Albina
Quote: Silyavka
but when I did everything according to the recipe I just fell in love with this bread.
Something, but I definitely don't have buckwheat honey. Honey is mostly white or transparent, but I don't know which one
I think that if it turned out tasty, then it is already great. And if not always according to the recipe you can cook everything? Every now and then replacing ingredients is a good option.
Silyavka
Albinochka, I completely agree with you, I myself adjust the recipes to my products.
Nastasya78
I kneaded your bread in a bread maker. True, honey is only flower ... I know that with buckwheat it is more aromatic. But here it is not and that's it!
Could you also give an original recipe with molasses and cocoa. It's just that both are available ...




The bread shrank during the baking process in the bread maker, the roof is flat. Perhaps less yeast is needed, although I put 1 tsp. Saf moment. The taste has not yet been tasted, it is cooling down. If you like it, I will try again.




Well, as for the taste ... There is too much sweetness, a lack of salt, not enough sourness, yet it is wheat - rye. The author's note that the honey should be reduced, I did not see the acid immediately, but only after reading the entire branch. I'll try again, I still want to figure out why there is too much ... yeast or liquid. And of course, I'll try to balance the taste, taking into account the recommendations. Thanks to the author, minus to myself. But this is not a reason to get upset, but a reason to work on yourself and on bread :-))
Nastasya78
Oh, just now I saw that I was mistaken in the salt. Took 0.5 tsp. instead of 0.5 tbsp. l. (author). Well, I just got used to measuring salt with teaspoons. That is why the bread was sweet and not at all salty!
Nastasya78
I baked this bread again today. But taking into account the previous mistakes. Honey put 1 tbsp. l., salt 0.5 tbsp. l., added 1 tbsp. l. vinegar. I had to splash a bit of water. Kneading and proofing was performed on the program "Yeast dough". It seemed to me that the main program was too long for this bread. Perhaps the roof fell last time due to the fact that the bread simply stood. So, kneading and proofing in a bread maker. Then she took out the bread, kneaded it, put it in the multicooker bowl. Gave bread to distance 30 minutes on the program ,, Yoghurt ,,. The bread rose great! And what a tall hat! I baked for 1 hour in a cartoon, after an hour I turned it over and baked for 15 minutes (maybe 10 would be enough ...). It was annoying that the hat was crumpled when it was turned over ... The bread, although tall, turned out flat. This is what I thought, is it possible to bake it in the oven on the upper shade, so as not to destroy such beauty? At what temperature to bake and how long to remove the wet patch on the top of the bread? Maybe someone to share their experience? The bread is cooling down, later I will post a photo and organoleptic characteristics ...




I tasted the bread! Tasty! Not sweet, salt in moderation. Sooo soft, the softest! Many THANKS to the author !!!
Hope to get an answer to the question asked above ...




Light wheat-rye bread (oven)




Light wheat-rye bread (oven)




I don't want to crumple a beautiful dome of a loaf, turning it over in a cartoon ...




A big THANKS to the author!
Could you also give an original recipe with molasses and cocoa. It's just that both are available ...
zena_lena
SanechkaA, thanks for the delicious bread recipe!
True, there was no kvass wort at home, because it was made according to the original recipe with molasses and cocoa. Delicious! But for us sweetish, next time I will reduce the molasses. And I will definitely make a variant with honey and leavened wort. It seems to me that it should taste different, because cocoa is still felt in the bread.
The dough was divided into two parts. I baked one in the oven, the other in a small slow cooker. I liked both options.
Light wheat-rye bread (oven)
Light wheat-rye bread (oven)

IrinaApatit
Thanks for the recipe.Made changes 18 g of fresh yeast replaced 2 tsp. dry; instead of kvass wort, I put 30 g of malt and added accordingly more water. Instead of 220 g of water, I put 330 g of water. I kneaded the dough in a bread maker, then allowed it to distance and kneaded twice. Then she baked the same amount and at the same temperature. By the way, I added poppy seeds and peeled seeds. Bread is delicious. I couldn't resist and tasted it hot! Thanks again!
Smile
Thank you! The second attempt was more successful, the difference is that I left it longer for proofing, I simply forgot to set the timer. I put different honey, and the last bread turned out to be rather sweet, instead of water I used whey from cottage cheese and red malt 1.5 tbsp. spoons. The bread turned out to be very lush and tasty I could not resist, I cut it while still warm Height 10 cm.
Light wheat-rye bread (oven)
Silyavka
Quote: Nastasya78
original recipe with molasses and cocoa.
listed in the note after the recipe.
Tolena
Good day ! I've baked your bread several times, we all like it very much! Got a question). Baked recipe with changes: 1 spoon of honey and 1 tbsp. l apple vinegar. When kneading in HP, you have to add a little flour (about a tablespoon) so that the smeared dough gathers under the shoulder blades. Kneading and proofing per program Dough - 1.30. 20 minutes kneading and 1.10 proofing. It fits well until the end of the proofing, then I carefully transfer it to the cauldron and put it in the spirit. There it will stand for another 30 minutes and again comes up. I bake first for 200 with steam, and then bake for 170 more. I check the tempo with a probe ... it reaches 90-93 degrees. Everything seems to be fine. After cooling, soft and very fluffy bread. And och fragrant. In the process of mixing, I add everything ... my own dried basil, flax, sesame seeds, thyme, what seeds are there, sometimes walnuts))
A couple of days pass and the bread becomes ... tiny, but not stale. In the middle of the loaf, a void appears, as it were. The taste is wonderful and we like it. We don't eat white bread at all. What is the reason for this emptiness? Moreover, it appears not in fresh, but already in lying bread, on the second or third day. It does not affect the taste, but it is not convenient to cut it. Maybe the dough is cool?Light wheat-rye bread (oven)Light wheat-rye bread (oven)Light wheat-rye bread (oven)Light wheat-rye bread (oven)
Astilba
🔗
Delicious bread.
Thanks for the recipe!
Antonovka
Astilba,
Oh, how beautiful it turned out !!!
Astilba
Antonovka
Lena, thank you very much for suggesting this recipe !!!
Antonovka
Astilba,
Oh, okay)) Very interesting lazy breads (not rye) from Anis, look))

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