This is one of the breads, which are permanently inscribed in our repertoire of breads. Bake it alternately bread with oats and rye bread – spelled. And now I'm not looking the other. This does not mean, I would not have bake others bread, but these 3 temporarily satisfy our needs of taste. This bread is delicious and as you name suggests, really delicate. Both in taste, and structure. Has a tiny crumb holes, who just love the taste and neutral. Easy in knead cake makes, that bread is not troublesome in execution. Not sticky and has a nice firm texture. You have successfully formed him to grow up without a basket. And..., after so many praises you have no other choice, bake it as soon as possible:) I recommend a very!
I searched this recipe on the blog Kocham Gary, and comes with this site. Gosia, I thank you once again!:)
Ingredients for one loaf:
- 230g active sourdough rye
- 150g lukewarm milk
- 70g lukewarm water (if necessary, if the dough came out too dry, You can add a little more)
- 25g oleju
- 140g of rye flour clear (I gave bread type 720)
- 400g of wheat flour
- 2 teaspoon salt
- 1 teaspoon of sugar
- Optional 1 teaspoon dry yeast (ca. 10g fresh, I give then, when i want to bread grew faster)
Pour into a bowl sourdough and all other components. If using dry yeast I put them together with all components, we have to do with fresh yeast and wait, until it starts to foam. Knead smooth, stiff dough. Shape into a ball, Cover and let stand at room temperature to rise. The dough should double in volume. After this time, again briefly to form and shape a loaf. Place on a baking tray lined with baking paper, Cover and leave to rise.
Preheat the oven to 240 ° C. Spray the oven walls with water, or on the bottom set the bowl of boiling water. Put bread (it can be spread with beaten egg, I do not do). Furnace 10 minutes, then reduce temperature to 200 ° C and bake for another 25 minutes. After this time, remove and put bread on the grill, allow to completely cool. Baked bread, tapped from the bottom, seems hollow sound.
Enjoy!
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Hello,or rye flour instead I use spelled or wheat or wheat wholemeal.
Somehow I do not really approached flour żytnia.Pozdrawiam Halina
Not, because every meal has a different density, and humidity, These ratios may not be suitable fluid, when you change the type of flour.
Yes you can ,you just need to add water gradually and in this quantity, to get the right consistency. Any flour – regardless of type, has a different moisture content, so the indicator for adding a specific amount of flour should be the consistency of the dough, and not only the grammage, that the reasons for the moisture content of flour are, among others,. : the storage conditions, humidity of the harvested grain.
Beautiful bread. I am also a supporter of homemade bread 😉
Hi, I have pytanko as to leaven – if you know a particular recipe, or rather should search online? I am driven in yeast breads (quite often bake the seeds on wheat flour) but not yet baked sourdough – while Mrs. rules are so sensational that I want to try poopisywane. And anyway I found this page by searching for Mrs. Wilton company ass because I'm hobbistką for baking and decorating cakes and creamy cream – (for English once took but rather prefer to work with creams). But departed from the topic – please answer what to leaven and greet… read more »
Go ahead, This is a recipe for sourdough, which I did your: Sourdough doing so: You put the jar 50g rye flour, pour lukewarm boiled water and mix pożądnie. Let stand for 24. Next day, at about the same time doing exactly the same thing- 50g flour, 50g of water, mix, putting down. And so by 4 consecutive days. In 5 day sourdough is ready for use (sourdough is to have the consistency of thick cream, if necessary, pour in enough water, that such consistency was). But you must remember, it is young and needs support sourdough yeast. My sourdough is over 2 year… read more »
Thank you very much
In contrast, today grows on grain yeast bread – Jutras upiekę
I greet
Jolek
Hello,
I would like to bake chlep by this provision. I have no leaven Yeshe – Today I begin to prepare.
You wrote, that the young need dokarmić sourdough yeast – please let me know what amount and for how long?
Thank you in advance and best regards 🙂
I did not write, the sourdough yeast need dokarmić, only, that if sourdough is young, This while taking bread dough should add some yeast, because he can not handle a leaven of bread rising 🙂
Regards!
