Wheat-rye bread for beginners (in the oven)

Wheat-rye bread for beginners (in the oven)

Category: Yeast bread

Ingredients
Wheat flour 1c	300g.
Peeled rye flour	100g.
Water	70g.
Sour milk (whey, liquid kefir)	200g.
Fresh yeast (dry)	10g. (4g.)
Salt	8d.

Cooking method

• Mix both flours. Grind fresh yeast (dry mix) with flour. Add salt and stir.
• Warm water and yogurt up to 37C. Add flour.
• Knead with a combine for 8 minutes (2 minutes for 1sq. And 6 minutes for 2sks.) Or manually for 15 minutes. The dough is like soft plasticine, but does not stick to the bowl:
• 
• Form a ball out of the dough (if necessary, dust the table with flour), cover and let it rest for 30 minutes.
• Then knead the dough, form a round or oval bread (if necessary, dust the table with flour). Place seam down on baking paper, sprinkled with flour or seam up in a proofing basket, cover and place at room temperature for 70-90 minutes, the volume of bread should double.
• Heat the oven together with a baking sheet or baking stone to 250C.
• Turn the workpiece over, make an incision, sprinkle abundantly with water and transfer to a baking sheet (stone).
• Bake for 15 minutes at 250C, then lower the temperature to 200C and bake for another 30-40 minutes.
• Cool the finished bread on a wire rack.
• The recipe for this bread is very simple, even those who have never baked bread before will cope with it. Crispy crust, tender crumb. Recommend!
• 
• Shl. Hell in the form. Cold method at 200C - 40 minutes. Sour cream + water = 270g. Proofing the dough for 1 hour, preparation for 50 minutes. The hearth tasted better.
• 
• 

Note

Many thanks to the author of the recipe Anna 🔗.

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Indeed - very tasty and very simple, but also very beautiful! I'll try this bread too! Mistletoe, thanks!

[SanechkaA]

SanechkaA , Thanks and good luck!

[Ksyusha,]

This is beautyKsyusha,! Excellent bread - I'm bringing it to your bookmarks ...

[Marish]

Thank you, Marish!

Mistletoe, thanks, recipe for me!
And I liked the mold more, it is more beautiful.
Does the consistency of the dough play a role in hearth bread? I think it should be thicker? Or not necessarily?

[Irina]

Irina, Thank you! Shaped outwardly is more beautiful - yes. But I was talking about the taste! And the crumb is more correct at the hearth.

Does the consistency of the dough play a role in hearth bread? I think it should be thicker? Or not necessarily?

In terms of consistency, it turned out the other way around, the hearth dough was more sticky, and the mold dough (because of sour cream) was thicker - I did not use flour practically during molding. Although the opposite is more correct.

[Ksyusha]

Bread is a lovely sight!
Ksyusha, and if you knead the dough with a mixer (old-old, low-power, 150 W total) with dough hooks. Well, I don't have a harvester _{I envy}... What do you think? Or better in HP. Hands, no, no, don't even think. Well now I want to learn how to bake on the hearth, on my miracle stone-form.

[Ksyusha]

Ksyusha, I didn't recognize you in makeup mixer should work. The dough is of course sticky, but not heavy.

I didn't recognize you in makeup

Yeah, I wanted tyblochkov

but otherwise I understood, boom try

Little boy, class! What I need ... When I come here, I don’t buy bread, it’s inedible, but for some reason I don’t dare to bake it ... As if I see flour for the first time ... And, crow, somehow .. in short, I have first grade flour here !!! and even whole grain 10 kg ...One bad thing is my temperature controller with erased divisions (Cinderella, damn it, rubbed everything ...). You can also buy rye flour, but what if instead of rye, whole grain? A? Little one, don't let the flour go to me ... What do you think will work out? Bookmark-carried away ...

and if you knead in HP, how long? Are there any special features? I have in the "dough" mode - 5 minutes. + 5min rest + 12min
I can't use my hands yet.

And, I have a potato "broth", will it be okay instead of water?

[PapAnin]

I have in the "dough" mode - 5 minutes. + 5min rest + 12min

PapAnin, Will do.

I can't use my hands yet.

Nobody can do that.

And, I have a potato "broth", will it be okay instead of water?

Even more!!!!

Understood thanks!
We will do it in the near future.

[Matroskin]

but what if instead of rye - whole grain?

