Homemade sourdough bread. Wheat-rye custard bread

Recipe rye custard bread:

Prepare the choux portion of the dough. To do this, mix malt and rye flour in a bowl. Pour in boiling water.

Mix thoroughly until a homogeneous and thick mass is obtained. Allow the mixture to cool until warm and sit for 15-20 minutes.

In another container, mix water and milk (you can use only water or only milk if you wish). Heat the resulting mixture slightly in the microwave, just make sure that its temperature does not exceed 40 C. Add honey (it can be replaced with sugar) and fresh yeast to the warm liquid.

Stir with a spatula until the yeast dissolves.

Pour the milk-yeast solution into the cooled custard.

Stir until smooth.

Add salt and vegetable oil and mix again.

Mix wheat and rye flour, sift and add in parts to the liquid ingredients.

Start kneading the dough. Mix with a spoon first, and when the dough becomes thick enough, start mixing with your hands until it begins to come together into a single lump.

Knead the resulting bun on the workbench for 5 minutes. Roll it into a ball and return it to the greased vegetable oil bowl.

Cover the bowl with a damp towel and leave in a warm place to rise for 1 hour or more. During this time, rye choux pastry should increase significantly in size.

When the dough has risen, place it on the table and divide into two equal parts.

Using your hands or a rolling pin, knead each piece of dough into an even layer of thickness. The width of the layer should be equal to the width of the pan in which the bread will be baked.

Roll the dough into a tight roll so that no voids form inside.

Place the formed custard bread in a mold (in this case, two molds measuring 21x10 cm were used).

Cover the molds with black bread with a towel or film and leave to rise in a warm place for 30-40 minutes.

Place the risen bread in an oven preheated to 220 C and bake it for 15 minutes, then reduce the temperature to 170 C and bake the custard bread for another 30 minutes.

Freshly baked Rye bread Carefully remove the ears from the mold and transfer to a wire rack to cool.

When the bread has cooled completely, you can serve it.

This Borodinsky recipe was approved by order of the People's Commissariat of Food Industry. "He is approved by the Ministry!", Nameless star. M. Kazakov. 1978 Borodino bread is one of the few that can safely be called legendary bread. He is loved and he is not loved, and it is not known who is more, but there is no person who speaks Russian who does not know about his existence. It's a shame that modern bakers don't want to bake it honestly. But it’s difficult to refuse the extra penny that this brand brings. Therefore, today in almost any store you can find bread with the name “Borodinsky”, but it is impossible to find and buy Borodino bread. I was surprised to learn that previously there were two GOST standards for Borodino bread: - the usual and familiar “black” Borodino bread (85% black rye flour and 15% wheat flour 2c) - and pure rye “white” (...or gray) Borodinsky premium (85% gray rye flour and 15% white rye flour, WITHOUT WHEAT FLOUR IN THE DOUGH) It is also interesting that in our time bread is divided into 4 groups , depending on the predominant flour in the dough - wheat - wheat-rye (additions of rye flour no more than 50%) - rye-wheat (more than 50% of the flour in the dough is rye) - pure rye bread And in the first GOSTs bread was classified differently - rye (100% rye flour) - semi-white (even if there is only 10% wheat flour, and everything else is black rye flour), this included Ukrainian, Minsk, Karelian, Riga, etc. bread. - wheat (100% wheat flour) So even tar-black (due to black flour and roasted red malt) Borodino bread by weight was considered “semi-white” bread! Interesting. It’s unlikely that people thought so; this is a purely baker’s classification. Borodino bread belongs to a small group of custard varieties of rye bread. Despite the fact that this group is small and nowadays disappearing and dying out, each bread in its composition is very, very famous. For example, Westphalian pumpernickel, or Riga bread, or Karelian bread, adored by many, or the custard honeycomb of Baltic bread, black, tender and tasty like a cake. Or Borodinsky. Infusing part of the flour in a bread recipe is a very old technique, and was known back in “prehistoric times” to the Egyptians and Greeks, but in Russia before the revolution, the use of infusions was considered a technique so precious and special that the technology (and mythology) of infusions was kept secret by bakers. For the first time, traditional brewing technologies in Russian bread recipes were published by nine Moscow bakers in 1928-1930 (I wonder why the security officers got to them so late?), and in the 1930-1940s, the brewing was studied in detail by scientists, classified into 6 classes and formalized in in the form of GOST standards for “chouxed” bread and liquid yeast (leaf starters). As far as I know, work on approving recipes for bread began in the USSR in 1935, when bread cards were abolished and it became possible to develop a range of bread and offer it to people for free sale different varieties. Thus, in 1936, recipes for three types of rye custard bread were first approved, including Borodino and Riga. Two years later, there were already nine varieties (see Plotnikov/Kolesnikov’s collection “350 varieties...”), then recipes for Baltic custard varieties were formalized and introduced into law: Latvian, Estonian, Kaunas bread, etc.

