Wheat rye bread with bran

Category: Yeast bread
Wheat rye bread with bran

Ingredients

Wheat flour 250 g
Rye flour sown 150 g
Bran 50 g
Broth 2 tsp. cumin 280 ml
Salt 1.5 tsp.
Sugar (honey) 1 tbsp. l.
Yeast 1.5 tsp.
Agram 1.5 tsp.
Panifarin (optional) 1 tsp
Coriander 1 tsp

Cooking method

  • I use cumin broth for bread - 2 tsp. I boil cumin for a couple of minutes with 280 ml. water. then I cool it and according to the recipe. Then a richer caraway flavor is obtained and the caraway seeds in the bread become soft, its grains are almost not felt.
  • I am still using a bag of seeded rye flour, it is finely ground, so I put a lot of bran, when there is peeled rye or wallpaper, I will try to increase the amount of rye flour and reduce the bran.
  • Mode - any, or main, or rye / whole grain. I did not notice much difference in Mulineshka, in Panasonic it may be different, you will understand this from experience.
  • Sometimes I even did a change in the "Pizza" mode - 25 minutes kneading, 1 hour rise, boning and again about an hour rise and baking for 60 minutes - it also worked.
  • At first, the bun seems a little dry, by the end of the batch it becomes cultured, I baked it yesterday, checked all the proportions again, but maybe with another rye flour it will be necessary + - a couple of tablespoons of water / flour.

Note

The bread is dark, dense, fragrant.
The roof is uneven, but we eat it not only with our eyes


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Wheat rye bread with bran
ladykatrin
There are so many wonderful recipes for rye bread, but what is Agram, Panifarin, how can it be replaced? In our market and in supermarkets, I cannot find such goods
Elena4ka
Somewhere there are topics about additives to bread. Panifarin is a germination improver, it is optional to add. Agram gives rye bread a specific sourness, you can also try without it, many people bake rye without any special additives, it depends on who likes what.

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