I recently asked me, whatever bread I baked if you need to eat only one bread. I thought, and I decided that I would have thrown 100% rye whole grain bread on Zakvask, which in all parameters it is good to be elected: it is delicious and the taste does not bother and not comicing, it is nutritious, rich in vitamins and fiber, and he is simple, his You can burn, not straining, at least every day. We have this bread in pets and always eat on the table, the baked it is about once a week. Like many other recipes in this blog, the current is quite simple and can turn out to be at the presence of active rye yoke and the organization of the right fermentation conditions. The balls of this bread turns out to be nosed, a little wet, as it should be strongly rye species, but not sticky, the taste is fine, clean rye is remarkably revealed! And in composition is very simple: flour, water, salt and frustration from flour and water.
For the starter of 100% humidity:
150 gr. rye wholegrain flour;
150 gr. water;
15 gr. Mature rye starter (maternal starter).
In the water, stir the starter, add flour, mix to uniformity, crush the surface, cover, so that the surface is not settled. Ripening 12 hours at room temperature.
Swiss matures will increase in volume, it will smell saturatedly with different notes, the surface should not be daring, but it can be a flabby and permeated holes from air bubbles.
300 gr. Mature rye yoke of 100% humidity;
450 gr. rye wholegrain flour;
360 gr. water (if you use a riding flour, take about 300 grams. If necessary, add 50 gr. Water);
12 gr. Salt.
If you have a mill house, make fresh flour. We have two mills at home: Hawos Queen 1. Both baby Hawos Oktini But most often we use the first, it has a millstone for only 1 cm. more diameter and therefore it lines grain a little faster. By the way, now in the store an action, buying a mill, you get a grain subscription for 3 or 6 months! :)
On the eve of the kneading, prepare the baking form, because the dough after the kneading will need to be immediately shifted into the shape and lie. I am a cake of rye bread in this ceramic form with a lid Emile henry. And I do not think: it is very beautiful and still in it very convenient to store bread, which was baked in it)) In this form, it keeps his fragrance very well and does not taste for a long time.
But that successfully use it, you need to know several features:
- In the bottom of the form there are two holes that are puzzled by everyone who faces them. They are not for baking, but for storage of bread, because it's a thoma bread bag!))
- Bread in it is needed longer than usual because it is wide and designed for a fairly large amount of bread, which needs longer time to succumb. For example, if in the usual brick you will oven rye bread 40-45 minutes, then for this form you will need 15 minutes more.
- Well, and most interesting - processing! Especially relevant for rye bread grades that adhere to all in a row! I process this form wax, after which the bread literally crashes from it! One processing is enough for 3-4 baking, and if on top of the cooled wax, lubricate with butter, the wax coating is enough for a greater number of baking. The wax at the same time in bread is practically not absorbed :) This is how it happens:
- I put the shape in the oven for 10 minutes. At 180 °, I get out and rub on wax. The wax at the same time melts, covering the bottom and wall shape. When the wax cools, put on the bottom of a piece of parchment, so that the dough does not fall into the hole in the frost))
And now, actually, kneading!
In the cup of the toughness, unload the starter and flour, pour water, start the hook, add salt. Zam B. Ankarsrum About 25 min. on 2 speed. With recently, rye dough we will have long enough, it significantly improves the structure of the finished bread, makes it more clear and open. The dough does not change much, but will become more uniform and viscous.
Place the dough into the prepared shape, scatter with wet hands.
Take the surface of the bread to the perfectly level state, using a soft plastic or silicone spatula, forming the bread not concave, but a convex top.
Cover from tangling and leave to roam in a warm place at a temperature of 27-30 °. Duration of proofing 90-100 min. Watch out the test, we have with a stable 30 ° in a broken locker Brod & Taylor The dough is precipitated for an hour and a half, and by this time you already need to have time to warm up the oven!
The broken bread will increase significantly in the amount, the surface will be convex and holes from air bubbles will begin to appear. Do not wait for a large number of bubbles, if there are many of them, the top of the dough will fall.
On this bread on the side there is a crack - this dough has grown and the lid, which was covered with a shape, hurt it.
Immediately send bread into the oven hot to 250 °.
I baked this way: 10 min. With 250 °, without a couple, so that the crust is grabbed, then lowered the temperature to 185 °, removed the upper heating and baked for another 20 minutes, after it lowered the temperature to 175 ° and baked for another 20 minutes. Readiness of bread checked probe , 98-100 ° say that bread is ready!
Cool down grid , without covering, keep in ceramic uniform under the lid, if you are bast in such :)
I can not share a simple but very successful recipe for oils with algae, which is ideal for this bread!
