Rye-wheat bread 100% whole grain

Rye-wheat bread 100% whole grain

Category: Sourdough bread

Ingredients
Whole grain rye sourdough (100%)	300 g
Whole grain rye flour	130 g
Whole grain wheat flour	200 g
Water	230 g
Rye malt extract liquid	1 st. l.
Salt	10 g
Vegetable oil	1 st. l.

Cooking method

• Mix all the ingredients for the dough and knead to a very soft dough.
• It is best to knead with a hook mixer, as the dough will be very soft and sticky.
• Cover the dough and leave to ferment for 30 minutes.
• On a wet table, form a bread blank with wet hands, put it in a greased form. Smooth the top with a wet hand.
• A little trick: if you want a very nice and crispy crust, forget about the usual non-stick grease and grease the pan with butter.
• Proofing will depend on the strength of the leaven. It took me 3 hours 50 minutes.
• Another trick: the signal that the proofing is over will be the first bubble on the surface of the workpiece.
• We heat the oven in advance to 250 * C.
• Lubricate the top of our future bread with water and start baking with 250 * C. The first 10 minutes. I baked it with steam, then I opened the door, let off excess steam and reduced the temperature to 200 * C. Another 40 minutes and the bread is ready.
• I greased the top crust with vegetable oil and got a shiny bread:
• 
  Borosno - flour
  Zhitne - rye
  
  And yet, maybe someone has already noticed, I "wholegrain" one of my favorite loaves - Annushkin Darnitsky.

What a beauty!
Can you tell me tomorrow what it tastes like? It's still getting cold ...

what does it taste like?

First, I'll tell you what it smells like - the ate waited until it cools down. It smells so rich and so fragrant ... you can go crazy!
It tastes like good bread. Not heavy, as is the case with whole grain from fine flour (we have one called "extra", I don’t like it), but it doesn’t melt in the mouth either, but how to say? ... something like "bitten - so there is what to chew ".

Ay yes Vika !!!

Ay yes Vika !!!

Yes, I am such a careerist
Gash, I danced for a reason, I danced 300 gratitude.
Now I'm sitting here, chewing, thinking about life ...

Oh! I'll go look for Congratulations!

Vika! Give it to the competition, immediately !!!
And now I will "ruin" your three-point for you, there is nothing to shine with round numbers here

Viki, please tell me where in Odessa (I live in Yuzhny) to get malt ??? I can't find anywhere your bread is beautiful and so delicious !!!

Vika, and you doubted that you will not be able to get bread with central locking ?!

I believed, believed, and expected that you would definitely bring a BEAUTY!

Thanks for the pleasure to behold

[Admin]

Admin, Thank you! Thank you for your faith and for your trust! I just had good teachers! Here is such a subtle hint and thank you very much!
And doubts were only about the number of participants in the event.

Vladislav, unfortunately ... good malt in Odessa only in bulk, and this is 50 kg. Previously, we took and shared the entire city forum. Now - someone suits the one that is on Privoz in the "Breadman" shop, someone takes an Austrian one at the Tairovsky market, someone buys (like me) in an online store. Go to the city forum.

Viki, thanks a lot for the answer!

[Viki]

Viki, I really liked your bread. My dream is to cook it!
Recently at the forum. I'm just reading for now. But then I decided to do something serious.
I have a few questions. I'm sorry if anything ...I'm still a kettle, although something turns out.
- do you brew dry malt? as?
- what does it mean to "shape the grain stock"?
- at what point did I grease the top crust with vegetable oil?
- and what form do you use?

Thank you!

Well, oh-oh-oh-chen handsome! You can see from the holes that it turned out wonderfully brilliant! I wrote down your prescription. Thank you!

[workcontrol]

workcontrol, Thanks for attention!
- I took a liquid extract of rye malt, just one spoon gives the bread both color and aroma. If you have dry malt, there are two ways - either brew with some water, or pour dry. Having brewed, you will receive a custard bread. And in either case it will be delicious. This bread will be delicious even without malt, believe me.
- "To mold a bread blank" in this case, when the dough is very sticky - on a wet surface and with wet hands, it is not difficult, if you remember the lessons of labor in school in childhood and a piece of plasticine. Just smooth it on all sides to give it the shape of a rectangle that fits into the shape, and flatten the top already in the shape.
- I took it out of the oven, shook it out of the mold, put it on the wire rack and ran it over the top crust with a brush in vegetable oil, but only along the top and so that it wouldn't drip. Yes, straight hot - hot and oiled.
- My form is cast, it seems L-7. I'll try to show here is my bread pan
If something is not explained enough, ask, do not hesitate, okay?
Good luck to you!

milvok, Thank you!
Bake. You will not regret. I will wait for the result and good luck!

