Description
A delicious aromatic rye bread on sourdough, baked in a slow cooker
Ingredients
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Sourdough
125 g
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Water
325 g
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Rye flour
375 g
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Wholegrain wheat flour
75 g
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Vegetable oil
2 Tbsp
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Honey
2 Tbsp
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Salt
7 g
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Semi-dry red wine
110 g
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Flax seeds
50 g
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Almonds
100 g
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Cumin
30 g
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Malt
70 g
Cooking
The sourdough recipe is here http://www.povarenok .ru/recipes/show/715 94/ Starter I fed in the evening rye flour. Rye bread you need rye sourdough. Here I have it ready to knead, loose, porous, breathing
Along with a revival of sourdough I made the tea, mixing the flour, malt and boiling water, cover.
In the morning I mixed 125g sourdough, 125g rye flour, 125g of water and all the welding and sent in a warm place
Here is the dough after 4 hours
In the kneading helped me a bread maker: I mixed all the dough, added flour and wholegrain rye, water, wine, salt, honey, butter, nuts, flax seed.
Well vymenila
Put in a bowl multivarki and leave for proofing
After 2 hours the dough is well risen, I put the next bread with caraway seeds
I have a slow Cooker VT-4203 SR And I turned the bake mode 1 hour after the program is once again included baking for 1 hour. 15 minutes before the end of the program, the bread is gently turned over and continued baking
That turned out so handsome
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