Bread 100% whole grain rye with sourdough seeds in the oven

Bread 100% whole grain rye with sourdough seeds in the oven

Category: Sourdough bread

Ingredients
Rye sourdough 100% (semi-finished product)	400 g
Whole grain rye flour	350 g
Salt	2 tsp
Sugar	1 tbsp. l.
Water	200 ml
Sunflower seeds	for sprinkling

Cooking method

• In the evening, we prepare a dough - 35-40 g of a starter (a semi-finished rye sourdough from Viki - thank you very much !!!) + 200 g of whole grain rye flour + 200 ml of water. Mix all this thoroughly and leave in a warm place overnight. It's cool enough at home now, the warmest place is the bathtub, so my dough spent the night there. In the morning, add the remaining ingredients to 400 g of the risen sourdough and knead a very soft and sticky dough (I kneaded in a bread maker on the "Pelmeni" mode for about 12 minutes. With wet hands we shift the dough into a mold pre-greased with vegetable oil, level the top (I leveled with a wet plastic spatula) and send it for proofing until the preparation doubled in. It took me almost 7 hours to proof it - it's cold at home after all!
• Before baking, gently grease the top with water, sprinkle with sunflower seeds and send to the oven preheated to maximum. After 10-15 minutes, we reduce the heat and bring it to readiness. The total baking time of this

The dish is designed for

850 gr.

Similar recipes

Rye bread with seeds and flax seeds (Elen-ka)

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Bread with seeds based on R. Bertine's motives on dough (KnadezhdaM)

Thanks for the recipe.
The bread is delicious. But there are two questions left:
How many degrees do you have at home, what do you call cold?
We have 19-20, so I kept the leaven overnight in the bed with blankets and it rose perfectly, but then I was afraid of how you just leave it for 7 hours and for the first time (I already baked your bread twice),
I put it on a heating pad and the dough rose well, but when I transferred it to the oven, the bread fell and did not rise any more, baked it as it is, came out 3-4 centimeters high, but very tasty.
The second time, I let it sit in the bread maker for 2.5 hours, periodically turning on the oven mode to raise the temperature. The bread has risen apparently (it is not exactly visible), I baked it, as a result, it is 8 cm in height in the highest place, and yours looks so tall, how do you achieve this?
Thank you, yana

Thanks for the recipe.
The bread is delicious. But there are two questions left:
How many degrees do you have at home, what do you call cold?
We have 19-20, so I kept the leaven overnight in the bed with blankets and it rose perfectly, but then I was afraid of how you could just leave it for 7 hours and for the first time (I already baked your bread twice),
I put it on a heating pad and the dough rose well, but when I transferred it to the oven, the bread fell and did not rise any more, baked it as it is, came out 3-4 centimeters high, but very tasty.
The second time, I let it sit in the bread maker for 2.5 hours, periodically turning on the oven mode to raise the temperature. The bread has risen apparently (it is not exactly visible), I baked it, as a result, it is 8 cm in height in the highest place, and yours looks so tall, how do you achieve this?
Thank you, yana

Yana, good afternoon!
First, thanks for accepting the recipe - we love it too!
Second, the answers to the questions:
- at the time of the publication of the recipe, the temperature in the kitchen was also somewhere in the region of 20 degrees, the sourdough rises perfectly at this temperature overnight - do not worry, leave it!
- I bake this bread in an aluminum mold - I shift the dough right after kneading, level it (it turns out exactly half of the mold), then I sprinkle the surface of the dough with some water from a pulver, put the mold with a plastic bag. I put the package with the shape in the kitchen cabinet, which is closer to the battery - I have one like this - it has about +30 in it. From time to time I spray the surface with water so that it does not dry out and I tediously wait until the workpiece rises almost to the top of the mold - that is, until it doubles (depending on the temperature it takes from 5 to 8 hours, when baking the workpiece hardly grows , so I let it grow ALMOST to the edges of the form, not reaching 1 cm to these very edges). By this time, I warm up the oven to the maximum (I have a regular gas oven, so I can't say the exact temperature). Before planting in the oven, I again irrigate the surface of the future bread, I press the seeds well with a brush, a few zips of water in the mouth of the oven - that's it!
I have been baking this bread for about a year every weekend, there has never been a puncture with subsidence!

This time she kept the dough for 9 hours under three duvets.
In my opinion, he is still not as tall as yours. What do you think.
What about the crumb, is it normal that it sticks to the knife when the mode is on?
Thank you, yana

🔗

This time, she kept the dough for 9 hours under three duvets.
In my opinion, he is still not as tall as yours. What do you think.
What about the crumb, is it normal that it sticks to the knife when the mode is on?
Thank you, yana
🔗

Yana! You have a wonderful bread! The height of my bread is 10 cm, the width (at the bottom) is 7 cm, the length is approx. 20 cm. Your bread has grown very well, and its height depends on the shape! The crumb will definitely stick to the knife - he's RYE! Good luck in the further baking of rye bread!

