Whole grain rye in a bread maker

Category: Yeast bread
Whole grain rye in a bread maker

Ingredients

Water 450 ml
Fermented malt 3 tbsp. l.
Ferment Estra-R 1.5 tbsp. l.
Salt 1.5 tsp.
Sugar 2 tbsp. l.
Syrup 2 tbsp. l.
Vegetable oil 3 tbsp. l.
Ground coriander 1 tbsp. l.
Panifarin (or gluten) 2 tsp (4 tsp.)
Wheat flour 2nd or 1st grade 150 g
Rye wallpaper flour (whole grain) 420 g
Dry fast-acting yeast 2.5 tsp

Cooking method

  • This recipe came out after reworking another one I found on the site of a store where I buy ingredients for bread. In the original there was less water, more sugar, less yeast, peeled flour was used. The original recipe didn't rise very well and was too sweet for my taste. In a couple of experiments, I found a combination that completely suited me.
  • Bookmark the ingredients in the specified sequence (for the Mulinex bread maker. For others - follow the manufacturer's recommendations). Borodinsky mode. Cooking time in this mode is a little over 2 hours.
  • Great for the night!
  • The bread is solid, not puffy. The crumb is finely porous.
  • With a pleasant aroma of a rye loaf.

The dish is designed for

1 kg

Time for preparing:

2.5 hours

galsys
And what is Estra-R Sourdough? Where to get it or how to cook it ???
Angora
I take from an online baker's shop. I think they also exist in Russia.
The dosage is small - 1-2 tablespoons per loaf.

"Extra-R" is a popular dry sourdough for baking kheb from rye or a mixture of rye and wheat flour. It combines the functions of a sourdough and acidifier. Extra-R sourdough allows you to make high quality bread, gives a great traditional taste and aroma to rye bread, improves water absorption capacity dough, increases the volume and dimensional stability, forms a well-loosened crumb that preserves freshness for a long time, reduces the crumbiness of bread. "

Ingredients: fermented rye malt, acidity regulator (E330), ascorbic acid (E300), enzymes (E1100)

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