Wheat-rye bread (50:50)
on cold dough

Category: Yeast bread
Wheat-rye bread (50:50)

Ingredients

For dough
wheat flour 100 g
wheat flour 50 g
water 50 ml
dry red wine 50 ml
fresh yeast 1 g
For the test:
all dough
Rye flour 250 g
wheat flour 100 g
water 230 ml
fresh yeast 6 g
honey 1 tbsp
orange jam 1 tbsp
salt 1.5 h l
baking spice mixture 1 coffee l
balsamic cream 1 tsp

Cooking method

  • 1. For dough, mix two types of flour and rub yeast into the resulting mixture with your hands. Pour in water and wine, mix until smooth. Leave the resulting "kolobok" to rise at room temperature for two hours and then put in the refrigerator overnight.
  • 2. For the dough, mix the remaining flour, add salt and spices.
  •  cold dough
  • 3. Heat the water to 33C and dissolve the yeast in it, then add honey and jam and stir until smooth. Tear the prepared dough into small pieces, pour in the yeast mixture and beat until smooth. Add balsamic cream at the very end.
  • Wheat-rye bread (50:50)
  •  cold dough
  • 4. Pour the resulting mixture into flour and knead the dough for 5-6 minutes at medium speed. Round the resulting dough with your hands greased with vegetable oil and leave to rise for an hour and a half (until doubled).
  • Wheat-rye bread (50:50)
  •  cold dough
  • 5. Put the finished dough on a mat greased with vegetable oil, shape a loaf and place in a proofing basket, seam up. Leave for proofing for 35-45 minutes. After proving, transfer the workpiece to a baking sheet with the seam down and bake in an oven preheated to 230C with steam for the first ten minutes. Then lower the temperature to 180C and bring the bread to readiness. Before baking, make cuts to a depth of about 1.5 cm. Cool the finished bread on a wire rack, covering it with a linen napkin.
  • Wheat-rye bread (50:50)

Note

The bread is obtained with a dense, finely porous crumb and a thick, crispy crust. There is a slight sourness in the taste. The bread, although dense, but absolutely not wet inside, is well cut. And his aroma is amazing
I used a commercially available baking spice blend that contains cinnamon, ginger, cardamom, nutmeg, cloves, turmeric, pink pepper.
Cook with love and bon appetit!

Kras-Vlas
Marinawhat a beautiful bread, lovely sight!
A very interesting recipe, so many different ingredients, so the question is about balsamic cream: which one do you use? I am a complete layman in this matter
Vitalinka
Marisha, what a beautiful bread! I can imagine how delicious it is with such a set of ingredients! Well done!!!
Shahzoda
what bread! just a fairy tale!
Twist
Olga, I'm glad that the bread is interested! In this case, homemade balsamic cream, from Admin-Tanyusha.

Vitalinka, : girl_love: thanks for such a rating! Try it, you won't regret it!

Shahzoda, Thank you! I would be glad if the recipe comes in handy!
Natali06
Hurrah! Here is a man of his word, she said!
Marishenka- bread is just a feast for the eyes! : bravo: That's just a balsamic cream I never bought. What taste does it give? And if without it?
Twist
Natasha , Thank you!
Here is a man of his word, she said!
Well, like this! Natasha, you can do it without cream, you just lose a little taste. Or make with balsamic vinegar or sherry vinegar.
Natali06
make with balsamic vinegar or sherry vinegar
Light
Well, wow recipe! And how many ingredients! I can imagine how unusual it tastes!
Bread is a lovely sight! H
Vilapo
Marisha, what a beautiful bread I have no doubts that it is tasty and aromatic.
Twist
Natul, as I understand it, the question relates to sherry vinegar? This is wine vinegar, only it is made not on the basis of white or red wine, but on the basis of sherry. Sold in the same departments as balsamic vinegar or cream.

Light,
Thank you for your rating! I would be glad if the recipe comes in handy!

Lenochka, I'm glad you liked the bread! Peks, you won't regret it! Tasty and just like that, and with milk, honey, jam, cheese.
ang-kay
Interesting bread. It is necessary to cook the cream.
Twist
Angela, Thank you! And the cream must be cooked!
ang-kay
Quote: Twist

And the cream must be cooked!
I bought vinegar even after bread with baked garlic appeared. Only hands do not reach. How can you keep up with all of you ?!
Twist
Oh, Angela, here I agree one hundred percent! I myself have a kilometer-long queue of bookmarks, and almost every day something new is added! And yet I want to try!
lu_estrada
Tatiana's balsamic cream is there, and Marinochkin will know the wonderful bread!
Here I will bake today Natalochkin Royal baguette, and one of these days there will be your bread, Marinochka! Thank you! I love such dense bread!
Twist
Lyudochka, I'm glad that our tastes coincide here too! Peki certainly worth it.
lu_estrada
My husband, Marinochka, is a lover of the city's small French bun, but your milk loaf just loves it, the specs grit that baaal bread with sexy little bubbles ... hee-hee! and eats it just like that, without anything ... thanks dear !!!
SanechkaA
Marina, gorgeous bread, great cuts, all breads - bread !!! In the photo, you can admire endlessly
I will definitely try the oven!
Twist
Oh, Lyudochka, which means a man's view of things! Say hello to him and thank the loaf for such an assessment! Bake him more often!
And thank you, dear, once again for such kind words!

