Delicious bread

Hello friends! We have rye bread again and sunflower seeds again! Bread of the pioneers, known to many more by Luda's posts from LJ in those distant times when many were just starting;) This is completely rye bread without a gram of wheat flour and with a lot of sunflower seeds, very tasty and uncomplicated. I first baked it a long time ago at the dawn of my hobby for bread, it turned out easy and without problems and inspired me a lot. Therefore, this bread can be safely attributed to the category of those who are easy to handle even beginners. For the leaven: 165 gr. whole grain rye flour; 135 water; 15 gr. rye starter (yeast). In the water, stir the leaven, add the flour, mix. It turns out a thick mass, which is just so difficult to mix with a spoon, easier with bare hands)) Roll the ball into a suitable container, tighten with a film, leave for 10-12 hours, preferably at 26-28 degrees. The ball will grow in size, but will still look tight, there will not be any noticeable pore...

Hello friends! Today we have another Soviet bread - Table! This is wheat-rye bread, in which significantly more wheat flour than in the Ukrainian and Darnytskyi, which recently appeared in the blog. And there is sugar, and this, as for me, makes it stand out. This is a very tasty and fairly simple bread that you can bake in the form, or you can make a hearth. At one time, I often baked this bread with hearth and whole grain, replacing sugar with honey, and I can say without exaggeration that this is one of the most delicious wheat-rye breads! In the original, this bread uses rye flour and wheat of 2 varieties, but if you use whole grain flour, bread will only benefit from this! For thick rye sourdough: 160 gr. rye flour (peeled in the original, I have a CZ); 110 gr. water; 15 gr. mature rye starter. (in the original 40 grams. and the ripening time is 6 hours, I had to leave the leaven for 10-12 hours and I took a smaller percentage of the starting culture). Stir the starter in water, ...

Greetings friends! Today you will find simple bread, but still delicious, and the most interesting is very practical. It will again be about night proofing and morning baking, and this technology is applicable to many other sourdough wheat breads. But the final, in this recipe will be buckwheat, where is Arthur without it? Leaven 100 gr. high-grade flour 100 gr. water 10 gr. wheat starter Mix the starter, flour and water until smooth, cover or tighten with film and leave to ripen for 9-10 hours at room temperature. If you are cool - below 23 degrees, or increase the ripening time of the leaven to 16 hours, or the amount of starter to 15 grams. Hub: 60 gr. flax seed 20 gr. poppy seed 180 gr. water For 6-8 hours, fill the seeds with water and leave to swell, the water should be absorbed. Dough: 400 gr. high-grade flour 80 gr. whole wheat flour 60 gr. buckwheat flour (fried) 27 gr. whole grain rye flour 240 gr. water 13 gr. salt So, let's start! At 9-10 o'clock in the morning (bu...