Rye chocolate bread "Truffle"

Category: Sourdough bread
Rye chocolate bread "Truffle"

Ingredients

Whole grain rye flour 250 g
Wheat flour 250 g
Whole grain rye sourdough 200 ml.
Water (100 for malt, 150 for bread) 250 ml.
Malt 2 tbsp. l.
Sugar 5 tbsp. l.
Salt 0.5 tsp
Butter 2 tbsp. l.
Cocoa (preferably alkalized) 4 tbsp. l.
Vanilla (vanilla, sugar, vanillin) 1 pod.

Cooking method

  • Pour 100 ml of malt. boiling water, leave for 5-10 minutes.
  • Rye chocolate bread "Truffle"
  • Rye chocolate bread "Truffle"
  • Put leaven, flour, salt, sugar, water, warm malt in a bucket.
  • Rye chocolate bread "Truffle"
  • Knead the bun for 5-10 minutes.
  • Rye chocolate bread "Truffle"
  • While the kneading is in progress, melt the butter, add cocoa, heat for 1 minute, cool a little and
  • Rye chocolate bread "Truffle"
  • add to the dough. Add vanilla or vanilla sugar.
  • Rye chocolate bread "Truffle"
  • You will get such an amazing, silk dough.
  • Rye chocolate bread "Truffle"
  • You can leave it to rise in the bread maker and when it rises 2 times turn on the baking 1.15.
  • You can bake in the oven, for this take out the dough, transfer to a greased and floured dish, cover with a deep cup and leave to rise. Bake in a hot oven 220 gr. with steam 1 hour.

Note

In my house they love this bread very much.

Rye chocolate bread "Truffle"




Its structure is very tender and melting, somewhat similar to a crumbly cake, which is not typical for rye breads. Vanilla is a must in this bread, since it gives full aroma and harmony of taste to the bread. Sugar can be varied from 4 to 7 spoons. Bread goes well with a cup of tea or coffee. Children will be happy with such a "truffle" with milk, and you will be calm about their health. Sometimes it is surprising when friends or relatives ask to bake Truffle bread instead of a cupcake or cake. Make your loved ones happy too!


Rye chocolate bread "Truffle"

vagsal
Hello! Is it possible to do something similar, but with the usual "fast" yeast? Have you had any experience with a similar experiment?
milvok
Sure you may! And the process will go even faster.
vagsal
Ingredients

Whole grain rye flour 250 g.
Wheat flour 250 g.
Water 250 ml.
kvass wort 2 tbsp. l.
Sugar 5 tbsp l.
Salt 0.5 tsp
Butter 2 tbsp l.
Cocoa 4 tbsp. l.
Vanilla sugar 1 sachet
Yeast Saf-Moment 2 tsp

Now we are kneading with dumplings, the bun turned out, but very tight, so I added water twice. A total of 60 ml. I want to achieve "silky dough", and focus on the photo. As I understand it, should the dough rise twice in ONE RISE and then bake at once? No need to crush the dough?

the bun turned out like this now
Rye chocolate bread "Truffle"
the dough came up once
Rye chocolate bread "Truffle"
put on baking for 1 hour 15 minutes
After I put it on baking, I was worried if there was a lot of time for baking ... and because of this, during baking, I opened the lid (I had never done this before), I looked to see if the bread was burnt. But the roof, as it was flat, remained so, did not fall below. The stirring paddle popped out of the loaf very easily. Here is the result.
Rye chocolate bread "Truffle"
Rye chocolate bread "Truffle"
Rye chocolate bread "Truffle"
Rye chocolate bread "Truffle"
vagsal
The next morning, under the towel, the top of the bread sagged a little more than right after baking.
After testing, I came to the conclusion: if you bake my version of bread (with yeast), then you can add more sugar for the tea-dessert version, up to 7 tablespoons, as in the recommendations of milvok.
And if you bake a table version with the 5th st. l. sugar, (and if there is sourdough) make with sourdough. Maybe it is the sourdough that will add a little sourness, which was slightly lacking in my taste. Next time I'll add a teaspoon of apple cider vinegar or lemon juice. My apartment is too cold to grow sourdough (and no heating pad).
Rye chocolate bread "Truffle"
Rye chocolate bread "Truffle"
The strips on the roof of the bread due to the fact that I did not let the bun itself rise, but kneaded it along the bottom of the bucket with a wooden spatula. It was from her that the traces in the form of a grid remained.If the balloon is left alone, the roof will be normal.
milvok
milvok


Now we are kneading with dumplings, the bun turned out, but very tight, so I added water twice. A total of 60 ml. I want to achieve "silky dough", and focus on the photo. As I understand it, the rise of the dough in half should be for ONE RISE and then baking at once? No need to crush the dough?

Everything should rise correctly at one time and immediately bake. Your bread is wonderful, but it stalled a little, that's why I probably sat down. or the lid was lifted to let in cold air.

Thank you HUGE for the work done. I just have no words ...!
mariolk
I found your recipe very well in the evening, because the leaven was already ready. The result pleased me, but I made a slight mistake in the calculations: mail1: and the leaven got into the dough 2 times more
Here is my result
Rye chocolate bread "Truffle"
Rye chocolate bread "Truffle"

Thanks a lot for the recipe
*** yana ***
Maybe it is the sourdough that will add a little sourness, which was slightly lacking in my taste. Next time I'll add a teaspoon of apple cider vinegar or lemon juice. My apartment is too cold to grow sourdough (and no heating pad).
vagsal for sourness I replace about 1/3 of the water with kefir or 1-2 tablespoons of sour cream ... it turns out very tasty ...
vagsal
Quote: *** yana ***

vagsal for sourness I replace about 1/3 of the water with kefir or 1-2 tablespoons of sour cream ... it turns out very tasty ...

