Dining room! Wheat-rye sourdough.

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, add flour, mix well, form a bowl with wet hands and leave to ripen in a bowl, tightening it with a film or covering with a lid.

The leaven will increase visually, but not many times, and if it is picked off, it will show a porous structure.

For the test:

285 gr. leaven (all, considering that something remains in the bowl, something is lost with stirring);

85 gr. Rye flour rye (I rye rye);

250 gr. wheat 2 varieties (I have wheat tsz);

220 gr. water (took 250);

15 gr. sugar (or honey);

8 gr. salt.

The process is very simple:

If you have a home mill, make fresh flour, the bread from it will turn out cosmically tasty! For more than five years, I have been making whole grain flour using the Hawos Queen1 mill 1


If you knead by hand, stir the starter in water, add salt and sugar, then all the flour and start kneading. I kneaded the dough in Ankarsrum Original, put water and sourdough there and kneaded it with a spatula.



Add flour, salt and sugar and start kneading at first speed.


As soon as the flour is moistened, switch the dough to 2-2.5 speed. The dough will be moderately thick, so the speed of the dough can be increased so that the extent of the impact on the dough remains familiar. At first the dough will be loose, then it will become more smooth, like this:


Put the dough in a bowl greased with vegetable oil, use a wet hand to smooth the surface and tighten the bowl with a film. Fermentation 80 minutes at 30 degrees.


The dough will approximately double and become porous.


Put the dough on a wet work surface, crush, but not completely, give the form relevant for your form, which you are going to bake.


And if you want a hearth, then shape it, as in this recipe, and stand in a basket!


I settled in Emile Henry's rectangular ceramic bread baking mold, preheating the mold and rubbing with beeswax.


When the mold cools and the wax hardens, place the dough into the mold and smooth the surface and sides of the sides with a soft silicone spatula.



Set aside, cover with foil, bag, or cap so that no crust forms on the surface of the dough. Proving 50-60 minutes at 28-30 degrees. Turn on to warm up the oven to 230-240 degrees. In the cold season, for fermentation and proofing, I use the wonderful folding proofing cabinet Brod & Taylor and this year, once again starting to bake rye, I don’t like how he helps out!

The distance of the workpiece will increase in volume and several openings from air bubbles will appear on the surface. When you see this, send the bread to the oven!

Baking the first 12-15 minutes with steam at 230-240 degrees, then lower the temperature to 220-210 and bake for about 30-40 minutes, if possible, do not use convection mode. The time depends on the baking depends on the shape, so take a look. If possible, measure the temperature inside the bread with a probe-thermometer - if it is under 100, the bread is ready) Grease the prepared bread before dredging with water.


Cool on a wire rack, although it can be cut warm.