Viki, almost understood everything, thanks !!
One question remains.
Why mold the dough if it still fits into the mold?
Doesn't it spread in shape anyway?
What's the difference if you just put the dough in the mold as it is?

I just have to buy the scales to try to make your bread

Doesn't it spread in shape anyway?
What's the difference if you just put the dough in the mold as it is?

It is not so liquid as to spread freely. We'll have to knock on the table with the form in order to distribute it there. It's not so difficult to make a "sausage" out of a sticky mass, try it. But I know for sure that there is as much dough in the right corner as in the left. But on one of the forums I saw how rye dough was put in a shape with a spoon and everything turned out as it should.

Thank you! I will try. If it works out, I will report it with a photo.

I will try.

Good luck !!!

[Viki]

Viki
Only sensei could put his 100% whole grain bread FIRST
I admire, adore
Thank you, dear, for the science, for the talent and, of course, for this recipe!
I keep my fist! Good luck!

Only sensei could put his bread FIRST

Is not a fact. Sveta, you didn't take into account that there are still kamikaze

Is not a fact. Sveta, you didn't take into account that there are still kamikaze

and I am in their ranks ...

Viki, I really liked your bread. My dream is to cook it! Do you think it can be kneaded in a bread maker? maybe what features are there? I don't have a mixer with dough hooks. And, tell me, soft dough - should it still keep its shape or will it spread a little? And the last thing: did I understand correctly that we knead the dough and leave it for 1 large proofing (do not lower it)? Thanks in advance!

... can it be kneaded in a bread maker?

And it will be difficult for the bread maker, and the dough will not be mixed evenly. Part is collected around the mixer, and part is smeared along the bottom.
This dough can be kneaded with a large spoon. Hands harder - sticky.
In general, in our country (in Odessa, on Moldavanka), if there is nothing (a mixer, for example, with hooks), you can always walk around the neighbors. They will definitely let you use it.

... soft dough - should it still hold its shape or will it spread a little?

It is this dough that is mixed for pan bread and is therefore moist. If you want to bake a hearth, you need to reduce the liquid a little, but the crumb will be denser and less perforated.

...I correctly understood that we knead the dough and leave it for 1 large proofing?

Not. We knead and leave on the floor for an hour for fermentation, then mold (why not a crush?) And then we leave it for proofing.
Watch him closely. I could see the sourdough gaining strength and the second one stood on the proofer for 2 hours and 20 minutes. Moreover, the last 20 minutes. with the last of my strength while I was hysterically warming up the oven.

[Viki]

Good evening, Viki!
This is how I got my bread:
I liked that you can use 300 g of starter at once. In principle, we don't have rye malt, I brewed dry kvass one and a half tbsp. spoons. The bread turned out, but, for my taste, a spoonful of honey and caraway would not have been in the way. I'll try next time.
Thanks for the recipe

[Viki]

Good evening, Viki!
This is how I got my bread:
I liked that you can use 300 g of starter at once. In principle, we don't have rye malt, I brewed dry kvass one and a half tbsp. spoons. The bread turned out, but, for my taste, a spoonful of honey and caraway would not have been in the way. I'll try next time.
Thanks for the recipe

kisuri, thanks for the idea to replace malt with dry kvass! I'll try to do that too!

[Vladislav]

kisuri, thanks for the idea to replace malt with dry kvass! I'll try to do that too!

Hello, Vladislav!
So the idea of ​​replacing malt with dry kvass is not from a good life. Our rye fermented malt is just something out of the realm of fantasy. And dry kvass contains it, plus crushed rye crackers. What is bad! True, those who have tried it say that the taste is somewhat different, but I like it with kvass, and I put a little of it.
By the way, I made this bread again and added a teaspoon of honey, top, and a pinch of cumin. Very tasty bread turned out!
Now I still need to work on the roof, apparently, it is overstaying before baking, I want it to grow taller, taller, and this is wrong. It must be up to the first hole, like Vika's.

kisuri hello! Where I live, you can't just buy malt either. Only through the Internet it is necessary to order. Therefore, I really hope for kvass! I'll go home to Kharkov - maybe I'll find there I really want to bake such bread

[Viki]

kisuri hello! Where I live, you can't just buy malt either. Only through the Internet it is necessary to order. Therefore, I really hope for kvass! I'll go home to Kharkov - maybe I'll find there I really want to bake such bread

In fact, malt is not that important here, and Viki on the previous page writes that it is possible without it. Kvass replaces it perfectly. And you can do without it too.
I noticed that often when people start baking rye bread, they come across the words "rye malt" - and that's it ... the bread ends and the search for malt begins, which is nowhere to be found. What an obsession ... I almost got burned on this myself, I climbed the whole country in search of this relic product, and while (for lack of) I baked it like that, I was filling my hand. And when I came across dry kvass (which we also have in the afternoon with fire ...), it turned out that this does not really change anything. Much more important is the sourdough, kneading, baking dish.
So in my opinion - bake boldly, everything will work out for you!

kisuri, let's bake!

kisuri, let's bake!

