-Wheat-rye bread according to step by step 🍞 recipe with photo

Kitchen appliances and utensils:

oven;
a baking sheet;
molds for baking bread (size 20 cm × 11 cm on the upper perimeter, height 7 cm);
silicone kitchen mat;
culinary spatula;
culinary whisk;
culinary brush;
wooden spoon;
2 deep bowls with a capacity of 4 liters;
pan;
cling film;
parchment paper;
kitchen scales;
beaker.

Ingredients

Title	amount
Premium wheat flour	400-450 g
Rye flour	200 g
Pressed yeast	20 g
Drinking water	465 g
Granulated sugar	3 tsp
Common salt	2 tsp
Vegetable oil	90-100 ml
Ground coriander	1 tsp without slide

Step cooking

How to make rye dough

Heat 200 ml of drinking water to a temperature of 35-36 ° C. Pour it into a deep plate. Finely chop 5 grams of pressed (live) yeast into warm water. Stir with a cooking spatula.
Pour 150 grams of rye flour into a deep 4-liter bowl. Add the yeast dissolved in the water to the bowl. Stir the mixture well with a cooking spatula until smooth. Cover with foil, put in a warm place. Stir the yeast several times with a spatula to enrich the mixture with oxygen. Rye dough is prepared separately, as there is no gluten in rye flour. The ratio of rye flour to wheat in such bread is usually taken 1 to 2.

Making wheat flour dough

Pour 65 grams of sifted premium wheat flour into another deep bowl. Add 200 ml of boiled water. With a spatula, mix the composition well until a uniform consistency. Let the custard cool down to a temperature of 36-38 ° C. Due to the custard base, the bread does not stale for a long time. Pour 65 ml of warm water (35-36 ° C) into a deep plate. Crush 15 grams of pressed yeast into the water.
Add 1 teaspoon of granulated sugar. Mix well with a cooking whisk. Pour the diluted yeast into the cooled dough. Stir, put in a warm place for fermentation for 15 minutes.

Common dough assembly

Transfer the sourdough from rye flour into a bowl with a suitable wheat dough. Mix the contents of the bowl well until the mass is homogenized.
Cover with a film, put in a warm place for 20-25 minutes.

Kneading the dough and baking bread

Pour 2 teaspoons of granulated sugar and 50 grams of rye flour into a suitable dough. Put 2 teaspoons of table salt to the sourdough. Take ordinary kitchen salt, not iodized and not Extra. Add 40 ml of vegetable oil to the mixture.
Pour 350 grams of sifted wheat flour into a bowl. Add a teaspoon without a hill of ground coriander seeds (for crumb flavor). Stir the dough with a wooden spoon until it is possible, then knead it with your hand. The dough is very soft, a little sticky. When the dough has fallen into a lump, pour vegetable oil (20 ml) on the side of the bowl. Knead the dough until it begins to stick strongly to your hands.
Pour 50 grams of wheat flour onto a kitchen silicone mat, spread it over the work surface. Put the dough from a bowl on the mat, helping yourself with a spoon. Knead the dough, gradually adding flour under it, for 7-10 minutes. If the mass begins to adhere strongly, grease your hands and the mat with vegetable oil (5 ml). It can be repeated several times. Lubricate a deep bowl with vegetable oil (5 ml), round the mass, transfer it to a bowl.Cover the dough with a plastic wrap, send to heat to rise for 25-30 minutes.
After half an hour, put the dough on the mat greased with vegetable oil (5 ml). Remember well, return the dough to a bowl under the film for another 20-30 minutes. Remember the dough that has come up again. Divide into two equal parts. Roll out each ball, let stand 10-15 minutes. Grease two forms for bread with vegetable oil. At the bottom of the form, you can put a piece of parchment in size.
Cut a piece of dough with your hands into an oval cake (about 25 cm by 35 cm in size). Roll the cake into the roller along the length. Try to keep the top smooth, without tears. Pinch the tip, smooth the seam. Repeat with the second piece.
Put the prepared workpieces into baking dishes, cover with a film. Send the molds for 40-45 minutes in heat to lift the bread. Place the molds with the raised workpieces on a baking sheet at a distance of 8-10 cm from one another. Bake in the oven, heated to a temperature of 180 ° C, at the highest (possible) level for about 40-45 minutes. Brush a crust of hot bread with vegetable oil (5 ml) using a cooking brush. This is done so that the top does not crack when cooling.

The bread baked according to this recipe turns out to be soft, aromatic. It does not crumble during slicing, it is stored for a long time.

Video recipe

You can watch a very detailed description of the technology for making dough and bread in the video. A skilled hostess lucidly explains every step of baking delicious homemade bread.