200 gr. butter of room temperature;
A pack of chips from nori or sea cabbage, or 2-3 sheets of nori for sushi - crush.
1-2 Ch.L. soy sauce;
pinch of shallow salt.
Algae grind the affordable way (chips I break my fingers, and then lick my fingers, and Lori's sheets shred with a knife or in a small blender).
Mix algae and butter in room temperature, add soy sauce and salt to taste, as you should mix.
Guys, if you did not do this, be sure to make it fantastically tasty! Especially with this bread :) For the recipe for oil thanks Katyusha :)
Friends, if you have not seen, the blog recently came out two articles dedicated to rye bread defects, be sure to read if you are unhappy with your rye bread :)
Defects of meakish
And, of course, I remind you that this bread, as well as a Ukrainian with 80% of rye flour and custard with jams we will oven on the online master class on May 2! Maximum practice + the theory of fermentation and swarms. Record on MK on the site Hlebomoli.online.
Friends to inspire even more, look at this delicious video, herself herself, he herself shot)))
Share the record in the social. Networks
salt - 1 tsp;
Sugar - 1 tsp;
Flax seeds for sprinkling.
Zakvaska mix thoroughly with 160 ml of warm water (up to homogeneity). Pour 200 grams of rye flour, mix. A bowl with a thick jar of covering the food film and send to a warm place for 8-12 hours.
During this time, the opara must be good to approach, many bubbles are formed in the middle.
Strike with 220 ml of warm water (up to homogeneity).
Sweep the remaining 280 grams of rye flour, add salt and sugar.
Knead the dough. It is best to make a mixer with special nozzles to knead the test. Dough, naturally, will be very sticky. Collect it in whom (you may need to plunge a little flour).
Cover the dough with the film and leave in a warm place for 1.5 hours. Then the dough should be changed, swaying a bit of flour, form a rectangle and place it in a rectangular shape for bread or cupcakes lubricated with vegetable oil. From above, a little mixed with water with water and sprinkled with flaxseeds. To cover the shape of the film and leave another 1.5 hours.
The dough must come up, but not as on the yeast. Bake the bread in a preheated to 220 degrees oven with steam (put on the bottom of the oven bowl with hot water) 15 minutes, then the temperature is reduced to 180 degrees, remove steam and bake the bread further about 1 hour. Give a delicious rzhen bread on Zakvask, cooked in the oven, cool a little in the form, take out and cool on the grid. Bread must be given the time to "reset" for another 10 hours. Now the breads can be cut and submit to the table.
The bread is very cool - with a multitude of holes in the flesh and a crispy crust. Good appetite!
Prepare the ingredients for baking rye bread on Zakvask in the oven.
Prepare opar. I will lay out the maternal starter in the bowl. Will with water to it.
We actively mix so that Zakvaska has separated.
We mix before receiving a homogeneous, viscous mixture. Opara is ready. A bowl with a blind film with a food film and put to ripen in a warm place at 12 o'clock.
After 12 o'clock, the opara increased in the volume and acquired a porous structure.
Prepare the dough. In the bowl we will lay out all the pioneer, hill water.
Add flour, sunflower seeds, cumin and salt.
First, we mix all the ingredients with a spoon, then, moisturizing hands, knead the dough with your hands. It is not necessary to wash for a long time, it is enough to connect all the ingredients. The dough should be very viscous, soft (not tight), very sticks to the fingers, so I wash only well moisturous hands.
The dough is placed in the form, which is pre-sided with flour. Wet fingers thoroughly formulate the surface, formulas future bread. We put a shape with a dough into a warm place, be sure to withstand the temperature regime of 29-30 degrees, for 2 hours. First, I first turn on the electric oven to heat up to a temperature of 50 degrees, then turn off the heating, open the door and after 15 minutes I put the bread to the proof there. Just there is a temperature of 30 degrees. It is very important to comply with this condition: if you do not provide the temperature regime of the proofing, then, most likely, the balls will have a shot down, not porous.
After two hours, the dough will rise. The surface of the future bread, if desired, can be moistened, for example, with a swabbed egg and sprinkle with seeds. We will send shape with bread in a pre-warmed oven.
Baggage mode : Burning rye bread on Zakvask in the oven for 15 minutes at a temperature of 200 degrees, then we reduce the temperature to 180 degrees and the oven for another hour.
Hot bread cool and only then cut.
The bread turns out very tasty. Enjoy your meal!
I have long been looking for a good bread recipe on Zakvask, which would be simultaneously simple, tasty and helpful. Easy and speed for me in priority, as I combine baking with work, and ordinary recipes from the Internet require essential participation and take the whole day. But the prompts of professional bakers and years of practice revealed the secrets of bread skills, which I want to share with you.