For cooking delicious bread There is no need to buy special equipment; it can be easily prepared in the oven. You can purchase a baking pan or shape it into a round loaf. Read the article and choose your favorite recipe for bread in the oven at home.

To prepare rye bread, two types of flour are mixed: wheat and rye. The first helps the dough become soft and pliable. For more instant cooking yeast is used.

Ingredients:

water – 400 ml warm;
sugar – 1 tbsp. spoon;
salt - spoon;
rye flour – 300 g;
Sunflower oil – 2 tbsp. spoons;
wheat flour – 300 g;
dry yeast – 10 g.

Preparation:

Pour warm water into a bowl, add salt and yeast.
Add sugar. Mix.
Leave for a quarter of an hour. During this period, the fermentation process will occur and a foamy “cap” will appear on the surface.
Pour in sunflower oil and stir.
Sift two types of flour through a sieve.
Now you need to combine the dough with the dry mixture.
Knead. The dough will turn out cool. Cover with a bag. Set aside for a couple of hours.
The mass will increase the volume a couple of times.
Knead. Place in the form. Cover with a bag. Leave for an hour.
Set the oven to 180 degrees.
Bake for approximately 40 minutes.

In baking, it is important to maintain temperature conditions when preparing dough and baking it.

A simple recipe for kefir without yeast

You can bake bread with a minimum amount of ingredients. Without the use of yeast, the product is healthy and tasty.

Ingredients:

flour – 300 g wheat flour + a little more for kneading;
kefir – 300 ml;
salt – 1 teaspoon;
soda - half a teaspoon;
sugar – 1 teaspoon.

Preparation:

Prepare the container.
Pour a spoonful of kefir into the soda, thereby extinguishing it.
Add to flour.
Pour in kefir.
Knead the dough, adding flour if necessary.
The mixture should not stick to your hands, but do not overdo it with adding flour.
Now the dough needs to rest. To do this, cover with a bag and leave for an hour.
Roll up a round piece of bread.
Use a knife to cut the top.
Sprinkle with flour.
Place in the oven.
220 degree mode.
Time 50 minutes.
Then switch to 200 degrees.
Cook for half an hour.
Pierce with a skewer; if it is dry, the product is ready.

Wheat custard bread in the oven

This bread differs from other cooking options in that the flour must be brewed with boiling water. This will make it light and porous. The mass will rise well, the crumb will be loose, the crust will be ruddy and thin. Homemade bread in the oven is the easiest and most successful option; it will definitely turn out delicious.

Ingredients:

water – 150 ml warm;
yeast – 15 g fresh;
boiling water – 150 ml;
Sunflower oil – 3 tbsp. spoons;
salt – 1.5 tbsp. spoons;
wheat flour – 410 g.

Preparation:

Pour wheat flour (50 g) into boiling water.
Grind the mixture with a spoon and leave until cool.
Crumble the yeast into a bowl.
Add sugar (tbsp), add salt. Grind.
Pour in warm water.
Add flour (50 g).
Mix. For best effect, use a whisk.
Leave for a quarter of an hour, the ingredients will work, the dough will grow.
Sift flour through a sieve (200 g). Pour into container.
Pour in the dough, stir.
Place the flour mixture.
Stir, add oil.
Send the mixture to the table. Pour in the rest of the flour and knead the dough. Watch the consistency; the entire volume may not be needed. You should get a smooth, soft, springy structure.
Roll into a ball.
Coat the container with oil, place the ball, cover with film.
Place in a warm place, avoid air flow, leave for an hour.
Roll out using a rolling pin.
Roll tightly, without pressing too hard.
Prepare the oven by setting the mode to 180 degrees in advance.
It is better to use a special rectangular pan designed for bread. Coat it with oil.
Move the workpiece and cover it. Set aside.
In half an hour it will grow and you can put it in the oven.
After 30 minutes a golden crust will appear, remove.

