Whole wheat wheat bread with rye flour "Family"

Whole wheat wheat bread with rye flour "Family"

Category: Yeast bread

Ingredients
Dry yeast	1 tsp
Wheat flour, premium	200 g
Whole grain wheat flour	150 g
Peeled rye flour	50 g
Salt	1 tsp
Sugar	1 tbsp. l.
Rust oil	1.5 tbsp. l.
Sesame	1 tbsp. l.
Rye fermented malt	1 tsp
Water	290 ml

Cooking method

• Put all the ingredients in the bucket of the bread machine according to the instructions of your bread machine. Whole grain mode (in my bread maker, mode No. 4 Diet, size M). It is this mode. I tried it on the main mode. The crumb structure is not what we would like. The recipe has been worked out. Sometimes I vary with the components. For example, as an option, the other day I baked bread, in which I replaced sesame with flax seed, added 1.5 tsp. dry mustard and water replaced with potato broth. Delicious aromatic bread. Try it. Bon Appetit!

Time for preparing:

4-5 hours

Cooking program:

Diet or whole grain

Note

Bread made from whole grain flour and premium flour seems to me bland, with an unexpressed taste. With the addition of rye flour and additives, the taste of the bread becomes brighter and the structure is slightly denser and does not crumble. This is one of my family's favorite breads - therefore "family".

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This bread in a cut:

- by the method of tests I chose a recipe for myself with the same composition and weight of products, and I also vary different additives, the result is always EXCELLENT !!!!

Not a bad bread But, if you add another 2-3 tbsp. l. water / liquid into the dough, the crumb will be wonderful and not so dense

Whole grain and rye flours (and malt) require more water / liquid than regular wheat flour, and this must be considered when kneading the dough.

Good luck!

Not a bad bread But, if you add another 2-3 tbsp. l. water / liquid into the dough, the crumb will be wonderful and not so dense

Whole grain and rye flours (and malt) require more water / liquid than regular wheat flour, and this must be considered when kneading the dough.

Good luck!

Admin, thank you very much for your attention! You are right about the water. You can look after the bun. I like thicker bread. But then the roof cracks a little. If you increase the amount of liquid to 300 ml, the roof will be ideal and the bread will be more airy. I also have a favorite bread recipe for the French regime. This mode for the same amount of flour requires even more liquid.

- by the method of tests I chose for myself a recipe EXACTLY with the same composition and weight of products, and I also vary different additives, the result is always EXCELLENT !!!!

Thank you! The bread is really delicious and always successful.

We must try, I have already tried this proportion of flour, but on the main one. It didn’t work, not that it’s not tasty, I liked it very much, but it seemed to me that such a quantity of whole grain was "too heavy" for my stomach. You recommend checking the dietary one, I have not yet baked in this mode, so I will bake, I will test the mode, I will definitely unsubscribe. And flax seed (grated) I throw in 2 tbsp. l. into your French, I liked it - although other additives did not go to my family (except for pumpkin, prunes and raisins, of course), this additive somehow asks for bread itself, I can no longer imagine it without flax.

On the whole, only white breads are good for me. And gray ones are better in French and dietary.

Good bread Yesterday I baked my favorite `` cake with prunes '', tomorrow I will bake this one ... I already baked on Dietichesky .. I liked it, only for a long time

Good bread Yesterday I baked my favorite `` cake with prunes '', tomorrow I will bake this one ... I already baked on Dietichesky .. I liked it, only for a long time

Good luck! I will look forward to your bread!

Interesting bread, I will take it to bookmarks. Just one question - will this recipe go for 900g?

[Tamara]

Tamara, Thank you! Instead of malt, dry kvass poured in, the rest - according to the recipe. I liked the taste and look very much, smooth, appetizing and fragrant. He registered in my family. Definitely!

[Tamara]

Tamara, Thank you! Instead of malt, dry kvass poured, the rest - according to the recipe. I liked the taste and look very much, smooth, appetizing and fragrant. He registered in my family. Definitely!

Thank you! I am very glad that you liked the bread.

Interesting bread, I will take it to bookmarks. Just one question - will this recipe go for 900g?

Sorry, I didn't answer for a long time. This bread weighs about 700 grams.

Thank you very much for the family bread

Thank you very much for the family bread

Thanks and bon appetit! You have got a wonderful bread!

Tamar, thanks for the recipe! For our family, he also became "Family" !!!!!!

Tamar, thanks for the recipe! For our family, he also became "Family" !!!!!!

To your health! I'm glad you like it!

After trying several recipes with whole grain flour, I settled on this. Excellent bread turned out the first time, delicious, aromatic and beautiful. Received a permanent residence permit at our table. Thank you !

Glad you liked the bread! Bake and eat to your health!

Thanks for the bread recipe! He received a permanent residence permit at our table. What pleases me is that my daughter, who ate only white bread, smacked this one on both cheeks and smacked her lips. The smell is just awesome! I will try to post the photo later

Thank you very much for your feedback! Bon Appetit!

Thanks for the recipe! A delicious combination.

I have already baked this option in a bread machine 2 times. If you follow the proportions in the title, I get a batter, I have to add flour for the bun to take place.

The first time the roof fell. But the taste is excellent. The bread was quickly underlined.