Love for bearing garbage and bakery experience came while studying in Online school Anton and Natalia Kornishov . They not only teach correctly bake bread, pies, pies, pizza on Zakvask, and also tell why it is incredibly useful for health. After registering them on site. A lot opens Free information and detailed video instructions for Rye Rye . With which, by the way, I have suffered for a long time, and it turns out everything was so simple ...
Step-by-step recipe for baking bread on rye yoke
There are many types of bearing bread, but the most useful is the bread on Zakvask. If you want to bake not only tasty, and Healing Bread , it is necessary to accommodately approach the excavation and choice of ingredients. Below is a brief scheme, as I bake bread, and then cut everything in more detail.
1. We bring rye yoke
Estimation of centuries, rye yoke for the Slavic people acting the role of yeast. Rye in Russia is valued for its high yield, resistance to pests, harsh climates and healing properties. Rye soldered consists of symbiosis of milk-acid bacteria and natural yeast. These, friendly microorganisms surround us everywhere: in the air, on plants, fruits, subjects. Finding into a wet environment along with flour, they begin to actively multiply, launching the fermentation process.
Equal column bacteria and wild yeast, unlike industrial, are real probiotics for our intestines. They not only improve digestion, normalize microflora, and increase immunity, since more than 80% of immune cell cells are produced in a healthy intestine. In addition, lacto-bifidide bacteria synthesize the entire spectrum of group vitamins B and are a valuable source of essential amino acids.
Step-by-step instructions for breeding
Mix 60 g of water and 40 g of rye ripple flour in a can of 0.5 liters. We leave for a day at room temperature 20-25 degrees. The higher the temperature, the faster the fermentation process will occur. But it is not necessary to keep Zakawn in too hot room> 30 ° C. This will increase the growth potential of wild yeast and slows down the reproduction of sour-milk bacteria, which is undesirable.
After 24 hours, the bacteria are hungry and they need to be filtered. We leave the bank 20-30 g started, excessive giving a friend or bake bake. We add 60 g of water and 40 g of rye flour again. Mix and leave at room temperature for a day.
On the third day there will be signs of fermentation, the volume of the swarm may double, which will be a good indicator. Again, we leave 20-30 g of starting crops and add 60 g of water and 40 g of rye flour.
For the fourth day, we repeat the same actions, only this time we monitor fermentation, the peak process may occur earlier, therefore, the feeder also needs to be carried out early after 15-20 hours. Universal instructions and a clear binding to the time to excrete breaks do not exist, since each hostess has different flour, different natural conditions and different temperatures. Visual analysis performs the main control function.
For the fifth day, we make a final feeder, we also leave 20-30 g of active starters, pour 60 g of water and 40 g of flour. Mix and leave in a warm place.
For the sixth day, Zakvash is ready! She will acquire a pleasant fruit sour-sweet aroma . If the starter has an unpleasant chosen or bitter smell, then the flour was poor-quality, or the temperature is too high that the development of the pathogenic flora has encouraged.
The main Criteria of the Readiness of the Exquisites is a quick subsidence, within 4-5 hours . This means that milk-sour crops and wild yeast ripe, having received enough strength to raise the dough.
How to store Zakvask?
Zakvask need to be stored in the refrigerator. From the moment of its removal in your house, another pets appears, which will require food and care. Fortunately, time and effort it will take a little enough to feed once every 5-7 days.
If baking bread on Zakvask is planning to do more than once a month, then you can dry it. To do this, you can smear the solder with a thin layer on a plate and leave in a warm place for a couple of days. Next, dry flakes are placed in a container where the start can be stored for several months or even years. It is possible to activate it with warm water and flour. It is desirable, before baking, it is bored by Zakvask twice, whatever she gained strength after hibernation.
2. We put Oparu
As soon as Razchowa reached the peak of fermentation, you can proceed to opara. To do this, you need to decide on the number of loafers who are going to bake. In the example, I bring the calculation to 1 loaf (shape L7) weighing 850 grams. In this recipe, the opara is 40% of the total weight of the bread: 850 gr * 40% = 336 gr.
For the preparation of rye, it will take 10% of the bells (34 g), and the remaining part is added in proportion of 60/40, where 60% water, and 40% flour.
- Zakvaska - 34 g
- Rye flour - 121 g
- Water - 181 g
- Total Wood Weight - 336 g
Finished, covering the film and leave to ripe it until the morning at a temperature of ~ 15-20 degrees. If it is hot in the room, the opara matures faster and can perish, which will reflect on the taste characteristics of bread.
