Rye and Teff Loaf

Soaker:
134 g sunflower seeds
244 g hot water
Let cool and refrigerate for 7-12 hours.

Final dough:
all of the soaker
390 g whole rye sourdough
541 g water
750 g  rye flour (dark, stone ground)
200 g organic whole teff flour
94 g altus (  slice of old bread, soaked in hot water, mashed and drained)
Combine the ingredients and set aside for 1 hour. Add:
21 g salt and set aside for 2 hours.
Put the dough into your dutch oven. Top with white and black sesame seeds and multi grain cereal. Let proof for 2 hours.
Baking:
at 495F for 20 minutes, covered with a  lid
at 470F for 30 minutes, without lid.

Submitting toYeastspotting

Breakfast Bread/Chleb sniadaniowy

Submitting toYeastspotting.

80 g multigrain hot cereals (wheat, barley, oats, rye )/ platkow sniadaniowych z pelnego ziarna (pszenica,zyto, jeczmien i owies)
1/8 teaspoon salt/1/8 lyzeczki soli gruboziarnistej
664 g water/wody
Bring salted water to boil and simmer until cereals soak up  most of the water. Let cool and refrigerate until ready to use./
Zagotowac wode z sola, dodac platki. Gotowac do czasu , az platki wchlona wiekszosc wody.  Odstawic do ostygniecia i wlozyc do lodowki .

Sourdough Starter:/ Zaczyn zakwasowy:
144 g mature whole rye sourdough/zakwasu zytniego
145g (dark) rye flour/maki zytniej razowej
145 g water/wody
Let ferment for 12 hours./ Fermentacja 12 godzin.

First fermentation of final dough:/ Pierwsza faza fermentacji ciasta:
all of the starter from stage/caly zaczyn
694 g water/wody
694 g whole rye flour/zytniej maki razowej
Let ferment for 6-8 hours./ Odstawic na 6-8 godzin.

Final fermentation:/ Fermentacja ciasta -faza finalna:
all of the dough from the first fermentation/ ciasto z pierwszej fazy
all of the cooked cereals/ ugotowane platki
131 g whole wheat flour/maki pszennej razowej
21 g salt/soli
152 g prunes, halved/sliwek suszonych

Mix all of the ingredients and let sit for 1 hour. Put the dough into a dutch oven. Stencil the dough with coffee grinds before or after baking. Turn on the oven./
 Wymieszac skladniki w misce i odstawic na 1 godzine. Przelozyc ciasto do garnka zaroodpornego i zakryc. Chleb mozna ozdobic (szablonem i zmielona kawa) przed lub po upieczeniu sie bochenka. Rozgrzac piekarnik do 250C.

Baking :/Pieczenie

• for 20 minutes at 500F (covered)/ 20 minut w 250 C pod przykryciem
• for another 20 minutes at 460F (lid removed)/ 20 minut w 240 C bez pokrywki
• for 20 minutes at 430F/20 minut w 220 C
• for 10 minutes at 420F/10 minut w 210 C.

Turn of the oven, remove the bread from the dutch oven, (stencil the bread if you hadn't done it before), and let sit for 10 minutes in there./ Wylaczyc piekarnik, ozdobic bochenek (jesli nie byl ozdobiony przed wstawieniem do piekarnika) i zostawic w nim chleb na 10 minut.

Whole Wheat Cereal Twisted Sourdough/ Zakrecony Chleb Pszenny

I fell in love with that shape from the first sight. In French is called LeTorsade. I found the video (loads slowly) about shaping it  after I had baked my breads so had shaped it in my way(poorly).

Bardzo spodobal mi sie ten ksztalt chleba. Niestety dopiero po upieczeniu znalazlam  jego nazwe i instrukcje wideo formowania Le Torsade.

Submitting toYeastspotting.

Soaker:/Namaczanka

400 g  boiling water/wrzatku

150 g multigrain hot cereal/mieszanki platkow zbozowych do gotowania (zyto-owies-jeczmien-pszenica)
21g salt/soli

Let cool and refrigerate overnight./ Wymieszac skladniki, odstawic do ostudzenia i wlozyc do lodowki na noc.

Sourdough Starter:/ Zaczyn zakwasowy:
67 g whole wheat starter/zakwasu pszennego pelnoziarnistego
250 g water/wody
250 g whole wheat flour/maki pszennej pelnoziarnistej
Let ferment overnight./ Fermentacja w ciagu nocy.