Thank you, a convenient option, or sour cream or kefir, are always present in the refrigerator of every home)))
My result was not even very bad, the next day the bread was completely eaten. We underestimated him from the start.
And here is the author of the recipe milvok very much even turned out to be right about the "roof" of my bread. When the bread eaters got to the middle, I noticed that rather large bubbles formed under the roof, which "deflated" as they cooled down and the roof sagged.
After reading a few threads on similar issues: my bread stalled on the rise. I didn't notice the rise time, but I lost sight of the fact that the stove does not start baking right away, because it still needs to warm up, and while it was heating up, the bread continued to rise and fermented)))
Kalyusya
mariolk
How beautiful the bread turned out! Did you bake in a slow cooker or in an oven?
I get this form in the cartoon.
Today I do not have time, but tomorrow I will muddy it.
milvok
Quote: mariolk

:
Here is my result


Thanks a lot for the recipe

I am very glad that you did it! So neat, even, beautiful I think the increase in the leaven should not affect the taste, because if the leaven is fresh, it does not give acid. Thanks for cooking
milvok
Quote: *** yana ***

vagsal for sourness I replace about 1/3 of the water with kefir or 1-2 tablespoons of sour cream ... it turns out very tasty ...

Thanks for the needed addition. Just do not forget that fermented milk changes the structure of bread ..... In this recipe, it is better to add vinegar. Better yet, experiment and share your experience!
Quote: Kalyusya

mariolk

Today I do not have time, but tomorrow I will muddy it.
Let's wait ... Good luck with the recipe. [
quote author = vagsal link = topic = 145196.0 date = 1321093861]

Thank you, a convenient option, or sour cream or kefir, are always present in the refrigerator of every home)))
My result was not even very bad, the next day the bread was completely eaten. We underestimated him from the start.

[/ quote]
It's just that the next day, it was infused and the aroma got even better.
mariolk
Quote: milvok

I am very glad that you did it! So neat, even, beautiful I think the increase in the leaven should not affect the taste, because if the leaven is fresh, it does not give acid. Thanks for cooking
Quote: Kalyusya

mariolk
How beautiful the bread turned out! Did you bake in a slow cooker or in an oven?
I get this form in the cartoon.
Today I do not have time, but tomorrow I will muddy it.
Yes, I baked in a multicooker because I have no oven or HP
And the double portion of the leaven did their "sour" business, the day before yesterday I baked again and strictly according to a piece of paper.the taste is softer, there is no excess acidity and the crumb is softer and more crumbly. We liked the second option better
milvok
You are so smart that you cooked it again! And it is all the more pleasant that the result was better!
Botany
: bravo: I also baked such bread. In the Panasonic SD-2501 bread maker. I don't have malt and sourdough, I used semi-finished kvass on wort. It is both sour and malt in the composition.
I just didn't understand why to mix cocoa with butter separately? I, of course, did as ordered, but ... suddenly I'll simplify
Yes! It turned out very nice ... like bread ... and like a cupcake .... Probably fewer calories, but more benefits
milvok
Quote: Botany

: bravo: T
I just didn't understand why to mix cocoa with butter separately?

Botany, thank you very much for cooking! ... Butter helps cocoa to reveal its color and aroma, as Seleznev teaches, he always does this when he prepares baked goods with cocoa. Try to simplify, maybe the difference is not very noticeable, but I'm so used to working with cocoa, especially since I have alkalized cocoa, it is richer in color and taste.
Quote: Botany

Probably fewer calories, but more benefits


It is truth too!
Botany
Hello! Maybe explain to the dark ignoramus what ALKALAZED cocoa is?
milvok
Quote: Botany

Hello! Maybe explain to the dark ignoramus what ALKALAZED cocoa is?

cocoa powder is made by simple mechanical grinding of cocoa cake, which remains after pressing the cocoa beans - this is how the precious oil is obtained.

alkalized cocoa do otherwise. For better extraction of cocoa butter, the beans are treated with alkali and heated. And the cocoa powder after that "dissolves" better.

Alkalized cocoa is cocoa of the highest quality, 100% cocoa powder without additives and impurities.
By the way, the most delicious Belgian sweets are also made with such cocoa.
Evans
I baked this bread - very tasty, especially with butter. Next time I'll add raisins, and it will be just like a bun for tea. I did it with sourdough. Instead of malt, I added kvass wort, 2 tablespoons.
milvok
Evens, I'm glad that everything worked out for you and that you liked it: rose: Thanks for the report
Trendy
Found this recipe just today. He's so interesting! I will definitely try to bake this bread this weekend!
Brune
You have written 200 ml of sourdough, but I'm used to taking it by weight, can you tell me how much it is in grams?
I really want to try baking!
alyona_kuchaeva
A very interesting recipe, I liked the cooking process, I had to knead it by hand, since the HP was baking mustard at that time.
We can't find whole-grain rye, but we have whole-grain wheat, so I put it into action. Of course, it changed the bread a lot, but I took a chance. I did not add yeast, in sl. once you need to put 2 times more leaven.
It seemed to me that my bread came out bland, apparently I did not report something
In any case, I will try again, I liked the idea !!!
ANGELINA BLACKmore
Hello!!!
She baked bread. Instead of butter
used ghee ghee.
I'll put a little more sugar next time
that we did not have enough sweetness.
And malt ... or I'll put less,
or I won't add at all.
The malt nuance in the taste of the bread prevented me ...
And the rest of the bread went to taste.
Here are the results of my work:
Rye chocolate bread "Truffle"
Thanks for the recipe !!!

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