Wheat-rye 50/50 (bread maker)

Category: Yeast bread

Ingredients

Rye flour 250 g
Wheat flour 250 g
Warm water 120 + 240 ml
Rye malt 2 tbsp. l.
Extra-R 1 tbsp. l.
Sugar 1.5 tbsp. l.
Salt 1.5 tsp.
Syrup 1 tbsp. l.
Yeast 2 tsp
Panifarin 1 tbsp. l.
Spices: ground coriander, ground cumin, etc. spices to taste 1 tsp
Any vegetable oil 2 tbsp. l.

Cooking method

  • Mix 2 tbsp. l. rye flour (take from 250 g) Extra-R, malt and 120 ml of warm water (40-50 degrees). To do this, I turn on the bread maker for kneading in any mode. When mixing, I help with a spatula, since the volume is small and if this is not done, then most of the flour will remain at the bottom of the bucket and along the walls.
  • When a homogeneous mass is obtained, I turn on the bread maker to the "Rye" mode. It starts with a 30 minute warm-up. When 1-2 minutes remain until the end of the heating, I add all the other ingredients in any order, but the water should again be warm. Part of the water (100-120 ml) can be replaced with kefir or whey.
  • Then the bread maker does everything by itself, but you can open it 5 minutes before baking and anoint the top with hot kefir or whey, and sprinkle with coriander grains.

The dish is designed for

Loaf 750 gr

Time for preparing:

Almost 4 hours

Cooking program:

Rye or whole grain bread

Note

You can slightly change the proportion and put 300 rye and 200 wheat, this will not affect the result.

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