OK 🙂 Thank you for explaining 🙂
Let me detail the following method of making sourdough. 2. on the day and each subsequent day, a part of the leaven should be subtracted ( 2-4 tablespoons) and then top up with flour and water. The proportions between the mixture in the jar from the day before , and the amount of flour and water added should be balanced. Adding to e.g.. 200 g of leaven in a jar – flour and water po 50 g will result, that the leaven will be too weak. The rule applies- The more cake, the more food. The leaven should have the consistency of semi-thick cream or pancake cake – and this is the basic determinant of the amount of added ingredients in the consecutive days. It can happen, that sourdough… read more »
Bread is wonderful 🙂 I was looking for a recipe for bread, that does not require too much pampering, grout mixing several times, feeding, syntax and unfolding, Crimping. I found this recipe, I put the ingredients in the bread machine, grown and siup, 🙂 came out delicious bread I have done without commercial yeast – I add them to the sourdough bread, bread needed time, to grow, but generally behaved seamlessly. That same day I set another bread with sesame seeds and pumpkin seeds, I left the cake for the night – very well grown and super got away – leavened dough is not too much. The first time smearing egg and poured poppy, for others… read more »
Domi, I am very pleased, skorzystałaś that this provision. And even more, that you tasted bread. Well, went so beautiful! It's one of my favorites, although I admit, I do not have time for patience and bake it before properly grow. Then there is such a beautiful 🙁 but still delicious!
Looks delicious 🙂 my friend when my mother baked a really delicious bread, and also I want to bake 🙂 if you tell me who will be the easiest of the loaves? I've heard that the bread is hard to bake, a mam 11 years. Maybe I should let it go and try something simpler?
Bread is not difficult, but it can be a pain, especially, if you've not done it. I suggest you start with the yeast bread, These are much easier than those on sourdough. In my blog there are only two loaves of leavened, but both are fairly easy. Read the rules and when you have any questions, the questions are encouraged. I will help:)
Regards!
Today I baked this bread for the first time and is a great.
Firstly – is very fast and easy
Secondly – gives a great shape and bake without form
Today, or immediately after baking yeast pricked again and tomorrow I bake with a double portion.
I had a little problem with this ” doubling the volume” , because you never know – when is the moment.
Someone above wrote, the time it takes approximately 4 hours. I was holding a little longer, but tomorrow I'll try to keep it a little less and see what will be the effect.
Great bread, I love this, that such a great hold '”form””
hello! Can I leave the dough kneaded the night, and acidify to be strongly?
I left, I have repeatedly, it was nothing to him.
Another bread baked with your rules !!! Of course, taste, look suuuuper !! Homemade bread bakery started in full swing and already resigned to buy bread and rolls. I'm running to try another recipe ! Regards
I also baked it:) I love this bread:) And the truth is, that once you start to bake yourself, These are no longer bought breads taste…
Regards!
great recipes for everything and thanks to the Lady I do not buy bread because I do not like baking in a cast iron pan
I am very happy, I greet 🙂
But I'm forgetful… It is written that the yeast “Optional” 🙂
Hello, and if you tried to bake the bread without the addition of yeast? My sourdough is over 3 months and doing well so I wonder whether this provision would not skip the yeast…
Your baked bread , proud , actually delicate , on the second day a very good , the only thing , This skin is not crispy , but certainly I will bake it often . Thank you very much
Welcome! I bake bread and rolls for almost a year, “go” After many blogs and I'm very surprised, we have not bumped into this recipe! It is incredibly easy, easy to make and perfect for a person working, in terms of time. Someone earlier asked, if you have to wait until it grows, so inform, that in my total time of baking is to earn 4 hours. And the bread is superb, proud, fresh and long with the cake actually works perfectly. I would add, bake it 6 loaves at once, in keksówkach, of hot air, the two levels of the 3 molds side by side, at the end of the molds and take out… read more »
Welcome bread looks zakomicie, recently I started to bake yeast bread I would like to try to bake sourdough bread, but I have no idea how to do it, I could ask you for tips on how to make a sourdough. I greet
I found your recipe. Sourdough bred me and today I'm baking bread adventure. My first bread in the life 😀 provision seems to be sooo easy. However, I have a question: Once formed, it is still the loaf to rise. How much time? I know, that the question may seem ridiculous, but I am a complete layman in this topic.
