Wheat-rye bread "Bagel with onions" (oven)

Category: Yeast bread
Wheat-rye bread bagel with onions (oven)

Ingredients

Wheat flour 350 g
Peeled rye flour 220 g
Warm water 150 ml
Warm milk 200 ml
Salt 2 tsp
Sugar 1 tbsp. l.
Olive oil 2 tbsp. l.
Pressed yeast 18 g
Onion (large) finely chopped 1 PC.

Cooking method

  • The dough was cooked in the "Basic" mode "Finely chopped onion, fry in olive oil and add to the dough on a signal. After the last kneading, I pulled out the dough, formed a large bagel, greased with olive oil and sprinkled on top with flour. I made several shallow cuts. Proofing-1" hour Baking in the oven at 190 g - 40-45 minutes.

  • I measured salt and sugar with ordinary measuring spoons, not from CP.

  • Wheat-rye bread bagel with onions (oven)

Note

Very fragrant crunchy bread! Mine have already "sentenced" half of the donut!

Unfortunately, the photo does not convey the real size of this bread, in fact, it is not big, it is huge! I got a whole baking sheet from the oven!

shuska
Crumb, but how to reduce the portion?
Crochet
shuska
Just count the bread to a smaller size! What size bread would you like to receive? If it doesn’t work out, I can help you calculate ...
shuska
Krosh, if not difficult, count, please, a smaller size. We eat a little bread, but we want to bake. And further. Do you think yeast can be replaced with French sourdough?
Crochet
shuska
If you use very little bread, then you can simply halve the portion, but if the half portion seems very small to you, then like this:

Warm milk - 140 ml.
Warm water - 105 ml.
Wheat flour-250 gr.
Peeled rye flour-160 gr.
Pressed yeast-13 gr.
Olive oil - 1.5 tbsp. l.
Onion (large), finely chopped - about half or slightly more
Salt - 1.5 tsp
Sugar-0.7 tbsp. l.

But about the leaven, alas, I will not say ... I am a complete layman in them ...
Levik
Krosh, tell me, please, about yeast ... In the recipe for the bread maker, the ratio of dry to pressed 1: 3, is it relevant in your recipe? that is dry yeast to take 6 grams ???
Thank you in advance for your answer .... I really want to bake such a bun and experiment with fillings ...
Stern
Crochet is on vacation, so let me answer.
The ratio of dry to pressed 1: 3 is relevant in any recipe.
Irina_hel
Crumb! I am grateful for your donut! I made half of the norm for testing. Even my husband, who eats only white bread, said delicious!
I will bake more, already more.
Crochet
Irina_hel
Oh, how nice to hear that you liked it! Thank you for your rating! Mine, too, love this "donut", by the way, it's time for me to pamper them at home, thanks for the reminder!
Masya
I would like to try this bagel with onions, but I don't want to mess with the oven.
Crumb, is it possible to bake it in a bread maker? if so, which program to bake on?
Crochet
Masya
I baked. Even twice. A wonderful onion bread is obtained. The first time I baked on "Mainly" mode, second-on "French"... The result in both cases pleased!

I was sure that I put in this thread pictures of a loaf of bread baked according to this recipe in HP ... apparently I wanted to, but I did not report it ... I will try to look for them in my place, if I have not deleted it yet, I will post it. Otherwise, I promise to correct myself, as soon as I bake this bread in KhP, I will immediately bring the result here.
Masya
great tody, I ran to cook, tomorrow I will report!
Masya
Well, here's what I got:
Wheat-rye bread bagel with onions (oven)
Wheat-rye bread bagel with onions (oven)
Masya
I took the smaller version, recalculated by Krosh, and altered it a little for myself:

Warm milk - 140 ml.
Warm water - not 105 ml, but 120ml (because.added dry onions, so I decided to pour more water)
Wheat flour-250 gr.
Peeled rye flour-160 gr.
Pressed yeast-13 gr., and I took 1.5 tsp. dry yeast
Olive oil-1.5 tbsp. l.
Onion (large), finely chopped - about half or slightly more, I have 3.5 st. l. dry onions
Salt - 1.5 tsp
Sugar-0.7 tbsp. l.

