Rye-wheat custard bread

Category: Sourdough bread
Rye-wheat custard bread

Ingredients

Welding
peeled rye flour 100g
red malt 30 grams
white malt 10 grams
ground cumin 3 grams
boiling water 200 grams
Dough
active rye sourdough 100% moisture 200 grams
welding all
wheat flour 1 grade 200 grams
water 60 grams
molasses (molasses, honey) 10 grams
pressed yeast 3 grams
salt 9 grams
jelly for lubrication option
form "English"

Cooking method

  • Feed the starter culture 6-8 hours before mixing. If you do not have rye sourdough, then feed wheat 2 times with rye flour.
  • Welding
  • Mix flour, red malt, cumin.
  • Fill with water at 97-98 degrees. Stir well until smooth.
  • Add white malt when brewing temperature is 60-65 degrees. Stir well.
  • Cover and refrigerate.
  • Dough
  • I kneaded in HP. I have a program "Russian cook". It provides for baking rye bread. The program is designed for a batch of 7 * 5 * 12.
  • Dissolved yeast and molasses in water.
  • I loaded all the components, except for the salt, into the HP bucket.
  • The dough is very sticky, helped by kneading with a silicone spatula.
  • After 5 minutes, salt was added.
  • Rye-wheat custard bread Here's a sticky dough. We work with him with wet hands.
  • Grease the dishes with oil, round the dough and ferment.
  • I stood at a temperature of 24 degrees for 2 hours.
  • Rye-wheat custard breadRye-wheat custard bread Dough at the beginning and end of fermentation.
  • We shape bread with wet hands, put in a greased form with the seam down.
  • Smooth the top with wet hands.
  • Proofing in a mold (24 degrees) 60-70 minutes.
  • Smooth the top with wet hands again.
  • We put in the oven at a temperature of 240 degrees.
  • We immediately reduce the temperature to 200.
  • Bake for 40-45 minutes.
  • We take it out, take it out of the mold. Lubricate with jelly (if desired), let cool well.
  • I could not bear it and cut it still barely warm.
  • Rye-wheat custard bread
  • Rye-wheat custard bread
  • Rye-wheat custard bread
  • Delicious bread!

The dish is designed for

700 gram

Time for preparing:

4 hours

Cooking program:

HP, oven

Note

I very rarely bake bread of this kind. Somehow, more wheat is used. I liked the bread very much. There are no difficulties and pitfalls in cooking. Soft, fragrant bread with a thin crust. The recipe is fancy (although, what can we invent new?). Recommend!

please
Very beautiful bread!
Innushka
ang-kay, each of your bread is a masterpiece) I wish you inspiration, new recipes and victories, dear!
Svetlenki
Angela, very beautiful photographs, professional bread, like from a bakery (we sold delicious bread). Special thanks for the photos of the crumb - I often miss this in other recipes

For rye-wheat custard, there really isn't much trouble, I don't even have any questions - I have to try!

Thank you!
vernisag
Angela, gorgeous bread!
OlgaGera
Angela, what a piece of bread!
I will definitely try to bake
Bridge
Angela, this is my favorite bread! In general, I adore custards, but I rarely eat them, because my husband does not like them for their rich taste and does not allow me to either bake or buy. But I will definitely try yours, I just have white malt - I set my sights on Riga.
ang-kay
please, Innushka, Svetlenki, vernisag, OlgaGera, Bridge, girls, thank you all for your attention to the recipe. Bake to your health. The bread is delicious and not complicated at all.


Added on Tuesday 08 Mar 2016 08:54



🔗
Fotina
Just shaped. Hurray :) I will report back tomorrow.
ang-kay
Svetlana, I will wait. Happy Holidays)
Albina
Angelawhat a perfect bread 🔗
ang-kay
Albina, thank you, my dear.
Bysechka
I made bread today according to this recipe. The dough was mixed in the HP, It turned out to be very liquid, I added 15 tbsp of rye flour in the process. l. it turned out, either I did something wrong, or there is an error in the recipe, flour is not indicated, 200 g of wheat is not enough
ang-kay
Bysechka, the flour in the recipe is not 200, but 300 grams. 100 grams of rye flour is brewed. We read carefully.))) In my recipes, everything is for sure. They are checked more than once.
Bysechka
ang-kay, yes, this is for tea leaves. It's strange what I did wrong then, a mystery to me. But the dough was liquid, the box was not ((((
ang-kay
So there will be no classic kolobok in it. Here rye flour is mixed with wheat flour of the 1st grade. It will be a smearing consistency. Also the quality of the flour. Was the brew tough?