Sanechka, thank you very much! You absolutely admired me. Try the bread, I hope you will like it!
Sonadora
Marishenka, wonderful bread, just a lovely sight! I can imagine how fragrant and delicious it is!
barbariscka
Marisha, what an interesting bread! Very beautiful cuts!
MariS
Bread is a feast for the eyes, Marishka! From the photo you can see and already feel how crispy and delicious!
Twist
Manechka, Vasilisa, Marisha! Girls, thank you for stopping by Temka and giving this bread such an assessment! I will be very glad if the recipe comes in handy, and I like the bread!
Omela
Quote: barbariscka

Marisha, what an interesting bread! Very beautiful cuts!
support the previous speaker !!! very nice!
Twist
Ksyusha, dear, thanks! You know how much I fought over the cuts and finally they began to work!
Omela
What are you doing now?
Twist
Xun, all the same, with a blade.
Omela
Well, you never know .. I can think of a new one!)) I, too, have a blade.
Twist
Xun, better than a blade, I couldn't do anything. Therefore, I stopped at this option. Now I am still slowly mastering incisions with scissors.
lungwort
: hi: Marinochka, gorgeous cut, extraordinary beauty! As I saw the photo, I immediately understood whose hand it was, what master. A very interesting recipe, the bread should be scented. While I'm taking it to bookmarks, I will bake later.
Twist
Natasha, I'm glad that the bread has attracted your attention! What is the right word for you - soulful. It is very suitable for this bread! He is just that - perfumed, solid and cozy at home. I will be very pleased if you use the recipe.
Light
I'm going to ask ...
What kind of balsamic cream and "what is it eaten with"? Poke your nose into the recipe, please!
Light
Quote: lu_estrada

My husband, Marinochka, is a lover of the city's small French bun, but your milk loaf just loves it, the specs grit that baaal bread with sexy little bubbles ... hee-hee! and eats it just like that, without anything ... thanks dear !!!
So, so, so ... What kind of a loaf with sexy bubbles? I went to see the recipe!
Light
Thank you! Already bookmarked!
... left to buy balsamic vinegar!
Twist
Well that's not a problem. The choice is now everywhere huge!
kisuri
Quote: Twist

... how much I fought over the cuts and finally they began to work!
Awesome bread and cuts !!! And here I am, I still fight ... ... And sometimes it works, it doesn't work.
Smart girl!
Twist
Irisha, thank you very much for such a rating!
And it works, it does not work
Me too, especially if there is a lot of liquid in the recipe and the dough is "floating".
ang-kay
Quote: Twist

Light, here is the recipe for balsamic cream.
Hey. Like I made a cream. I got it like fresh liquid honey. Or still need to boil?
Twist
Angela, Hi! This is efficiency! I don't think you need to boil down harder. This is the consistency it is, you can easily pour it from the bottle.
ang-kay
Quote: Twist

This is the consistency it is, you can easily pour it from the bottle.
Clear. That means I cooked it correctly. I have never seen him in the eye, so I doubt it. I cooked it in three stages. I started yesterday, boiled it twice with cooling, and today I looked. which is liquid and another 5 minutes. Soon the turn will come to bread.
Twist
Angela, when you cook it really seems that it will be watery. And it will stand and thicken. I keep it in the refrigerator, so it becomes even denser. In this case, a little thinner, or a little thicker, it turned out to be of fundamental importance. Purchased ones are also of different consistency, depending on the manufacturer.
ang-kay
Marin, what does orange jam give? I actually don't like the smell of orange peel in baked goods. I do not know why? Well, I don't like her! If there is a smell, then I will not put it, and I do not necessarily think. Maybe just replace it with another jam?
Twist
Angela, jam gives a light orange note. If you do not like it, then it is better to take an apple or plum one. Or you can add a baked apple, just not sour. Will be
ychilka
Girls, can you replace it with rye or wheat flour without the flour?
Twist
Julia, you can not use whole grain flour, but increase the amount of ordinary wheat flour.
ychilka
Thank you!
And the CZ is on sale, you can read it, but the ingredients ...
Twist
Julia, now you can buy good cZ flour. I use the Zdorovaya Liniya brand, which is almost always on sale in ATB supermarkets.
ang-kay
Baked.

 cold dough

Wheat-rye bread (50:50)

 cold dough
I liked the bread. What has changed. Instead of orange jam-apricot, I don’t know what to call it, I closed myself (twisted apricots, sugar. It boiled and immediately into sterile jars), liquid jam (so be it.) Spices for baking, of course, I did not find. Made the mixture myself. Everything except pink pepper. It turned out fragrant. The only thing I'll add next time is more salt, but that's for my taste. Yes! I also added two tablespoons of flour as I kneaded. Thanks for the recipe. I will repeat.

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