Sourdough rye bread in Panasonic 255

Category: Sourdough bread
Kitchen: Russian
Sourdough rye bread in Panasonic 255

Ingredients

Rye flour 325 gr.
Wheat flour 225 gr.
Bran 5 tbsp. l.
Salt 3 tsp
Sunflower oil 2 tbsp. l.
Malt 40 g. + 80 ml. boiling water
Sugar 1.5 tbsp. l.
Water 210 ml.
Leaven 350 gr.

Cooking method

  • This recipe was adapted for the Panasonic 255 bread maker.
  • We feed the leaven.
  • Sourdough rye bread in Panasonic 255
  • We measure out 350 gr. sourdough. Accuracy is not required. We put on 2-4 hours. Give rise twice. But I'm not waiting for that, one and a half is enough.
  • Sourdough rye bread in Panasonic 255
  • After raising the leaven, put all the ingredients in the pot. Last but not least, leaven and water.
  • Sourdough rye bread in Panasonic 255
  • We put a batch of "dumplings". We stir for 10 minutes and turn it off.
  • Sourdough rye bread in Panasonic 255
  • After kneading, cover the bucket with a cut bag for sandwiches (this is what I do) and in a warm place.
  • If I bake on the same day, then on the battery, and if I plan to bake the next day, then in a warm place from evening to morning. In the latter case, a pleasant aroma of ripening rye bread goes through the apartment.
  • Sourdough rye bread in Panasonic 255
  • View of the bread that has risen before baking.
  • Sourdough rye bread in Panasonic 255

Time for preparing:

Baking 1 hour 30 minutes

Note

Sourdough rye bread in Panasonic 255
The weight is more than 1 kg. I don't have weights over 1 kg, so I won't say the exact weight.
Malt 40 gr. 80 ml is poured. boiling water, stir, cool slightly.
Unfortunately I didn't take a photo of malt.
Rye sourdough is used, 1: 1.
We bake for 1 hour 30 minutes.

Kneading can be done not only on "dumplings", just there is light heating.
After baking, let it cool in a towel to room temperature and put it in a bag so that the crust becomes soft, otherwise there are a lot of crumbs when cutting.

Store sliced ​​bread in refrigerators. And I noticed that the longer it is stored in the refrigerator, the tastier.
That's basically it. If I remember the essential, then I will add.

Bon Appetit!

Natalia 2018
Thanks for the recipe!
did everything exactly as indicated
I kneaded the dough in a bread maker and left it overnight in a warm place, it rose perfectly.
In the morning, just a baking regime, without additional kneading.
Fully baked, the structure is not dense. The only remark is that it tastes a little sour compared to that
that baked earlier. What could be the reason? Maybe a lot of malt brewed, usually a couple of tbsp. dry spoons threw, or a lot of leaven?
I would be grateful for the answer
Phil
Natalia, if you leave it until morning, it will be sour, because the processes are going on, the yeast is doing its job. Also, the reason may be - in the power of the leaven. If the "strong" leaven is left overnight, then the processes go quickly and the dough will "peroxide"

Try not to leave until the morning, but like this:
1. In the morning, at 9:00 am we put the leaven;
2 After two to three hours, knead the dough according to the recipe above;
3. Leave to rise for 4-6 hours (depending on the strength of the leaven). Watch!

This way the acidity can be regulated. But, according to my experimental observations, I will say that the dough, put from the evening of 19.00-20.00 and until 09.00 in the morning, becomes very fragrant and the bread turns out to be very tasty.

In general, black bread should be sour (sour), as you like, although I know that not everyone likes sour brown bread.

Bon Appetit!
Natalia 2018
Thank you! I'll try!




Sourdough rye bread in Panasonic 255

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