Ржано-полбяной хлеб со вкусом халвы — без сахара, на закваске

#svetlanakucheryavaya #kucheryavyerepisode #mybread 🔴You can buy my book here: https://my-bread.ru/product/100_recep... This bread smells like kozinaki being fried in the kitchen, but it's completely unsweetened! The maximum nutty-sunflower punch comes from rye and spelt flours plus roasted cake. No sugar, but the taste of your favorite seeds in every bite. Watch the recipe to the end—I'll show you how to achieve that "halva" flavor without a drop of sweetness. You can use your choice of dough: firm for a hearth-baked loaf or soft for a pan-baked loaf. Subscribe so you don't miss this recipe! Halva Bread 315 g rye sourdough, 100% moisture 300 g water + additional water for kneading (20-50 g) 130 g whole-grain spelt flour 250 g whole-grain rye flour 100 g sunflower cake 10 g salt Vegetable oil for greasing the bowl Ferment the dough for 3-4 hours at 25°C to 27°C Proof for 1 hour at 25°C to 27°C Bake at 23°C with steam on the bottom heat for 15 minutes and 30 minutes at 20°C on the top and bottom heat Subscribe to my channels! 🔴 Zen https://dzen.ru/mybread 🔴 RuTube https://rutube.ru/u/mybread/ 🔴 Telegram https://t.me/kucheryavaya_sveta 🔴 My bread courses https://my-bread.ru/school Share this video with your friends!    • Пшеничный хлеб🌾🍞 на картофельном отваре💦: ...   Become a channel sponsor:    / @sveta_ku   Subscribe to my channel, https://www.youtube.com/user/lana6lan... We'll be making lots of interesting things together! ************************************************* Partnerships and Advertising ↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓ [email protected] Lots of useful content in the playlists! Come visit! ✓About sourdough    • Про закваски   ✓My experiments (testing theory with practice)    • Мои эксперименты   ✓Rye breads    • Ржаные хлеба   ✓National breads    • Национальные хлеба на закваске   ✓Rye-wheat breads bread    • Ржано-пшеничные хлеба   ✓ Small-bread baked goods (buns, pies, donuts, etc.)    • Мелкоштучная выпечка   ✓ Pies, sourdough pastries    • Пироги, пирожки на заквасках   ✓ Pizzas, focaccias, and other flatbreads    • Пиццы, фокаччи и прочие лепешки   ✓ Bread shaping (technique, types)    • Формовка хлеба   ✓Tips and answers to questions    • Советы и ответы на вопросы   ✓Bakery    • Сдобная выпечка   ✓Wheat bread    • Пшеничные хлеба   ✓Inventory reviews and Techniques    • Обзоры инвентаря и техники   ✓Baguettes and loaves with sourdough    • Багеты и батоны на закваске   ✓Bread from spelt, buckwheat, and other types of flour    • Заквасочные хлеба из полбы, гречневые и пр...   ✓Flour and ingredient reviews    • Обзоры муки и ингредиентов   ✓Ingredients and semi-finished products for bread    • Ингредиенты и полуфабрикаты для хлеба на з...   ✓ Using leftover sourdough: muffins, pancakes, and more    • На остатках закваски: кексы, блины и прочее   ✓ Hop yeast and baking with it    • Хмелевые дрожжи и выпечка на них   ✓ About sourdough    • Про опары   ✓ Bread Yeast    • Хлеб на дрожжах   ✓Gluten-free bread    • Безглютеновый хлеб