Norwegian wheat-rye bread with sourdough

Category: Sourdough bread
Norwegian wheat-rye bread with sourdough

Ingredients

Dough:
Fridge starter 50 g
Water 200 g
Wheat flour 1c 200 g
Dough:
Opara all
Vegetable oil 40 g
Wheat flour 1c 400 g
Rye flour 250 g
Salt 15 g
Maltose black molasses 80 g
Powdered milk 15 g
Caraway 9 g per dough + 1h. l. for sprinkling
Serum (water) 250 g

Cooking method

  • For dough, mix all the ingredients and leave for 12 hours at 28C.
  • For the dough, add all the ingredients to the dough, knead the soft dough for 10 minutes. Leave for 1 hour at 28-30C.
  • Next, knead the dough, shape a blank, moisten with water and roll in caraway seeds on all sides. * Put the blank in a greased mold and leave at 28-30C until it increases by 2-2.5 times. The exact time depends on the strength of the leaven. It took me 2h.
  • Bake in an oven preheated to 220C for the first 20 minutes, then lower the temperature to 180C and bake until tender. The exact time depends on your oven.
  • I baked in Programmable Sana Smart Bread
  • For dough, mix warm water with a starter, add flour, stir until smooth. pour into a bucket of HP, cover with glass.
  • Set up program # 7 12 hours 32C T2.
  • For the dough, I added all the ingredients to the dough. Covered with glasses.
  • Set up program # 3
  • Temperature equalization 0
  • Mix No. 1 10min Р3
  • Ascent No. 1 60min 32C
  • Kneading No. 2 3min Р2
  • Ascent # 2 2h. 32C
  • Baking 20min 210C
  • 40min 170C
  • After 2 kneading, I pulled out the dough, rounded it, left it for 5 minutes. At this time, she pulled out the shoulder blades, washed and wiped dry the bucket, smeared with non-stick grease. I made a roll from the dough, rolled it in caraway seeds * and returned it back to the HP. Covered with glasses, removed the glasses before baking.
  • I left the finished bread for 15 minutes in the switched off HP. Then I took it out of the bucket.
  • Norwegian wheat-rye bread with sourdough
  • Norwegian wheat-rye bread with sourdough
  • Again, the bread was delicious. Just very, very, even nothing to add. I am happy with the bread, and the leaven, and the oven.)))
  • * The procedure with sprinkling with seeds can be skipped, no matter how hard I try and press, they all fell off after the bread cooled down.

Note

I have this sourdough:

The simplest hop starter (marika33)

Norwegian wheat-rye bread with sourdough

Based on a recipe from the book "Bread Maker. 350 New Recipes".

Marika33
Ksyusha, another piece of art! A beautiful, ruddy crust, and some crumb - all with the same, uniform holes. A lovely sight!
Omela
Thank you. Marish. : rose: I, too, am happy when the bread is successful!
lappl1
Ksenia, super! I want that too. I have a very active leaven - wheat (reborn from Asian). I'll try to bake it. It is very captivating that everything can be done in HP. Only in my Panasonic you need to dance the most. Well, nothing, we are not used to it. Thank you, Ksyusha, for the recipe! I will bake!
Omela
Lyudochka, Thank you! I never cease to be amazed at new tastes !!! : girl_wink: I don't even doubt that by you it will work out!
lappl1
Thank you, Ksyusha! I always succeed according to your recipes. So, you can do it with your eyes closed!
Omela
Ta lan .. according to recipes .. it's in the hands of such!

Norwegian wheat-rye bread with sourdough

lappl1
Quote: Omela
it's in the hands of such!
Yes, the pens are good!
Now I re-read the recipe. Still, I will bake in the oven, because I cannot lower the temperature in my Panas. Moreover, I have already adapted to the oven.
Omela
I'm talking about your hands !!!

Well, I'm lowering because there is such an opportunity. Plus there is an opportunity to set such a large tempera. For what actually took her. I don’t know what kind of tempera in Panasonic baking, you can try it anyway. And in the oven, it's just a more predictable result.
lappl1
Quote: Omela
I'm talking about your hands !!!

