as soon as you ignite it, it will gasp, and it becomes tasty. The bread smells like it. (Do you hear, Vasilisa? I do not soak it, it is not necessary if I ignite it.)
But, actually, you can shove a bunch of other grains in there! And the seeds are good.

I hear, I hear Irisha, I will definitely try ...
zina
Ira, thanks for the recipe - the bread turned out to be excellent, there was no time to try it in the oven (the guests had to come and baked the whole grain on the program, with one amendment I took 50 grams of sourdough, (due to busyness there was no time to take a picture, the guests took the rest with them)
kisuri
Hello Zina!
Please, health! When guests take the leftovers with them - the first sign of success!
Valeria 12
Ira, Thank you for a detailed description of the preparation of bread-baking according to other recipes, but this description is very useful and competent!
kisuri
Thank you, Lera, for such an assessment!
I hope you get your hands on this recipe. You will not regret!
fray zayac
and if the leaven is replaced with yeast - how much is needed?
irina tukina
Whole grain rye bread with seeds

Hello. I baked some bread. But for some reason the roof fell. I climbed perfectly. Take it out of the oven with the light on to sprinkle with water and send it to bake.I put it in the oven, not yet preheated. Turned on at 210 gr. And the roof went down. It will cool down, there will be a cutaway photo.
irina tukina
Whole grain rye bread with seeds

But in the context. Maybe not very pretty, but very tasty. I think I broke the liquid-flour scheme. I probably need to add a little more flour.
Viki
Quote: irina tukina
I put it in the oven, not yet preheated.
So the roof fell.

Quote: irina tukina
I probably need to add a little more flour.
Do not. Just put in a hot oven and you will have great bread.
Do you see dots on his roof? The bubbles burst. I put it in the hot oven as soon as I see the first bottle. To do this, cover the form with a transparent bag on proofing. So there will definitely not be overdrive.
Happy bread to you!
irina tukina
Vika was also covered with a foil on the proofer. When the dough rose flush with the edges of the mold, I removed the film, sprinkled it with water from a spray bottle and put it in the oven, turned it on at 210 grams. So it was written in the recipe.
Viki
Irina, how I like the crumb of your bread!
More flour - such delicious holes may not turn out. Can you still have a little less proofing time? Well, just a little ...

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