Rye bread made from wholemeal flour

Category: Sourdough bread
Rye bread made from wholemeal flour

Ingredients

Leaven
starter rye starter culture 100% moisture 20 grams
wholemeal rye flour 180 grams
water 180 grams
Flour and water talker
wholemeal rye flour 80 gram
sunflower seeds 60 grams
oat flakes 40 grams
salt 16 gram
cold water (20 degrees) 180 grams
Welding
grain of rye 55 gram
wheat grain 55 gram
boiling water 160 grams
Dough
leaven all
talker all
welding all
pressed yeast (it is possible without them) 6 grams
wholemeal rye flour 120 grams
peeled rye flour 110 gram
maltose syrup (honey) 15 grams
malt extract (without it) 1 tsp
spices (fennel, anise, cumin, coriander) 5 grams
water as needed up to 40 grams
--------- ------
mold for 1 kg bread
oat flakes

Cooking method

  • Leaven
  • Rye bread made from wholemeal flourMix all ingredients, cover and leave at room temperature for 13-16 hours.
  • Rye bread made from wholemeal flourThis is what the finished sourdough looks like inside, it looks like a sponge.
  • Flour and water talker
  • Rye bread made from wholemeal flour
  • Rye bread made from wholemeal flourPut all the ingredients in a bowl, add water and stir. Cover and leave at room temperature for at least 4 hours. I mixed it with the leaven.
  • Welding
  • Rye bread made from wholemeal flourRinse the whole grain, drain the water well. Pour boiling water over, cover and wrap. The brew was made along with the leaven and the mash. You can take any whole grain (spelled, barley, oatmeal and millet)
  • Rye bread made from wholemeal flourAfter 13 hours the grain is soft and breaks with your fingers.
  • Dough
  • Rye bread made from wholemeal flour
  • Rye bread made from wholemeal flourCrumble the yeast into a chatterbox, mix. If you don't want to bake with yeast, then skip this item.
  • Rye bread made from wholemeal flourPut all the dough ingredients in a bowl, add the molasses and malt extract.
  • Rye bread made from wholemeal flourCrush the spices in a mortar or use a coffee grinder. Pour into the dough.
  • Rye bread made from wholemeal flourStir the dough well with a spoon, add water if necessary. I didn't need it. The dough is sticky, homogeneous, keeps its shape. Cover and leave for 30 minutes.
  • Forming, proofing and baking
  • Rye bread made from wholemeal flourGrease the table with oil. Dump the dough and make a rectangle out of it with wet hands.
  • Rye bread made from wholemeal flourRoll into a roll, smooth with wet hands. The dough is sticky, we moisten our hands well.
  • Rye bread made from wholemeal flour
  • Rye bread made from wholemeal flourPour cereals on the table and roll the bread blank into them.
  • Rye bread made from wholemeal flourWe put in a greased form, level and slightly press down (you can not do this). The dough should occupy 2/3 of the mold height. Cover and proof.
  • Rye bread made from wholemeal flourProofing can take from an hour to three. My bread went up for 2 hours. It all depends on the temperature, the strength of the yeast and leaven, and whether you use yeast or not. The workpiece has grown to the edge of the mold. Cracks began to form on the roof. I was afraid to hold on longer, so that later the roof would not collapse. Sprinkle the bread piece with water and smooth it slightly.
  • Rye bread made from wholemeal flourHeat the oven with dishes for boiling water to 240-250 degrees. We put the mold, pour in at least a glass of boiling water and quickly close the oven so that steam does not escape and does not burn yourself. We bake with steam for 10 minutes. We remove the steam, reduce the temperature to 180-190 degrees and bake until tender. The total baking time is 70 minutes.
  • We take out the bread, wrap it in a towel and let it cool on the wire rack. We put it in a bag or bread bin. We give the bread to ripen for at least a day, but it is advisable not to cut two or three. I cut it in a day.
  • Rye bread made from wholemeal flour
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

1 roll

Time for preparing:

2 hours

Note

The recipe was spied on in LJ from RYBKA.
I will not write about the taste and benefits of this bread. And so everything is clear. The only thing I will write is that the crumb is not "thin", as they say in our country, and you cannot mold "konykiv" out of it. Highly recommend.

Zhannptica
This is the process !!!!!
And who dares? but !! I have a seed
Where can I get them then
Who is looking for .., he must find)) just do not advise the geese to rake out the trough, in the same place like some other grain? Or .... nothing will happen to me ..
Tumanchik
Angela is a wonderful bread! Airy, beautiful, low in gluten and healthy fillings! fantasy!
Svetlenki
Angela, bliiiin .... what BREAD !!!! Grain for bird feed in the supermarket appeared

I will not promise anything, but in the "brain bookmark" (copyright Zhannptica) hard drive!