Final Dough:/Ciasto chlebowe:
all of the starter/zaczyn
all of the soaker/namaczanka
280 g water/woda
800g  white whole wheat flour/bialej maki pszennej razowej

 Mix all of the ingredients and knead for 10 minutes. Let the dough proof in a covered bowl for five hours. Divide the dough and let rest for 15 minutes. Shape the loaves. Cover and refrigerate for 16-18 hours. Remove the loaves from refrigerator and preheat your oven to 500F with a baking stone.
Bake:

•  for 15 minutes at 480 F,
• for 15 minutes at 450 F.
• for 6 minutes at 400 F.

Wymieszac wszystkie skladniki. Zostawic do fermentacji na 5 godzin w misce pod przykryciem. Wylozyc ciasto na powierzchnie obsypana maka i podzielic na 2 czesci. Uformowac bochenki, przykryc folia i sciereczka. Wstawic do lodowki na 16-18 godzin.
Wyjac chleby z lodowki, usunac folie i przykryc sciereczka. Rozgrzac piekarnik z kamieniem do maksymalnej temperatury. Pieczenie:
245C-15 minut
230C-15 minut
200C-6 minut.

Sourdough Rye with Multi Grain Hot Cereal

In much the same way as the flavour of cheese is enhanced by a maturing period, the same principle applies to the flavour and texture of the rye bread I have baked. Of course, the period is counted in hours not moths.

Bardzo wilgotny chleb zytni, ktorego smakuje z kazdym dniem coraz lepiej. Mozna powiedziec, ze dojrzewa  tak,  jak dobrej jakosci sery. Nawet troche przypomina ksztaltem okragly blok sera.

I submitted my Sourdough Rye to yeastspotting.

I could't resist and I cut  14 hours after baking. The crumb was still wet and tasted bland..  

Sourdough Starter First Build/ Zaczyn-etap1
80 g  rye sourdough/zakwasu zytniego
80 g water/wody
80 g dark rye flour -stone ground/zytniej maki razowej-grubo zmielonej
Mix and let ferment overnight./Wymieszac i zostawic na noc.

Overnight soaker:/Namaczanka
200 g multi grain hot cereal (rolled grains: rye, barley,oats and wheat)/mieszanki platkow z zyta, owsa, pszenicy i jeczmienia
200 g boiling water/wrzatku
Stir multi grain cereal in the boiling water, cover./ Wymieszac platki z woda, przykryc i zostawic na noc.

Second Build/Zaczyn-etap 2
all of the starter from the first build/zaczyn 1
240 g dark rye flour/maki zytniej j.w.
240 g water/wody
Let ferment for 5 hours./Fermentacja-5 godzin.

Final dough:/Ciasto
720 g dark rye flour/ maki j.w.
720 g water/wody
all of the starter/zaczyn
all of the soaker/namaczanka

Combine the ingredients and autolyse for 30 minutes. Then mix in 23 g salt. Ferment the dough for two hours in the bowl. Line a  dutch oven with parchment paper.Shape the loaf and proof  for another two hours in the dutch oven with the lid on.  Preheat the oven to 500F. Bake for 20 minutes. Take the lid off and reduce the temperature to 450F and bake for 20 minutes. Remove the bread from the dutch oven and bake at 400F for 40 minutes.Store the loaves for at least 24 hours before slicing into in order to stabilize the crumb and improve the flavor.

Wymieszac wszystkie skladniki i odstawic na 30 minut. Dodac 23 g soli. Odstawic do fermentacji na 2 godziny w misce. Potem przelozyc do garnka (wylozonego papierem do pieczenia), w ktorym bedzie piekl sie chleb , Przykryc pokrywka i zostawic do wyrosniecia na 2 godziny. Piekarnik z kamieniem rozgrzac do 250 stopni C. Wlozyc garnek z chlebe do piekarnika i piec 20 minut. Obnizyc temperature do 230 st. C i zdjac pokrywke. Piec kolejne 20 minut. Wyjac chleb z garnka, usunac papier do pieczenia i piec na kamieniu w 200 st. C przez 40 minut.

Chleb bedzie zbyt wilgotny, aby go kroic przed uplywem 24-36 godzin. Warto poczekac, bo taki chleb zytni nabiera smaku z kazdym dniem. 

100% Whole Rye Sourdough Bread with Cranberries/ Zytni z zurawina i otrebami

I  have missed rye bread so much. To have the bread as soon as possible I refreshed my sourdough  at first at 8 PM  and for the second time at 12:45 AM and  left on the warm shelf in my kitchen (above our old refrigerator which emits a lot of heat ). In the morning it looked and smelled perfectly.Rye dough doesn't require kneading. All you need it's a patience.  Let the wild yeasts work. 

The loaves go to yeastspotting at Wild Yeast Blog.