Yana! You have a wonderful bread! The height of my bread is 10 cm, the width (at the bottom) is 7 cm, the length is approx. 20 cm. Your bread has grown very well, and its height depends on the shape! The crumb will definitely stick to the knife - he's RYE! Good luck in the further baking of rye bread!

Well, thank you very much.
I already cried to everyone in a row that nothing came out of me,
so I was told that 100% rye, and even whole flour, is
aerobatics, to which people go for years. And you threw me a recipe. Thanks again, yana

Hello! Be kind)) although you can just poke my nose in the right place .... I read everything and every time I get dumber and dumber ... but this is lyrics. Question: I'm going to knead with my hands and bake in the oven. Is there a manual process for kneading dough and dough somewhere, or at least its descriptive part (how long to knead, what to look for, how not to knead so that the bread remains airy)?

Already twice baked this bread on eternal rye sourdough (friends gave it)
I knead the dough (sourdough, flour, water) with a spoon. I tried to knead bread in HP, mine does not cope, so I knead it with my hands, I quickly get a good shape. With wet hands in the mold and everything is according to the recipe.
Thanks to the author for a simple recipe for a delicious bread

[manual kneading]

Hello! Be kind)) although you can just poke my nose in the right place .... I read everything and every time I get dumber and dumber ... but this is lyrics. Question: I'm going to knead with my hands and bake in the oven. Is there a manual process for kneading dough and dough somewhere, or at least its descriptive part (how long to knead, what to look for, how not to knead so that the bread remains airy)?

Let's support the topic of kneading in a combine and manual kneading in Temko https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138203.0

This topic is very exciting.

There is a big difference in kneading wheat and rye dough.

I don't bother with rye - I take a large bowl and mix everything, like savana , spoon until smooth. It doesn't take so long. And kneading thoroughly, like wheat, is not required.I don't even use a bread maker, although there is a special spatula for rye dough and the corresponding program. I don’t want to wash it off the sticky dough afterwards. And the bowl is much easier to wash and get the finished dough out of it.

lyuDOTCHKA , in the topic about dough kneading Ela ru gave a good link to Sergey's "live journal", where he tells how he kneads the dough by hand, even very liquid, gives out all his secrets. When mixing with a mixer, it helped me a lot - first, mix the components without salt, leave for 20-60 minutes, mix completely. It turns out great, and requires less manual labor (this is for wheat).

Sorry, kobo that fit into your Temka

And I also liked the recipe very much, thanks !!!

Thanks for supporting the manual kneading! Otherwise I thought it was from laziness

Damn, I keep adding 370g flour and it turns out great ...

Good day to all!
I apologize for the long silence!
Regarding manual kneading - sorry, I have never tried it, my Panasonic SD 255 copes well with this test, after kneading with my hands I transfer it to the mold - and to proof it!
Thanks to everyone who liked this bread!

The bread is ingenious, I couldn't find better for rye sourdough, a gorgeous basic recipe. I bake in a round patch and decorate with nuts

Good day to all.
The recipe is simply gorgeous, and the bread is SUPER
At first I cooked strictly according to the recipe, but then I decided to experiment a little !!!
1. Eliminated seeds from the recipe, replacing them with sesame seeds.
2. Be sure to add a teaspoon (or even two - for an amateur) ground coriander (cilantro).
3. Take a little more water (I won't say exactly how much, I measure it by eye, let's say - a couple of "gurgles") - the dough is not so steep and more lively.
4. Brew 2-3 tablespoons of rye wort in the water taken - in this case, the bread acquires a dark noble color and characteristic sourness !!!
5. I put salt not 2 teaspoons, but 1 tablespoon with a slide.

In general, many thanks to "kobo" for the recipe !!!

and you could not weigh-measure your pair of gurgles. I also dream of trying to increase the water, but I'm afraid so far. This time I added nuts and dried apricots to the dough. Very tasty, but the roof had to be cut, otherwise it cracked chaotically.

Well, what is chaotic is not scary, in the end it's not a loaf.
My first bun was generally one-sided, I was in a hurry and could not stand everything properly.
And as for the bulks, literally this morning I was stirring the dough (in the evening I put in the leaven, and in the morning I collect the dough (10-15 minutes of business) and put it in the form for proofing. In the evening I came, put the risen bread in the oven and after a couple of hours you can taste aromatic black bread, either grated with a clove of garlic or flavored with butter and salt.
And yet I digress - about the bulks: the recipe indicates 200 grams of water, I would take (visually) 250-300, but again, I'm looking at the state of the dough.
I like it when the dough turns out as if it were semolina, but not liquid semolina, but as in the kindergarten in childhood they gave - so that "ALMOST" the spoon would stand.
It seems to me that here we need to try in different ways, well, there the hand will already pour itself, without a measuring cup

Straight 300g of water ?! I don’t dare. I do everything and you are on time, I agree very quickly and conveniently. Today I added 10g of water, tomorrow I will try 20

Well, I think nothing terrible will definitely happen if there is a little more water than needed.

