Wheat-rye sourdough bread in the oven - recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Wheat-rye sourdough bread is a he althy 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.

Rye-wheat sourdough bread

You can bake a delicious fragrant loaf in your kitchen without sophisticated equipment and from the most affordable products. After tasting this delicious homemade treat, you won't want to shop for bread again.

Ingredients:

• whole grain sourdough – 100g;
• warm water - 400 ml;
• flax, fennel, anise and cumin seeds - one teaspoon each;
• s alt - teaspoon;
• coconut sugar - 100g;
• molasses - one tablespoon;
• rye flour - 250g;
• whole wheat flour - 400g

Wheat-rye sourdough bread is cooked for a long time, but you will not regret the time spent.

Dissolve the starter and water in a deep bowl, add the seeds and s alt to it, and then add the molasses and sugar. Mix all foods. Sift flour into a bowl and knead the dough. It should be a little sticky, but don't worry about that.

Return the dough to the bowl and cover with a cloth. After 20 minutes, knead it again, and then cover, take it to a warm place and leave it alone for 12 hours. When the dough has doubled in size, divide it into two parts and shape as desired. Cover the blanks with towels and put in heat for another hour.

Clay or stone molds put in a cold oven and light the fire. The oven should heat up to 250 degrees.

Transfer the future bread into preheated molds and make cuts on the surface with a knife. Close the loaves with lids and bake them for 40 minutes. Delicious fragrant bread served for lunch or dinner.

Rye-wheat bread with rye sourdough in the oven

To make the treat he althy and satisfying, this time we will use bran. Cumin and sesame will add a special taste and aroma to the bread.

Required products:

• rye sourdough – seven tablespoons;
• water - 300 ml;
• s alt - two level teaspoons;
• wheat and rye flour (preferably whole grain) - 300 g each;
• sesame flour - two tablespoons;
• ground bran - three tablespoons;
• cumin and sesame - one teaspoon each.

How to cook rye-wheat bread on rye sourdough? We have detailed the recipe below.

Pour the starter and water into a deep cup, put s alt. Separately sift flour, add toher bran, sesame seeds and cumin. Combine wet and dry mixture, then stir with a spoon.

After a while, start kneading the dough with your hands and continue until it becomes dense. After that, transfer it to a silicone mold, sprinkle with bran and make a few cuts with a knife. Cover the workpiece with a towel and put it in a warm place for six hours.

Preheat the oven and place a bowl of water downstairs. Place the bread pan directly on the wire rack. Cook the treat for ten minutes, and then turn down the heat. After 45 minutes, turn off the oven, but leave the bread in it for another quarter of an hour. When the time has passed, wrap the loaf in a towel and let it cool at room temperature.

Bread with coriander and cumin

Here is another easy way to make a soft homemade loaf.

Required products:

• ripe rye sourdough – 150 g;
• white flour - 100g;
• rye flour - 300g;
• cumin - tablespoon;
• sunflower seeds - 50g;
• s alt - two teaspoons;
• sugar - one teaspoon;
• warm water - 175 ml;
• ground coriander - teaspoon.

Rye-wheat bread on rye sourdough we propose to cook according to the following recipe.

Sift into the flour in a glass bowl, add the peeled seeds, s alt, cumin and sugar. Send the dishes to the microwave for 15 seconds. After that, mix the ingredients, pour water and sourdough into them.

Kneaddough on the table, periodically sprinkling a little flour. Shape into a ball and return to bowl. Cover the dough with cling film and leave it overnight in a warm room. When 8-12 hours have passed, the workpiece must be kneaded, give it the desired shape and put 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 notches with a knife and sprinkle it with ground coriander. Send the bread to a well-heated oven and cook it for the first quarter of an hour over steam. Next, you need to reduce the fire 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 – 15g;
• wheat flour - 200g;
• bran - half a tablespoon;
• water - 230g;
• s alt - 5 g;
• rye flour - 80g

So, let's make sourdough wheat and rye bread according to the French recipe.

Recipe

First, put the dough. To do this, combine the sourdough, 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 for the dough to double in size - this will take approximately 12 hours.

Sift the flour and fill it with water. When gluten swells, add toher brew and s alt. Transfer the products to the bread machine and set the "Dumpling dough" mode for 15 minutes. Products can also be kneaded by hand, but then increase the time to 30 minutes.

The dough should be liquid, but no more flour is needed. Put the workpiece in heat for three hours, remembering to stir it periodically. It is best to use the folding technique - lay the product on the board and fold the edges towards the center at least 500 times at a time.

The second layer will take 24 hours - put the dough in a plastic container and send it to the top shelf of the refrigerator. You need to bake bread on a baking sheet, previously covered with parchment. Preheat the oven to 220 degrees, sprinkle water on the walls and place a baking sheet on the wire rack.

The finished bread is porous and very soft. Let it cool for 20 minutes and serve.

Conclusion

Wheat-rye sourdough bread is the best addition to first and second courses. A slight sourness, moist crumb and low porosity will please even the most severe critic. And you can cook such bread at home, even without sophisticated equipment at hand. Therefore, be sure to use our recipes and please your loved ones with a new taste of a well-known product.