Albina
Such an interesting bread. We must try to bake it. So far, bookmark.
Anatolyevna
Loksa, Oksana, I'm glad that I liked the bread. Bake, always delicious!
Albina. Be sure to try it, you will like it!
Elena Kadiewa
Albina, be sure to bake, the bread is worth it, especially two options - lighter and more neighing (what kind of flour you add later.
neighbor
elena kadiewa, Lena, she could not stand anything, why slander myself All the questions about the case were, and most importantly that the bread turned out and liked it!
I have fallen in love with this recipe and this bread forever)) Exactly the kind of bread that I always wanted to bake, but there was something "wrong". And here everything is as it should, and in addition, the recipe is not at all confusing! The main thing is not to forget about bread, as I did yesterday (otherwise it is almost prepared by itself. Neither tea leaves nor additives are needed, although they do not interfere).

Quote: Loksa
I can of course cut them warm with pictures, HtoZh eats crusts cold? Nobody wanted to wait any longer!
Oksana, very beautiful bread turned out, loaf is just class And the cut is very airy.

And my dried one lay in a bag yesterday and became a little softer. Not a spring, of course, but at least you can bite off the crust))
Anatolyevna
neighborThe Svetochka recipe is really simple. I am very glad that I like bread!
Oktavia
I outlined everything point by point, went to put dough ...
Anatolyevna
Oktavia, Irochka bet, do not forget to tell about bread. I will wait for the result.
Oktavia
And the question immediately arose: how warm should this warm place be? It's not hot in my apartment, it's not more than + 21C in the kitchen ... Is there any point in putting it closer to the battery? Or even put it on a multicooker turned on for heating?
Anatolyevna
Oktavia, Ira
Quote: Oktavia
in the kitchen no more than + 21C ...
The dough will be comfortable. 15 gr. not enough, and the rest is fine. The dishes should be roomy, the dough ferments, there will be a yeast smell.
Oktavia
Anatolyevna, THANKS !!! I understood everything, I will observe the process. I will definitely report the result !!!!
Elya_lug
I baked bread, it cools down, but I cut off the crust straight from the hot one, I know that it's impossible, but I really wanted to. Crunchy treat! I'll try the bread cold already.
Anatolyevna
Elya_lugElya, I'm so glad that the bread went to taste.
paramed1
Tonya, put the dough on the previous one from wheat. I will report back tomorrow.
Anatolyevna
paramed1, Veronica is waiting for the result!
Elya_lug
Anatolyevna, Tonya, tasted it cooled down, delicious! Tomorrow my husband will come home from work, he will swear again))) I bake in a day, but it still ends quickly. Now rye is next in line.
Anatolyevna
Elya_lug, You will bake ale with rye and you will think about which oven to bake, I bake bread every other day (my peasants do not eat much bread).
Elya_lug
I'll be in a circle, I'll start first!))
paramed1
Tonya, I didn't write yesterday, there was no time. And today we have already started the second bread. Well, I liked it very much! You said that one of yours will become loved, so you are wrong - there are two beloved, both this one and the wheat one. I haven't baked pure rye yet. What if all three will be loved?
Anatolyevna
paramed1, Veronica can all be loved, you will bake like Elya in a circle.
Loksa
paramed1, in my family my favorite wheat and wheat rye. Moreover, on the contrary, it was first wheat-rye, and then wheat. Very dusky bread. At work, too, rated an A
paramed1
Ksyusha, rye may not go with us. For me, for sure, I'm not accustomed to it. You and I don't grow rye in our homeland, it's exotic ... We finally didn't have black bread, only a little rye flour was added to the wheat flour, and it was called gray.
Rada-dms
I look and envy what kind of bread interesting girls bake here!
AnatolyevnaThanks for the recipe, Tonya! I will vegetate at the dacha, I will definitely try! I went to watch kvass!
Anatolyevna
Rada-dms, Bread is not only interesting and tasty. I'm so glad you liked the recipe. Russian, it has a bread spirit, for me the taste of bread from childhood.
Trishka
Anatolyevna, Tonya, Happy Holidays!
I came to say a huge thank you for the wonderful bread, I baked it today, this is something incredible, it turned out wonderful bread, I liked it even more than pure wheat!
And yet yes, the dough was better this time, it smelled like an apple, mmm
The baby walked around and tried to crush the dough ...
Look what handsome men ...
Rustic bread (on a long dough) wheat-rye

Rustic bread (on a long dough) wheat-rye

Everyone has pancakes, but I have bread ..
Anatolyevna
Trishka, Ksyusha, wonderful bread!
Here you are! And the holes! Straight real rustic!
His taste is extraordinary! Just such a grain spirit!

Ksyusha, happy spring holiday to you!
Svoboda
Thanks for such an interesting recipe! At first I did it, and then I just realized that it was like leaven! In fact, I don't know how to work with it, but here I have done it several times already, and every time I am surprised that the dough without yeast is suitable.Every time it has a different taste, from this amount, which is indicated in the recipe, a very large bread is obtained, so I I gradually increased it to two loaves of 500-600 grams, and I put off the dough for 200 g. I don't do it every day, that's probably why it became sour.
Anatolyevna
Svoboda, Anastasia, I'm glad that I liked the recipe!
There is sour, but delicious bread.
Katilapa
I am very interested in your recipe) Tomorrow I will buy yeast and in the evening I will start a dough.
For a month now I have grown rye sourdough and baked with it. But then they hooked on your recipes and decided to definitely try)

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