Wheat-rye bread without kneading

Category: Yeast bread
Wheat-rye bread without kneading

Ingredients

wheat flour / grade 250 grams
wheat flour, c / z 250 grams
peeled rye flour 125 gram
water 500 grams
sea ​​salt 13 gram
pressed yeast 3 grams

Cooking method

  • Dissolve yeast in water.
  • Mix all ingredients with a spoon.
  • Wheat-rye bread without kneading It turns out such a dough.
  • Cover and leave for 120 minutes at room temperature.
  • Every 30 minutes we make a dough broach. Without removing it from the dishes, take the edge of the dough and pull it into the middle. Then the next part and so on in a circle. You can take out the dough, stretch and fold. In total, you need to make 4 broaches.
  • Wheat-rye bread without kneading This is how the dough looks after 120 minutes and four broaches.
  • Cover the dough and refrigerate for 40 hours. I stood a little longer for two hours.
  • After 20 hours, take out the dough, stretch and fold 1 time.
  • Wheat-rye bread without kneading Dough after 20 hours. It can be seen that it has risen, large bubbles have appeared.
  • Wheat-rye bread without kneading Dough after 42 hours. It can be seen that it has become smooth and homogeneous.
  • We take out the dough, divide it into two parts.
  • We knock out big bubbles well and shape the bread.
  • Proofing in baskets with seam upwards for 120 minutes at a temperature of 24-25 degrees.
  • We bake on a stone with steam at a temperature of 240-250 degrees for the first 10 minutes with steam.
  • We remove the steam, lower the temperature to 180 degrees and bake until cooked for another 30-35 minutes. We focus on our oven.
  • We take out, let cool, cut and enjoy!
  • Wheat-rye bread without kneading
  • Wheat-rye bread without kneading
  • Wheat-rye bread without kneading
  • Wheat-rye bread without kneading
  • Wheat-rye bread without kneading
  • Delicious bread!

The dish is designed for

2 rolls

Time for preparing:

5 hours excluding refrigerator

Cooking program:

refrigerator, oven

Note

Bread based on L. Geissler's recipe. Very good, tasty, aromatic bread with a very minimal amount of yeast. Recommend.

Anatolyevna
ang-kay, Angela, the bread is beautiful as always! Porous and delicious!

Will it work without c / s flour?

Joy
Angel, I already recognize your bread from the photo. Super bread I took away to bookmarks. As space in the refrigerator becomes free, I will immediately close it
Trishka
Here is such a bread I am Liu, shoby almost without my participation and Fkusooo!
Angela, thanks for such a masterpiece and pictures!

Tell me, what if without a stone, on an inverted baking sheet?
ang-kay
Antonina, Marinathanks for the praise. I am very pleased.
Quote: Anatolyevna
Will it work without c / s flour?
Of course.
ang-kay
Ksyusha, Thank you.
Quote: Trishka
and if without a stone, not on an inverted baking sheet?
It will work out. Buy ordinary ceramic tiles without glaze. It seems to be called a clinker, Or a cast-iron frying pan. It will be better. It can be warmed up in a cauldron with a lid. Then no steam.
Anatolyevna
ang-kay, Angel liked the bread so much. I'll take a look (now there is no leaven, now there is no flour), then I will bake it without steam. Then I think where is wrong.
ang-kay
You need to adhere to everything. Although you can play with flour.
Albina
Angelaas always unmatched bread 🔗
ang-kay
Albina, Thank you. Such a beautiful bouquet!
Babushka
Angelawhat a handsome man! And the crumb is gorgeous, go crazy!
kirch
Angela, I won't even say anything. I already have no words for your bread. I'll bake in a cast iron saucepan. I really enjoyed baking bread in it. Tell me, in this case, would you still lower the temperature after 10 minutes?
Tumanchik
Anzhik Bread King! Thank you dear! What can I say, everything is said!
ang-kay
Girls, Thank you, my darlings. I tried to.
Quote: kirch
Tell me, in this case, would you still lower the temperature after 10 minutes?
Ludmila, heat the cauldron together with the oven. If you bake with a lid, then heat the lid too. Turn the bread onto the paper and transfer it to the pot with it, cover.Remove the lid after 15 minutes and lower the temperature. If you bake in a pot without a lid, then do everything that I wrote above, just give steam and remove it after 10 minutes, and lower the temperature.
Sneg6
Angela, no words! 🔗
ang-kay
Olenka, Thank you!
celfh
A crumb of such bread and a glass of milk - what could be tastier?)))
Angela, I never cease to admire you)))
Loksa
And I will take this bread for myself, Angela, what beautiful round bread you get. I haven't come across such a recipe with broaches yet. Thank you, Angela
ang-kay
Tanya, Oksanathanks girls. so nice.
Quote: celfh
A crust of bread and a glass of milk
Yes, people used to live like that. Bread, milk and were healthy.
Quote: Loksa
I haven't come across such a recipe with broaches yet.
Oksana, in the original stretch-fold. I wanted to try it that way. Everything worked out. And you don't need to cook the table.
nut
Trishka-Ksyusha go to Auchan, see flower pots there and trays for pots are sold separately - terracotta, not varnished, of different diameters and using them for other purposes I have one d = 32cm, the other 28cm, I probably use it for 6-7 years
Rada-dms
Another handsome guy has been sent to my collection!
ang-kay
Olenka, Thank you. Is the notebook swelling?
Rada-dms
Quote: ang-kay

Olenka, Thank you. Is the notebook swelling?
So under your bread you need to start a whole volume! Eh, crisis, otherwise I would have already written dedication signatures on the cover of the book!
ang-kay
No need to say! Now it is finally impossible dreams.
Arka
I know for sure: dreams (real, innermost, strong) come true !!!
Angela, don't stop dreaming! Everything will happen - as it falls from the sky

The bread is first class!
Eeeeh! I'd be even lazier now ... Well, for example, 20-24 hours of cold fermentation ...
Do you think immature will come out?
ang-kay
Nata, thank you, my dear! If you really want to, you can fly into space. We have nothing to do but live in dreams.

