Rye bread with dried fruits in a bread maker

Rye bread with dried fruits in a bread maker

Category: Yeast bread

Ingredients
Wheat flour	200 g
Rye flour	200 g
Warm water	100 ml
Sea salt	1 tsp
Brown sugar	1 tbsp. l.
Olive oil	1 tbsp. l.
Dry yeast	1.5 tsp.
Dark beer	100 ml
Honey	1 tbsp. l.
Dry kvass SAF Kvass	1 tbsp. l.
Dry chicory	1 tbsp. l.
Dried fruits and nuts (chopped)	1 tbsp.

Cooking method

• added earfruits immediately. Once the water was replaced with milk with sour cream - it also worked out well. Since the light was turned off during cooking, I had to take out the dough and take it to my sister (I have an electric oven) and there the oven. It didn't affect the taste, we ate it all at once with tea!

Similar recipes

Wholegrain rye-wheat bread with sourdough dried fruits (OlyaJuchka)

Brewed rye bread with dried fruits and nuts (barbariscka)

Tyrolean bread with dried fruits (oven) (Paillette)

And what kind of kvass is this? I have not met in Nizhny. How, interestingly, does it differ from ordinary dry kvass?

This is something like yeast for kvass. The same plan as the PAF yeast moment, only for kvass. I saw it in Ashan (sorry for interfering). In your Republic (in Magnet) or in Nagorny and in Europe, it can also be.

I sometimes meet like that. Thank you.
Then, for complete happiness, tell me how to adapt the recipe for this product. After all, it is not dry.

Kvass wort concentrate (sterilized) contains rye flour, corn flour, fermented rye malt, barley malt. 0.5 liter cans, manufactured by Rostov, Yaroslavl region. In terms of composition, everything that is needed for rye dough. I use it all the time when I need malt for my rye dough.
Starch (if not genetically modified) is a natural thickener and holds water well. For your information, wheat grain contains up to 70% of wheat starch, which, when combined with water, begins to produce gluten, that is, gluten, the product without which bread will not work. It is better to add corn or potato starch to curd casseroles.
By the way, there is enough gluten in malt flour, for this you need to grind wheat germ flakes (in bags) into flour and add to the dough.
Choose the kvass wort that suits you best.

But modified starch, soy and other products should be avoided, it is very harmful.
I want to add that the addition of malt flour to the dough makes bread after baking with a sticky crumb that resembles the crumb of unbaked bread.

Thanks for the answer! Since I could not find a wort that would suit me, I replaced it with chicory extract. I like it. It's very good that I found this forum, I found so many interesting things for myself, now I'm experimenting !! Good luck!

Tell me, in what mode do you bake? I do not have a rye program. How can I get out?
And yet - a glass of dried fruits - how's that? what volume?

Tell me, in what mode do you bake? I do not have a rye program. How can I get out?

I have the same stove as yours! I bake rye on program 2! Somewhere on the site I read that you can combine two programs, first kneading for 7, and then turn on 3, which is heated. Only I have not tried it, maybe it really is possible!

A glass of dried fruit from a bread machine, but the exact amount is not important. Someone even laid down 2 glasses, it turns out more saturated.
I bake in the mode just kneading without proofing, and then the main one is fast. Rye bread loves to knead

And I baked bread according to this recipe, but every time I removed the dry chicory (for lack of) and added liquid (if necessary), and a lot, well, at least 50 ml. I would like to ask the author if 200 (100 + 100) liquid is enough?

And I baked bread according to this recipe, but every time I removed the dry chicory (for lack of) and added liquid (if necessary), and a lot, well, at least 50 ml. I would like to ask the author if 200 (100 + 100) liquid is enough?

And I had to add a lot of fluids. A dense, dense lump immediately formed. Ate stirred the HP then it. I just rewrote the recipe, and did not look at all the discussions until the end, so I would not immediately pour all the flour.

Approximately the same bread (wheat rye with raisins and prunes) is baked in the bakery of our supermarket, my husband really likes it. I wanted to bake such bread at home.

And now I don’t know what will happen? !!

And I had to add a lot of fluids. A dense, dense lump immediately formed.

I didn't even have a dense lump, it turned out to be such a tiny mass. Topped up the liquid a little, beer. The bread turned out to be very tasty!

Hello, baked this bread turned out delicious, but "heavy", why? kneaded well, added a little water, it seemed like it was not too bad ... but it turned out not to be airy at all

this bread turned out delicious, but "heavy" ... it turned out to be not airy at all

It seems to me that it should not be airy, for me it is so dense, weighty. Actually, I expected this.

thanks, tried it

I was drawn to the recipe because at one time in the store I often bought similar rye breads with dried fruits and nuts

adjusted the recipe to fit my typewriter and a kilogram loaf. definitely not enough liquid, therefore, counted for an increase. and a couple of tablespoons of rye malt thumped to make it darker.



Recipe:

dark beer 250 ml
boiling water - 150 ml (for steaming malt)
rye malt 2 s. l.

brown sugar - 1.5 sec. l.
honey 1.5 s. l.
olive oil - 2 s. l.
sea ​​salt - 1.5 tsp.

wheat flour - 300 gr
rye flour - 300 gr
yeast - 2 tsp
agram - 1 s. l.

dried fruits and nuts - 300 gr

Since Kenwood does not have its own rye program, I had to write a program for rye bread myself
30 min retention
long batch
2 hours of climbing
55 min baking
1 hour warm-up
the main thing was to eliminate the "additional" mixes that are present in all standard programs. and for the first time I got an eye-pleasing rye bread.