Here is still baking. Everything is okay Rye-wheat custard breadRye-wheat custard bread
Bysechka
ang-kay, the brew was like liquid sour cream, it stood all night on the radiator and the leaven was the same, maybe a poem. ... and premium wheat flour. ..
ang-kay
Bysechka, and where does it say to me that to put the tea leaves in a warm place? I have it written to stir, with white malt at 65 degrees, cover, not even wrap, and cool. She's saccharified, that's why she became liquid. Naturally, more flour was required. There was no need to add water at all, although that would not have helped much. Rye sourdough of 100% moisture is absolutely not liquid, but scooped up with a spoon. That's all the mistakes. And the recipe has absolutely nothing to do with it, like the premium flour.))) And, of course, the different moisture capacity of the flour.
Svetlenki
Quote: ang-kay
Bysechka, where does it say to me what to put the tea leaves in a warm place? I have it written to stir, with white malt at 65 degrees, cover, not even wrap, and cool. She's saccharified, that's why she became liquid. Naturally, more flour was required.



Oh how !!! I also wanted to take this recipe and quietly hesitate - withstand the brew for 2-3 hours at a temperature of 63-65. It's good that our hands didn't reach and got a reprimand , otherwise I would have done business

Thank you, Angela,
ang-kay
And someone asked me about sacharizing her? Yes, Svetochka?
Svetlenki
Okay, don't puff! Hint stick understood
Bysechka
ang-kay, forgive me not literate
I realized my mistakes, I will correct and report
Fortunately, this bread turned out to be in the oven and paaahnet))))
ang-kay
Well, why won't it work? It's just that it will already taste different bread. But tasty too. Show what happens))
Bysechka
Good bread turned out, very similar to Borodinsky, apparently subconsciously I wanted it))))
I don't know how to insert a photo. The radical is blocking the forum. ...
ang-kay
I am glad that the bread turned out and I liked it. And the photo is inserted here through the gallery or in the message when you click on the reply button. In red on the left it will say "insert author's photo". We press and that's it, as usual.
Bysechka
Here is such a bread, although the daughter dropped the mold with bread in the proofer and it fell a little, but it's not scary
Rye-wheat custard bread
ang-kay
Bysechka, you still need to work on inserting a photo))). And the bread, in my opinion, is good. Now it remains to do everything according to the recipe and look at the result.
Bysechka
As promised, I baked breads according to the recipe and this is what happened

Rye-wheat custard bread

The bread is very tasty, with sourness everyone really liked it, in my opinion, soft a little rubbery, apparently a little overexposed in the oven. ..
Thanks a lot for the recipe !!!!
ang-kay
Bysechka, Ltd. Did you make it a hearth? Which option did you like more?
Bysechka
Quote: ang-kay

Bysechka, Ltd. Did you make it a hearth? Which option did you like more?
The first option turned out like Borodinsky due to changes in the recipe, a richer taste
And this mold has not baked yet, the hearth has risen well and the holes are good, next time I will try in the mold. ..
ang-kay
Well, yes, when the tea leaves are saccharified, the taste is more unique there. But I wanted something different. I'm also waiting in uniform.
Stavr
ang-kay, Delicious, I smell straight
ang-kay
Konstantin, Thank you. Yes. The bread is very aromatic.
Bysechka
That's the turn of the mold
Delicious bread! !!
Thanks Angela!
Rye-wheat custard bread
ang-kay
Bysechka, the cool guy turned out. Thank you. Have you changed anything already? All with a prescription?
Bysechka
Quote: ang-kay

Bysechka, the cool guy turned out. Thank you. Have you changed anything already? All with a prescription?
Thank you! Almost did not change anything, only a double portion and a little less sourdough and malt turned out, but very tasty, I liked the shape more than the hearth, I like this crumb more
ang-kay
Clear. So there was enough flour
Sauza
Angela, I have such a stupid question: is the jelly just starch diluted in water? In what proportion?
ang-kay
Olga, just boiled starch. See that it was thin.

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