What we mean by "rye-wheat bread"

["What we mean by" Wheat bread "]

In this topic, let's decide with you what kind of RYE-WHEAT "bread in terms of composition we will place.

In the subject "What we mean by" Wheat bread " I have already told you what BREAD is in essence, and in more detail.

And now about homemade bread ... Home baking of RYE-WHEAT bread

1. By the composition of rye and wheat flour, we refer to rye-wheat bread:
- rye flour from 1 to 99%, rye flour should always be larger in volume than wheat flour
- rye flour 50%, wheat flour 50%
- rye flour - no more than 50% of the total flour according to the recipe
If the ratio of rye flour is up to 50% and the dynamics is downward, and wheat flour is over 50% and the dynamics is upward, the bread belongs to the category of WHEAT-RYE bread.

2. For making rye-wheat bread we use the following types of flour:
- we use finely ground baking wheat flour, Extra flour, premium flour, 1st grade flour, 2nd grade flour and other types of wheat flour (except for MIX flour with other types of flour, whole grain flour)
- we use peeled rye flour, seeded and other flour (except for MIX flour with other types of flour, whole grain rye flour)
- - combinations of rye, wheat, and some insignificant content of whole grain wheat and rye flour are possible

3. If the recipe specifies Whole-grain wheat and rye flour, bread belongs to the section Whole Grain Yeast Bread

4. Since on the site we bake RYE-WHEAT BREAD at home, then:
- we can bake bread in a bread maker, in an oven, and also combine the use of these and other kitchen appliances.
- we can use for the dough any ingredients (raw materials, products) that are available and at our request, to achieve high-quality dough and bread,
- we can use various flavors, ingredients, liquids, seeds, dried fruits, etc. in dry and wet form, and in any proportion, without disturbing the structure of the quality of dough and finished bread,
- use various methods of kneading dough (dough, non-steam, long dough, etc.),
- apply various methods of forming the dough: mold, hearth, flat, flat cakes, loaf, baguette, roll, etc.,
- prepare dough for wheat bread of different weights,
- but in the process of kneading from flour, liquid, salt, yeast and other ingredients you should get a dough, HOMOGENEOUS IN THE WHOLE MASS.

And we will place such RYE-WHEAT BREAD in the section "RYE-WHEAT YEAST BREAD"!

[Other bakery products]

Other bakery products

If we want to use berry, cheese, vegetable and other filling in wheat-rye dough, ground or in pieces of different sizes, large, and, moreover, so that the filling remains intact in its entirety, and use the molding of the dough piece, different from the mold or hearth, in the form of a pie , roll, rolls, buns - such a bread product already belongs to the category:
bread-cake round, oval, square, custard, separate stuffed buns, chunks, etc.
bread roll
challah roll
loaf roll
twirls
national bread with fillings
and other similar bread dough products ...

Such bread products can be baked both in a bread maker (curl bread with a filling, stuffed bread) and in an oven, and belong to the category Section "Other bakery products from yeast dough"

Such products can be made from any kind of flour, and mixtures thereof (MIX).
And it is necessary to give names to such bakery products with the prefix "bread-pie", "bread-roll" and so on.

Tell me, is it all the same 50rzh / 50psh (or 50psh / 50rzh) flour is it rye-wheat or wheat-rye? Because in the next Temko you wrote that it was wheat-rye, but here you say the opposite.

[rye flour - no more than 50% of the total flour]

1. By the composition of rye and wheat flour, we refer to rye-wheat bread:
- rye flour from 1 to 99%, rye flour should always be larger in volume than wheat flour
- rye flour 50%, wheat flour 50%
- rye flour - no more than 50% of the total flour according to the recipe More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=138732.0

probably it means wheat?