Rice-wheat bread

Category: Yeast bread

Ingredients

Rice flour 350 g
Wheat flour 200 g
Ryazhenka
(was old,
stuck in the fridge
very thick
so I diluted it with water
to the state of liquid kefir)
350 ml
Salt 1.5 tsp.
Sugar 2 tbsp. l.
Vegetable oil
(I had mustard)
3-4 tbsp. l.
Yeast 1.5 tsp.
Panifarin 1.5 tsp.
Agram
(the latter, I think, is not necessary.
I just have,
why not put ...)
1.5 tsp.

Cooking method

  • Then, in the process of mixing, I added another 30-40 ml of water. It seemed that the bun was a little taut ...
  • I added 1 tea. a spoonful of ground ginger. You can not put
  • All. Kneading the dough in a bread maker (she herself was completely lazy)
  • The program "dough" I have 2 hours 20 minutes.
  • Then I put it in a mulch and left it for 30 minutes.
  • What happened :
  • Rice-wheat bread
  • then baking for 65 minutes, turned over, baked for another 20 minutes.
  • It could be longer. The bread is a bit pale ...

Note

I don't know where to put the recipe. Either here, or in the bread maker section ...
I baked in mulk, so I put it here.
Maybe someone will come in handy.
If anything, the moderators will correct me ...

The bread has a very delicate creamy taste. I don't know why.
The crumb is pleasant, well, I'm not talking about the smell at all.

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