Wheat-rye bread with wine

Category: Sourdough bread

Ingredients

liquid rye sourdough 150% hydration 200g
Yogurt + water 100ml
Rye flour 70g
Wine 80ml
Water 30ml
Honey 1 st. l
Salt 0.6h l
Powdered milk 2st. l
Wheat flour 350g
Semolina 2st. l
Vegetable oil 1 st. l

Cooking method

  • Knead the sourdough dough, water with yoghurt and rye flour. Put in a warm place. I put in MV Brand on the "Yogurt" mode, where it matures for 2 hours. Dilute the wine with water, dissolve honey and salt. Pour into the HP, there the ripened dough, sift the dry ingredients. Switch on the kneading on the "Dough" program, pour in vegetable oil for 4-5 minutes. Initially, I did it without semolina, which I had to add when mixing. Turn off the "Dough" mode for 12 minutes and turn on "Baking" for 50-60 seconds. The proofing lasted 3 hours. Baking - 1 hour 10 min. The bread is best tasted after 16 hours. I baked it at 15 o'clock and took the sample in the morning. I had a rose alcohol-free wine. The bread tastes amazing. It's a pity that you don't have to bake often. Oddly enough, the bread turned out to be convex.

The dish is designed for

Entrance 850g

Time for preparing:

5h40min

Cooking program:

"Dough", "Baking"

Note

If there is wine in the house, I will repeat it more than once. Made Sangria's stash for the next bread.

Merri
Evgenia, I also baked bread with the addition of wine, according to the recipe for my HP. The recipe is a little simpler. Wine, if you do not know about its presence, is not guessed, there is only a subtle fruity aroma. But I liked it.
euge
I still baked on slightly fermented pomegranate juice, but I liked this one more. In percentage terms, there was more juice than wine. So you shouldn't go overboard with wine.

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