Rye-wheat-barley bread based on "Bourget"

Category: Yeast bread
Rye-wheat-barley bread based on Bourget

Ingredients

Peeled rye flour 250 g
Wheat flour c. from. 100 g
Instant barley flakes 20 g
Crushed sprouted wheat grain 50 g
Water
(incl. 80 ml for brewing malt)
290 ml
Salt 1.5 tsp.
Sugar 1 tbsp. l.
Rast. oil 30 g
Dry yeast (Saf-moment) 1.5 tsp.
Panifarin 1 tbsp. l.
Rye malt 2 tbsp. l.
Ground coriander 1 tbsp. l.
Different seeds (pumpkin, sunflower, sesame) handful
Raisins are different 150-160 g

Cooking method

  • Soak the raisins in boiling water, dry them, lightly fry the seeds in a dry frying pan, boil the malt with boiling water. Put the rest of the ingredients in the bucket in the order recommended by the manufacturer, add the malt.
  • Place seeds and raisins in a dispenser or add on a whistle.
  • Next is the most interesting: which one to choose mode? At first I decided to put on a dietary one (since there are a lot of flour components). When the dough was kneaded, it occurred to her that there was a lot of rye flour, but she needed one kneading and one proofing. She took out a spatula, lubricating her hands with rast butter and left to go to the Diet. Then she turned off the oven and put it on baking for 70 minutes. I had to leave urgently and the stove was in the keeping warm mode for almost an hour (if such a situation happens, put the baked goods for no more than 55-60 minutes, it will be baked on keeping warm).
  • The conclusion is this:
  • 1. Kneading 20 minutes (on my pelmeni)
  • 2. Turn on Baking for 1-2 minutes to warm up the oven.
  • 3. Proofing 1.5 - 2 hours
  • 4. Baking 65-70 minutes
  • or:
  • 1. "Diet" dough, after kneading, remove the scapula
  • 2. Baking 65-70 minutes

Note

Hello everyone! Yesterday my daughter came home from work and said: "Today I tried Bourget bread. You have to find and bake one!" She also found me an approximate recipe on the forum:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1997.75 ... I decided to experiment.
I barely waited to cool down a little and ate the crust. I never thought that rye bread with raisins is so delicious!
Here's a story ...

DiMatrix
here's what happened. To be honest, it doesn't look like a bourgeois. More like sweet rye and wheat.
They baked in Bork X800, whole grain mode.
It turned out to be somewhat crude.

Rye-wheat-barley bread based on Bourget
Rye-wheat-barley bread based on Bourget
Admin

Therefore, the bread is called "after Bourget", because it is not always possible to repeat the original recipe in the oven.

Your bread has a very moist crumb, or was cut hot, or you need to adjust the amount of water in the dough when kneading
DiMatrix
Well, the first is true, cut it right away. And with the second we will try less liquid then.
-Elena-
Hello everyone! Merry Christmas! The first thing I want to say is that my daughter confirmed today that my bread is very similar to Bourget. Second, in the new Borok the bread is generally different. A friend of mine bought Bork to replace Hitachi and still cannot get used to the new stove. I also baked this bread in the oven, I was even asked to make it to order. I'm not bragging, but just want to say that I laid out a proven recipe. Try again, after all, the ovens are different and you have to watch how the bread is kneaded. Happy Holidays again!
Cathome
I baked this bread today (Panasonic SD-257, Rye mode, I threw the additives into a bucket).
True, with minor modifications: 30 gr. replaced rye flour with flaxseed flour; I took 80 grams of dried fruits, and 70 grams of seeds.
The result is very beautiful. A little crooked, because it was baked at night without me, and the bun is too small. Myakish is very good.
The taste, however, is not quite what I expected, since I threw in the fried sesame seeds, and it really stands out for its taste from everything else. I will replace in the next. flaxseeds as they appear.
Thanks for the recipe

Rye-wheat-barley bread based on Bourget Rye-wheat-barley bread based on Bourget
Admin
So you left the original recipe, added flaxseed flour, which is very specific in taste, not suitable for everyone.
And next time add a little more water to your dough, make the dough softer and you will see a difference in the crumb, the bread will be more fluffy, not so dense and clumsy, and tastier
Cathome
I just love dense
As for flaxseed flour, I also love it and often add it to bread. But she added sesame for the first time. I don’t know, maybe it wasn’t worth frying. But he gave a very strong smell, albeit 10 grams. Total..
Admin

Well, then do it according to your taste!
Cathome
Thank you. I will experiment, and the recipe is just from the series that I like.
Cathome
I repeated, as I intended, with flax seeds.
I put in 2 times more swollen grain (reducing, accordingly, flour).
And the liquid did not decrease.
Mom says that the bread is wet inside. And I ate and did not notice anything like that.
In general, I am happy with both the first option (sesame) and the second (flax) - they just turned out differently.

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