Sourdough bread in a bread maker. Unleavened bread in the bread maker
The aroma of freshly baked bread can drive everyone crazy. Traditionally, the hostesses in past times baked it themselves, as there was simply no opportunity to buy a ready loaf. The recipe of the woman passed from generation to generation. More widely in Russia rye bread with slightly perceptible sourness was spread. Now baking bread is not difficult, because a breadmaker came to help the housewives. It prepares a variety of baking varieties, including sourdough bread. In the bread maker, he stands perfectly and is baked.
This device for baking bread has become very popular in recent times. Many enterprises that produce household appliances, have in their lines a lot of breadmaker models. This device is able to knead the dough, wait until it fits, and bake an excellent cake.In addition to the standard set of programs for making bread, in such a device it is possible to make jam, prepare condensed milk, knead both yeast and yeast-free dough, and bake various muffins and muffins.
Basic recipe for wheat bread
Wheat bread (sourdough or yeast) is the most common type of baked goods. Almost in every family he is present on the table every day. To prepare it, pour about 300 ml of cold water onto the bottom of the bread maker. For different devices, the proportions may differ, as a rule, the classic recipe can be found in books, which are usually attached to the bread maker. Then, 1.5 large spoons of sugar and 1.5 small salts, salt, are poured into different corners. Vegetable oil should also be present. It needs 1-1.5 tablespoons. For this amount of water used 600 grams of wheat flour. Most of this amount is poured into a bowl, then yeast is put on top (10 grams of regular or 1.5 small dry measuring spoons), covered with all the remaining flour. After about 3 hours, flavored bread will be ready.
Sourdough bread in a bread maker
Those who are yeast contraindicated, you can cook yeast-free bread in the bread maker, using sourdough. It will give baking the necessary porosity and unique taste. The dough in this case will rise due to lactic acid bacteria. In order to ferment well prepared, it is necessary to keep clean. No other bacteria or microorganisms should be present in the product. It is important to remember that lactic acid bacteria die in the light, so you need to insist the leaven in a dark place. The ideal temperature for ripening is + 23ºС. Keep the workpiece must be in the refrigerator.
The steps of making sourdough
If you cook wheat-rye bread on sourdough bread maker, then, first of all, you should prepare the necessary components. To prepare the starter, 100 grams of water and 100 grams of a mixture of wheat and rye flour are taken. All ingredients are mixed in a clean, non-metallic container with a wooden or plastic spoon. Then, the mixture must be left in a dark place at +15 ... + 25º С for 24 hours. On the second day, the volume of the leaven changes, it becomes larger. Half of the mixture obtained should be discarded, since at the preparation stage unwanted microorganisms are present in the composition. Then 50 ml of water and 25 grams of wheat and rye flour are added.These actions are repeated on days 3 and 4. Only on the fifth starter is considered ready for use. Part of it can be used immediately, the other is placed in the refrigerator.
Unleavened bread in the bread maker. How to cook
On the basis of cooked sourdough, you can make wheat bread. To do this, pour 250 ml of water into the bowl, add 2 tablespoons of oil and sugar (it can be replaced with honey), 2 small - salt. Still needed rye bran (4 spoons). Sourdough need about 7 tablespoons. 400 grams of flour are divided into 2 parts. A sourdough is put on top of the first portion and the rest is poured. The mode on which you can bake bread in sourdough bread in the bread maker - baking. If you use the starter from the refrigerator when cooking, then it must be activated. To do this, remove the top layer, add water and flour. The mixture must be set aside until the volume increases. Only then can it be used.
If the farm has a bread maker, rye sourdough bread is prepared without significant effort. But it is important to remember that this cake requires a lot of proofing (3-4 hours), and if there is no necessary program, then the time for raising will have to be set independently by sampling. So, here is one of the recipes.You need to take 500 ml of yeast, 1 glass of water, a teaspoon of salt, 2 spoons of sugar, a small amount of vegetable oil. According to another recipe, rye sourdough bread in a bread machine incorporates the following ingredients: 4 tablespoons of sourdough, 300 ml of water, flour, 400 grams are needed. Bran is also present (100 grams). Salt, sugar, oil in about the same proportions. You can add a variety of spices, dry garlic, seeds. Kolobok, which is formed during kneading, can disintegrate. To get it the necessary form, you can help the device with a spatula. It is permissible to take half rye, half wheat flour. This option is suitable for beginner hostesses. Gradually, you can bring the proportions to 100% content only rye.
Rye Bread Cooking Tips
Compared to wheat bun, rye will be more sticky and dense. It is recommended not to add the entire volume of water at once, but to leave about 20 ml. If the bun is dry, you can add the rest of the liquid. Particular attention is paid to proofing time.
The main landmark - an increase in the test 2 times. If it doesn’t fit enough, then the bread will not bake well, otherwise there will be many holes in the structure. The more rye flour is in the composition, the longer it will take to bake.Approximately it is 80-90 minutes. In general, the bread in sourdough in bread maker is prepared quite simply, but each housewife will still adjust the recipes as you gain experience, changing the number of ingredients and cooking time.