Wheat-rye bread (oven)

[Kneading bread dough (wheat and wheat-rye) in a combine]

Wheat-rye bread (oven)

Category: Yeast bread

Ingredients
baking wheat flour	290 gram
whole grain rye flour	240 gram
mozzarella liquid	150 ml.
clean water	100 ml.
green sour apple	110 gram
vegetable oil	2 tbsp. l.
coarse salt	1.5 tsp.
white sugar	1 tbsp. l.
instant yeast	1.5 tsp.
spices for bread	1 tbsp. l.

Cooking method

• For the dough with rye flour, lactic acid products and acid are very well suited, for which I added mozzarella liquid to the dough, and a sour apple grated on a fine grater.
• The liquid from mozzarella can be replaced with cottage cheese, cheese whey, or kefir diluted in water, yogurt.
• A sour apple can be replaced with 1 tbsp. l. vinegar, but if there is a sour apple, it is better to use it as it is a natural product.
• The dough was kneaded in a combine, as described and shown by me in the topic Kneading bread dough (wheat and wheat-rye) in a combine
• Further, the dough is proofed in the oven at 30 * C until the dough piece is doubled.
• Next, knead the dough from the edges to the center, and shape the round bread.
• I put the dough zagotoaku formed in this way on a baking sheet and put it on the second proofing in the oven at 30 * C, for about 10 minutes.
• Next, I take out the preheated blank and put it on a baking sheet on the table, cover the dough with a bag so that it does not cool down and does not wind up from above.
• Now I turn on the oven at 240 * C, preheat the oven to the set temperature, which takes about 15 minutes.
• During this time, the dough piece on the table rises to the desired size, approximately twice.
• I spray the dough piece with plain clean water from a sprayer, well and from all sides, the dough becomes wet.
• I make cuts on the bread and immediately put the dough piece in a hot oven at 240 * C.
• Baking scheme, approximately:
• 240 * C - about 10 minutes, doubling the test
• 200 * C - about 10-15 minutes, reddening of the crust
• 180 * C - about 10 minutes, baking the dough inside
• 170-165 * C - until the bread is ready, check the readiness with a temperature probe 96-98 * C inside the crumb.
• Take the finished bread out of the oven and put it on the wire rack until the bread cools completely.
• The bread contains a sufficient amount of whole grain rye flour, so the inside of the crumb has a slightly friable appearance, like when laying the bran.
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Note

Simple, delicious wheat-rye bread!
The crumb is very soft!
Spices for bread give some piquancy in bread, but if they get in the way, you can not put them in the dough.
Bread for those who love the simple and neutral taste of wheat-rye bread, which is suitable "for a feast and for the world", for lunch, breakfast, for sandwiches and everywhere ...
Cook with pleasure and bon appetit!