Svetl @ nka

Rye apple bread (bread maker)


Category: Yeast bread











Ingredients


Wheat flour250 g
Rye flour350 g
Beer dark400 ml
Salt1.5 tsp.
Sugar1 tbsp. l.
Sunflower oil3 tbsp. l.
Dry yeast2 tsp
Coffee2 tsp
Peeled apple
(grate on a fine grater)
150 g

Cooking method


  • Mode-Basic
  • Weight 1kg
  • The crust is dark.



Note


The recipe is taken from the Good Cuisine forum. But I changed it a little, I didn't have time to take a picture right away. I myself did not expect that it would turn out delicious. Baked 2 times. The first time on the "RYE-3" mode, the second on "BASIC-1". So on the Main, he climbed much higher.



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(Tanyusha)


Arabeska
I tried to make bread according to your recipe .... Everything worked out just fine ... I put it on at night ... and did not even watch the bun ... but nevertheless in the morning we received a beautiful ruddy bread ..
Thanks for the awesome recipe ....
Mouli
Interesting recipe !! Just in the refrigerator is a blotted bottle of beer that costs a day. By the way, which apple is better for sweeter or sour Antonovka type. Does it taste like that?
Tanyusha
Mouli is as you like, I would take Antonovka, the apple will give its aroma and sourness to the bread, although it will not be pronounced, but very tasty.
Killer73
We just tasted this bread - delicious, soft, the crust is hardish, but it will pass until tomorrow, wonderful bread. Fitted perfectly, but the top came out flat.
She baked for 500 grams, instead of sugar she took honey, the beer was dark unfiltered, the yeast was pressed (a quarter of a cube). Even today we managed to find dry kvass, I could not resist and sprinkled a spoon, although I forgot to brew it. For a complete openwork I added coriander with grains, I really like when all sorts of grains come across in the crumb. Yes! While the dough was still mixing, I was reading the forum and came across the advice to pull out the spatula after kneading, because rye dough is worse suited and does not need deboning. So I did just that, I don't know how much it helped.
Rye apple bread (bread maker)

p. from. I forgot the most important thing - thank you very much for the recipe! this is the first non-wheat flour bread I've ever made.
Markilena
And I! And I! And I did it too!
It turned out great! Has risen above all, previously made by me! And the tip is round!
But! I fiddled with it - the dough behaved inadmissibly in the bucket - it was glued to the walls, then it was smeared along the bottom, then, grabbing one of the walls of the bucket like a saving straw, I held on to it with a dead grip! I, regretting the missing bottle of beer (and it was tasty, dark, unfiltered!), Spat on all the warnings, threw open the lid of the bread machine and saved the beer with all my might - added flour - who knows how much? I constantly cleaned the sides of the bucket, tore off the nasty "comma" from one of the walls - in general, I fought. When the kneading was over, I decided that I had lost this fight, closed the lid, and decided - come what may! The husband will not let the food go to waste - he will eat the crouton too.
Imagine my surprise when on a signal I opened the stove - HE surpassed all expectations !!!!!!!!!!!!!!!!!!! True, it smelled like beer - and I decided - yeah, after all, he pumped me up, covered him with a towel and left him alone ... for an hour ... after an hour she could not stand it, cut it off ....... .. the smell of beer is gone, the sourness of the apple remains, and in general .... HOW it is delicious!
Although, I realized - how many people, how many opinions - for me this is the only bread that I would like to eat - I generally eat little bread (but I grow a lot) and I tried all the baked breads just for the purity of the experiment.And yes, I ate this one with coffee with great pleasure! Five people out of seven households chose Wheat-buckwheat on kefir from Fugaski for dessert, and this or "Stolichny" for soup, and the eldest daughter preferred Quick bread with semolina from Elena Bo for all occasions!
That's the kind of baking!
Be sure to bake more - just how much flour to add? I have a feeling that I put at least 100 grams .... Or reduce the beer?
Thank you Svetl @ nka !!!!!

The mode was set by "Rye", an ordinary spatula, Panasonic 255 oven.
cvt
Great recipe! Thanks, namesake!
My first bread in HP - and immediately in the "bull's-eye!"

Rye apple bread (bread maker)

Baking on "basic", weight 1150, medium crust.
I added another 1 tbsp to the recipe. l malt from dry kvass and 1 tsp. cumin and anise seeds, crushed. Instead of instant coffee, I poured the same amount of chicory powder (instant). Very good for the rye taste.
igorkzn
Quote: Svetl @ nka


dark beer-400ml
sunflower oil-3 tbsp. l
sugar-1 tbsp. l
salt-1.5 tsp l
coffee-2h. l
peeled apple-150g (grate on a fine grater)
wheat flour-250g
rye flour-350g
yeast-2h. l

If I need a "small" bar (2 times less than what you did), then I just have to reduce each ingredient by 2 times, or do I need to change the proportions somehow differently?
Instant coffee or ground coffee?
Stern
Quote: igorkzn

If I need a "small" bar (2 times less than what you did), then I just have to reduce each ingredient by 2 times, or do I need to change the proportions somehow differently?
Instant coffee or ground coffee?

Calmly divide everything in half. Instant coffee.
Svetl @ nka

Stеrn Thank you Stella for answering for me.

Arabeska
Mouli
tanya1962
Killer73
Markilena
cvt

Thank you all for the nice words. And I'm glad that the recipe came in handy.
igorkzn -You have already been answered your question.

Kick out for untimely answers to your questions
igorkzn
reduced everything by 2 times exactly.
The bread is baked (the taste of the apple is not felt at all; but the bread is quite edible; the inside looks well cooked), but the dome did not come out ... the flat surface came out.
I made a delayed start for 8 hours. Could this have happened because of him?
Or what else is the problem to look for.
Iraidka
I made this bread 2 times, the first time I added a lot of flour, and the second time I just reduced the amount of beer, I really liked the bread, almost like Borodinsky. Thanks a lot for the recipe
Svetl @ nka
Quote: igorkzn

reduced everything by 2 times exactly.
The bread is baked (the taste of the apple is not felt at all; but the bread is quite edible; the inside looks well cooked), but the dome did not come out ... the flat surface came out.
I made a delayed start for 8 hours. Could this have happened because of him?
Or what else is the problem to look for.

I never bake on a delayed start. so I don’t know, but you try to bake without delay, then compare.
Svetl @ nka
Quote: Iraidka

I made this bread 2 times, the first time I added a lot of flour, and the second time I just reduced the amount of beer, I really liked the bread, almost like Borodinsky. Thanks a lot for the recipe

Thanks for stopping by.
Cathome
Good day
I baked this bread today.
Basic mode, XL size, timer - 10.5 hours.
The remarks are:
1. The taste of apple (I took Antonovka) is not felt, especially over the taste of beer
2. The roof collapsed. Next time I'll try to reduce the amount of liquid (the apple was very juicy) or yeast (it seems to me that just one beer is full of bubbles ..)
What pleased us the most - the crust is very crispy!

Here's a photo of what's, uh, left:

Rye apple bread (bread maker)

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