3. Zam dough
- Opara - 336 g
- Water - 170 g
- Wheat flour first grade - 230 g
- Rye flour - 110 g
- Salt - 7-10 g
Dissolve salt in water and add to opara. Then we snatch the flour and mix thoroughly 5-7 minutes. It should be liquid, but should not be steep, like on dumplings. Consistency of very thick sour cream.
If you have a food processor with the function of the test of the test - it means you are incredibly lucky and the car will make the whole dusty work for you.
After the dough was kneading, we prepare the mold and carefully lubricate it with vegetable oil. We put the dough into the form, grow the surface with a wet spatula or hand. From above, we sprinkle whole grain rye flour, cover with the food film and send it to the proof.
4. Flacking and molding dough for bread on rye zavask
Future of the future bread depends on the room temperature. The warmer in the room, the faster it will rise. But it is not necessary to chase at speed, since the longer the bread matures (fermented) theover it is tastier and more useful. Bacteria and wild yeast during their work are distinguished by many enzymes, vitamins and minerals, which ultimately increase the nutritional value of bread on Zakvask. And also, the bacteria split the complex components of the grain to the simpler, increasing their digestibility.
At a temperature of 20-25 degrees, bread can rise in 2-4 hours. In the refrigerator, the process can take 12-16 hours. But then the taste of bread will be much noble.
Move the dough into the form. Since, I make the kneading at once at 3 loaf, then distributing the dough equally with the help of weights ...
I got 886 grams in every loaf ...
Then recall the surface of our future bread on Zakvask. For this, I use a silicone blade that wetted in water.
Then we spite the dough with rye wholegrain flour, cover the food film and leave at room temperature until the dough is raised to the edges.
This looks like ripened bread before departing into a hot furnace.
The bread must be planted into the heated oven to the maximum temperature, parallelly sprinkling the wall of the oven with water. Couple will contribute to the formation of a more beautiful crust and a lightweight dough in the oven.
- 15 min at t 240 ° С
- 15 min at t 200 ° С
- 40 min at T 160 ° C
6. Enjoyment, tasting
After baking, bread needs to be removed from the mold and leave for 3-5 hours, which would be completely cooled in. Ideally, if baking was in the evening, leave the bread until the morning.
Now you can congratulate you, you have mastered the recipe for rye-wheat bread on Zakvask. Next you are waiting for dozens of new cool bread recipes, which you probably want to explore what to please your relatives and loved ones.
Choosing flour for bread on Zakvask
The main criterion that will allow the bake of delicious and useful bread on Zakvask - this is fresh, high-quality Wholegrain flour . Ideally, if the flour is made of grain grown without synthetic fertilizers and pesticides.
In Russia, there is a whole pair of companies that are engaged in organic farming and have a certificate of a European sample. The most famous of them The company "Black Bread", which can be ordered flour directly at wholesale prices with delivery to anywhere in Russia .
Below in the picture, I compared prices in the usual supermarket and when you buy directly from the manufacturer. Provided if you order 25 kg in the packaging. The difference, as you can see, essential. Minimum order amount 5000 rubles, delivery in Moscow for free. In addition, promotional code "be healthy" You can get additional 5% discount .
Making flour at home
I do flour at home. In this, the German mills on the stone mills of Hawos Billy 2 (600 W) and nowum (360 W) are helped. Powerful motor BILLY 2. Allows you to grind more kilograms of the flour of fine grinding, or almost 2.5 kg of coarse, from which, by the way, you can even cook porridge.
Bought a new one Avito that happened much cheaper than in the online store.
I decided to grind flour at home for two reasons:
First. Now the coronavirus pandemic and half of the world's economy in artificial coma. Many experts predict product deficit in the 20/21, due to an abnormal drought and an impending crisis. Therefore, an anti-crisis solution was made on the family council - buy 200 kg of Bio-grain, which is calmly stored for 2-3 years and the mill for the production of fresh flour.
Second. Natural wholegrain flour without bleach and chemistry is stored no more than 6 months. The fact is that bran and germs that are not in white refined flour are rich in valuable fatty acids, which are oxidized with long-term storage, thereby giving bitterness and reducing the healing properties of flour. A fresh grinding always guarantees the maximum set of vitamins and minerals for useful homemade bread.
I hope my recipe for bread on Zakvask will help you master the bakery skill, and the taste of real homely bread will come together to forget about store semi-finished products that mold on the 3rd day. The longer you will work with the Razkaya and the dough, the more you will make sure the ease of baking. You can extend or accelerate baking time with temperature modes, adjusting the schedules for your schedule. And over time, master the recipes more complicated, such as crispy baguettes or chiabatta.
