Darnitsa sourdough bread with additives baked in the oven

Category: Sourdough bread
Darnitsa sourdough bread with additives baked in the oven

Ingredients

Leaven:
Rye flour 150 g
warm water 150 ml
rye starter 2 tablespoons
Dough:
rye sourdough (ready-made) 300 g
Wheat flour 200 g
whole rye flour 130 g
salt 10 g
vegetable oil 1-2 tablespoons
honey (brown sugar) 1 tablespoon
warm water 230 ml
Additive:
flax seeds 2 tablespoons
sesame seeds 2 tablespoons
sunflower or pumpkin seeds 2 tablespoons

Cooking method

  • Cooking.
  • 1. Prepare the starter.
  • I take out a can of sourdough from the refrigerator and leave it on the table
  • Warm up at room temperature for 2 hours.
  • I am preparing a starter in a large box with a lid.
  • For this I sift the flour. Add starter 2 tablespoons
  • from a can and pour warm water. I mix well so that
  • there was no dry flour. I put it in a warm place under a towel
  • 12 o'clock for the starter to rise. The starter is rye and takes a long time to rise.
  • 2. Preparing a supplement.
  • Pour all the seeds into a dry frying pan and heat for 5 minutes,
  • stirring with a spatula. Let it cool down.
  • 3. When the starter is ready, I sift both types of flour into the mixer bowl.
  • and mix. If the starter is new, it is still weak, I add
  • 1 teaspoon dry yeast.
  • If the starter has been used for a long time, I do not add yeast.
  • 4. I make a hole in the flour, pour honey into it, add 300 grams of risen
  • starter, and put two tablespoons in a clean glass
  • a jar with a lid and put it in the refrigerator until next time ..
  • I pour warm water into the box, as there is a lot of leaven left there,
  • mix well and pour into flour.
  • 5. Turn on the mixer at low speed and knead the dough for 3 minutes
  • with a nozzle - a hook.
  • I add speed and mix for another 3 minutes.
  • 6. Without turning off the mixer, add salt, pour in vegetable oil, add seeds.
  • and knead for another 4 minutes.
  • 7. The dough is sticky. Grease a large bowl with vegetable oil,
  • I shift the dough with a spatula. A bit difficult. With wet hands
  • I make a bun out of dough and coat it with vegetable oil in a bowl.
  • I cover the bowl with a film, a towel and put it in a warm place for 2-4 hours.
  • 8. When the dough has risen, I shift it with wet or butter hands.
  • in the form.
  • The forms are different. Sometimes it's a proofing basket sprinkled with flour
  • sometimes a large rectangular one that I cover with baking paper
  • and sprinkle with vegetable oil.
  • I cover the stern with a film and leave it for another 1 hour. Start to heat up
  • oven up to 230 gr. I put a deep dish with boiling water on the bottom.
  • 9. I bake for 10 minutes with steam. Then I lower the heating to 200 g and take out the form.
  • I bake for 40 minutes. Then I take it out of the mold and put it on the wire rack upside down for another 5 minutes.
  • If I have a proofing in a basket, I bake it on a baking sheet covered with paper.

Note

Cooking takes time. But it's worth it.
It turns out very tasty bread and different shapes.
Such from the basket
Darnitsa sourdough bread with additives baked in the oven

Or, as in the photo above.
And the slices
Darnitsa sourdough bread with additives baked in the oven
He does not leave our table

venera19
I didn't understand a little about yeast. When should they be put, and when not?
I have a recipe for "Czech Village". It is also leavened. There I put the yeast to remove the excess sourness from the leaven. I don't like the pronounced sour taste of bread.

I liked the recipe. I'll try to bake on the weekend
Markusy
I put in yeast the first time I made the leaven.
Now I rarely put it in in winter, because it is cold in the apartment.
We don't have heating in the kitchen.And I want the rye sourdough to be faster
rose.
Otherwise, I don’t put them. My starter has been working for almost two years
and he doesn't need yeast.




The first picture came out, but yesterday I did not come out.
Thanks to the one who corrected it!

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