Quote: Omela
I don’t know what kind of tempera in Panasonic baking, you can try it anyway. And in the oven, it's just a more predictable result.
but here I also do not know about the temperature - there is no instruction. I will try first in the oven, and then in HP.
Omela
Good luck!
marina-mm
Ksyusha, the bread is very beautiful, I just wanted to ask about the shape, then I saw what was in the bread machine. And for the oven, only low forms came across to me, maybe this is not so?
How big is the bread? Maybe I didn't see?
lappl1
Quote: marina-mm
And for the oven, only low forms came across to me, maybe this is not so?
Marina, now I sit and recalculate the recipe for my low 1.5 liter form. It turns out that you need to take 2/5 of the weight of all ingredients.
Omela
Marina, thanks, any shape can be used (low, high). I didn't weigh the bread right away, about 1.3 kg. Form with a volume of 3.7 liters.
Omela
I have these forms for the oven:

Norwegian wheat-rye bread with sourdough 🔗



For them I use a dough made from 400 g of flour.
marina-mm
Ksyusha, Ludmila, thanks, I'll count on mine.
Everyone is agitating for the oven, but I don't have a suitable shape, I want tall and brick-built bread.
marina-mm
Ksyusha, isn't the shape low?
Omela
Quote: marina-mm
tall and brick
In general, the L7 form is a classic for a tall brick.

Norwegian wheat-rye bread with sourdough
🔗

Omela
Quote: marina-mm
and the shape is not low?
Which one? What did you show first? Yes. she's short. Look in the profile I have a lot of bread from it.
lappl1
That's it, I put the dough!
Quote: Omela
Form with a volume of 3.7 liters.
This means that it will fit just for my 1.5 liter form. Maybe a little less than necessary. but if anything, I'll take a piece of dough.
lappl1
Ksyusha, how many times does the volume increase from preparation to baked bread?
marina-mm
Ksyusha, thanks, I'm studying.
Omela
Quote: lappl1

This means that it will fit just for my 1.5 liter form.
It's okay, it's me that has grown to the very edge ... and the bread is lower.

Quote: lappl1

Ksyusha, how many times does the volume increase from preparation to baked bread?
I bring up to 3 liters. I have a picture on the bucket. This strip is visible in the photo. And the rest rises during baking. The workpiece is increased by 2.5 times somewhere, maybe a little more. This is me writing the preparation BEFORE baking, and in the finished bread about 4 times, probably.
lappl1
Thank you, Ksyusha, I understood everything. tomorrow we will eat your bread ... Or we will not ... How the suit will go!
Omela
Good luck. look I finished the previous post.
lappl1
Yeah, read it! Thank you, Ksyusha! Till tomorrow !
Marika33
I have three connected forms together, it is very convenient to bake in the oven. The loaves are bulky, but very light. The dough rises every 4 times.
But the oven is wise. Immediately I give her the temperature by 180-200, then lower it to 130, and she gives more. While the bread is being baked, I can't get out, I listen and see how the gas goes. And I constantly turn it down. There was an old stove, the oven worked fine, but bought a new one - some kind of garbage.
Omela
Quote: marika33
The dough rises every 4 times.
Yes, mine is also. And many complain about the gas oven. difficult to adjust.
Irina.
Ksyusha, and if there is no molasses, then what to replace or can you bake without it at all?
Loksa
Ksyusha, thanks for the bread, it turned out very beautiful! I also expect an increase of two and a half times, sometimes three, which is interesting, the bread does not go down ?!
marika33, Marina, I also work with the oven, I work with a switch. I got used to putting and baking in a cold oven.
Omela
Quote: Irin A.
and if there is no molasses, then what to replace
Irina., theoretically - liquid honey. ideally dark. The only thing, I don't know about the sweetness, honey will be sweeter. If it's just on sugar, then the consistency of the dough will need to be monitored, and a little liquid added. The dough should be soft and smeared over the bottom of the bucket.

