Wheat-rye bread

Category: Yeast bread
Wheat-rye bread

Ingredients

wheat flour 210 g
Rye flour 95 g
water 150ml
sunflower oil 2 tbsp. l.
sugar 0.5 tbsp. l.
salt 1 tsp
sunflower seeds 1 tbsp. l.
sesame seeds 1 tbsp. l.
yeast type 1h l.

Cooking method

  • I put the liquid ingredients first (according to the instructions): pour oil on the blade, water around, then sugar, salt, flour (sifted) - first I pour rye, then wheat, seeds, yeast - all at once. Yeast took not only "Saf-moment", but also "Voronezh", and "Pakmayu" - the difference as a result did not feel. Oil can be put in both olive oil and in half. And I also add 2 tbsp to the batch from time to time. l. rye bran (before rye flour), then I reduce the amount of wheat flour to 195g. I control the kolobok once - when it starts to knead quickly. At the same time, I collect pieces of content scattered along the edges of the form so as not to fall on the shadow.

The dish is designed for

430g

Time for preparing:

3h

Cooking program:

HP - basic mode

Note

Lyrical digression.
I bought my baby Supra BMS-150 in the spring, for a long time I wanted to have such a small, easy-to-use one. compact, for 0.5 kg of bread. Since there are no recipes for this model in the manual, I went to this site and read everything I could. I changed the original recipe I liked from 700g to 450g, and then, in the process, added seeds, cat. adore. Unfortunately, I didn't write down the name of the original recipe, and I haven't found it on the forum now, although I read it here, so I apologize to the author. In the photo, bread is just with bran.

rusja
LAN
I wanted some bread for borscht, gray, many on the forum have already tried it, so I also decided to bake your vikhrastenky one, but without additives. And I bake mainly on live, compressed yeast, then I previously made a dough for an hour and slightly increased the proportions of flour (270 grams of wheat and 120 rye), and accordingly more water, since Orion 27-G HP allows it. When baked I'll post a photo, but I looked in, and he with an even cooler "punk hairstyle" than yours.
And here is the handsome man himself:
vedmacck
I bake often and a lot. However, mostly cake-cakes-biscuits. She began to bake the bread, having familiarized herself with ready-made mixtures, accidentally bumping into them in the Platypus. Mixtures are unjustifiably expensive, it is not known what is mixed there. Experience with yeast dough is. Why not give it a try? This is a lyrical preface.
I prepared bread according to your recipe. Seduced by a small set of ingredients. With bran (there were only wheat). I didn't add seeds, only sesame seeds - inside and for sprinkling. I can't attach a photo, because there is nothing to photograph, the calf turned out to be small.
Due to the lack of HP (this is not for a long time, it was ripe for Panassonika), it was kneaded in a combine. It turned out very cool, I had to add water (with a spray bottle, about a tablespoon). The dough didn’t want to come up for 1.5 hours. Then sharply, in 10 minutes, it increased 2-3 times.
I baked in a micron on convection mode for about 25 minutes, no more. The smell in the apartment is amazing. For my taste - salty, but for the soup - "just that." Next time I will do it for a double serving, reducing the proportion of salt. The pulp is homogeneous, does not crumble when slicing. Much darker than yours, but the same consistency.
As I said, the calf is small. And this is his only drawback.

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