There must be such a scent ... So many types of dough ...

Angela, and the form just took this? It's surprising to me that not die-cast aluminum
ang-kay
Girls, I love you ..
Quote: Zhannptica
just do not advise to rake the geese from the trough, in the same place like some other grain? Or .... nothing will happen to me ..
Jeanne, I beg you! You think I have some kind of elite grain. What my acquaintances gave and bought on the market for a jar is mine. They also feed poultry and other animals with this. And about organic and elite grain, I have a special opinion. Divorce to cut money.


Posted Thursday, 24 Nov 2016 11:10 AM

Svetik, appeared at least with bread lured)
Quote: Svetlenki
and the form just took this? It's surprising to me that not die-cast aluminum
Light, the usual form for bread, some kind of Chinese. I once bought 2 pieces. Behaves decently. The metal is thin.
Kras-Vlas
Angela! The bread is amazing !!!
Quote: Zhannptica
This is the process !!!!!
Yes, the process is intricate, I'll sit in the bushes for now
Eh, what a tempting sandwich ...
Svettika
Angela, great bread! The last photo is generally gorgeous! Thanks for MK!
Svetlenki
Quote: Kras-Vlas
Eh, what a tempting sandwich ...

Kras-Vlas, Olga, and I deliberately closed my eyes, and then covered the screen with my hand in that place, because fat is not found in our area
Zhannptica
Quote: Svetlenki

FOR fat in our area is not found
My you darling: a-kiss: how do you survive that
Kras-Vlas
Quote: Svetlenki
and I closed my eyes on purpose, and then covered the screen with my hand in that place
Sveta,
Svetlenki
Quote: Zhannptica
My you darling how do you survive that

Nuuuu, but we have pumpkins and bacon FULL

Angela, so you want my eyes to look at your sandwich - do it with pumpkin or bacon!
Tumanchik
Quote: Svetlenki
FOR lard is not found in our area
poor thing
live poorly come - we will feed!
Svetlenki
Girlsthank you my dears

Oh, flood ... Angela will come and
Quote: ang-kay
"konykiv"
she will mold me for starting to complain here


ang-kay
Olga, Svetlanathanks girls. The process of writing takes longer than doing everything. Make up your mind)
Quote: Svetlenki
FOR lard is not found in our area
Well, at least something you damned bourgeois don't have.Not all of us suffer)
Helen
Wow ... what kind of bread ... I have to buy some grain, otherwise I don't have any ...
Arka
Angela! Oh! Well sooo beautiful bread!
I also love to tinker with all sorts of tea leaves.
For a week now I have been looking at my dead wood (this is how I call the starter culture).
And for some reason I bought rye wallpaper flour ... Why? ..
Maybe rain?
Tumanchik
Quote: Arka
Maybe rain?
eeeee, enough dampness! either summer or snow! Come on, the weather will change!
Quote: Arka
And for some reason I bought rye wallpaper flour ... Why ?.
Angela, I grabbed the malt at an inexpensive current it is unfermented rye white. I grabbed a lot. How to adapt it here? Or is it better not to spoil the bread? And if not here, then tell me where?
ang-kay
Helen, Arka, Thank you)
Quote: Arka
Maybe rain?
Natamost likely to be bread)
Quote: Tumanchik
How to adapt it here? Or is it better not to spoil the bread? And if not here, then tell me where?
Irishkina, I would not put it here. This malt is needed as an enzyme that improves fermentation and adds different enzymes. In this recipe, these enzymes are headlong. Use for custard bread. And just flour in the amount of 0.5 - 3%. The gas-holding capacity of the dough, taste, extensibility are improved. The baked goods do not dry longer.
Tumanchik
Quote: ang-kay
The baked goods do not dry longer.
thank you dear!
stanllee
I kneaded everything and left it for the night proofing) 0C oven in the morning))
ang-kay
Maryana, do not forget to bring a piece later)
stanllee
Angel, and add water from grain?

persha sproba.
Rye bread made from wholemeal flour
ang-kay
Of course. It also says that all the tea leaves and all the talker.
How is the bread?
stanllee
Rye bread made from wholemeal flour
Super. I didn't even see it for a day)) This is the second batch. Reduced spices and it turns out very cool. But the grain is not all wet ((With this annoyance. But not terrible))
ang-kay
Maryana, everything worked out well. This is not grain, this is oatmeal in which I rolled it. I also have them rude. But after 3 days they become softer. So you can replace seeds or sesame seeds.
stanllee
Quote: ang-kay

Maryana, everything worked out well. This is not grain, this is oatmeal in which I rolled it. I also have them rude. But after 3 days they become softer. So you can replace seeds or sesame seeds.
Nє Angel, grains, you can see there are those that are not soaked, but the flakes are super.
Zhannptica
I poured boiling water over the grains in a thermos. In the evening I'll put it into the night. I'll bake tomorrow
ang-kay
Quote: stanllee
Nє Angel, grains, you can see there are some that are not soaked, but the flakes are super.
And I have the opposite. So it is good to wrap it up or in a thermos, as Jeanne advises.
Zhannptica
AND on the heap Why did I drain the water from the grain .., eh. I will experiment. And she poured it on the eye, and then everything turns out to be measured out ..., like I read it five times to understand the algorithm of actions ... It did not help, the handles are crooked ...


