Rye-wheat bread with caraway seeds

Category: Yeast bread
Rye-wheat bread with caraway seeds

Ingredients

Wheat flour 195 g
Rye flour 230 g
cocoa powder 15 g
fresh yeast 20 g
salt 0.5 tbsp. l.
dark honey 40 g
olive oil 1 tbsp. l.
caraway 1 tbsp. l.
water 300 ml

Cooking method

  • Sift the wheat flour into a bowl, mix with yeast, salt, cocoa and caraway seeds. Put sugar, honey and oil in water and heat to dissolve honey and oil. Cool to keep the mixture warm. Mix it with wheat flour and mix well. Now, gradually adding rye flour, knead the dough. Cover with a napkin and put in a warm place for 20-30 minutes. (I did kneading in HP, I just put everything in a bucket in the right order and put it on kneading for 10 minutes, then turned on the oven and waited for the dough to come up).
  • Then form a loaf (oval or round) out of the dough and place on a baking sheet sprinkled with flour. Cover with a towel and leave in a warm place for 1 hour. Grease the bread with butter and make cuts. Sprinkle on top (you can use cumin, coriander, mustard seed, ...)
  • Bake at 200g. about 30 minutes, the loaf makes a dull sound when tapped.
  • Rye-wheat bread with caraway seeds

The dish is designed for

for ready-made bread about 1 kg

Time for preparing:

2.5-3 hours

Cooking program:

kneading in HP, baking in the oven

Note

This bread has a crispy crust and dense aromatic crumb, a subtle smell of spices and honey, and it is also very simple to perform.

recipe author Lena Lawson 🔗

Vilapo
SanechkaA, beautiful bread, I'll definitely try to make it, I haven't done it with cocoa yet
SanechkaA
Vilapo thanks for the praise, I hope you enjoy the bread
Vilapo
SanechkaA, I came to say thank you for the bread recipe, it's really not troublesome, and the bread turns out to be delicious. Knead in xn, baked in the oven ..
Here is my bread- Rye-wheat bread with caraway seeds
SanechkaA
Lena, I'm very glad that you liked the bread and everything worked out
I_Zhanna
SanechkaA, will there be bread in the bread maker? The recipe is kind of simple. Otherwise, I never got good rye bread, no matter what recipes I took, I was even upset and stopped baking it. I only bake white. Or is it still better in the oven? I just never baked bread there.
I_Zhanna
and wheat flour of the 1st grade or the highest?
SanechkaA
Zhanna, flour is the highest grade, but do not spoil it first, it is easier to bake in the oven, especially since this bread keeps its shape very well, I did not try to bake it in KhP, if you still bake it in KhP, reduce the water by 10-20 ml.
I_Zhanna
"Grease the bread with butter and make cuts."

Why grease with oil before baking? Or is it better with an egg?
I_Zhanna
I'll try to bake it in the oven tomorrow, because I can't control the rye bun in HP. My husband is an expert on such bread, if he likes it, I will bake it more often)) If I definitely take flour according to the recipe, then do I need to add it during the kneading process?
SanechkaA
Zhanna, and I don't really control the bun for the oven - everything works out great, in KhP I have already forgotten how to cook, it is only for kneading, but at one time the article helped a lot Gashi https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=72478.0 maybe it will come in handy for you
I_Zhanna
Thank you very much, SanechkaA! I have already started reading, I will try to bake and be sure to report))
SanechkaA
Jeanne, I will wait
I_Zhanna
Sanya, good afternoon. Unfortunately, as always, the bread did not work out for me, but there are other reasons for this, and in no way related to the recipe.It's just that when I decided to please my husband with bread yesterday, he was still in the village, and at the time when the dough in the bread maker was already coming up on the "Dough" mode, he called me and said that he would soon come and dress with the child, let's go shopping. Of course, everything did not go according to plan and instead of proofing for another 1 hour in the oven and baking in the same place, turn on the bread maker to the "Baking" mode and leave)) When we arrived, of course the bread was already baked and cooled down in the HP. The roof became straight, the crumb, which pleased me, was not wet and finely porous. That is, I didn’t completely ruin the bread, but my husband didn’t like the taste with honey, he said that it smelled delicious, but sweetish. So he will have to look again for a recipe that could please him !!! Thank you for the recipe and advice.
SanechkaA
Zhanna, thank you for the tip, I'm glad that the bread finally turned out and I hope that soon you will find the recipe for exactly YOUR rye bread, good luck
Galleon-6
Can you put less honey or replace it with sugar?
SanechkaA
goleon-6 sure you may
Lena I
And no yeast "Agram light"?
Does it happen?
Feta
I baked half a portion for a sample, though I managed to forget the cumin. I will bake it more than once. Thank you.

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