@@fahadcccps In the evening: Fermentation starter: 125 g wholegrain rye flour 125 g water 25 rye starter (fresh, good working, not from fridge) Mix well, cover and leave for 8-10 hours by 23-25C. Boiled flour mixture 25 g. fermented malt powder 50 g. wholegrain rye flour 20 g spices (coriander, caraway etc) 150 g almost boiling water (95C) Preheat your oven till 65C. Mix well all dry ingredients, pour over boiling water, mix again and leave for 3,5-4 hours tightly covered in the oven. This mixture shoul be warm when you are going to add it into the bread dough. Seeds mixture: 80 g seesam seeds 40 g pumpkin seeds 40 g sunflower seeds 40 g poppy seeds 40 g linen seeds 100 g wheat/barley oats 100 g broken wheat/barley grains 350 g cold water Roast seesam, pumkin and sunflower seeds, cool. Then mix with all seeds, oats and grains, pour over cold water and leave the mixture to soak overnight. Next day Bread dough: All fermentation starter (250 гр.); Boiled flour mixture (245 гр.) (warm from oven, preferrably 65C); Soaked seeds mixture (790 гр.); 150 g wholegrain rye flour 165 g wholegrain wheat flour 100 g honey and 12 g salt Mix all ingredients in the mixer for 20 minutes (add little additional water, if the dough seems to thick), then cover and leave to fermentate for 2-2,5 hours at 26-28C. Afterwards put carefull without pulling the fermentated dough into the metallic mould (no silicone, please) and smooth the surface with the moistured silicone spatula. Cover and leave to fermentate for 1,2-1,5 hours at 26-28C. The preheat your oven to 250C and bake for 10 minutes (without fan), then lower the temperature to 200C and continue baking for another 35-40 minutes. If it possible, measure the temperature inside the bread with the digital food termometer. The temperature of the baked bread is 98-100C. Cut it then it is completely cool, better another day. ENJOY
Vandens, užpilti sėklomis, video buvo 500gr., o čia parašėte 350gr. Kiek vandens reikia pagal jūsų receptą? Nes tai didelis skirtumas. Ir išvis, būtų labai naudinga ir patogu pamatyti receptą lietuviškai. Jūsų video labai fainas, ačiū, kad pasidalinote, bet susistabdžius rašyti, nėra lengva, kai per visą ekraną pauzės trikampis 😊
@@redapuniene6522 Ekspermentuokit,kai kam patinka džiovinti vaisiai,kepiau su česnaku,dabar kepu su rūkytais lašinukais.Prieš kaledas atsiras ir grudų.
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Sveiki, gal galite įkelti užrašytą receptą, labai patiko!
Can you tell me the recipe in English please?
Ar you sure? I am asking becouse you need some specific infredients like fermented malt, fermentation starter...
@@margarita837 yes I'm very sure, I want to learn this recipe
@@fahadcccps In the evening:
Fermentation starter:
125 g wholegrain rye flour
125 g water
25 rye starter (fresh, good working, not from fridge)
Mix well, cover and leave for 8-10 hours by 23-25C.
Boiled flour mixture
25 g. fermented malt powder
50 g. wholegrain rye flour
20 g spices (coriander, caraway etc)
150 g almost boiling water (95C)
Preheat your oven till 65C. Mix well all dry ingredients, pour over boiling water, mix again and leave for 3,5-4 hours tightly covered in the oven. This mixture shoul be warm when you are going to add it into the bread dough.
Seeds mixture:
80 g seesam seeds
40 g pumpkin seeds
40 g sunflower seeds
40 g poppy seeds
40 g linen seeds
100 g wheat/barley oats
100 g broken wheat/barley grains
350 g cold water
Roast seesam, pumkin and sunflower seeds, cool. Then mix with all seeds, oats and grains, pour over cold water and leave the mixture to soak overnight.
Next day
Bread dough:
All fermentation starter (250 гр.);
Boiled flour mixture (245 гр.) (warm from oven, preferrably 65C);
Soaked seeds mixture (790 гр.);
150 g wholegrain rye flour
165 g wholegrain wheat flour
100 g honey and 12 g salt
Mix all ingredients in the mixer for 20 minutes (add little additional water, if the dough seems to thick), then cover and leave to fermentate for 2-2,5 hours at 26-28C. Afterwards put carefull without pulling the fermentated dough into the metallic mould (no silicone, please) and smooth the surface with the moistured silicone spatula. Cover and leave to fermentate for 1,2-1,5 hours at 26-28C. The preheat your oven to 250C and bake for 10 minutes (without fan), then lower the temperature to 200C and continue baking for another 35-40 minutes. If it possible, measure the temperature inside the bread with the digital food termometer. The temperature of the baked bread is 98-100C. Cut it then it is completely cool, better another day. ENJOY
@@margarita837 Thank very much I will do the recipe thank you
Vandens, užpilti sėklomis, video buvo 500gr., o čia parašėte 350gr. Kiek vandens reikia pagal jūsų receptą? Nes tai didelis skirtumas. Ir išvis, būtų labai naudinga ir patogu pamatyti receptą lietuviškai. Jūsų video labai fainas, ačiū, kad pasidalinote, bet susistabdžius rašyti, nėra lengva, kai per visą ekraną pauzės trikampis 😊
Nu tu duodi!
Grudus apverdu garuose arba plikau.Riešutus pakepinu plius graik.riešutai duoda gera skoni.Linu kept nepataria medikai.Kildinu formoj.Viskas tradiciškai.
Sveiki, ką galima dėti vietoj miežinių kruopų ? Nerandu pirkti, ir vietoj dribsnių
@@redapuniene6522 Ekspermentuokit,kai kam patinka džiovinti vaisiai,kepiau su česnaku,dabar kepu su rūkytais lašinukais.Prieš kaledas atsiras ir grudų.
@@gintasafgan o su česnaku kepant tik česnako dadėti ar kažkas keičiasi recepte? O kaip su lašinukais?