Whole-grain rye bread with yeast

Submitted by enr on 03 Nov 2010
# For the starter:
130 g white flour
100 ml lukewarm water
1 hour. L. Salt
1/2 h. L. Dry yeast
# For whole grain supplement:
20 g bulgur (2 in. l.)
20 g coarse cornmeal (2 in. l.)
20 g fine oatmeal (with 2. l.)
'10 raw sunflower seeds (1. l.)
10 g linseed (1 p. l).
# Bread:
180 g wholemeal rye flour
60 g white flour
110 ml warm water
1 tsp salt
1/2 h. L. Dry yeast
1. L. Honey
Starter: All are mixed in a bowl, until a sticky dough. Stirring it with a spoon, mixing is not necessary. Bowl cover with foil and then with a cloth. Inoculum was allowed at room temperature for 18 hours. After this time, the dough should have doubled in size and have formed bubbles on the surface. Whole wheat supplement: Mix all the nuts and pour 100 ml hot water. This can be done several hours before dough for bread. It is best prepared together with the starter culture. Bread Mix all ingredients without the starter. If the dough is too hard, add a little water. Messi 2 minutes in the bowl. Add starter culture in part by broken into small pieces, and after each addition, the dough is kneaded well. Yeast should be distributed evenly throughout the dough. Messi few minutes in the bowl, until the dough is uniform. Transfer on nenabrashnena surface and knead 2-3 minutes. The dough should be smooth and elastic. Place in an oiled bowl, cover with towel and let rise for 2 hours. After having risen disc is formed of bread. The dough can be put in the elongated shape can also be formed into pita or to give it an oblong shape in the tray. The court, which will bake bread smeared with sunflower oil. The dough is left for an hour - hour and a half to rise again. The oven was heated to 230 C. The bread is baked for 15 minutes, then the temperature of the oven was reduced to 200 C and the baking was continued for 15-20 minutes. If the bread darkened top very quickly, cover with foil. Once removed from the oven to cool.
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03 Nov 2010