Good luck, Vlada!
Ira

Vika, what is your bread!
I want the same, only there is no sourdough, and peeled rye flour. I bought a couple of kilos in Auchan.
Can this bread be baked with yeast and peeled flour?

And another question about the bubble, which is an indicator that the proofing is over. What should it be and where? On the surface like a bubble on wheat dough when you make pies? Or is it just a little hole that is a bubble?

Here is such a miracle turned out according to the Wikin recipe
Only there was no malt extract - it sprinkled dry. Now I think I should have brewed it - it would have been more wonderful.
I wrote out the recipe a long time ago, but my hands still did not reach. And when I did, I took a picture, and even learned how to insert a photo, it turned out that I did not write down the author.I shoveled the entire forum to find
Here I am such a boast
Thanks to Viki for the recipe

And another question about the bubble, which is an indicator that the proofing is over. What should it be and where? On the surface like a bubble on wheat dough when you make pies? Or is it just a little hole that is a bubble?

The rye flour bread is so wonderful. They can be seen just like bursting, there are cracks on the surface, swelling. This cannot be compared to wheat dough.

[New vitamin]

New vitamin, bravo!
What a handsome man he turned out!
Everything is in place - both crumb and crust!
Thank you for your feedback! And for the photo! Indeed - a miracle

[Viki]

Viki, Thank you!
Everything under your strict guidance - both sourdough and the basics of baking

[Vladislav]

Hello, Vladislav!
So the idea of ​​replacing malt with dry kvass is not from a good life. Our rye fermented malt is just something out of the realm of fantasy. And dry kvass contains it, plus crushed rye crackers. What is bad! True, those who have tried it say that the taste is somewhat different, but I like it with kvass, and I put a little of it.
By the way, I made this bread again and added a teaspoon of honey, top, and a pinch of cumin. Very tasty bread turned out!
Now I still need to work on the roof, apparently, it is overstaying before baking, I want it to grow taller, taller, and this is wrong. It must be up to the first hole, like Vika's.

Somewhere I came across a mention of buying malt in Israel through online brewers' shops.

[workcontrol]

workcontrol, Thanks for attention!
- I took a liquid extract of rye malt, just one spoon gives the bread both color and aroma. If you have dry malt, there are two ways - either brew with some water, or pour dry. Having brewed, you will receive a custard bread. And in either case it will be delicious. This bread will be delicious even without malt, believe me.
- "To mold a bread blank" in this case, when the dough is very sticky - on a wet surface and with wet hands, it is not difficult, if you recall the lessons of labor at school in childhood and a piece of plasticine. Just smooth it on all sides to give it the shape of a rectangle that fits into the shape, and flatten the top already in the shape.
- I took it out of the oven, shook it out of the mold, put it on the wire rack and ran it over the top crust with a brush in vegetable oil, but only along the top and so that it wouldn't drip. Yes, straight hot - hot and oiled.
- My form is cast, it seems L-7. I'll try to show here is my bread pan
If something is not explained enough, ask, do not hesitate, okay?
Good luck to you!

milvok, Thank you!
Bake. You will not regret. I will wait for the result and good luck!

By brewing malt, we get custard bread? ..
In terms of density, I would rather compare rye dough with clay. And it turned out to be very convenient to mold (and remove from the bowl) with scrapers purchased from Peki Sam.

[vabalas]

Somewhere I came across a mention of buying malt in Israel through online brewers' shops.

Thank you, vabalas, we already sell malt for brewers, but this is not rye malt, but barley malt. I bought it once and tried it ... absolutely nothing to do with rye bread. They asked me in the store: "Do you brew beer?" I threw it all away.
You can, of course, order real rye malt through online stores ... so, with a couple of bags from other countries, but only in the conditions of one separate kitchen it somehow ... But here we are improving our ability to bake delicious rye bread without these additives. Anyway, thanks for your willingness to help

[Viki,]

Viki, I want to bake such bread. In this regard, the question. I have 130 grams of sourdough (it was 30 grams of 100% rye, I fed her at 10 am with whole grain wheat flour 50 + 50, stands at room temperature). Can I bake her bread tonight if I have some more food? How much to let her stand after feeding, when you can knead the dough. I started the leaven recently, and so far I haven’t gotten complete clarity in my head.Please help me figure it out!

I have 130 grams of sourdough (it was 30 grams of 100% rye, I fed her at 10 am with whole grain wheat flour 50 + 50, stands at room temperature). Can I bake her bread tonight if I have some more food?