I baked in a Panasonic SD-257 bread maker on the "Basic" program, size M, medium crust, put a spatula for rye bread. The bread turned out delicious, baked, but moved a little to the side.
Next time I'll buy pressed yeast and fry the onion, so as not to deviate from the recipe, it may turn out to be airy, like Crochet in the photo, otherwise I have a denser bread.
Krosh, thanks for the recipe
Stern
Innochka, dear, thank you so much for the wonderful bread !!!
I liked everyone - my husband, me, neighbors exhausted by the smell!
Instead of water, whey + a couple of tablespoons of yogurt sauce (two tablespoons left from the Turkish vegetable stew, do not throw it away)

Wheat-rye bread bagel with onions (oven)
poiuytrewq
And I, as always, will be confused by something ...
Olive oil 2 tbsp l. in the recipe - does it go into the dough or for frying onions?
Milda
Crochet, I also baked a bagel, not quite, of course the bagel turned out. The dough has spread over the entire baking sheet. It turned out to be a large aromatic-crispy horseshoe. Deliciously delicious! Thanks for the recipe!

🔗
Crochet
Quote: poiuytrewq

And I, as always, will be confused by something ...
Olive oil 2 tbsp l. in the recipe - does it go into the dough or for frying onions?
poiuytrewq
For frying onions, well, then in its dough, along with onions!

Stеrn-ushka
Milda-chka
My golden girls, good health to you and your loved ones! I am very glad that the recipe for this bread came to your taste!

Special thanks for the reviews and awesome photos !!!
poiuytrewq
Quote: Krosh

poiuytrewq
For frying the onion, and then in its dough, along with the onion!
Thank you! Bookmark it.
* Gulya *
hello, here's my bagel with onions, bon appetit to everyone !!! cook such a bagel and you will not regret it.
Wheat-rye bread bagel with onions (oven)

Thanks to the author for the recipe, the smell during baking was indescribable. my husband thought I bake pies with onions and cabbage, I really liked the bread !!!!!

I made a small bagel, next time I will make a full portion, I think then even better the dough will increase and the bagel will be more impressive !!!

and here in the context:
Wheat-rye bread bagel with onions (oven)
Kobeika
Tiny! I brought you a huge bunch of thanks. Now I bake your bread very often, the family loved him dearly. Once I tried to bake it in a bread maker - the roof fell, and in the oven there is always an excellent result

🔗

-Alika-
Something I completely slow down, but the "main" in Mulinex is which (s) and can you tell me when there is the last batch? Sorry for such questions, I am still learning.


Added Monday 19 Sep 2016 06:26 PM

I decided that this is the 8th program, already standing (not without incident) at the last proofing before baking. It will be an ordinary oblong loaf, a normal pretzel did not want to work out), the dough seems to be very pleasant, but it stuck to my hands very much, I already sprinkled it with flour (I probably took 20 grams) and yet I did not cope with it until my hands were butter oiled and decided that let it be a loaf, the main thing is that it is tasty. In general, there was a temptation to leave in HP and bake there. Let's see what happens (I can spoil anything)). Let it work, otherwise there is no bread at home and I don't want to go to the store).


Added Monday 19 Sep 2016 08:14 PM

The bread turned out to be wonderful, beautiful and tasty. I do not know how to wait at all, and five minutes have not passed since I cut it after the oven. But how difficult it is to post photos on our website, these dances with tambourines discourage any desire ..
My first bread from the oven ..


Added on Tuesday 20 Sep 2016 01:20

From the frustration that the photo could not be inserted, I even forgot to thank. Thank you very much for the wonderful, delicious bread !!
Olga83
I made this wonderful bread, the aroma was unimaginable. I advise everyone to cook it. I baked it on a stone, there was no difficulty, although I added a little more water, it seemed that the dough was a little dry, perhaps it depends on the flour. Thanks to Inna for the recipe.
Wheat-rye bread bagel with onions (oven)
Wheat-rye bread bagel with onions (oven)

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