How to bake with sourdough?

To make a successful bread, all products must be weighed.

Ingredients:

flour – 45 g, you should choose whole grain flour;
salt – 11 g;
wheat flour – 340 g;
warm water – 330 g;
sourdough – 210 g.

Preparation:

Prepare a tall dish and add the indicated flour.
Place the starter.
Pour in water. Knead.
Transfer to the table, knead without adding flour.
When the mass becomes smooth, add salt.
Stir for a few minutes.
Twist it to make a ball. Return to the bowl and cover with a bag.
After an hour and a half, stir and cover again for an hour.
Roll into a ball and place on a baking sheet. Leave for 17 hours. The temperature should not exceed 20 degrees.
If there is not enough time to rise, leave more.
Take a knife and cut the dough.
Preheat the oven to 250 degrees.
Place a baking tray.
Cook for five minutes.
Reduce to 220 degrees.
Bake for half an hour.

With cheese in the oven

Very aromatic crispy bread.

Ingredients:

loaf of bread with bran – 1 pc.;
butter – 75 g;
parsley;
cheddar cheese – 100 g;
garlic – 2 cloves.

Preparation:

Wash the parsley, dry it, chop it.
Finely chop the peeled garlic.
Use softened butter. Stir in garlic and herbs.
Make one and a half centimeter cuts in the loaf without cutting completely.
Place the filling into the slits.
Grate the cheese and sprinkle on each cut.
Wrap in foil.
Place in the oven.
Heat the oven to 200 degrees.
Time - quarter of an hour.

Whole wheat bread

The healthiest type of bread. Well suited for those who pay attention to their figure.

Ingredients:

whole grain flour – 620 g;
salt – 3 g;
warm boiled water – 250 g;
granulated sugar – 5 g;
yeast - 3 teaspoons.

Preparation:

Place yeast in water, add salt and sugar. Mix.
Add flour (more than half).
Knead the dough.
Cover with a bag.
Leave for an hour and a half. The place should be warm.
After the mass has grown, add the rest of the flour.
Knead.
Grease the mold with oil.
Lay out the workpiece.
Cover with a bag.
Give me another hour.
The oven must be set to 200 degrees.
Submit the form.
Wait 2/3 hours.

With milk

Delight your family with natural, unadulterated bread by preparing tender, airy, aromatic pastries.

Ingredients:

dry yeast – 10 g;
sugar – 1 tbsp. spoon;
sunflower oil;
cow's milk – 300 ml;
flour – 430 g;
salt - half a tbsp. spoons;
egg – 1 pc.

Preparation:

Pour salt into heated milk and add sugar. Pour in the egg.
Mix.
Pour in the yeast.
Place flour. Knead the dough.
Cover with film and place in the oven or any warm place. Leave for about two hours.
Knead.
Transfer to a mold that has been coated with butter.
Set 180 degrees in the oven.
Cook until golden brown.

When the bread is cooked, cool it gradually, for example, by covering it with a towel. Do not place in the cold, as this will make the crumb sticky. Cut only after complete cooling.

Fast way in the oven

No store-bought loaf can replace homemade cakes. Due to their busy lives, many housewives are afraid to try making bread at home. But you can prepare soft, airy pastries with a minimum of time.

Ingredients:

wheat flour – 320 g;
warm water – 210 ml;
sugar – 1 teaspoon;
sea salt - half a teaspoon;
olive oil – 30 ml;
dry yeast – 1 teaspoon.

Preparation:

Pour all bulk products into a bowl and mix.
Fill with water and oil.
Knead. If necessary, add flour.
The result will be an elastic workpiece that will not stick to the surface.
Cover with film and leave.
When the volume has tripled, knead. This will happen in half an hour.
Roll into a loaf shape and cut.
Place on a baking sheet for half an hour.
Sprinkle with water.
Transfer to oven.
200 degree mode
After half an hour, the surface of the product will be covered with a golden crust. Feel free to take it out.

Made from corn and wheat flour

These are sunny baked goods with an amazing aroma and perfect porous structure.

Ingredients:

wheat flour – 250 g;
oil – 1 teaspoon;
corn flour – 150 g;
yeast - 1 teaspoon dry quick action;
egg – 1 pc.;
warm milk – 250 ml;
sugar – 2 teaspoons;
salt – 1 teaspoon;
butter – 1 teaspoon.

