Description
Bread with character-moist crumb with rye grains and sunflower. In Germany the popular heavy, dense bread made from whole grain, wheat or rye flour (Vollkorn Brot), often with a lot of different grain supplements. To raise the dough needed starter. Grain bread is not only delicious, but also healthy. It is usually cut in thin slices and serve with dinner or use for sandwiches.
Ingredients
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Grain
150 g
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Seeds
50 g
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Sourdough
200 g
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Dark beer
250 ml
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Flour
100 g
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Rye flour
100 g
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Salt
10 g
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Honey
1 Tbsp
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Yeast
1 tsp
Cooking
Rye cover with water and boil for 30 minutes.
Then mix with sunflower seeds and pour the beer, leave for 12-16 hours. The grain is very slowly absorb the beer, so keep at least 12 hours. It is better to use a dark beer, I had a light.
We use rye sourdough. I'm doing from the book "Аpprentice Bread Bakers" by Peter Reinhart. I have it brewing for 5 days. My starter is always 100% humidity, i.e. the ratio of flour and water 1:1 by weight, it greatly simplifies arithmetic. You can use any of your starter. Recipe ferment in the Diaries http://www.povarenok .EN/blog/show/25709/
In a bowl, mix the rye flour, wheat flour, yeast, dry yeast, salt. I put another spoon of buckwheat honey, I think he wasn't the least bit disturbed.
To the dough add the soaked grains, together with the liquid.
All mix, the dough will be sticky, like a thick porridge.
The finished dough placed in oiled bowl, cover with polyethylene. Put in a warm place for 60 minutes.
Strong proving, you will not see.
Then punch down the dough, form, lubricated with oil and sprinkle with flour.
Put the dough in the shape and leave for another rasstoyku minutes by 60.
Bake the first 20 minutes at a temperature of 240S then reduce to 190C and bake for another 40-60 minutes. I do so: on the bottom of the oven put a baking pan – it may burn, but after landing bread in the oven pouring a glass of boiling water and immediately close the oven door. As soon as the dough starts rumanetsa remaining pairs need to remove to get the pan with remaining water and briefly ventilate the oven.
The finished bread must be Mature. Wrap it in a towel and leave for 8 hours.
It is usually cut in thin slices and serve with dinner or use for sandwiches.
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