Wheat-rye bread "Lentil grain"

Category: Sourdough bread
Wheat-rye bread Lentil grain

Ingredients

rye sourdough 100% hydration 200 g
water 200 g
pumpkin puree 100 g
dry yeast 1 g
salt 1.5 tsp.
sugar 1 tbsp. l.
wheat flour 1 grade 300 g
Rye flour 100 g
vegetable oil 1 tbsp. the spoon
malt 1 tbsp. the spoon
sprouted grain lentils + sesame seeds 50 gr.

Cooking method

  • Send all ingredients except oil, lentils and salt to the kneader and knead for 5 minutes at 2-1 speeds.
  • Wheat-rye bread Lentil grain
  • I decided to use sprouted lentils and sesame seeds. As I found in sources, the most useful are grains with a seedling length of 3-4 millimeters.
  • Wheat-rye bread Lentil grain
  • Honestly, it was the first time I was sprouting grain for food, so maybe something is wrong. But the grains have sprouted.
  • Add grain (do not grind), oil and salt to the kneaded dough. Knead until the grains are uniformly distributed over the dough.
  • Put the dough in a greased bowl and leave for 2 hours. After an hour, stretch the dough - fold. After another hour, we stretch again - fold. And we send the dough to the refrigerator overnight.
  • Dough after kneading
  • Wheat-rye bread Lentil grain
  • after first folding:
  • Wheat-rye bread Lentil grain
  • after the second folding:
  • Wheat-rye bread Lentil grain
  • After a night in the fridge. And the structure of the dough after the refrigerator:
  • Wheat-rye bread Lentil grain
  • Wheat-rye bread Lentil grain
  • Remove the dough from the refrigerator and let it warm for an hour. Then knead the dough well (it is very docile) and form a round loaf. Sprinkle with flour and make a deep longitudinal cut. Allow distance until doubled. The incision will open well and will open even more when baking.
  • Wheat-rye bread Lentil grain
  • Wheat-rye bread Lentil grain
  • Bake at 220 degrees for the first 15 minutes with steam. We check the readiness with a temperature probe.
  • Cutter:
  • Wheat-rye bread Lentil grain

The dish is designed for

1 loaf

Time for preparing:

4 hours + fermentation overnight

Cooking program:

oven

Note

The bread is delicious. I deliberately left the lentil grains whole, they are absolutely soft and have a pleasant sweetish nutty flavor. Plus they are very useful:
Sprouted lentil grains are a good source of protein (35 mg / 100 g), carbohydrates, fiber.

Contain potassium (1500 mg / 100 g), calcium (83 mg / 100 g), magnesium (up to 380 mg / 100 g), iron (7 mg / 100 g), zinc (up to 5 mg / 100 g), selenium ( 0.06 mg / 100 g), boron, fluorine, silicon, sulfur, manganese (1.3 mg / 100 g), copper, molybdenum.

The seeds contain vitamins B1, B3, B5, biotin, B6, folic acid.

When lentil seeds germinate, the content of vitamins B1, B6, biotin, folic acid increases significantly.

The amount of vitamin C increases during germination from 2.83 to 64.41 mg / 100g.

The total content of antioxidants (CCA) in the process of seed germination of this plant increases 2.1 times, and reaches 90 mg / 100g on the fifth day.

This makes lentil sprouts an indispensable product for the prevention of influenza and colds in the autumn-winter period.

Promote blood formation, increase hemoglobin levels.

ang-kay
He opened up beautifully.
Rada-dms
tuskarora, with everything, I probably baked bread, but I didn't bake lentils, I'll try! What a handsome man!
tuskarora
Thank you girls. And I have already done two types with lentils and I liked both. Lentils have a good effect on the dough.

And why did I stir up the dough with ground barberry, put it in the cold to ferment. I don’t know what will happen. I'll unsubscribe tomorrow if it comes out decently ..

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