Rye bread with oatmeal, dry mustard and shambhala

Category: Yeast bread
Rye bread with oatmeal, dry mustard and shambhala

Ingredients

Seeded rye flour 200 g
Peeled rye flour 150 g
Oatmeal 50 g
Liquid
of which 50% kefir 3.2% and 50% water
360 ml
Salt 1 tsp
Sugar 2 tbsp. l.
Rast. oil
Mustard oil "Sarepta"
1 tbsp. l.
2 tbsp. l.
Yeast Inter Baker "Home Kitchen" 1 and ½ tsp.
Panifarin 2 tsp
Extra-M 1 tbsp. l.
Sour cream 20% 1 tbsp. l.
Powder dry mustard ½ tsp
Dry herb Shambhala (hay fenugreek) 1 tsp
Crushed coriander seeds ½ tsp
Sunflower seeds 3 tbsp. l.

Cooking method

  • Mode: "Pizza", 15 minutes
  • Then "Rye", a scapula - ordinary
  • I added seeds after the "Pizza" mode
  • There was no traditional kolobok when kneading, but it baked well.
  • Rye bread with oatmeal, dry mustard and shambhala


Merri
I don’t remember the taste of a skewer
chaki2005
Olga, thanks for the recipe. And where to get panifarin or what can be replaced? Is this a ripper type? And what is Extra-M? Mustard oil "Sarepta"? The recipe says about 1 st. l. rast. oils. Some questions .......
MariV
Girls, she wrote the recipe at the dawn of her baking business. You do not need any panifarins, agrams - at best, get a flour improver or dry ascorbic acid - sold in the pharmacy. If you still have little experience, you can first use these flour stabilizers to avoid disappointment, but then you yourself will not want to.
Mustard oil "Sarepta" - there is such an interesting taste! But not for an amateur.
Fenugreek is such a herb, in Vedic cuisine it is called shambhala (for show-off!). Her taste and smell is nutty, very pleasant! It grows well in our gardens near Moscow. You can buy seeds and grind with a mill. Sold in Indian spices.
chaki2005
Ol, thanks. I know fenugreek and I have it. Mustard oil, is it vegetable oil?
Once again about the stabilizers. I understand that it is possible without them. And if you add dry ascorbic acid. how much?
MariV
Yes, of course - mustard oil is a vegetable oil made from mustard seeds. Ascorbic acid needs about 400-500 g of flour on the tip of a knife. On the forum somewhere there was about this, you have to search through the search.
chaki2005
Thanks again for the answers !!!
MariV
Bake to your health!
Merri
Olga, yesterday, as you probably noticed, amused herself by reviving old recipes. Very interesting to read them! They are very good by and large, but the lack of experience is felt and it is so touching!
MariV
Before buying a bread machine in 2007, I was not particularly fond of cooking - I was sorely lacking time! Everything is on the stove, the food is simple. This is with the advent of a lot of free time, from hanging out on the HP forum, then - more - buying multicooker and other kitchen bells and whistles - there is an interest in the kitchen. And when you cook often, you get both experience and skill. And even interesting!

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