Whole grain wheat-rye bread with malt, with lingonberry jam (oven)

[malt brew:]

Whole grain wheat-rye bread with malt, with lingonberry jam (oven)

Category: Yeast bread

Ingredients
whole grain wheat flour	260 gram
whole grain rye flour	190 gram
sour apple, weighing about 160 grams	1 PC.
lingonberry jam with balsamic vinegar	3 tbsp. l. with a small top
water	80 ml.
salt	1 tsp
brown sugar Muscavado	1 tbsp. l.
vegetable oil	1.5 tbsp. l. in dough
instant yeast	1.5 tsp.
malt brew:
red rye malt	2 tbsp. l.
boiling water	100 ml.
spices for bread	1 tsp
vegetable oil on sprinkling bowls for proving the dough	0.5 tsp

Cooking method

• Combine for kneading dough Kenwood
• malt brew:
• put the malt in a cup, add the spices for the bread, pour boiling water over, stir, leave to cool until warm.
• preparing the dough:
• Put flour in the bowl of the food processor, and the rest of the dough, grate the apple on a fine grater.
• Turn on the combine at minimum speed, start kneading the dough so that everything is well and thoroughly mixed. At the same time, it will be clear whether and how much flour and water were laid and whether the dough will be kneaded to the desired consistency. The kneading lasted about 5 minutes and now I have the dough like this, everything is wound on a hook, there is a lot of daub, batter below. If you turn off the kneading for a while, you can see the structure of the dough, it will be loose and rough.
• 
• I collect the dough from the sides to the center, in a pile, close the lid and turn on the 2nd speed at once.
• The dough will now transform at high speed into a smooth, pliable dough. Pay attention to the fact that the "daub" from below leaves and gathers in a common pile, the bottom and walls of the bowl of the combine become clean.
• 
• The dough will heap in about 10-15 minutes and should be smooth. The dough is soft in consistency, but very sticky. This is quite normal, since the dough is made with rye flour and custard malt.
• This dough has slipped so slowly off the kneading hook.
• 
• Now in a bowl of dough, I add the remaining vegetable oil 0.5 tsp. roughly, sprinkling the walls of the bowl with it, then roll the dough in butter with a spatula, make a neat bun. I resort to this "trick" because it is risky to just use a spatula or hands to climb into the dough, it is so sticky that you can lift the bowl with it, and then after proving it will also be difficult to peel the malted rye dough from the walls.
• I cover the bowl with a transparent bag, put it in the oven for proofing at 30 * C until the dough doubles.
• Now I do the kneading and molding of the bread. I pour a little flour (1 tsp) on a special baking sheet, tilt the dough from the bowl onto it, and knead it from the edges to the center, then shape a small oval bread.
• I put the dough piece on a baking sheet, cover it with a bag and let it distance for about 10-15 minutes, the piece begins to increase in volume.
• Now I preheat the oven to 230 * C, about 15 minutes in time. Ceramic stone is heated in the place with the oven.
• I grease the dough piece on top with water. I do this very carefully and always using a sprayer or a brush, and so as not to damage the raised surface of the workpiece.
• I put the baking sheet with the workpiece in the oven, and keep the dough piece at a temperature of 230 * C for about 10-15 minutes.
• Now I lower the temperature to 200 * C, then after about 10 minutes I decrease it to 180 * C, and insert the temperature probe into the bread to track the exact time of the bread's readiness.
• When the temperature on the probe shows about 80-85 * C, I decrease the temperature to 170-165 * C and bring the bread to readiness - the temperature on the probe should be 96-98 * C.
• The bread is ready! I take the bread out of the oven, transfer it to the wire rack, and leave it on it until it cools completely.
• 
• 

Note

Now you can try!
She could not resist, cut the bread a little more warm, just in time for dinner, the crumb is a little crumpled - it's still delicious !!!



Something we liked this bread!

I bake it many times already!

There are many flavors in it: the peculiar taste of brown sugar, the bitterness of red custard malt, the sweetness of lingonberry jam, the color is dark, black!

The crust of bread and crumb are soft, even the grandmother who is picky about bread praised ...

And if you consider that bread is made from whole grain flour, both wheat and rye ...

Cook with pleasure and bon appetit!

[Admin,]

Admin, Hello! I saw the recipe and that's it - I want it! I have all the ingredients except the lingonberry jam. He, as I understand it, is home. Can you also add a jam recipe as a bonus to the bread recipe? For the sake of such a handsome man, I will not be too lazy to cook. Thank you in advance.

[Admin,]

Admin, Hello! I saw the recipe and that's it - I want it!
Can you also add a jam recipe as a bonus to the bread recipe? For the sake of such a handsome man, I will not be too lazy to cook. Thank you in advance.

Thanks for the "want"

Get a bonus: Lingonberry jam https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=77850.0, there you can also find my other similar recipes for jams: cranberries, cherries, strawberries - they are also suitable for this type of bread

Good bread for you!

Thank you!