Matroskin, you can also whole grain. Only it takes less water than rye, look at the consistency of the dough.

Look more with tsz flour
THIS and THIS. Not complicated, but very tasty !!!!

already started to brown!

mmm

Yeah.

only now I haven't calculated a little.
It seemed to me that he was at an average level, but it turned out to be slightly higher.
The baking sheet is turned upside down - even higher.
Because of this, he became closer to the upper ten and very quickly blushed from above.
had to turn off the top.

How to understand? Time is still short, and already black-browed, when to pull out?

had to turn off the top.

Bad ... Then make less temperature at the end of baking and hold it longer to bake. I had it once. True, I did not turn off the heating element, but covered the bread with foil. But, since this happened literally in the first 15 minutes of baking, in the end the bread sagged a little. The folds were visible on the sides. But all the same she got it.
I hope you will succeed !!!!

made 180
has been sitting for 49 minutes

I will hold up to 60 minutes and pull it out.

Here is such a tanned one.
The bottom is slightly burnt.

[George]

George, handsome turned out !!!! And I like tanned !!!! How does it taste and cut ??

I went and put some bread. I'll report back in the evening.

[Lena]

Lena, good luck!

[Lena]

Lena, good luck!

Oksana, baked, cools down. True, I stopped a little, I lost the habit of baking by leaps and bounds. Now I will cool down, I will cut it, take a picture and show it.

[George]

George, handsome turned out !!!! And I like tanned !!!! How does it taste and cut ??

The bread is delicious.
Tomorrow I'll show you a cutter, now I have no strength. Just arrived, they were closing the summer season.
How many grams of dry yeast are in a teaspoon? I have vague doubts that the tiger was not given meat put a little!

The bread is delicious.

Uffff .. well, thank God! And then I really started to worry .. neither you .. nor the cut !!

How many grams of dry yeast are in a teaspoon?

3d.

Just arrived, they were closing the summer season.

We also transported things today, but we still hope to go to the closing ceremony this week. Like they promised an Indian summer.

[Oksanchik]

Oksanchik, I will not show bread, maybe. while I was traveling on my business, they shredded a loaf, although it was my own fault, they finished the previous bread to the end and only then I baked, and they urgently needed bread, they did not wait for me.

[Lena]

Lena, nothing wrong. "Pokramsali" means you liked it !!

[MomAnina]

Here he is, cutter


I don’t know what suddenly pereklinnu me, but I figured that 3 g is 1/2 tsp. Poured a little more than 1/2 spoon.
The dough has risen, but not very, a compact bread turned out. The crust is very thick, apparently overexposed, but despite all my mistakes, the bread turned out to be very tasty. The crusts also gnawed everything.
And most importantly, MomAnina said it was the most delicious bread I ever made!
Until now, at all my bread business, I looked skeptically, whatever the child was amused ... Now I am rehabilitated!
Somehow I persuaded my daughter to try, refused to gnaw the crust, teeth change. Myakish chewed, said: "Not tasty bread! Give it more!"

Like they promised an Indian summer.

Eh, and I'm leaving this week on a business trip, Indian summer in flight. Abidnaa!

[George]

George, gorgeous cut !!!! And you can't say that you made a mistake with the yeast !!

Now I am rehabilitated!
"Not tasty bread! Give it more!"

URYAYAYAYA !!!!!!

Indian summer in flight. Abidnaa!

We will walk for you too !!!!

[George]

George, gorgeous cut !!!! And you can't say that you made a mistake with the yeast !!

Really? And it seemed to me that the bottom nostril was too small.
Now I will work on the mistakes, the next bread will be better! TTT

I really liked the oven in the oven. The process itself ...

We will walk for you too !!!!

Try so hard!

Really? And it seemed to me that the bottom nostril was too small.

Of course it's true. Uniform nosiness is the most important thing !!!
I also forgot to write that if the crust is too hard, then you need to grease the hot bread with butter (vegetable or butter) and wrap it in a bag for 5-7 minutes. No longer, so as not to damp.

Thank you so much!

Here's my next one!


I replaced the water with potato "broth", put in the yeast, this time, as needed.
Due to the greater amount of yeast, I did not feel the difference, somehow strange.
This time I put the bread on the correct level, the baking went smoothly.
But the crust is too thick again. Can reduce the time a little? Or are there other methods?
All my changes in taste were not reflected in any way. The bread was tasty, so tasty it remained!