Quote: Loksa
bread does not come down ?!
Oksana, Thank you! Are you asking or stating?? If the bread is far enough away (does not stand), then it will not go down. Temperature is also important. It is higher in the oven. than in standard CP, it is important for rye bread. In my HP tem-ra. like in an oven, so this is one of its advantages.
Marika33
Quote: Loksa
I also work with the oven, I work with a switch.
Oksana, which is interesting, in the old oven kept the gas supply normally, but in the new one she does not keep the set temperature constantly, but increases. I would like to draw the attention of the master during the inspection. Maybe something can be adjusted there?
ninza
Ksenia, I admire and rejoice, good! And my first bread with hop sourdough will not work in any way. But I wait and really hope! Ksyusha, clever girl! I'm proud of you!
Kras-Vlas
Ksyusha, delicious bread, the crumb is simply mesmerizing, you just want to bury your nose in it, breathe it in and EAT !!!
Gandalf
And you can see a photo of the bread in full cut, otherwise it seems that the bread at the bottom is unsuccessful and for this reason is cut off.
Looked at the recipe with aniseed bread and there is the same trend.
HP probably doesn't work well.
lappl1
Ksyusha, I made it! Awesome bread turned out! Fragrant, crispy crust! Only low. No, he got up great! Everything is strictly according to the time that you indicated in the recipe. But for my form it was necessary to take not 2/5 of the weight of the ingredients, but at least half. Or a little more. Then he would have become taller. But this is all nonsense - next time I will make 3/5 of the norm and there will be high bread. And so my workpiece, even on the entire bottom of the form, was barely distributed.
Did everything according to the recipe. Only instead of cumin I took cilantro seeds (I love her very much). And instead of molasses, the same amount of honey (I have no molasses). I was surprised at the correctness of the recipe and the time - like a train, everything went on schedule - minute per minute, gram per gram.
Not without some adventures. When I was baking bread, the lights were turned off after 25 minutes. I did not open the oven, but left the bread in it until it cooled completely. And now he is a little fried.
Ksenia, thank you for the recipe! I'll run it a couple more times in the oven, and then I'll try it in HP.

Norwegian wheat-rye bread with sourdough
Omela
Quote: Gandalf
And you can see a photo of bread in full cut,
Gandalf, thank you very much for your attention to my recipes. You can't see the cut, the bread is partially eaten, the rest is frozen. If you follow my cuts carefully, you should have seen them made in full growth. How and what to photograph, I decide myself, depending on the desire to show either a macro or a general view.
Marika33
Ksyusha, all your photos are done very professionally, it's a pleasure to look at them.
In fact, I thought that the incision was specially made so that the crumb was clearly visible, at a right angle, from both sides. The review is maximum. I don't know how to choose the right angle at all. And you have all the photos super.
Omela
Lyudochka, great bread turned out !! And nothing is low. The crumb is so delicious! Slightly lighter than mine, but you wrote that you used honey. Is honey in such an amount normal in sweetness?

Nina, Olyathank you girls! I really liked the bread to taste!

Quote: ninza
And my first bread with hop sourdough will not work in any way.
Nina, my first bread was also racked all day. And then the leaven in the refrigerator activated itself, and all the subsequent ones were already fine. Maybe yours is also thoughtful.

Marish,
Marika33
lappl1, Luda
lappl1
Quote: Omela
Lyudochka, great bread turned out !! And nothing is low. The crumb is so delicious! Slightly lighter than mine, but you wrote that you used honey. Is honey in such an amount normal in sweetness?
Ksenia, thank you for this recipe! Yes, I got a lighter crumb. And my honey is light. And in terms of sweetness, it turned out very well. When we ate, I even told my husband how well the honey fit in here. Aromatic and pleasant sweetness. But where to get this molasses, you have to think.
Quote: marika33
Ksyusha, all your photos are done very professionally.
marika33, I also always admire Ksyusha's pictures. Here for me, in order to photograph the crumb so that all the pores are visible, I need to go outside during the day. And so, in electric lighting I can not do anything - the pores merge into one plane.
lappl1
marika33, Marinochka, thanks!
Omela
Luda, thanks!

Quote: lappl1
But where to get this molasses, you have to think.
And use honey, and I only buy molasses for bread here: 🔗
lappl1
Quote: Omela
and I only buy molasses for bread here: 🔗
I'd rather bake with honey. Otherwise, it is not at all convenient for me to contact Internet shops from my village.
Omela
esessno!
Gandalf
Wow, how instantly all appeared.

Sneg6
Ksyusha, your bread is mesmerizing!
I have questions:
Can I bake with rye sourdough?
There is maltose syrup and caramel syrup. Which one is right?
What is the weight of a loaf?
Omela
Olga, Thank you! Of course, you can bake on rye sourdough, just count the ratio of rye and wheat flour. The weight of the finished bread is about 1.3 kg. Maltose syrup.
Sneg6
Thank you! I will bake, I will report.
ninza
Ksyusha, tell me please, but the cumin, which you need in the dough 9 grams, is it whole? Is it necessary to dry and grind it in a frying pan first? I want to bake your bread. Thank you.

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