Wheat-rye bread, 33% rye (bread maker)

Category: Yeast bread

Ingredients

Wheat flour 400 g
Rye flour, peeled 200 g
Water 360 ml
Salt 2 tsp
Sugar 2 tbsp. l.
Vegetable oil 2 tbsp. l.
Pressed yeast 12 g

Cooking method

  • The recipe "Ordinary White Bread" from the book for the Panasonic SD-255 oven is taken as a basis.
  • Changes made:

  • in addition to wheat flour, I used rye flour, in the proportion of wheat 2/3, rye 1/3 (i.e. 33%);
  • instead of dry yeast, pressed yeast was used.

  • The weight of the roll is 930g, the size of the "waist" (circumference) is 555mm.

  • Cooking program:

    SD-255 Program: Basic, XL, Medium Crust.

    Note

    This recipe has taken root in our family and is the main one. The variant with 25% rye was also tested, but this one with 33% rye tasted better.

rit37
Quote: Ensay

The recipe "Ordinary White Bread" from the book for the Panasonic SD-255 oven is taken as a basis.

What a good bread you have! Excellent. Took a note of the recipe. Thank you.
Olguta
And you just put the pressed yeast in a bucket and that's it? And you can still take dry yeast and how much?
Ensay
Quote: Olguta
And you just put the pressed yeast in a bucket and that's it? And you can still take dry yeast and how much?
I dilute the yeast with water at room temperature, usually I take 60ml. Sometimes I let the diluted yeast stand for about 15 minutes, because it happens that the yeast is cold (but not frozen) from the refrigerator. I don't warm them too much, because all the same in Panasonic SD255 they will warm up for another hour (temperature equalization).
I don't use dry yeast at all, but I think that for 600 g of flour you need 2 hours. l. dry yeast. Well, the bookmarking order is traditional: diluted yeast, then all the flour, everything else on top.

If you bake such bread, I recommend adding 18g of rye malt, the bread will be tastier. The malt must first be brewed with boiling water and allowed to cool to room temperature. Naturally stir it thoroughly so that there are no lumps. Do not take too much water for brewing, it will take longer to cool. Take for example 100ml. If you use malt, but you need to add about 10 ml to the total volume of water. That is, for the liquid it turns out like this:

for breeding yeast 60ml
for brewing malt 100ml
remaining water 210ml
_____
Amount: 370ml
Ensay
Yesterday I once again baked this recipe. The only change is adding some green dill. Taller bread turned out.
Wheat-rye bread, 33% rye (bread maker) Wheat-rye bread, 33% rye (bread maker)
Mruklik
Quote: Ensay

Program: basic, XL, medium crust.
It is clear with the size and crust, but the "main" ... If possible, write down the cycle in time (what and how long did your HP do, after the temperatures were equalized)

More "about dill": "a little" is how much (approximate amount in spoons or grams)?
Ensay
Quote: Mruklik

It is clear with the size and crust, but the "main" ... If possible, write down the cycle in time (what and how long did your HP do, after the temperatures were equalized)

So so. The book says about the "Basic" program:
Evens out the temperature 25-60 min,
kneading 15-30min,
rise 1h50min-2h15min (with two workouts, 1h50min and 1h30min before the end of the whole program)
baking 50 min.
Only 4 hours.

More "about dill": "a little" is how much (approximate amount in spoons or grams)?

I figured it out on the scales, in general, about 7g. But, however, this is dill salted for the winter and it is quite wet. How much fresh or dried it is, I don't know. By the way, ready-made bread does not smell like dill, at least yesterday's. But the bread in the previous pastries chu-u-ut - chu-u-ut groan. And if the first time it was impromptu, then yesterday I added it on purpose to rise higher - wheat flour in the last purchase was not very good.
Mruklik
Thank you. I'll try to bake it, though without dill. Something I "doubted":

Quote: Ensay

added some green dill. Taller bread turned out.

