Rustic bread with three flours with seeds

Description

Country Wholewheat-Rye Bread With Flax and Sun Flower Seeds. One of my favorite rye breads to sourdough to date. Very tasty and bright, and, despite the presence of rye and wheat whole grain flour with a light, not dense crumb! I highly recommend to try. For the recipe thank E-L-R-A, a wonderful cook, with a few stupid, in my opinion the descriptions of the process by which bread from Chad Robertson, has been on my side totally professional improvements –well, bake as they can))!

Ingredients

Sourdough

1 Tbsp
Wholegrain wheat flour

600 g
Rye flour

300 g
Flour

300 g
Salt

20 g
Flax seeds

0.5 cup
Sunflower seeds

2 cup
Water

1 l
Water

1 cup

Cooking

Start to make bread in the evening. For starter: Mix 1 tablespoon Mature sourdough, 200 g of boiled, lukewarm water, 100g whole wheat and 100g rye flour (I use whole grain rye flour). Cover with cling film and leave for fermentation for 12-16 hours at room temperature. That's what we get in the morning –the starter has grown in 2-3 times. In the morning the next day. Pour ¼ Cup of flax seeds 1/2 Cup of boiling water. Leave to cool. It turns out viscous, soapy mixture.

In a large bowl, mix 750 g water (boiled) with 200 grams of starter.

Add 500 g white whole wheat flour, 200 grams rye flour 300 g bread flour (you can use regular wheat flour).

Stir until smooth. Leave to autorizacia 20-40 minutes, covering the bowl with cling film.

Add the remaining 50 grams of water mixed with salt.

Stir the water with the salt, squeezing the dough between your fingers –that's the way they suggest.

I've tried on, quickly intervened salt, and then confided in a food processor –attachment hook, the second speed for 4 minutes

To below-average )) development of gluten. Something like this... put the dough in a large bowl, cover with a lid. Let rest the dough for 2 hours. During these two hours will be required every 30 minutes to do the folding. -4 times. Folding can be seen here, from Svetochka in the recipe http://www.povarenok .ru/recipes/show/798 77/

For folding I would podpylennuyu dough out onto a lightly flour surface.

Gently stretched dough.

One third –from the left to the middle. One-third –right-left to the middle.

As top-down and bottom-up towards the middle. Do not forget every time a little bit to stretch the dough.

And just a little stretching is to fold the dough in half. Return to bowl, cover with a lid.

Before the second folding should be washed with soap flax seeds water as possible (do not steam –is will not work) and mix them with raw sunflower seeds. (1 Cup)

Now the process of folding is so. Stretch the dough, put the seeds on it (about the same over the entire surface –but without excessive zeal ).

Fold as before.

During the third fold the dough looks like.

But after the fourth, the last –here. The dough is almost sticky after the first folding. Very plastic and easy to work with. After the last fold let the dough rest for two hours in a bowl covered with a lid at room temperature.

Transfer the dough on a lightly flour podpylennuyu surface. With a spatula divide the dough in half. Each piece of dough shaped into a circle, gently stretching it and gathering the edges of the dough towards the middle. Cover and leave to rest for 20-30 minutes.

Covered bowl that the dough was a little dried out.)) So. The not good, but so was the lighting.

Next, there are two ways. If you want to get more "starter bread" -with a pronounced acidity, Cover the proofing baskets of clean linen towel sprinkled with plenty of rice or wheat flour is transferred to dough podpylenny side up, cover with a cap and placed in the refrigerator for up to 12 hours.

If you do not want...and I didn't want! Then...transfer the dough to the back side of the baking tray covered with baking paper, sprinkled with flour (Sveta S-v-e-t-i-k, thank you for this idea, very helpful), form a round bread or loaf –in the taste, again cover with a bowl or something on top (not touching the surface of the bread) and give the bread a time for at room temperature for 2.5 to 4 hours. Depends on the ambient temperature. Bread should grow at 2-2.5 times.

Here I have the bread slightly burst after proofing -perhaps slightly perestal. It was quite warm in the house. The taste is not affected. 20-30 minutes before baking heat the oven to 230 degrees with baking stone (I have a baking stone pizza -more about that again in Light. Here http://www.povarenok .ru/recipes/show/798 78/ and here: http://www.povarenok .ru/recipes/show/820 59/

Carefully transporting coming up bread straight from the paper on a heated stone. The first 12 minutes bake with steam. I create steam by putting a metal bowl of boiling water on bottom of oven spring. Then another 25-35 minutes to bake without steam, subtract the temperature to 200 –depending on oven or until Golden dark-Corey cinefogo color. I have the unfortunate. But this bread had finished baking in poor evening light. To bake the second bread is to repeat the procedure of heating the oven with a stone, etc.

Well, our bread is ready. Cut...

Here we have it a delicious, very self-sufficient and bright. BON APPETIT, MY FELLOW COOKS!

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