Conclusion, the amount of water is STRONGLY dependent on the amount of bran in the flour.
Baked from rye Magician and everything was okay. added water 230-250g
And now I bake from flour from a private mill and even 250g of water was not enough, I had to pour it directly into the dough.
Now I believe in 300g of water and I think that this is not the limit.

In the morning, add the remaining ingredients to 400 g of the risen sourdough

Please tell me for the gifted in what quantity to lay the remaining ingredients. I did not understand the starter culture, except for the starter, should it be added or not.You just write a semi-finished product you need 400 g, and we take the starter 35-40 or "400 g of the risen sourdough" - is this a semi-finished product ?!
And the second question, why don't you bake bread in a bread maker? After it rises, does it not fit into the bread maker?
Thank you

1. Take 60g of sourdough, 200g of flour and 200g of water. Leave it overnight (for a day), for 5 hours you can.
2. In the same bowl after 5-12 hours add 200 water (200-250 depends on the flour) and 350 g of flour and salt.
I knead with a spoon in a bowl, it's easier and faster, you can bake in HP, only you will need to add more time than an hour.
Knead the dough, form a piece, put it in a mold and wait until it increases 2-2.5 times, then into a hot oven.
I bake for 1-1.5 hours, according to my mood
I have been preparing this bread for 4 months already, once every three days AND Always an excellent result

Can i ask you? At how many degrees do you still bake? I have never tried bread myself before. Now I put the leaven for the night. I'm going to try baking tomorrow.

I prepared your bread, only I took a little more starter.

Vodicka also poured 100 grams that way, lila on the eye - I don't know exactly how much! But he came out a little bit damp. I added a little more malt to him, minus the flour, but didn't brew it, and a couple of spoons of the fitness mix. Maybe, if I hadn't moved away from the recipe, it would have come out better, but not the most successful one came out rye and a bit bland. For my taste, I want the sourness of pain.

In general, this is my subjective opinion on what happened, but I will make a reservation - I did it in HP, which significantly changes the essence of the matter !!!! Well, I don't have an oven yet ...

Thank you for the recipe and for the experience !!!

[Maybe if I hadn't moved away from the recipe, it would have come out better]

I prepared your bread, only I took a little more starter.

Vodicka also poured 100 grams that way, lila on the eye - I don't know exactly how much! But he came out a little bit damp. I added a little more malt to him, minus the flour, but didn't brew it, and a couple of spoons of the fitness mix. Maybe if I hadn't moved away from the recipe, it would have come out better,

but I will make a reservation - I did it in HP, which significantly changes the essence of the matter !!!!

In order to make good rye bread in HP, you first need to learn how to make it with your hands. HP is just a tool that you need to learn how to use. Personally, I am convinced that not a single HP model in an automatic program will cook real rye bread, have to
work with different programs for kneading, proofing and baking, that is, you need to adapt the recipe for each specific HP model.

I just can't bake it in hp, even with proofing in a warm place for about 5 hours, it turns out very humid and during the proofing it seems to fall off a little

(y) Thanks for the recipe! For a long time I was picking up a recipe from my daughter's allergy to wheat and yeast, everything turned out to be done at 500g. everything in half just added art. l vegetable oil and left two teas. tablespoons of sugar. I cooked bread on the rye program. added seeds on top and the deputy program was not over yet, there were seeds inside the bread and a little on top. after the end of the program, I immediately added a baking program for 10 minutes. it turned out to be an excellent crust on all sides! My daughter and we really liked the slight sourness present but normal !!!

[kobo]

kobo,

Good afternoon everyone! Please tell me the exact temperature in the gas oven for the first 15 minutes and the next 25 minutes of baking bread according to this recipe (if objectively, baking takes a total of 50 minutes.)

I tried to bake it. The dough did not rise twice, somewhere up to one and a half times from its original volume. But the bread is the inner crumb itself, after baking it turned out like plasticine. Although the first time it was baked in the oven for 50 minutes, then I put it in the oven twice for 15 minutes. In total, about an hour and a half. I'm trying to understand why it wasn't baked.
Thank you!

Good evening, how does your bread get cold? Whether it is necessary to roll it in or not, otherwise our rye bread is a little wet. Maybe he shouldn't be covered with a towel?