And in the answer to me you say that it is salted dill for winter. Somehow "according to theory" - salt inhibits the yeast, but there should be more salt (and how will it taste?) ?! Or, by putting the dill, you slightly reduced the amount of salt (2 tsp.) In the proposed recipe?
Ensay
I did not reduce the amount of salt, it did not affect my taste in any way.
Elena Kiliba
Conscience tortured a bit ... Bread according to your recipe "got accustomed" in our family and bake it often ... But "THANKS" has not yet said ...: red: THANKS, THANKS SO MUCH))))) Bread- SUPER...
Ensay
I'm glad you liked the bread. In our family, he thoroughly took root as everyday bread and therefore I bake almost only it. I tried various options: wheat flour 1c instead of premium flour (now I bake this most often), I used whey instead of water, added a little old sour cream, added seeds, dill, and a Kamisian mixture of herbs called "Provencal herbs". Anyway, it turns out good bread
Yo-oh
Ensay, thanks for the recipe, the bread is wonderful! Used dry yeast
L_enusik
Hello!
baked bread according to your recipe, but in the oven (I just looked at the bread machine, I want LG 2001)
I liked it very much, but for my taste I need a little less sugar, rose well, porous, SUPER !!!
the shape is too small
Wheat-rye bread, 33% rye (bread maker)
thanks for the recipe!
Masya
Great recipe Thank you!
Sagi
Thanks, the bread turned out great.
About dill, put dry 5 g was enough.
Vestigator
I have been reading this forum "on the sly" for several months now, but for the sake of this recipe Ensay decided to register anyway to say a huge thank you to the author of this post! I bake in a cartoon (there is no bread machine), many have tried recipes from here and this particular bread has taken root, it is now our main bread. I also bake Elena Bo's rye bread, but less often, because it will be heavier for the stomach. And this wonderful bread goes with everything - both with oatmeal and with soup

Ensay, thank you so much!

Also, of course, many thanks to Admin for the bread kneading instructions for beginners. I was worried at first with my harvester, but thanks to the advice of the Admin I am no longer afraid to experiment with the koloboks I get excellent
Admin
Quote: Vestigator

Also, of course, many thanks to Admin for the bread kneading instructions for beginners. I was worried at first with my harvester, but thanks to the advice of the Admin I am no longer afraid to experiment with the koloboks I get excellent

THANK YOU!

Everything for you - you just bake your homemade bread!
Ensay
Quote: Vestigator

Ensay, thanks a lot!

I am glad that you liked the bread! Thank you!
Vitamin
I liked your bread very much. Brought to work - ate in 5 minutes !!! Thank you
DragoNika
Hello!
Tell me, if you add oatmeal to the recipe, how much water should you add? That is, the ratio of flakes to water in grams and milliliters is of interest.
OlgaG777
Good afternoon, I want to say a huge thank you to the author of this recipe for a wonderful bread. !!!
It was this kind of bread that I wanted to bake, it turns out just amazingly tasty, fluffy, it rises well.
And feast for the eyes, and delicious !!! I add more malt and ground coriander, pre-soaking them in 100 ml of boiling water, that is, -260 ml of water remains.
Now this is our daily bread.
TaniaS
Thanks for the recipe! I baked it in my Panasonic, everything worked out. It tastes a little rustic, but my husband should like it: he is not a fan of delights. Next time I'll try to add sourness (vinegar or something)
Nata01
Ensay, thanks for the recipe! The first time I baked bread with the addition of malt, I found your recipe, I decided to try:Wheat-rye bread, 33% rye (bread maker)
Wheat-rye bread, 33% rye (bread maker)
the roof of bread pumped up a little, but for me, a beginner, this is not essential
put dry yeast, added 270 ml of water, you need a little less than 260. I was so worried about the malt that I forgot about the butter, didn't add it. * JOKINGLY * In general, this kind of bread turned out.

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