Preparation:

Pour sugar, salt, yeast into a container.
Pour in the previously melted butter.
Then milk.
Stir until everything is dissolved.
Pour in the egg. Stir.
Add flour.
Knead. Cover with film.
Wait an hour.
Mash the grown mass. If necessary, sprinkle with flour.
Place in a pre-greased mold.
Heat the oven to 195 degrees.
Move the form.
Cook for half an hour.

With added yeast

Please your family and surprise your guests for festive table fragrant delicious pastries with a minimum content of products.

Ingredients:

dry yeast – 1 teaspoon;
warm water – 350 ml;
salt – 10 g;
wheat flour – 500 g.

Preparation:

Pour water (60 ml) into the bowl and add yeast. Dissolve.
Pour in the remaining liquid.
Add some salt. Mix.
Mix with flour. You will get a sticky mass. You can't put flour in it!
Be patient and knead, stretching in different directions. The dough should absorb more oxygen.
When it finally becomes smooth, roll it into a ball.
Cover and leave for a couple of hours.
When the volume increases, knead the dough.
Transfer to a form coated with oil.
Place in the oven (180 degrees).
After 2/3 hours, take it out.

Homemade Borodino bread

By preparing this option, you will get rich taste and the aroma of familiar baked goods.

Ingredients:

wheat flour (grade 2) – 170 g;
sea salt – 1 teaspoon;
rye flour – 310 g;
rye malt – 4 teaspoons;
honey – 2 teaspoons;
sunflower oil – 2 teaspoons;
pressed yeast – 15 g;
cumin – 1 teaspoon;
water – 410 ml;
coriander – 2 teaspoons.

Preparation:

To brew malt: pour boiling water (150 ml).
Stir. Leave. It must cool completely.
Pour warm water (150 ml) into another bowl, add honey, crumble the yeast and stir.
After a quarter of an hour, the mass will increase in volume.
Pour flour into a high container and add salt. Stir.
Pour in yeast base. Place the malt that has brewed. Add the remaining water.
Add sunflower oil, stir.
Cover and keep warm.
After an hour and a half, put it into shape.
Sprinkle with cumin, then coriander. Press lightly.
Leave for 2/3 hours.
Heat the oven to 180 degrees.
Place the form.
Cook for about an hour.

Sourdough bread called tin bread, consisting of rye flour, water, salt, yeast, fermented malt, with the possible addition of caraway and other spices.

The peculiarity of the recipe for custard bread is the use of tea leaves in its preparation - mixing part of the flour with white or red malt and brewing with boiling water. This method of production allows the choux bread to remain fresh longer and, together with the addition, creates a special taste.

Production of sourdough bread

The dough for choux bread is prepared in four stages: brewing, leavening, dough and dough. Pre-soaked malt is covered with flour and brewed with water at 94-96 degrees Celsius. Fermentation should take place at a temperature of 62 -64 degrees. To prepare the dough, the starter is stirred into the tea leaves, then flour and salt are added.

The benefits of sourdough bread

Rye custard bread contains five times more fiber than wheat bread. Fiber cleanses the intestines of harmful chemicals and toxins and removes toxins from the body.

A large number of minerals– calcium, iron, phosphorus, magnesium, potassium, as well as B vitamins make custard bread a healthy part of the daily menu.

It must be remembered that rye bread must be chewed thoroughly, allowing the bread starch to be absorbed in the oral cavity.

Unlike regular bread, choux bread has a dense crumb and a thin crust. This product tastes sweetish. It has a deep malty aroma and a pleasant dark color.

General information

The benefits of custard bread are undeniable. It contains five times more fiber than And as you know, it is this substance that cleanses the intestines of toxins and other harmful chemical elements. In addition, this component quickly removes all toxins, helping to improve the health and well-being of a person as a whole.

What components does custard bread contain? It contains a large amount of minerals such as calcium, iron, phosphorus, magnesium and potassium. In addition, bread contains the entire vitamin B group. This makes it an integral part of the daily menu.

When consuming such a product, remember that the custard must be chewed thoroughly. Only in this way will starch be broken down and absorbed in the oral cavity, easing the work of the stomach.