400 g  mature  rye sourdough
I took my rye starter from refrigerator (2 tablespoons) and added 1 teaspoon of whole rye flour to wake it up. Five hours later I took 1 tablespoon of starter and added: 200 g whole rye flour and 200 g water. I let it ferment for 7 hours.

800 g water
1200 g rye (stone ground) flour
27 g salt
121 g dried cranberries soaked in hot water, drained=146 g after soaking

Mix starter, water and flour. Set aside for 45 minutes. Add cranberries and salt. Work them through the dough.
Let ferment for around 6 h 30 m.
Shape loaves and let proof for 3 hours.

Then preheat  oven to 500 F with baking stone.
Baking:

• 480F with steam-10 minutes
• 450F-10 minutes
• 400F-30 minutes
• turn off oven and leave loaves for 10 minutes inside oven with door ajar
• Remove loaves; cut after 12 hours

400 g ozywionego zakwasu z maki zytniej razowej 100% hydracji
800 g wody
1200 g maki zytniej razowej
27 g soli
121 g suszonej zurawiny, namoczonej we wrzatku i odsaczonej=146 g

Wymieszalam zakwas i wode, dodalam make i wymieszalam ciasto. Po 45 minutach dodalam sol i zurawiny. Ciasto dojrzewalo przez 6 i pol godziny. Uformowalam bochenki i zostawilam do wyrosniecia na 3 godziny.
Pieklam
240 st.C-10 minut z para
225 st. C-10 minut
200 st.C-30 minut
wylaczylam piekarnik, uchylilam drzwiczki i zostawilam chleby na 10 minut ; po wyjeciu chleb kroilam dopiero po 12 godzinach.

Four - grain Porridge Sourdough Bread

I  enjoyed the work with porridge dough - it was so smooth, easy to knead, really cooperative.
And bread was so soft and tasty. My husband ate 4 slices the same evening I baked the bread. Three days later I had to bake a new bread because we ate it all.

1st day, in the evening

220g organic multigrain hot cereal : rye,wheat, barley and oats
1/2 teaspoon  salt
1000 g water
 Simmer the grains in boiling water for 10 minutes.Cover the pot with lid and let to cool. Then add :
368 g whole wheat flour
420 g white whole wheat flour
Knead until all flour is fully incorporated, cover and put into refrigerator for at least 12 hours.
Prepare sourdough:
57 g  rye sourdough
132 g water
133 g dark rye flour (stone ground)
Let it ferment covered, in room temperature for 12 hours.

 2nd day, in the morning:

Remove the dough from refrigerator and leave it for 45 minutes in room temperature. Add sourdough.
Mix it through with your hand for a few minutes.Allow to rest for 30 minutes (delayed salt method).
Add the salt (22 g ) and work it through the dough. Let to rest for 30 minutes.
Give it turn and allow to stand for 30 minutes and give it another turn. That's enough.
Let to ferment for 6 hours (primary fermentation/first stage/ bulk proof).
Shape your bread into boule, using the flats of your hands.  Put into proofing basket. Cut into pieces (instead of scoring it). 

Proof the bread until it achieve their full potential , about 3 hours.

Set your oven to 500F and bake:
15 minutes with steam in 500F.
25 minutes in 4750F
15 minutes in 450F.
The loaf goes to yeastspotting at Wild Yeast Blog.

Sourdough Bagels and Twists (100% whole grain)

These bagels look  more like obwarzanki from Poland but  they're much softer. I really like their taste. Twist with rye flour are little harder and didn`t want to swim during boiling. And the  Parmigiano-Reggiano topping was not a good idea. 

Soaker 1 for bagels
85 g whole wheat flour
142 g organic multigrain hot cereal (rye,barley,oats,wheat) 100% whole grain
5 g salt
160 g water

Soaker 2 for twists
113 g whole wheat flour
113 g dark rye flour
5 g salt
158 g water

Mix all of the soaker ingredients together, cover the bowl and leave at room temperature for 6 hours.

Final dough 1&2:
soaker 1 or 2
140 g sourdough
85 g whole wheat flour
Mix all of the ingredients, cover and leave at room temperature for 2 hours. Shape the bagles and twists. Leave them at room temperature for 60 minutes, then cover  put them in a refrigerator overnight.
Next day, place a large pot of water on to boil and add 2 teaspoons of baking soda. Boil bagels and twist for 1 minute each side. Then seed them or top with grated cheese.

Preheat the oven to 500 F. Bake 10 minutes in 450 F, flip the bagels over and bake for  another 10 minutes.

Recipe adapted from:
Petar  Reinhart`s -WHOLE GRAIN BREADS - ingredients
http://www.sourdoughhome.com/sourdoughbagels.html-process