Wheat-rye bread with cheese (bread maker)

Category: Yeast bread
Wheat-rye bread with cheese (bread maker)

Ingredients

Medium loaf:
Hot water (temperature 46-51 С) 1 cup
and 2 tbsp. l.
Vegetable oil (I also prefer olive oil) 1 tbsp. l.
Sugar 1 tbsp. l.
Salt 1 tsp
Wheat flour 2.5 cups
Rye flour 0.5 cups
Grated Parmesan cheese 1 tbsp. l.
Grated Cheddar Cheese 1 cup
Dry yeast 5 tsp

Cooking method

  • Large loaf:
  • 1.5 cups hot water (temperature 46-51 C)
  • 4 tsp vegetable oil (I also prefer olive)
  • 2 tbsp. l. sugar; 1.5 tsp salt
  • 3 1/4 cups wheat flour
  • 2/3 cup rye flour
  • 2 tbsp. l. grated Parmesan cheese
  • 1 1/4 cups grated cheddar cheese
  • 2 tbsp. l. dry yeast "fast rise"
  • Fill and fall asleep in the indicated order, hot water, bake in fast mode.

Note

Airy bread, very tasty, BUT hits the stomach with gastritis. Apparently, there are too many too vigorous yeast (it's not for nothing that they rise 2 times faster!)
Maybe master bakers can make something more stomach-friendly out of this idea.
Admin:
To get "something more stomach-friendly", it is enough to put 1.5 tsp in the dough. active yeast, for example SAF-moment, for 450 grams of flour specified in the recipe.
The presence of such a large amount of cheese in the dough can affect, so bookmark the amount of cheese that suits your taste.

Photo Str @ kovsk @ ya

Str @ kovsk @ ya
Already invented - in the instructions for Panasonic 255))
0.5 tsp yeast, but baked for 6 hours ...

Today I cooked it - yummy, I just never cease to be amazed at the accuracy of the recipes in the instructions ... I've never met this before

Here he is, my delicious handsome man in olive oil, with cheese
Wheat-rye bread with cheese (bread maker)

Although it is baked according to the principle of French, it came out more knocked down and did not rise as much as usual wheat bread, delicious, it smells great, although I have a rather "odorous" yeast
aquarius
Today I made bread according to the recipe from Olga Mikhailuk (medium loaf). It turned out beautiful and tasty. But there is one but .... the tip of the opal. And there is an explanation for this. The whole reason is that the recipe uses a LOT of 5H yeast. L for a medium loaf, and for a large 2ST. L. Even if we compare the volume, then 5h. l will be more than 2 st. l. It turns out that a medium loaf uses more yeast than a large one. Here you need to reduce the amount of yeast at least twice.
I did it in the LG stove and for a medium loaf (I compared it according to recipes) there is exactly the same ratio of water and flour (as in this recipe), but a maximum of 1.5-2 tsp is used for yeast.
Crumb
aquarius ,
Did you bake this bread on the "fast" mode?
aquarius
I did everything as written in the recipe - baked on fast mode. Maybe you should try the regular mode?

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