Something I am unable to form the ball before the second proofing.
I fold the edges down, gently, many times in a circle. It turns out a wonderful ball, but from below, inside, it turns out a lot of folds that do not stick together. And when I put the ball in a bowl for proofing, seam up, the dough rises and all these folds turn inside out. The surface turns out to be clumsy, because of this, the bottom of the bread turns out to be uneven. Tell me how to make the ball correctly?

[George]

George, the bread is amazing !!! The crumb is more airy !!
shl. about the shape of the ball - by the evening I will find photographs and describe in detail.

Thank you!
Now finalize the appearance and it will be super!

[Ksyusha]

Ksyusha, take a report from a beginner - this is the second attempt, the first time it turned out, don't understand why ... I did it on potato "broth" and kneaded in HP (hello George , I liked your handsome man very much) and baked in a thick cast-iron pan, which has been in the oven for a long time, but for some reason was not taken into account ....
I don’t like my stone, when it heats up it gives off a gray haze and smells like a diesel



And one more discovery - my stove does not heat up about 50 degrees from the exposed one (what can I do - old woman ...), so I put 300 instead of 250 and finally got a beautiful crust ...
Thank you, very tasty and it turned out to be bread
P.S. Molding interests me a lot too

[Ksyusha]

Ksyusha, and I'll come to you with bread! Accept the report



Proofing was done without a basket and the bar spread a little in width. We will try in the evening.

I ran to give you a plus sign. Thanks for the recipe!

[Kras-Vlas]

Kras-Vlas the loaf turned out wonderful! Great!

Vitalinka bar SUPER! We are waiting for the cutter.

Well done! You can't keep up with your beauty!

Well, nothing, I'm just learning!

Oh, how beautiful it is here today !!!! Happily I will cement everyone !!!!

[George]

But the crust is too thick again. Can reduce the time a little? Or are there other methods?

George, naturally you need to navigate your oven and reduce the time. Do you sprinkle water on the workpiece before baking ??

Something I am unable to form a ball before the second proofing.
I fold the edges down, gently, many times in a circle. It turns out a wonderful ball, but from below, inside, it turns out a lot of folds that do not stick together. And when I put the ball in a bowl for proofing, seam up, the dough rises and all these folds turn inside out. The surface turns out to be clumsy, because of this, the bottom of the bread turns out to be uneven.Tell me how to make the ball correctly?

About the ball. There are several ways to shape. The first one can be viewed HERE. There they just roll the dough down.
You can do SO. Only if this is the final proofing, then do not turn over, but pinch the edges.
Another way HERE. That is, first a cake is made, and the sweat begins to roll the edges outward from the edge to the center. If you need a loaf, then follow the photos. And if the ball, then the edges in the center are simply pinched, like in khinkali.
Is it clear as a first approximation ??

[Omela]

Omela

1. I spray water on the workpiece itself and then a little into the oven.
2. I'll read it later, now I can't.
Thank you so much.

[Olga]

1. I spray water on the workpiece itself and then a little into the oven.

Then reduce the baking time.

I continue ..

Olga, wonderful bread !!!! Glad I liked it !!!

I don’t like my stone, when it heats up it gives off a gray haze and smells like a diesel

I have a clay pallet from ASHAN for 200 rubles. They write that Italy. Doesn't stink !!!

Vitalinka, nothing that is a little blurred !!!! It turned out flat, neat !!! How is it tasteful ??

[Mistletoe]

Mistletoe, everything is great with taste! I liked the bread very much! And I also like that it practically does not crumble when slicing. Here is the promised cut

[Olga]

Olga, wonderful bread !!!! Glad I liked it !!! : girl_love: I have a clay pallet from ASHAN for 200 rubles. They write that Italy. Doesn't stink !!!

Thank you, Ksyusha, I'll try to call in Auchan today

[Vitalinka]

Vitalinka, great cut !!! Glad I liked it !!

We continue to hone our skills!
Oksana, thanks for the advice, with the molding this time everything was much better!
It's far from ideal, of course, there is still work to be done.
Reduced baking time by 10 minutes. The bread is baked, but the crust is just as thick as before.
How to reduce it? ...
Here's what happened:

[George]

George, the bread is handsome, the crumb is evenly porous !!!

Remind me, do you have an electric stove ??? on what tem-rah and how long do you bake ??? It can be seen that the crust is cracked, which means it has been overexposed.