Once formed, to double the volume of.
My sourdough dokarmiony, Tomorrow I was baking this bread. Regards 🙂
Hi ! Are you in the dough during the kneading sticky as August ? For me it is simply a different suffering and videos widziełem a make people cake on the table and there is no problem and I have a nightmare bread comes out pretty good but the production..
The cake is actually pretty sticky, but it bothers me less, I knead the dough hook. You can sprinkle a bit more flour, so that not kleiło?
The reason is rye flour . She is responsible for sticking the dough. I propose to reduce its amount in favor of a different flour. Regards, Magdalena
Asya looks insanely!!!! Already it myself 🙂 I just printed out your sourdough dokarmić and to work 😀
I have the reverse, constantly experimenting with new bread, but I have a few favorite where people like to go back.
Can be seen, the bread is soft and has a wonderful flesh 🙂
Well, I experimented a little bit, but for now I say stop, because these 3 bread goes hard in our taste:) This does not mean, others do not bake:) This is delicious, you ever try:)
Regards!
and where can I buy this sourdough rye ?? because I have taste 🙂
The leaven is cultured alone, of rye flour and water. But from what I know, You can buy dried in the allegro.
Asiek! Tomorrow I'm doing it! looks like a winner!
Do, do, is really great! And of course, to praise, necessarily!
Asya I'm glad I could help in the discovery of this provision. For me it is one of those who often go back. Warmly greet you and your entire family is 🙂
Also, I am delighted:) I greet you:)
Chlebus great!!!! I will probably never dare
Iza, do not dare?? Ty ?? Why???? Well I ask you!
Regards:)
I have never baked bread,it seemed too complicated,time can now…:-)
Baking bread is not at all complicated jet, and the outcome is well worth any sacrifice:)
It presents itself perfectly until one would like to eat with butter 🙂
Thank you. It tastes even better:)
Regards:)
Wonderful bread,but I prefer dark breads:)Regards
But he's not as yet entirely clear. Sourdough rye crispbread, rye flour…
Regards:)
A great loaf!
Asya me the beautiful zachwyciłaś. I take out the leaven of the refrigerator and on Sundays I'll bake it yourself:)
Bake, bake!:) It:)
What a beautiful! As painted! Asya loaf Wpaniały!!!
With Eve, you have to do once, because it is a great:)
Regards!
Spadłaś me today from heaven, the bread. I was wondering how to bake and I know the answer. Thank you Asia 🙂
I am very happy, that you liked, You will not be disappointed, because it is one of the best:)
I greet you today, rainy but warm!
P.S. Thank you, you know what:)
As I wrote that I have done. The bread is very tasty, but I rolled over slightly nibbled. It seemed to me, the cake is that strict, but still. However, affect the taste of it and certainly did not repeat.
I am very happy, that it did, truth, it is delicious!:) I also sometimes go a little looser cake, do not know why, I always do the same flour. Apparently, such is the charm of sourdough bread:)
Asiu, u know me, I had a 100 g more yeast :-)) Because I did leaven, and have not used it, So it is still a hundred dokarmiłam (50 flour and 50 Water) and instead of giving the less water it gave as much as in the recipe. But without yeast grow beautifully 🙂
You could sprinkle a bit of flour:) ale co tam, the most important, that taste:)! I am very happy!
Please reduce the amount of water. Probably , flour, which you used had a fairly high level of humidity. Please note, that the determinant of the amount of added ingredients is the consistency of the dough, not grammage. She is only the starting point.
So the water must be added gradually and in an amount depending on the moisture content of the flour. Regards, Magdalena
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Wonderful photos and beautiful loaf. I would gladly eat this kromeczkę hotcakes for breakfast 🙂
Greetings
Well I just cuts. Is delicious:)