There is 130 g, but you need 300, and it would not be bad to have a little "for divorce". So we need to give her another 100 g of water and flour (I would boldly give 130 each) and let her rise. It would be nice to double.

And feed today? She got up in a day and has already fallen off. Can you feed it again today to the required amount and leave it until tomorrow, and start the dough tomorrow?

[+ Gala +]

+ Gala +, feed as it is convenient for you, of course, just keep in mind that after the "opal" it begins to accumulate acid in itself. Therefore, in order to be ready by the morning, I would have fed more at night. More precisely, I took less starter cultures and more feed.

[Viki,]

Viki, Thank you! I went to dare.

There is 130 g, but you need 300, and it would not be bad to have a little "for divorce". So we need to give her another 100 g of water and flour (I would boldly give 130 each) and let her rise. It would be nice to double.

Forgive me for interfering in your discussions, but if you follow the "letter of the law" then, to get 300gr. you first need to take the starter culture 46g. sourdough, add 23g each. water and flour and put on for 8-12 hours, then take 90g from this mass. (and this will be a starter culture of 100% moisture, at the peak of activity),
add 90g. water and 120gr. flour, mix well and leave for 4-5 hours at 26-28C, as a result we get 300g. quality starter culture ready to use. Agree with this or not your business, I do not insist, you can even use the rights of a moderator, with all that it implies.
Good luck with your bread.

Viki, thank you so much for the recipe !!! It turned out very tasty bread, I made it in a bread maker. The only thing I adjusted it a little to my taste preferences - added 1.5 tbsp. l. rye malt, brewing 100 ml. boiled water + 130 ml. took a beer, added 1 tbsp. l. honey, and 1 tbsp. l. vegetable sunflower oil, added 3/4 tbsp. l. vegetable mustard oil. And of course a delicious treat, in the form of fried pumpkin seeds and a handful of coriander. Proofing took 2.5 hours. The husband is delighted ...

[Svetochik]

... added 1.5 tbsp. l. rye malt, brewing 100 ml. boiled water + 130 ml. took a beer, added 1 tbsp. l. honey, and 1 tbsp. l. vegetable sunflower oil, added 3/4 tbsp. l. vegetable mustard oil. And of course a delicious treat, in the form of fried pumpkin seeds and a handful of coriander.

Svetochik, class! What a handsome man! A sight for sore eyes. Bravo! It is you who are "rich" so many sweets ...

The husband is delighted ...

As I understand it .... Mine liked the option with dried apricots and nuts, and my daughter liked prunes.
Thank you for your feedback!

Viki, what would we do without you, without our teachers ... thank you so much!

Mine liked the option with dried apricots and nuts, and my daughter liked the version with prunes.

We will experiment, especially since I love this business ... Honestly, I have had a stove for two months already, I have baked a lot and varied, but this is the first bread that I wanted to photograph ...

We will experiment, especially since I love this business ... Honestly, I have had a stove for two months already, I have baked a lot and varied, but this is the first bread that I wanted to photograph ...

And try to bake it in the oven! It will be a hundred times more beautiful!
After you start baking in the oven, the bread maker remains only for kneading (well, or make your own yogurt)

Try baking it in the oven!

Oh, by the way, you wrote this message! To be honest, recently I switched to an oven, but I have it ancient and gas, everything in it always burns. Now I got used to the oven in a large cauldron (my mother-in-law gave it), but it turns out only with yeast, but I tried the starter, somehow not very, not as porous as in a bread maker, because there is no shape for a cauldron ... write what to use as a yogurt maker, please tell us how ... lately I have been dreaming of buying this device, but so far I am just studying the information, I'm afraid to get into a hole with overheating

but it turns out only with yeast, but I tried the starter, somehow not very, not as porous as in a bread maker, because there is no form for a cauldron ... I tried to explain as best I could And you also write what to use as a yogurt maker, please tell me how .. lately I've been dreaming of buying this device, but so far I'm just studying the information, I'm afraid to get into a hole with overheating

On the contrary, it turns out to be much more porous in the oven than in a bread maker.
At what temperature do you put bread in the oven? It is necessary at the maximum.
Somewhere I read a detailed description of baking in the oven at Iziuminka, by the way, also in a cauldron.

I have a bread maker immediately with the function of yogurt. I specially bought one so that I could grow the leaven (it was dying from the cold all the time). And then we liked our yogurt so much (there is a capacity of 1.5 liters) that now we do it every other day

Excellent - you are lucky, I do not have such a function, but I also put the leaven in it, I already have it strong (pah-pah) so there are no particular problems, and I warm up the oven well together with the cauldron and the lid, about 40 minutes, yeast is better, but the sourdough, which I often make from rye flour, is damp and, so to speak, resembles a cake, but still tasty Thanks for the answers, I really like the baking, but there is no one to talk about it