Wheat-rye bread of high humidity with sourdough

Wheat-rye bread of high humidity with sourdough

Category: Sourdough bread

Ingredients
water	2 glasses
white flour	2 glasses
rye flour	glass
whole flour	glass
leaven	glass
salt	tablespoon
sugar	tablespoon
Dijon mustard with grains	tablespoon
egg powder (optional)	tablespoon
yeast	half a teaspoon
gluten (if bread flour is not added)	tablespoon

Cooking method

• Glass = 240 ml
• I baked this bread in a bread maker. The dough turns out to be liquid (like a cake). She baked on the French bread program. The sourdough was activated in 12 hours (I made it as follows: 100 grams of flour mixed 100 ml of water with 1 gram of yeast and stood for 12 hours, it rose and smelled very well, now I have taken it out in 12 hours for a month and add 100 grams of white flour, preferably strong 100 grams of water, stir, take a glass for bread, put the rest in the refrigerator until the next time).
• When I baked in the oven, I immediately put it in a mold and under the lamp in the oven, the dough rises one and a half times, I take it out, I heat the oven to 220, put the bread on, after 15 minutes I reduce the temperature to 180 for more than 30 minutes, take it out of the mold and for another 5 seconds each side in the oven. Since I finally bought and received a new bread maker (such bread was not baked in the marfush) a large princess, my hands itched to try. The result was very pleasing. The bread rose, the roof did not fall. Section photo
• 

The dish is designed for

loaf

Time for preparing:

4 hours

Cooking program:

French bread

[Alycha]

Alycha, a glass of Khlebopechkinsky? in your 300 ml?

The glass is bakery, but I don’t know how much is in it, I’ll check it at home and write

240 ml glass

[Alycha]

Alycha, Thank you so much! Let's try to bake.

Good luck !!!! 1