Wheat-rye bread with bran

Category: Yeast bread

Ingredients

Wheat flour, premium 375 g
Rye flour 100 g
Wheat bran 25 g
Water
the amount of water depends on the moisture content of the flour
400-430 ml
Salt 1.5 tsp.
Sugar 1.5 tbsp. l.
Sunflower oil 1.5-2 tbsp. l.
Dry kvass 2-3 st. l.
Ground coriander 1 tsp
A pinch of citric acid

Cooking method

  • Since my bread maker does not have the "Rye" mode, I first kneaded the dough in the "Pelmeni" mode for 20 minutes, and then put it on the "Diet" mode accelerated for 3 hours.
  • The dough after kneading in the Pelmeni mode turned out not to be a bun, but a little thinner. As soon as the spatula stopped rotating, the dough "spread" and its surface became horizontal. In the process of kneading, the dough sticks with tentacles to the sides of the bucket.

Note

The bread has risen well, the roof is flatter than on wheat, but not collapsed. The taste is excellent.

Merri
Did you sing it again? What if you add a little flour?

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