After kneading, the dough for making choux bread acquires a pleasant consistency. It is very elastic and pliable, easily takes the desired shape and bakes quite quickly in the oven.

Sourdough bread: recipe

To make it delicious we will need the following components for the dough:

For the base:

rye flour - approximately 125 g;
2nd grade wheat flour - about 200 g;
table salt - 1 full teaspoon;
fresh liquid honey - about ½ large spoon;
warm water - about 150 ml;
ground coriander - 1 dessert spoon.

For brewing:

rye malt- 1 large spoon;
coriander - 1 large spoon;
rye flour - approximately 25 g;
cold water - 20 ml;
boiling water - about 30 ml.

Preparing the dough and tea leaves

Before baking a loaf of custard bread in the oven, you should thoroughly knead the base. First you need to prepare the dough. Dry starter is mixed with rye flour, and then diluted with warm drinking water and left in this form for 7-11 hours.

While the dough reaches a warm place, begin preparing the tea leaves. To prepare it, combine it with rye flour and coriander. After this, the resulting mass is poured cold water and leave aside for 10 minutes.

After a while, pour boiling water into the ingredients and quickly stir with a spoon.

Having received a homogeneous sticky mass, it is covered with a lid and placed in an oven preheated to 70 degrees. In this form, the tea leaves are simmered for two hours.

Preparing the dough

As soon as the leavening and brewing for homemade bread When they are ready, they immediately begin kneading the base. To do this, rye and wheat flour are mixed alternately in a large container, table salt, fresh liquid honey, warm water and ground coriander.

All of the listed ingredients are thoroughly kneaded with your hands and left in the bowl for 20 minutes. Next they are combined with tea leaves and starter. Having placed the resulting mass on a damp table, knead it intensively with wet hands.

As a result of such actions, a homogeneous and obedient dough of dark color and with a pronounced malt aroma is obtained.

Forming and baking bread

How should you shape choux bread? You can do this different ways. The thoroughly kneaded dough is rolled into a ball and then slightly flattened, forming a kind of loaf. After this, it is laid out in a deep round form, greased with butter, and sprinkled with coriander grains.

In this form, the semi-finished rye product is covered with a towel and placed in a warm place for 5-6 hours. During this time, the dough should rise well and fill the entire bowl. For beauty, you can make several cuts on the surface of the semi-finished product using a sharp knife.

As soon as the base for the custard bread is prepared, it is immediately sent to the oven, preheated to 230 degrees. In this case, the form with the rye preparation is sprinkled with water and placed on a wire rack. A tray is placed below, into which a glass of boiling water is poured. In this form, the custard bread is baked for ¼ hour.

After time has passed, reduce the oven temperature to 200 degrees and wait another 35 minutes.

We present it to the table

After baking the custard, it is carefully removed from the mold and laid out on a board. This product can be consumed both hot and cold. It is cut into pieces and presented to the table along with any first or second course.

Simplified cooking option

If you don’t have time to implement the above recipe, we recommend using a simplified version. For this we may need the following components for the test:

drinking water - about 270 ml;
rye flour - 200 g;
wheat flour - 200 g;
pressed yeast - 25 g;
white sugar - 2 large spoons;
table salt - 1 large spoon.

For brewing:

wheat flour - 150 g;
dry rye malt - 2 tablespoons;
drinking water - 300 ml.

Cooking method

Dry rye malt is mixed with a portion of wheat flour and then brewed with boiling water. While adding water, mix the dough thoroughly with a fork so that it does not form into a lump. The resulting mass is left aside until it cools completely. In the meantime, begin preparing the other part of the base.

Diluted in a separate container warm water, and also add salt and sugar. After this, the contents of both bowls are combined and kneaded thoroughly. As a result, you should end up with a fairly thin, dark brown mixture. The remaining flour is added to it and a cool bun is formed. You should knead it until it stops sticking to your hands. Next, the dough is covered with a dry towel and left aside for 3 hours.

Baking bread

After time has passed, the base is kneaded again with your hands, sprinkled with rye flour and placed in a round form, greased with butter. Leave it like this for 20 minutes. Next, it is sent to the oven, preheated to 220 degrees.

Place a container of water on the bottom shelf and bake the choux bread for about 40-50 minutes.

The finished product is wrapped in a clean and dry towel, and then allowed to rest for about three hours. After the time has passed, the bread can be safely presented to the dinner table.