Roma, hello! In the first lines - a huge (no, huge !!!) thank you for everything that I have read, learned, seen, etc. here! Secondly, help out, there are several sore questions about this particular bread - I really liked it, I want just this, from two types of whole grain flour, but so that in the end - black. the attempt was made on Panas 2501, as I understand now (thanks to Vanya28 branch), the mistake was in using the "Rye" mode - the brick came out very low, heavy, the crumb is sticky, not baked. Now I will knead yours in hp, on the main mode, bake on "baking". But I am afraid of this: Vanya has a fad of Agram, as if there is nothing without him. what does it play in your recipe? apple and jam? or balsamic vinegar? No jam. and will not come across. is it possible to replace it with something? for example, jam red currants? and if so, is it necessary to add balsamic to it? and brown sugar - can it be replaced with honey, and if so, can it be light? or must it be buckwheat? and finally, is there any point in taking a chance and baking in hp? (my oven, to put it mildly, is not very good)? thank you in advance

[wheat-rye bread (with a high content of wheat flour), so the dough is prepared like wheat, with two proofings, and you can bake it in the main program.]

Hello to you, too!
it wheat-rye bread (with a high content of wheat flour), so the dough is prepared like wheat, with two proofings, and you can bake it in the main program. Follow the photo, what should be the dough, soft, sticky, but not liquid.

You can replace everything in the recipe! But it will no longer be original bread, not the same taste!
I never add Agram to rye bread and I don't even keep it at home! I completely manage with improvised home remedies!
Try to never compare authors and their work, the baking principle - this will interfere with the correct perception of another author's recipe. It is better to master the section "Ingredients for bread" and be determined in their choice and order of use.

Now about the replacements.
1. For acidification of rye dough, you can use apple, vinegar, kefir, whey and other similar products. Rye flour dough loves acidity.
In my case, it's all together: apple, sour jam, balsamic vinegar.

2. You can make a small amount of jam: quickly boil berries, fruits with sugar in the microwave and let it brew. The proportions are arbitrary.

3. You can use regular vinegar, but I had jam with balsamic vinegar and used it. By the way, a cool thing - berry jam with balsamic vinegar!
And this jam gives the bread a very pleasant taste and smell when finished!

4. You can use plain sugar, white - but brown sugar (real Muscovado) has a certain bitterness that goes well with rye dough.

5. You can take ordinary honey, but buckwheat honey has a different taste with a slight bitterness, which is good in rye dough.

You can not eat these and similar products, but if they do not contradict health, the principle of nutrition, then at home you can always keep these products in stock in small quantities, for use in any recipes and give flavor to food, dishes - I do this ...

It is possible to make simple bread altogether, without my additions to the dough, then look at the kneading of the dough (photo), repeat the consistency of the dough, bake bread on the main program. Look at my other recipes for wheat-rye bread, there are enough of them and they all work well and are easy to perform. I make the dough not liquid, but rather like a bun of wheat dough.
Check out the master class here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0

Good luck!

Thanks for the quick response! I was waiting for him very much, otherwise my hands are itching to start early in the morning (yeah, yeah, it's still morning for us) Well, only thanks to him I realized that from the abundance of information in my head everything was already mixed up no worse than HP and in consistency something like that rye dough And I would try to make it on rye programs ... It was the color in the photo that intrigued me and pushed me into action to the point of impossibility - why is it so wonderful brown to you? from all these ingredients? that's why I'm afraid to change something ... but not to change - this means taking a mask under your arm and going in search, that is, putting the dough off until nightfall ... but at night, who will I need to?

Malt gives this color to wheat-rye bread! Steamed malt!

If there is no malt, you can replace it with liquid kvass wort (in cans, sold), or chicory powder (also sold freely in the store, diet products)

No, everything is ok with malt, I got a pack, good whole-grain flour that and that (rye and wheat) is also there, I still want to try the pressed yeast, but of course I'm worried about the color, the cat cried a lot of experience But boom to learn ... Ideally, of course, I dream of getting something even remotely reminiscent of the bread of my childhood - a Riga loaf for 13 kopecks with smooth dimples in the middle, and for some reason it seemed that this one should be somewhere like that ...

[Admin]

Admin, Tanya, it turns out that in the form of a bar, the preparation melts in only 15 minutes?

With jam - it's interesting! I took it to the bookmarks.

[Admin]

Admin, Tanya, it turns out that in the form of a bar, the preparation melts in only 15 minutes?

Lena, the recipe says so:
I put the dough piece on a baking sheet, cover it with a bag and let it distance for about 10-15 minutes, the piece begins to increase in volume.
Now I preheat the oven to 230 * C, about 15 minutes in time. Ceramic stone is heated in the place with the oven.

It takes about 30 minutes.

But the dough can rise less-longer, it depends on the dough itself, the number of components. For example, cottage cheese, potatoes, whey, and sour fruit-apple jam have a very positive effect on the dough.
There were cases when I did not have time to preheat the oven - it rose so quickly

With jam - it's interesting! I took it to the bookmarks.

Look at my profile, there are several recipes for white and rye bread with fruit and vegetable jam

[Admin]

Admin,
Tanya, in these minutes I got confused)) Now I understand, thanks)) I will form soon))

[Admin]

Admin,
I made bread yesterday, fragrant came out, but dense - it looks more airy in your photo. Apparently, my flour is kind of particularly dry - I had to add water, otherwise everything was incoherent lumps. But still it turned out very tasty))

[Lena]

Lena, and in appearance the bread looks very attractive
After all, the flour is different for everyone, and the jam too, perhaps this turned out to be drier. Add another drop of water next time, soften the dough

Lenok, to your health!