Added Wednesday, 30 Nov 2016 06:29

I'm wondering if there is more here completely frostbitten the same enthusiastic housewives, to knead at one o'clock in the morning, jump up and sculpt at half past five, and stuff into a uniform ..., and then still sit and think, maybe put baguettes to a heap without kneading ..., Lan, we're waiting
ang-kay
Jeanne, well, I do not know for whom it was written and photographed) Pens have to do with it? Where are the little eyes looking?
Quote: Zhannptica
to knead at one in the morning, jump up and sculpt at half past five, and stuff into a mold ...,
It happens to me too. Or get up the leaven with a spice and put it on at night
Zhannptica
Rye bread made from wholemeal flour
I don't know WHAT it tasted like, but the aroma knocks you off your feet !!!
Oven for everyone !!!! Kaif !!!!
Helen
Quote: Zhannptica

Rye bread made from wholemeal flour
I don't know WHAT it tasted like, but the aroma knocks you off your feet !!!
Oven for everyone !!!! Kaif !!!!
die ... and not get up ..
Zhannptica
Elena, you will appreciate. Peks. I bought spelled and in a thermos for 4 hours. Too much, if in a thermos then two hours is enough.


Added Wednesday 30 Nov 2016 10:05 AM

He smells like it ........., field, sun, freedom !!!!


Added Wednesday 30 Nov 2016 10:06 AM

And of course I won't wait for a day or two. In the evening I'll cut it open, anoint it with oil, eh ..
Helen
Zhannptica, eh !!!! Spelled grain?
Zhannptica
Yes Yes. In all supermarkets in the country))
Helen
And soaked rye grains too?
Zhannptica
Nooo, only spelled, oatmeal, buckwheat, sunflower seeds
ang-kay
Jeanne, the bun is excellent! Roof-class! Well done.


Added on Wednesday 30 Nov 2016 10:23 AM

Quote: Zhannptica
And of course I won't wait for a day or two. In the evening I'll cut it open, anoint it with oil, eh ..
But in vain. A damp crumb will be. Although you are your own director in this recipe)
Zhannptica
Angela, wait a minute !!! This is why I directed it there
ang-kay
The liquid was drained and poured over the eye.
Zhannptica

I'll repeat it anyway !!! All long breads are my story !!!
They are real or something ..., well, milk loaves, of course it doesn't count
ang-kay
Of course you will repeat
Zhannptica
35 hours after baking)
Rye bread made from wholemeal flour
Thank you Angela !!! I envy myself .., under a barrel cucumber, yes with a potato .. mmmmmmm
ang-kay
Jeanne, handsome! Tell me what you need to withstand so that at least a day has passed after baking, or even more?
SvetaI
Angel, and look what I have! And you have neet, you have already eaten
Rye bread made from wholemeal flour
Rye bread made from wholemeal flour
Rye bread made from wholemeal flour
I bought wheat specially, did not find rye, replaced it with flaxseed. And the moth ate my seeds, I bought it again, now I'm afraid of this moth.
And the bread turned out cool!
I did everything as you ordered, only I have no malt extract, I added dry malt to the brew, and I didn't even have to increase the water, everything worked out great.
The bread is very tasty, but especially my son and I love to fry croutons from grain bread - just in a frying pan in vegetable oil. The whole healthy loaf together was almost diminished while the husband was on a business trip.
Thank you, dear, I already feel like an ace thanks to your wonderful recipes!
ang-kay
Svetochka, great bread. And I don't have it. That's for sure.
For that there is another. I will bring and show so that the moth does not eat your seeds.
Thanks for the report and trust)
klavick
Good day! Thanks again! Based on the proportion in the recipe, but there were no grains - I replaced them with cranberries and raisins. The second part of rye flour is used for wheat flour. Malt (not extract) put three teaspoons. First knead everything without salt and seeds, etc. Water was added 40 ml.

Rye bread made from wholemeal flour

Rye bread made from wholemeal flour
ang-kay
Olya, great bread turned out.The water obviously had to be topped up, because the malt is dry, as I understand it, and the dried fruit too. With wheat flour, it is softer, of course it will turn out. I am glad that everything worked out and skillfully used the base.

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