Wheat bread with rye sourdough

Excellent homemade bread made from wheat flour can be easily prepared not only with yeast, but also with the use of sourdough. Today I will share with you a new recipe that should surely appeal to everyone who bakes bread at home.

Despite the fact that rye sourdough is used in the dough for this wheat bread, the finished baked goods turn out to be of a pleasant light color, with a wonderful taste and subtle sourness (this is typical for sourdough bread). To completely get rid of it, you can speed up the fermentation process by adding a very tiny amount of yeast to the dough (a pinch of fast-acting yeast is enough).


I must say that the rye sourdough wheat dough according to this recipe can be used not only for making bread. It is great for rolls, brassies, and fried cakes with sweet or savory fillings. For sweet pastries, I advise you to additionally add 2-3 tablespoons of sugar to the dough and replace the vegetable oil with melted butter.

Ingredients

• Wheat flour of the highest grade (220 grams)
• Rye sourdough (150 grams)
• Milk (100 milliliters)
• Sugar (1 tablespoon)
• Vegetable oil (1 tablespoon)
• Sour cream (1 teaspoon)
• Salt (0.75 teaspoon)
• White sesame (0.5 teaspoon)
• Black sesame (0.5 teaspoon)

Directions

1. This homemade bread recipe includes the following ingredients: active rye sourdough, milk and sour cream (both products of any fat content), premium wheat flour (if desired, you can replace the first grade), granulated sugar, refined vegetable oil and salt. As a supplement, you can use absolutely any seeds (I have white and black sesame seeds), sprinkle the workpiece with it - this is not necessary.
2. Put active rye sourdough in a suitable dish and pour lukewarm milk there, add sour cream.
3. Mix everything and pour in odorless vegetable oil, add sugar and salt.
4. Mix everything again with a spoon and now you can add wheat flour in parts, which is better to sift before that. The amount of flour may differ from the declared amount.
5. Knead the dough with your hands or using a kneader (bread machine) for 10-15 minutes. It turns out to be practically non-sticky, tender and pliable. The dough, although soft, does not float - when you round it into a bun, it will keep its shape. We tighten the bowl with plastic wrap and leave it alone for an hour and a half in a warm place. After 40-45 minutes, we do a light workout and heat for another 45 minutes.
6. During this time, the wheat dough on rye sourdough will grow well - three times for sure. Again, the fermentation time may differ from the indicated one - it depends on the strength of the leaven, the temperature in the room, and so on.
7. For this homemade bread, I recommend using a special baking dish that I grease with a baking emulsion. In general, you need to mold the workpiece based on how you plan to bake bread - on a hearth or in a mold. In this case, there will be a roll. We take the dough and gently knead it with our palms on a surface dusted with flour. Lightly dust the fingers with flour, as the dough is very tender and a little sticky. Fold in half lengthwise, making such an approximate rectangle. The narrow side should be slightly less than the length of your baking dish. We roll the layer into a fairly dense roll. After each revolution, be sure to press the roller against the layer so that later there are no voids in the finished bread (that is, large air bubbles). We lay the workpiece with the seam down, tighten the form with cling film or cover it with a towel, leave it warm for proofing until the dough doubles. This can take 1-4 hours: such a discrepancy in time is normal. The fact is that the strength of the leaven is different for everyone and the temperature in the room is also different.
8. The dough should rise at least 2 times. Better even at three. While the dough was steaming, we had already managed to heat the oven to 240 degrees.
9. If you want the crust to be covered with crispy grains, sprinkle the workpiece with water or brush with milk, then sprinkle with seeds.
10. You need to bake wheat bread in rye sourdough at 240 degrees for the first 10 minutes with steam, then lower the temperature to 200 degrees and bake for another 30-35 minutes without steam.
11. Remove the finished bread from the mold and cool on the wire rack. From the specified amount of ingredients used, a loaf weighing 460 grams is obtained (weighed after completely cooling).
12. A very simple and easy recipe for making wheat bread with rye sourdough will present you and your family with excellent homemade cakes. Try it, you won't regret it. Allochka, thank you very much for your order - I hope you like the recipe, and the bread will turn out to be tender, tasty and fragrant.