Wheat-rye bread with a mixture of peppers (bread maker)

Wheat-rye bread with a mixture of peppers (bread maker)

Category: Yeast bread

Ingredients
Peeled rye flour	150 g
Wheat flour, premium	300 g
Water	300 ml
Salt	1 1/2 tsp
Brown sugar	1 tbsp. l.
Olive oil	2 tbsp. l.
Dry yeast	1 1/2 tsp
Powdered milk	1 1/2 tbsp. l.
Dry kvass with malt	2 tbsp. l.
Pepper mix
Ingredients: coriander, white mustard, hot red pepper, caraway seeds, horseradish root, marjoram.	1 1/2 tbsp. l. (10 g)
Lemon juice
	1 tsp

Cooking method

• Put all the products in the bread maker according to the instructions, after placing a spatula for rye bread. Bake on the rye bread program (3 hours 30 minutes). The dough kneads well, you don't need to scrape anything off the sides of the bucket, that is, put the food in and after a while took out the finished loaf.
  
• You can replace dry kvass with malt, and lemon juice - with Extra - R leaven.
  
• But then the bread will turn out to be lower.
  
• 
  
• And this one is with malt and sourdough:
  
• 
  

Interesting, I will bake tomorrow without fail.
Why is it higher with kvass than with malt? Because there is additional. sugar in the composition?

Why is it higher with kvass than with malt? Because there is additional. sugar in the composition?

I don’t know exactly, I’m not a bakery specialist. But I noticed that when adding lemon juice to rye bread, the loaf turns out to be more fluffy, and the crust is thinner. And this bread tastes better. For some reason, the sourdough bakes the crust thicker.

If you use whey instead of water, you don't need lemon juice (or vinegar). Tried by me on many recipes. And if the yeast is also alive

And if the yeast is also alive

Tell me, in what proportions to take live yeast? 1 tsp dry yeast is how much live?

My proportion, which I use: for 500 g flour - about 10 g of live yeast. Why approximately - for wheat bread it is clearly possible to reduce the amount of yeast: I already did it with 9 g, I will try with 8 g

[Khoma]

Khoma, here Alexandra spoke in detail about replacing yeast:

https://Mcooker-enn.tomathouse.com/in...mf&Itemid=99&topic=3043.0

If you use whey instead of water, you don't need lemon juice (or vinegar). Tried by me on many recipes. And if the yeast is also alive

With whey instead of water, bread generally climbs out of the bucket, even rye. I have it in the stove now - I replaced the water with whey + dark beer.
Later I will exhibit, I will show.

whey is lactic acid bacteria that have a positive effect on rye (and not only) baked goods. Taste for yourself what she is.

Any thrush on the market will sell you serum, just order it. They watered calves with whey, and the rest is frankly poured into the sewer, since a lot of it is obtained. And you can store it in the freezer in the reservoir. banks. She will not have anything after defrosting, she was convinced herself. Watch the leaven rise on thawed whey

You don't have to buy a serum.
Make homemade curd in the cold way - and you will always have your own whey

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=3434.0

Thanks for the recipe, one of the most delicious breads.

Thanks for the recipe, the bread is great. I accidentally licked 1 tbsp. l. vinegar, but also added sugar to 1.5 tbsp. l. Too much pepper - enough for the tongue. So far, this is the best rye bread!

dry kvass - how is it? can it be replaced with a regular one?

Dry kvass is a powder in a sachet intended for making kvass. This powder contains rye malt.

Try replacing the water with regular kvass, it should work out well.

Thanks a lot for the great recipe! Baked 2 times - the result was very pleased: the bread is high and very tasty! She practically did not deviate from the recipe: there was no dry kvass, so I baked it on a mixture of bottle kvass + kvass concentrate + water or kefir. Delicious!! The gingerbread man didn't even have to be corrected, you will have to try to bake it with a timer! The only question is that the roof is high, but a little ragged. Why? Although (without false modesty) - the bread is beautiful and ruddy! I will bake it very often!

For a year and a half I have been making black bread according to this recipe (I have tried others, but I always come back to this). Thank you!
About six months ago, I began to add flaxseed to the dough (I noticed that then the bread turns out not so raw) and I pour rye flour in a larger proportion - 200g. (In total, the flour remains 450g.).
There are small joints - not all of the flour is kneaded and remains a little burnt at the corners and sometimes does not rise very much, but this is mainly when the yeast becomes a little old. I don't pay attention to the cracked crust - my daughter loves her very much

About six months ago, I began to add flaxseed to the dough (I noticed that then the bread turns out to be not so raw)

Because the seed takes in excess liquid from the dough, therefore it is not raw, which means it is in the dough.
Without the seed, you can get a normal crumb too, just adjust the amount of flour.

Because the seed takes in excess liquid from the dough, therefore it is not raw, which means it is in the dough.
Without the seed, you can get a normal crumb too, just adjust the amount of flour.

Yes, this is what I understand that it takes away excess moisture, but it tastes better and healthier with it, and all adjustments still do not lead to such a result
I always take this bread with coriander additives (this is instead of a "mixture of peppers") and flaxseed to meetings with friends - it is eaten in summer and then everyone remembers what a delicious bread was and is waiting for the next

Yes, this is what I understand that it takes away excess moisture, but it tastes better and healthier with it, and all adjustments still do not lead to such a result

Well, why doesn't it lead very much - you can get a moderately wet-dry crumb and feel the addition of seeds.
I often make breads with various seeds, including flax.

Here is my last bread with flax seeds Wheat bread in brine, with flax seeds https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140271.0

Beautiful and wet-dry crumb turned out
Such crumb is much more pleasant to eat than constantly catching yourself thinking that the bread is not baked.



Read here Preparation of seeds, grains, fruits, berries for laying in bread dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136698.0

Good day. I baked breads according to your recipe. The only thing I changed, I didn't take 250g. wheat flour, and 150g wheat and 100g. C. from wheat flour. I used honey instead of sugar. A mixture of peppers was used by Prypravych. There was no kvass, I replaced it with malt. The aroma of the bread is breathtaking !!! I have not tasted it yet, just baked. The only thing is that he did not rise much, only half a bucket, perhaps this is because of the c. h. flour. But we love bread with c. with flour. Can you please tell me if you need to increase the amount of liquid so that the bread rises better? Or maybe he should be. Thank you very much for the recipe!

Oh, I was tempted by the recipe too. There are already some bread in HP, we will see the result soon. I will definitely unsubscribe.