Wheat-rye bread (French mode)

Category: Yeast bread
Kitchen: french
Wheat-rye bread (French mode)

Ingredients

wheat flour 275 g
bran 40 g
Rye flour 50 g
water 280 g
the oil grows. 1 tbsp. l
salt 1 tsp
powdered milk 1.5 tbsp. l
dry yeast 1.5 tsp

Cooking method

  • A very interesting version of French bread: all the signs of a Frenchman (crust, crumb) with new taste! In the photo, a variant of small bread for 500 g.
  • In my oven program 3 "French", weight 500 g, medium crust.
  • Wheat-rye bread (French mode)
  • The top of the bread crumpled when removed from the bucket: such a delicate and soft crust! And the crumb is not inferior to its wheat counterpart - perforated, airy.
  • The photo was taken the next day after transportation to a visit (it was baked to order). Everyone was pleased with the taste!
  • Wheat-rye bread (French mode)

The dish is designed for

750g

Time for preparing:

3h14min

Cooking program:

3

Verina Natalia
Interestingly, I went to put it.

I report: when kneading, the bun is so liquid that the dough stretched for the finger. I really wanted to add flour, but I restrained myself, decided to completely withstand the recipe. The only thing that I added from myself - I used mustard vegetable oil, and added a member of ground cumin. It seems to me that rye flour simply requires it.
The result is good. She took it out neatly, put it on its side, so the roof didn't go anywhere. Where the scapula is, the crust has broken through, how to resist and not taste it? The taste is sour, delicious. Let it cool down.
kuzea
I am very glad that we succeeded and liked it! The bread is really very interesting in taste, and the texture is completely French. I wish you further success in baking bread!
Verina Natalia
Well, I could not resist, a little more lukewarm ... cut. The taste is so sour, without sweetness - what I appreciate in black bread. Conclusion: bread according to this recipe immediately settles on our dinner table.
Wheat-rye bread (French mode)
Wheat-rye bread (French mode)
kuzea
Well done! What a beautiful bread! The crust is wonderful and the crumb is great! I am very glad that I liked the bread. Happy baking and bon appetit!
Gal-in
And my loaf rose normally, and as soon as baking began, it immediately failed. Can of water 280 ml. lot?
Admin
Quote: Gal-ina

And my loaf rose normally, and as soon as baking began, it immediately failed. Can of water 280 ml. lot?

It is quite possible, this could be
There is no need to blindly trust the Author's recipe, we have different kneading and baking conditions and ingredients of different quality.

Therefore, we ALWAYS monitor the balance of flour / liquid, the structure of the dough during kneading.

We read the topics:
Gingerbread man made of wheat-rye flour (master class) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0
The bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
lenok001
I also took your French into my bookmarks - I will definitely bake!
kuzea
Thank you for accepting the recipe for this bread. We also bake it often. My husband respects white people more and more, and my daughter and I love this French with a plover. Bake and you will not regret it.
IlonaG
Thanks for the recipe. Everything worked out great. Didn't change or add anything. Baked in Kenwood 450 on the French Bread program. Reminds of "Doctor". The taste is pleasant, high, crusty, crumbly. Thank you and good bread
lenok001
Thanks to the author for the recipe, it has become almost daily on our table, for Panasonic I counted the bookmark to a medium-sized loaf,
Ingredients
wheat flour 305 g
bran 45 g
rye flour 55 g
water 310 g
the oil grows. 2 tbsp. l
salt 1.5 tsp
powdered milk 2 tbsp. l
dry yeast 2 tsp or 15 g fresh
put and with a delay, changed the bran to rye and oat, or a mix of different - always great! : bravo: I really liked the result and now I bake many of my favorite recipes on the French program, and the resulting bread pleases with new taste nuances! All success in baking!
kuzea
I am very glad that I liked the bread! Bake to your health! Well done, that they were not too lazy to count, now other users of these stoves will also use your counting.
Verina Natalia
kuzea if you knew how many thanks from all of us you would receive for this recipe from our family from the moment I learned this recipe!
kuzea
I am glad that this bread is to the taste! Bake and eat to your health! I like him the most. It is very nice that someone liked it too.
Krona
I baked wheat-rye (fr. Mode) according to a recipe from a book for Panasonic 2501, but changed a little: I added a little bran, a dessert spoon of sugar (feed yeast), replaced the water with slightly diluted milk and, in the expectation that the bran also require moisture, poured a little more.
I poured in some ground coriander and a couple of teaspoons of Provencal herbs. For my taste, the bread turned out to be just perfect both in beauty, and in bakedness and in taste

oops! photo was not inserted

Wheat-rye bread (French mode)
kuzea
KronaGreat herbal idea! It is very pleasant that I liked the bread (even with your additives). Bake for joy and health! The bread really turned out to be noble!
nazik
Thanks for the recipe, I will definitely bake it. I took the recipe to the bookmarks.
kuzea
Try it as you are, you will not be disappointed!
Verina Natalia
nazik, do not tighten. The whole family will be grateful. Today we have it again on the table with gratitude kuzea.
langal
Thank you! Very tasty bread, usually a roll is enough for two days, but here it is so tasty that it was not even enough for a day!
kuzea
Cheers, Langal! :) The bread is really delicious! Glad you liked it!
nikitos
Girls, I want to bake, but we don't like cereals. What can be replaced or removed. Tell me.
Verina Natalia
nikitos experimentally, varying with the recipe, I was convinced that it was possible to divide the total amount of flour into proportions of one third of rye, two thirds of wheat without the addition of bran (somehow the bran ran out, I just added rye flour); I also added dry malt - it turned out interesting too. Well, with the final touch, I can add mustard seed with a mill, rub it, either cumin or cumin ...
So you can safely replace the bran with the same amount of flour. All the same, it will turn out, however, a little different bread.
kuzea
nikitos, This recipe is based on two flours and a baking mode, and with additives you can vary to your liking. Rights Verina Natalia, which empirically found her favorite option: girl_claping: Thanks to her for the quick answer to your question. Go ahead, vary and achieve the taste you need

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