The second time I made the bun more abruptly, adding not 1 tsp to the standard malt recipe, but 1 heaped tablespoon and about 3-4 tbsp. l. whole grain flour in the kneading process. The roof did not fall ... It only lowered a little. And the crumb is kind of large-pored, as for me. The more malt flavors are much more interesting and the color is darker.

Both times I baked in the mode for whole grain flour, I was the 2nd on the Gorenya bread maker., Duration 3h, 40min.

The recipe indicates the cooking time is 4-5 hours ... Hmm., My maximum on automatic modes is 3 hours 50 minutes on "French". At the same time, at first I thought that the kolobok still stood still, and therefore the roof fell.

Now it seems to me that we should try to add more flour ... Perhaps then the roof will "bulge".

And as with others, all proportions are exactly according to the recipe and not liquid?

The bread is good! I will achieve that I also turn out to be handsome =)).

Thanks for the recipe! A very successful combination of all components, everything is perfectly sustained. Our family loved your bread. Let's call it "Family"

I also have a favorite bread recipe for the French regime. This mode for the same amount of flour requires even more liquid.

If you can tell me, please, where is the recipe for this bread. I would like to cook it too.

Thank you very much for your feedback! The bread is really delicious. And the recipe for the "Frenchman" is on the 39-40th page "Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)". Sorry, I can't make links. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.780

Yesterday I baked bread according to this recipe:
It is written that if you increase the amount of liquid to 300 ml, the roof will be perfect and the bread will be airy. Since I poured flour for 2 grams. more and love airy bread, then added 300 ml of water.
I watched the bun, the dough was, as it should be for whole-grain flour, sticky, but it did not smear on the walls of the oven. As a result, the roof did not rise, and when I took out the bread, it cracked. The bread turned out to be airy only under the lid. Everything on the sides is dense. And the crumb is sticky.
What's the matter? Poured water?

[Sandalka]

Sandalka, I'm sorry you didn't get the bread. Maybe the flour was damp and therefore there is really a lot of water. And I also sift all the flour. I wish you success. I hope if you decide to bake this bread again, you will definitely succeed.

Yes, I want to try baking again.
I have to work out a whole grain bread recipe.
I did not sift whole grain, because all the cereals remain in my sieve.

I have to work out a whole grain bread recipe.
I did not sift whole grain, because all the cereals remain in my sieve.

This is done in the following way: CP flour is sifted through a sieve, and if there is no glass, debris, and various byak at the bottom of the sieve, then the remains of bran and flour particles fall out into the sifted flour. Flour is sifted also in order to saturate it with air, the flour was not caked.

Interesting topic "Gingerbread man made from whole grain flour. Master class" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0

Yes thank you!
I looked about the bun. I got the same as in the master class. And he also sticks to his hands.

Yes thank you!
I looked about the bun. I got the same as in the master class. And he also sticks to his hands.

Any dough after kneading will stick to your hands, because it contains gluten, which stretches in different directions.
Look carefully at the photo in the master class, this should be the kneading and bun after kneading - you don't need anything else.

Well, I tried to bake this bread for the second time. This time she poured 10 ml. less water (that is, clearly according to the recipe). And I replaced sesame with cumin.
I watched the kolobok. The dough was firmer than last time.
The roof collapsed again. What can be wrong?
Tomorrow it will cool down, I will try what happened inside.

Show your bread tomorrow, including a cutaway crumb - let's see how to help

Photo of bread
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🔗
By the way, it turned out tastier and softer than the previous one.

Photo of bread
🔗
🔗
By the way, it turned out to be tastier and softer than the previous one.

Expose photos of bread through the forum gallery, it's just done - so as not to run on other Internet resources

So why did the roof collapse? Can you somehow understand this? How to fix?

So why did the roof collapse? Can you somehow understand this? How to fix?

There are several reasons, the most important here:
The bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
Gingerbread man made from wheat-rye flour (master class) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

Hello. I baked bread, took 290 water, with flax seed. Tasty, but the roof has collapsed strongly, I'll post a photo in the evening. I have this often, although I follow the kolobok (

I baked this bread twice and both times the same problem: the crumb is so loose that the inside of the bread is almost empty, when sliced ​​it just falls apart into separate crumbs. Therefore, when I read that it is necessary to add water so that the crumb is not too dense, then I do not understand what my problem is. And yet, the dough rises very well, but then the roof falls through. Maybe these problems are related?

If you are not satisfied with the crumb of bread by the consistency of looseness, reduce the amount of liquid while kneading. Choose the amount of ingredients to suit your taste.
The roof fell from the increased amount of liquid.

thanks, I'll try.

The bread turned out. Thank you:). Pretty. I really want it to be saltier. Used sea salt. Probably worth trying another one. Question: how to do it in French mode? how much water to use?).

Thank you for the wonderful recipe, I baked it strictly according to the recipe on the diet program. The bread is wonderful. I think that he will be my favorite.One problem, you need to look for whole grain flour.

Thank you! I'm glad you got some bread. Bon Appetit!

Thanks for the recipe! This bread also became a family one))) We bake all the time!

Here's my bread, almost a recipe (for some reason the photo turned over)

Handsome!