Rye-wheat bread with tomato juice.

Category: Yeast bread
Rye-wheat bread with tomato juice.

Ingredients

Tomato juice 1.25 cups
Sunflower oil 2 tbsp. l.
Rye flour 2 cups
Wheat flour 1.3 cups
Salt 1 tsp
Sugar 2 tbsp. l.
Dry kvass 2 tbsp. l.
Dry yeast 2 tsp SLIDE!
Coffee or cocoa (for color) 1-2 tsp

Cooking method

  • 1) Put the ingredients in the form of a bread machine (I have LG HB 156-JE) in the order indicated in the recipe.
  • 2) Select the menu \ "Russian chef \".

The dish is designed for

680 g

Time for preparing:

3 hours 40 minutes.

Cooking program:

Russian chef.

Note

This recipe was invented by my mother while she was in a country house in a village in the Oryol region. And therefore ALL coincidences are accidental, since the Internet is not there.
1) I have purchased tomato juice with salt, the cheapest. Therefore, I put 1 tsp. salt, and even then incomplete. If you make bread not with tomato juice, but with water or whey, then you need 1.5 tsp of salt.
2) If the bread is not on tomato juice, but on water, then 2 tbsp. l. apple cider vinegar.
3) Dry kvass is placed instead of milk powder.
4) Coffee or cocoa is optional.
5) I ALWAYS sift both flour.
6) At the dacha, my mother bakes this bread on the \ "Whole Grain \" program, at home on the \ "Main \". And despite the voltage fluctuations, bread turns out better in the country, more porous. There she has HP Unit, I don't remember the model.
7) The volume of the cup is 230 milliliters.
Uff ..., it seems everything.
I look forward to your comments, corrections and advice.

Admin

With the first bread on the forum!

Indicate in the recipe and in the PROFILE the model of your oven, in which this bread was baked, and the volume of the measuring cup for it - this is how you give the recipe in cups (glasses)
I am beautifull
Thank you!

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