Quote: Arka
Do you think immature will come out?
Need to try. The dough is decent even after 20 hours. But I have no such experience at all. Maybe put more yeast, so that it ferments faster?
I still baked one without mixing. He is faster, but there are more body movements. Yeast is quite a match head, but there is also leaven. I will try to show today or tomorrow.
Merri
AngelaWhen you write that you tried, I can't believe it! They seem to be baked by themselves, jokingly!
ang-kay
Irina, well, you exaggerated it. It does not always work.
Merri
Quote: ang-kay

Irina, well, you exaggerated it. It does not always work.

This is, probably, when I have a super duper, then in your opinion - a wasted time!
ang-kay
Ir, amused.
Zhannptica
Good day)))
The countdown has started 39:59:27
Wheat-rye bread without kneading
ang-kay
Jeanne, we wait.
Zhannptica
I am reporting !!!
Zhannptica
Wheat-rye bread without kneading

Hurrah!!
ang-kay
Jeanne, well, if "hurray", it means I'm happy and everything worked out. Thanks for the great report. Peks for health.
Zhannptica
I will try)))) thanks !!
Zhannptica
From February 2, life changed to before and after meeting this bread.
I bake one huge loaf and for exactly one day it lasts until the trail of a loaf))) (mini mark - we are 5 adults), the daughter-in-law is baking today for the third time, and I for the fifth !!! Thank you Angela !!!
ang-kay
Jeanne, so nice. Thanks for the kind words. Bake to your health!
Sonya1604
ang-kayHello Angela! I delivered your bread this morning. yeast turned out 5g, and rye sourdough put 60 g at 10 am went into the refrigerator. 20 o'clock will be tomorrow at 6 in the morning ... and 40 on Sunday at 2 o'clock in the morning (something I'm not ready for such feats ...
Is it possible to make a second stretch after 23 hours and bake after 36? And another question - does such a beautiful crust turn out by itself or do you lubricate with something, sprinkle it?
This is my first hearth bread, before that I baked only in KhP for 9 years, last week I bought a new oven and decided to try it.
I will bake in a large cast-iron frying pan with a lid (though it is embarrassing that some of the answers write that you cannot peel off the bread later ...)
ang-kay
Sonya1604,
Quote: Sonya1604
20 o'clock will be tomorrow at 6 in the morning ... and 40 on Sunday at 2 o'clock in the morning (something I'm not ready for such feats ...
I think that bread will outlive if you pause and bake not strictly on schedule.
Quote: Sonya1604
Do you lubricate, sprinkle with something?
No. Nothing.
Quote: Sonya1604
I will bake in a large cast-iron frying pan with a lid (though it is embarrassing that some of the answers write that you cannot peel off the bread later ...)
I bake that way too.You need to turn the bread over onto baking paper, if you are not sure that the paper is of high quality, then grease it, and transfer it to the pan with it, cover with a cap. There should be enough space under the lid for the bread to grow.
Sonya1604
ang-kayThank you very much for your prompt reply!
kirch
I baked in a cast iron pan. She put it in an ordinary saucepan, covered it completely with paper and together with it transferred it to a heated cast iron. Nothing stuck.
Sonya1604
Now I preheated the oven along with a cast-iron frying pan to 250 degrees, when I got it out, the potholder melted and burned out from the handle (((what do you use at such a high temperature?
ang-kay
I have baking gloves, but the potholders can stand twice as well. Cotton potholders should be, not synthetics.
Zhannptica
And yet he is my favorite !!! Although I also respect custards very much, and Borodinsky ... when it comes to BREAD it is impossible to soberly assess the train of thought ..

Wheat-rye bread without kneading

I do not grease with anything, I stupidly roll in small oat bran and also bran on parchment and just on a baking sheet and 10 minutes with steam at 230 degrees, then at 190 and another 25-30 minutes
ang-kay
Jeanne, you're doing great. I'm glad that the bread has taken root.
Zhannptica
ang-kay, well, here you are nimble !!! I didn’t have time to post a report about the cap !!! It was a surprise !!!!

Wheat-rye bread without kneading

The crust is even more different. Still hot, but the difference is enormous !! I bought a clay pot so far)))


Added Monday 04 Apr 2016 12:36 PM

Yomoyo !!! Upside down ...
ang-kay
Jeannealready seen. The cuts are different, the color is completely different. It can be seen that the crust is thin, not coarse.
Quote: Zhannptica
It was a surprise !!!!
I worried and waited. But the surprise was a success.
Now try to cut with a blade.
Zhannptica
Yes, I forgot to take the blade, prepared a pack and forgot .. I live on two fronts - my daughter is a student in Moscow, and I'm out of town (I'm an agricultural bird wholesaler) all in chickens, ducklings and turkeys, and I also like to cook. Here in Bosko sometimes there are failures
ang-kay
Jeanne, I can imagine how much work has to be done. You're a big lad!

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