Wheat-rye bread on the leaven in the oven - recipe

Wheat-rye bread on leaven is a useful and tasty product, which is very easy to prepare at home. Today we will offer you some interesting recipes, as well as recommendations and useful tips.

Rye-wheat bread on leaven

A delicious aromatic loaf can be baked in your kitchen without complicated equipment and from the most affordable products. Having tasted delicious homemade food, you will no longer want to buy bread in the store.

Ingredients:

• Leaven of whole wheat flour - 100 g;
• Warm water - 400 ml;
• Seeds of flax, fennel, anise and cumin - one teaspoonful;
• Salt - a teaspoon;
• Coconut sugar - 100 g;
• Treacle - one tablespoon;
• Rye flour - 250 g;
• Whole wheat flour - 400 g.

Wheat-rye bread on the starter is prepared long enough, but you will not regret the time spent.

Dilute the leaven and water in a deep bowl, sprinkle seeds and salt to it, and then add treacle and sugar. Stir all the products. Sift the flour into the bowl and knead the dough. It should get a little sticky, but because of this, do not worry.

Return the dough to a bowl and cover it with a cloth. After 20 minutes, knead it again, and then cover it, take it to a warm place and leave it alone for 12 hours. When the dough is doubled, divide it into two pieces and give it the right shape. Cover the workpieces with towels and put in heat for one more hour.

Clay or stone forms put in a cold oven and light a fire. The oven should be heated to 250 degrees.

Transfer the future bread into preheated forms and make cuts on the surface with a knife. Cover the loaf with lids and bake them for 40 minutes. Delicious aromatic breads served for lunch or dinner.

Rye-wheat bread on rye leaven in the oven

To make the treat useful and satisfying, this time we will use bran. A special flavor and aroma of bread will add cumin and sesame.

Required products:

• Rye leaven - seven tablespoons;
• Water - 300 ml;
• Salt - two teaspoons without a slide;
• Wheat and rye flour (preferably whole grains) - 300 g;
• Sesame flour - two tablespoons;
• Bran ground - three tablespoons;
• Cumin and sesame - one teaspoonful.

How to make rye-wheat bread on rye leaven? The recipe is described in detail below.

In a deep cup, pour in the leaven and water, put salt. Separately, sift flour, add bran, sesame seeds and cumin to it. Combine the liquid and dry mixture, and then mix with a spoon.

After a while, start mixing the dough with your hands and continue until it becomes dense. After this, shift it into 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 put a container of water down. Form with bread put directly on the grate. Cook the treat for ten minutes, and then lower the heat. After 45 minutes turn off the oven, but leave the bread in it for another quarter of an hour. When the time passes, wrap the loaf in a towel and let it cool down at room temperature.

Bread with coriander and cumin

Here is another simple variant of making a soft home loaf.

Required products:

• Ripe rye ferment - 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 rye bread on rye leaven according to the following recipe.

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

Knead the dough on the table, periodically pouring a little flour. Pull the shape of the bowl and return it to a bowl. Cover the dough with a food wrap and leave it overnight in a warm room. When it takes 8-12 hours, the workpiece must be kneaded, given the desired shape and laid out on a board covered with a manga. 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 knifes with incisions and sprinkle it with ground coriander. Send the bread in a well-heated oven and cook it for the first quarter of an hour over the steam. Next, you need to reduce the fire and bake the loaf until done.

When the bread is ready, cool it on the grate.

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 terrible in it.

• Leaven - 15 g;
• Wheat flour - 200 g;
• Bran - half a tablespoon;
• Water 230 g;
• Salt - 5 g;
• Rye flour - 80 g.

So, we prepare wheat-rye bread on the leaven according to the French recipe.

Recipe

First put the sponge. To do this, combine the sourdough, 30 grams of wheat flour, bran and 15 grams of water. In order not to make mistakes in calculations, use kitchen scales. Wait until the opara is doubled - it takes about 12 hours.

Sift the flour and fill it with water. When the gluten is swollen, add to it the spoon and salt. Transfer the products to the bread maker and set the "Dumpling dough" mode to 15 minutes. Products can be kneaded and hands, but then increase the time to 30 minutes.

The dough should turn out to be liquid, but you do not need to add flour anymore. Place the preform in the heat for three hours, without forgetting to periodically mix it. It is best to use the folding technique - the product should be laid out on the board and folded edges to the center at least 500 times at a time.

The second scaffold will take 24 hours - put the dough in a plastic container and send it to the uppermost shelf of the refrigerator. Bake bread on a baking sheet, pre-laid with parchment. Stove the oven to 220 degrees, squirt the water on the walls and put a baking sheet on the grate.

Ready bread turns porous and very soft. Cool it for 20 minutes and serve it to the table.

Conclusion

Wheat-rye bread on leaven is the best addition to the first and second courses. A small acidity, wet crumb and low porosity will taste even the most severe critic. A cook this bread can be at home, even without having at hand sophisticated equipment. Therefore, make sure to use our recipes and please your family with the new taste of a well-known product.