Sourdough wheat loaf from the oven with seeds, whole grain and spelled flour

Category: Sourdough bread
Wheat loaf from the oven on sourdough with seeds, whole grain and spelled flour

Ingredients

LEAVEN:
Flour + water + sourdough refreshed twice 150 g + 150 g + 20 g
LOBE:
Flax and black sesame 70 g
Pumpkin and sunflower toasted seeds 70 g
Multi-grain flakes 40 g
Salt 18 g
Water 200 BC
DOUGH:
Leaven 300 g
Water 250-270 g
Wheat flour 250 g
Meal flour 250 g
Whole grain wheat flour 100 g
Fermented malt (optional) 1 tsp
Buckwheat honey 35 g
Dry yeast 2.5 g
Melted butter 15 g

Cooking method

  • This delicious bread was baked in an oven. Everything was prepared in advance, the bread, put in a basket for proofing, perfectly drove in the car to the dacha. We put to bake as soon as the wood burned out. The aroma and taste are difficult to convey in words - only positive emotions. And it's not just the taste of this bread. By itself, it turned out to be successful and somehow properly baked, with not only a fragrant crust, but also crumb. The point is also in the process itself, in the fresh air, in privacy and in a suburban setting. And nothing that in half of the plots the light was cut off, the candle and the glare of burning firewood, the smell of homemade bread and the unusual winter silence in the summer cottages had a revitalizing effect on the soul, thoughts and mood! This is how we made this wonderful bread without "dancing with tambourines".
  • Now I dream of a real oven, in which it will be possible to cook many wonderful dishes that will be perceived by us, people tired of city life, in a completely different way. The composition speaks for itself.
  • Wheat loaf from the oven on sourdough with seeds, whole grain and spelled flour
  • Leaven
  • - For 12-15 hours, mix the ingredients for the sourdough and leave at room temperature under a film.
  • Wheat loaf from the oven on sourdough with seeds, whole grain and spelled flour Wheat loaf from the oven on sourdough with seeds, whole grain and spelled flour
  • Lobe
  • Pour all the components for the lobe with water and put it in the refrigerator under the lid overnight. Or pour warm water, add malt and leave on the table for 4 hours.
  • Wheat loaf from the oven on sourdough with seeds, whole grain and spelled flour
  • Dough
  • Put everything for the dough into a mixing bowl and knead the medium soft dough. Knead for 10 minutes. Leave to come up once. Then form a ball, fold it seam up into a basket sprinkled with cornmeal and let rise 2.5 times.
  • Wheat loaf from the oven on sourdough with seeds, whole grain and spelled flour Wheat loaf from the oven on sourdough with seeds, whole grain and spelled flour
  • - Dump the dough seam down into a preheated oven with a stone or into the oven on a heated sheet and bake until tender.

Note

I cooked half a portion for one bread. The recipe from the website in German.

Albina
Olenka, what a beautiful master class And the bread itself and its cut
Good luck in the competition. Such bread should be noted by the jury.
AnaMost
Have a "dacha" bread! ... Indeed, it warms the soul and pleases the eye
And what sourdough, Rada?
Mikhaska
Such ... cozy bread, Olenka! Fragrant, porous!
And I wish you success with your loaves!
anel
Olya, this loaf has its own story! Just bread - a traveler Now would be a slice with milk and honey
Babushka
Rada-dms, very beautiful loaf! I can imagine how delicious it is in the fresh air! Another "Brava", "Bravissimo"!
Vinokurova
Olgusha, nevertheless a question to prozakvask ... in your recipe you have written twice refreshed sourdough ... I'm sitting in a tank, if you remember))) can you just hold it for 12-15 hours?
Rada-dms
Quote: AnaSamaya
Have a "dacha" bread! ... Indeed, it warms the soul and pleases the eye
And what sourdough, Rada?
Thank you, Anya! Wheat sourdough, 100%, periodically I feed it with whole grain flour or REKITSEN bran, it becomes just the strongest after that!
Rada-dms
Quote: Vinokurova
Olgusha, nevertheless a question for prozakvask ... in your recipe you have written twice refreshed sourdough ... I'm sitting in a tank, if you remember))) can you just hold it for 12-15 hours?
First, you need to refresh your starter culture, at least twice, then separate 20 g from it, and add 150 g of flour and 150 ml (g) of water to them.
Rada-dms
Quote: Anel
Olya, this loaf has its own story! Just bread - a traveler Now would be a slice with milk and honey
Lenochka! Thank you! History was definitely in the country! He went with the lard like that!
Rada-dms
Quote: Babushka
Rada-dms, very beautiful loaf! I can imagine how delicious it is in the fresh air! Another "Brava", "Bravissimo"!
Thank you, Tanechka! : a-kiss: Something you couldn't see! We already miss you!
Tumanchik
Oh handsome! His Majesty Bread! Very beautiful - Bravo Olga!
Rada-dms
Tumanchik, Thank you! I remembered that visit to the dacha, the bread from the oven added a cozy touch to the mood of that evening! I still remember the taste!

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