Leave your comments and questions, I will try to answer them promptly.
Enjoy your appetite and be healthy!
A year ago, I did not know how to bake a rye bread on Zakvask at home in the oven. And for me it was a great discovery that baking may be restless! When I studied in detail this question, I found an alternative to industrial yeast - the start of spontaneous fermentation. It consists of flour and water, and wild yeast live in it and lactic acid bacteria. With proper care for this go, you can bake an incredibly tasty and useful bread. To the rusty bread bake solely on rye yoke. It turns out with a light sourness, which a priori is inherent in any baking made on the basis of rye flour. Today I want to share the recipe for rye bread on Zakvask. This is one of the easiest recipes, which will definitely enjoy the lovers of 100% rye bread. It is less calorie than wheat. Therefore, it is even suitable for those who observe the diet. With such bread, it turns out very tasty all sorts of sandwiches or croutons.
Opara for rye bread
Before you bake a rye bread on Zakvask, you must first prepare the pole. Most often I put it at 10-11 pm and in the morning I proceed to the kneading test. For this recipe you will need to mix:
- 15 grams of rye yoke;
- 140 grams of rye ripple flour;
- 300 grams of water room temperature.
For baking rye bread, use a rye yarn 100% humidity.
With such a proportion of bells, water and flour, the opara will be needed 10-12 hours on ripening at a temperature of 20-22 ° C. Bowl with a blind film. The main thing - do not allow the peak of the pile. If you add to the dough folding opar, then the rye bread will be very sour!
10 hours passed and my opara is ready. It smells pleasant, and many bubbles have formed on her surface.
Now proceed to the kneading test. First you need to add a bowl with a blind:
- 140 grams of water and mix;
- Then add 400 grams of rye flour and mix everything until uniformity. Flour can use rye rushing or wholegrain;
- Then add 10 grams of salt.
Rye dough does not require an active kneading. Just mix all the ingredients before homogeneity. I will wash the dough with my hands, but you can use a planetary mixer or toughness.
The finished dough is placed in a bowl and cover the film from above. We leave the dough for 2-2.5 hours on fermentation at + 28-30 ° C. I put a bowl in the oven under the included light bulb, where I have a stable temperature + 30 ° C.
Molding of rye bread
It took 2.5 hours. During this, the dough has increased well in volume. And now you can proceed to molding.
Pre-prepare the form in which you will bake bread. It can be any metal form, the main thing is not to use silicone. In them, rye bread is well embarled.
Shape for bread you need to lubricate with butter.
After that, apply a little vegetable oil onto the working surface, and survive all the dough on the table. During the molding of the bread blank, wrap the hand. This will allow the test not to stick to the hands.
Dough shape your hands or you can use the scraper. First, give the workpiece with a rectangular shape, then extend it with your hands and only then take care of a metal form. So that the top of the bread turns out to be smooth, it needs to be invited to a scraper or silicone blade. If the dough is sticking to the scraper, it is cut with water slightly from above.
When the bread blank was fully formed, shape close cotton fabric or food film. Put the shape into the warm place to the proofing for 40-60 minutes. I put it in the oven for the included light bulb at + 30 ° C.
Baking rye bread
40 minutes passed and the billet was already good. It has increased in volume, and fine bubbles began to appear on top. Before baking, the surface of the bread should be moistened with ordinary water.
The oven preheat to 220 ° C for 20 minutes. We bake the rye bread on the roaster in the oven for an hour. 10 minutes before the end of the baking you need to get a form and once again the top must be lubricated with water.
So, bread is ready! Get it out of the oven, take out from the form and shift immediately to the grille.
Do not try to cut rye bread immediately after baking. He needs to give time to stabilize. Otherwise you will see a wet meakash.
Therefore, I recommend leaving the rye bread to incande the minimum of 8 hours, and only then begin to cut it. I usually leave bread on the table at night and already cut it in the morning.
My bread lay on the grille all night. During this time, the balls stabilized, and now it can be cut.
The bread is very fragrant and soft. And just arrived to breakfast. I am very pleased with the result.
I want to share another tasty recipe: "Bread with carrots and seeds on Zakvask - recipe with photos, video."
Prepare bread always with a good mood, and you will definitely work out! If you have any questions, write in the comments. I wish inspiration in the kitchen and a pleasant appetite!
Print recipeRye bread on the solder in the form
|Training time||ten minutes|
|Time for preparing||40. minutes|
- 15 г rye yoke 100% humidity
- 140. г Rye flour sprinkling
- 300. г water