Wholegrain wheat bread, rye bread with dough and custard malt

Tatyan, and this is suitable, it is true for meat is positioned

And another question: at what stage do you insert it into bread?

Let it be so. For bread, you need to have an indicator of 94-98 * C. I stick it into the bread when the crust is baked, the bread is baked and the crumb can calmly hold the temperature probe. If the dough is still damp, the probe will fall and damage the dough, the groove will be. In time, this is about 25-35 minutes from the start of baking.

I continue to bake my favorite breads regularly. I share: for a particularly dark color scheme, I use strongly brewed chicory. The aroma does not interfere in any way, and the color is downright real custard bread. And since I am at home or at the dacha, I have adapted to keep it cut and put in a container in the freezer. Defrosted is no worse than fresh. If it's just in the package, then it's still not the same, the difference is palpable.

Nadia, there is instant chicory on sale in bags and cans - very convenient, quickly brewed, dissolves in water.
And there is liquid chicory, in small jars - a thick liquid.

Tanya, thank you. I like the gooey in the jar. It's just that there is a lot of natural things at home - it turned out in cubes. So I use it.

[Admin]

Admin, good day

according to your recipe, I cooked bread according to your recipe (((he did not rise at all and inside it was damp and baked in a bread maker. probably a little too much liquid?? today I will bake in the oven

[Admin]

Admin, good day

according to your recipe, I cooked bread according to your recipe (((he did not rise at all and inside it was damp and baked in a bread maker. probably a little too much liquid?? today I will bake in the oven

Carefully read my recommendations on bread and tea leaves, including see the photo - everything is shown clearly
Malt-brewed bread turns out very well, the dough rises well, you only have time to run after it so that it doesn't run away
And watch the flour-liquid balance!

[Admin]

Admin, and how much time to bake it in the oven? I went to the second run

We turn on the heating of the oven by 200 * C, as soon as the oven reaches the set temperature, we reduce it to 180 * C, baking is in progress.

Until the temperature inside the bread reaches 94-96 * C, we use a temperature probe
Thermometers, oven temperature probes

We turn on the heating of the oven by 200 * C, as soon as the oven reaches the set temperature, we reduce it to 180 * C, baking is in progress.

Until the temperature inside the bread reaches 94-96 * C, we use a temperature probe
Thermometers, oven temperature probes

yes I do not have a temperature probe (((that's why I ask

yes I do not have a temperature probe (((that's why I ask

Then it is very difficult to control. And the splinter does not give an accurate result, the crumb may still be under-baked
I never look at the time, and I can't say exactly how much is needed - it can be completely different and depends on many reasons, on the moisture content of the dough, and so on.

here is my old-fashioned bread, I added a little more flour than according to the recipe this time and this is what happened


the bread is delicious

[Anya]

Anya, very good bread turned out, with a good roof!
Apparently, you still need to "suffer" to bring the crumb to soft, then it will be even tastier. Still, the high content of bran affects the consistency of bread, especially if they are fried, they become even drier and take even more liquid into themselves. But it tastes better on fried bread

We work further, YOUNG MAN!

And be sure to buy a temperature probe! To guess with baked goods and not dry out the bread

This bread, it turns out, is often impossible to bake. I allow myself a bite a day (I hide several at once), and men - like my husband, that grandchildren just sit down at the table and crush him until it's over. And then they look forward to the next festival of bread! Miracles, who would have thought in my past, "baker's" life that rye can be so delicious! To the author, bravo, bravo, bravo!

[Nadia]

Yes, Nadia - this is a piece of bread that you want to eat and eat all the time.Dangerous, highly edible
I am very pleased to hear from you such a response, there are still many, many pekies for health

Thank you, dear Tanyusha and wish you good and health!

I counted the recipe for 300 gr. rye flour. Now only 5 breads at once - otherwise you won't get it yourself!

[Nadia]

Nadia, an excellent solution - each has a piece of bread, and don't look at your neighbor, you won't get any more
Look very nice, BRAVO!

Observing forum etiquette - cut after cooling down.

[Nadia]

Nadia - complete mortality! Very delicate crumb, mesh
WELL DONE!!!

[Admin]

Admin, Tanyusha, I will immediately say thank you for the bread.
I did not expect that with heavy flour it would turn out so airy and delicate. As soon as the bread cooled down, I cut off a bite and ate it, dipping it in salted vegetable oil. For me, this is the highest pleasure.

[Sveta]

Sveta, I am very glad that you liked the bread
He has such a bready taste of blackness, you can eat a lot, a lot

Good day! Admin, I really liked this recipe, I want to try it on the weekend. But my husband doesn’t like caraway or coriander, I don’t know about anise and fennel, most likely he will not appreciate it either. Do you think the lack of spices will greatly affect the taste of bread?

It will not affect the taste of rye bread itself, but there will be no piquancy.
It's like Borodinsky without spices - just unrecognizable rye bread

You can pick up other spices.

It is Borodino's husband who does not recognize)))) Thank you, I will try, then unsubscribe)