Fermented wheat-rye bread is a healthy and tasty product that is very easy to prepare at home. Today we will offer you some interesting recipes, as well as recommendations and useful tips.
Sourdough rye-wheat bread
You can bake a delicious aromatic loaf in your kitchen without sophisticated equipment and the most affordable products. After tasting a delicious homemade treat, you will no longer want to buy bread in the store.
Ingredients:
- whole grain flour sourdough - 100 g;
- warm water - 400 ml;
- seeds of flax, fennel, anise and caraway seeds - one teaspoon each;
- salt - a teaspoon;
- coconut sugar - 100 g;
- molasses - one tablespoon;
- rye flour - 250 g;
- whole wheat flour - 400 g.
Sourdough wheat-rye bread is cooked long enough, but you will not regret the time spent.
Dilute the starter and water in a deep bowl, add seeds and salt to it, and then add molasses and sugar. Shuffle all products. Sift flour into a bowl and knead the dough. It should be a little sticky, but you should not worry about it.
Return the dough to a bowl and cover it with a cloth. After 20 minutes, knead it again, and then cover, take to a warm place and leave it alone for 12 hours. When the dough is doubled, divide it into two parts and give the desired shape. Cover the blanks with towels and put in heat for another hour.
Place clay or stone forms in a cold oven and light a fire. The oven should heat up to 250 degrees.
Transfer the future bread into warmed forms and make cuts on the surface with a knife. Cover the loaves and bake them for 40 minutes. Delicious flavored bread served for lunch or dinner.
Oven-rye-wheat bread in the oven
To make the treat useful and satisfying, this time we will use bran. Caraway and sesame seeds will add special taste and aroma to bread.
Required Products:
- rye sourdough - seven tablespoons;
- water - 300 ml;
- salt - two teaspoons without a slide;
- wheat and rye flour (preferably whole grain) - 300 g each;
- sesame flour - two tablespoons;
- ground bran - three tablespoons;
- caraway seeds and sesame seeds - one teaspoon each.
How to cook rye-wheat bread with rye sourdough? We described the recipe in detail below.
Pour the leaven and water into a deep cup, put salt. Sift the flour separately, add bran, sesame seeds and caraway seeds to it. Combine the liquid and dry mixture, and then mix with a spoon.
After some time, start kneading the dough with your hands and continue until it becomes firm. After that, transfer it to a silicone mold, sprinkle with bran and make a few cuts with a knife. Cover the blank with a towel and place it in a warm place for six hours.
Preheat the oven and place a container of water down. Place the bread pan directly on the wire rack. Cook for ten minutes, then reduce heat. After 45 minutes, turn off the oven, but leave the bread in it for another quarter of an hour. When time passes, wrap the loaf in a towel and let it cool at room temperature.
Coriander and Caraway Bread
Here is another simple option for making a soft home loaf.
Required Products:
- ripe rye sourdough - 150 g;
- white flour - 100 g;
- rye flour - 300 g;
- cumin - a tablespoon;
- sunflower seeds - 50 g;
- salt - two teaspoons;
- sugar - one teaspoon;
- warm water - 175 ml;
- ground coriander - a teaspoon.
We offer rye-wheat bread with rye sourdough according to the following recipe.
Sift in a flour in a glass bowl, add the peeled seeds, salt, caraway seeds and sugar. Put the dishes in the microwave for 15 seconds. After this, mix the ingredients, pour water and sourdough on them.
Knead the dough on the table, periodically adding a little flour. Give the workpiece a ball shape and return it to the bowl. Cover the dough with cling film and leave it overnight in a warm room. When 8-12 hours pass, the workpiece needs to be kneaded, given the desired shape and laid out on a board sprinkled with semolina. Cover the future loaf with a towel and leave it alone again.
After four hours, grease the surface of the workpiece with starch diluted in water, make a notch with a knife and sprinkle it with ground coriander. Put the bread in a well-heated oven and cook it for the first quarter of an hour over steam. Next, reduce the heat and bake the loaf until cooked.
When the bread is ready, cool it on a wire rack.
Auvergne bread
Many inexperienced housewives are frightened by the apparent complexity of the cooking process. But if you carefully read this recipe, you will understand that there is nothing wrong with it.
- sourdough - 15 g;
- wheat flour - 200 g;
- bran - half a tablespoon;
- water - 230 g;
- salt - 5 g;
- rye flour - 80 g.
So, we prepare the sourdough wheat-rye bread according to the French recipe.
Recipe
Put the dough first. To do this, combine the leaven, 30 grams of wheat flour, bran and 15 grams of water. In order not to make mistakes in the calculations, use a kitchen scale. Wait until the sponge doubles - it will take about 12 hours.
Sift flour and fill it with water. When the gluten swells, add dough and salt to it. Transfer the products to the bread machine and set the “Dumpling dough” mode for 15 minutes. You can knead the products with your hands, but then increase the time to 30 minutes.
The dough should turn out liquid, but adding flour is no longer necessary. Put the workpiece in heat for three hours, remembering to periodically mix it. It is best to use the folding technique - the product must be laid out on the board and fold the edges to the center at least 500 times in one go.
The second separation takes 24 hours - put the dough in a plastic container and send it to the very top shelf of the refrigerator. Bake bread on a baking sheet previously covered with parchment. Heat the oven to 220 degrees, spray water on the walls and place a baking sheet on the wire rack.
The finished bread is porous and very soft. Cool it for 20 minutes and serve.
Conclusion
Sourdough wheat-rye bread is the best addition to the first and second courses. A slight acidity, moist crumb and low porosity will appeal to even the most stringent critic. And you can cook such bread at home, even without complicated equipment at hand. Therefore, be sure to use our recipes and delight your family with a new taste of a well-known product.