Rye-wheat bread in the microwave

Category: Yeast bread
Rye-wheat bread in the microwave

Ingredients

Rye flour 200 g
Wheat flour 180 g
Carbonated mineral water 160 g
Kefir 100 g
Oil sl. 1 tbsp. l.
Sugar 1/2 tbsp. l.
Salt 1 tsp
Liquid malt extract (glofa) 1 tbsp. l.
Flussigsauer 1 tbsp. l.
Panifarin 1 tsp
Yeast 2/3 tsp

Cooking method

  • I knead the dough in a bread maker and after the first kneading I send it for proofing in the microwave. Proofing is carried out by an accelerated method: 15 seconds at high power, 10 minutes of rest, and so on - 3-4 times. Then I take out the workpiece, make 2-3 cuts at the top, and heat the microwave in the "convection" mode to 200aboutC. I put the dough back on the wire rack covered with a baking mat and bake for 15 minutes for 200about and 20 minutes for 180about... I love the crispy crust, so I don’t sprinkle the bread during the baking process, but for soft it needs to be done. The bread turns out to be no worse than bread from the oven, well baked, soft inside, moderately porous. And the gain in time is noticeable!
  • 🔗

Time for preparing:

2 hours

Cooking program:

microwave

Note

I didn't cut the top enough before baking, so a crack formed on one side of the bottom during the baking process. I noticed when I was taking the picture.

MariV
How interesting! :-*Need to try!
Ilona
It's cool, however, that you can bake in MK. It is a pity that I do not have convection, but only the usual mode and grill. Another question. And what is the mode of express proving in MK?
dopleta
Quote: ilonnna

And what is the mode of express proving in MK?
Normal micro mode, high power.
Ilona
I'll have to try at least the proofing. It would not have occurred to me to argue so, it seems to me that there all the yeast fungi will immediately die
dopleta
Quote: ilonnna

I'll have to try at least the proofing. It would not have occurred to me to argue so, it seems to me that there all the yeast fungi will immediately die
ilonnna, this method was not invented by me, it has been known for a long time. Even in the instructions for many microwave ovens, it is described.
Ilona
Doblet, well, in mine it was not like that, and neither sleep nor spirit I will definitely try on a small piece.
Dukhnich Nadezhda
Larissa, are you placing the dough piece in some form or just on the wire rack? I have a loaf, but your recipe turned out wonderful, thank you very much! Now I will bake the loaves the only way, it is much faster than in the oven! I defended it without any form, on a silicone mat. But my rye dough is always thinner.
dopleta
This particular bread, Nadezhda, was put out without any form, just on a glass tray from MV, covered with a Teflon rug. Although I often use rattan baskets and then bake in the same place, for example:

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Of course, rye dough is thinner, but not to such an extent that it spreads. Perhaps your flour is damp? Then you need to add flour.
Dukhnich Nadezhda
Well, then I'll try it for the first time in a glass pan, if the dough turns out to be cooler, then maybe on a pallet. Thank you very much, I went to make the dough, just finished yesterday's bread. I don't have rattan baskets yet, but I really want to, but did you buy yours in St. Petersburg?
dopleta
Hope, in whatever form the dough is deformed, if it turns out to be liquid, then after turning it will still creep, so it is better to initially make sure that it is denser along the bun.
Dukhnich Nadezhda
Thank you very much, I'm going to add flour to the bread maker.

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