Rye bread "Solnyshko" (bread maker)

Category: Yeast bread

Ingredients

Wheat flour 250 g
Rye flour 200 g
Liquid 300 ml
of which boiling water 70 ml
the rest is water + milk in an arbitrary proportion
Salt 1.5 tsp.
Sugar 1 tbsp. l.
Unrefined sunflower oil 2 tbsp. l.
Yeast 1.5 tsp.
Rye malt 3 tbsp. l. without top
Agram 2 tsp
Panifarin 2-3 tsp
Sunflower seeds or Fitness mix 4 tbsp. l.
Bran 3 tbsp. l.

Cooking method

  • Boil the malt with boiling water. Mix with the remaining liquid at room temperature, pour into a bucket. Add butter, sifted flour and the rest of the ingredients.
  • Add seeds and bran on a signal.

Cooking program:

Mode

Note

Bon Appetit!

IRINA 66
Agnessa, thanks a lot for the recipe. I baked bread, it turned out ... very tasty. The spouse put the mark "excellent. Here it is for me and peki." So thank you, thank you ... finally pleased my faithful
Agnes
Quote: IRINA 66

Agnessa, thanks a lot for the recipe. I baked bread, it turned out ... very tasty. The spouse put the mark "excellent. Here it is for me and peki." So thank you, thank you ... finally pleased my faithful

To your health! My children love this very much, especially if you sprinkle a slice with a little salt on top.
Polinka
I also really liked the bread according to your recipe, I add a lot of nuts and dried apricots in there .... it turns out just class !!! Mom only eats it ... and sugar combined with agram gives such sourness ... mmmm
Agnes
You can take a lot of peeled seeds (up to 0.5 cups boldly), fry them in a pan in a small amount of unrefined sunflower oil (or just in a dry pan), let them cool and pour into the dough. For seed lovers, of course. You can not add oil to the dough if it was fried in oil.

I also really like dried fruits and nuts in black bread. The family does not want to eat bread without such additives, they say that you make us, as in a store, we do not like this
Oksana
Hello everyone!
tell me in what form you put the malt, otherwise I bought it in a steamer, and Art. spoon, is it ordinary or from the stove
and what is Panifarin and Agram, how it looks and how at least in English. or even better if anyone knows Hebrew
ESHKA
The bread is delicious, but when mixing it I had to add liquid. The dough is not going into a bun.
Agnes
Quote: Oksana

Hello everyone!
tell me in what form you put the malt, otherwise I bought it in a steamer, and Art. spoon, is it ordinary or from the stove
and what is Panifarin and Agram, how it looks and how at least in English. or even better if anyone knows Hebrew

The malt is brewed with boiling water, at the rate of 3 tablespoons (from the stove) and 70 ml of boiling water. Pour, stir, let cool. The malt will swell, it will look like coffee grounds. Some recipes use dry malt in the dough, but I've never done that.

Panifarin is a dry gluten, if I am not mistaken, in your opinion, a stackase.

Agram is a dry leaven. Instead, you can put a liquid one made by yourself (see the corresponding threads on the forum). It acidifies the dough and makes it easier to rise. Agram is produced in Russia, so you need to look for some kind of analogue.
Agnes
Quote: ESHKA

The bread is delicious, but when mixing it I had to add liquid. The dough is not going into a bun.

It happens. Flour can be drier, more moist. When kneading rye bread, you need to watch the bun.
Agnes
Quote: Oksana

Hello everyone!
tell me in what form you put the malt, otherwise I bought it in a steamer, and Art. spoon, is it ordinary or from the stove
and what is Panifarin and Agram, how it looks and how at least in English. or even better if anyone knows Hebrew

Oksana, there are residents of Israel on the forum, already very experienced bakers, consult with them about additives.
sazalexter
Oksana Panifarin - Gluten Agram has no direct analogue.
Both are produced by the German company "IREKS GmbH", look for distributors of this company, you will be lucky. Moreover, refer to Caprice can tell that.
Polinka
By the way, I also never go into a bun with 300 grams of liquid ... I always add 50-70 grams
Haha
I love this bread, but I can't always guess with flour - I just had a lot of liquid.

Now I have set up a repetition of the experiment - I have replaced the sugar with 2.5 tables. l. boiled condensed milk, milk for sour milk (I want to acidify), added a mixture for custard bread, add caraway seeds and more seeds, dry dill and parsley. Yesterday, without sour additives, it came out awesomely delicious!
echeva
Agnes, did not understand, what mode did you set?
Mandraik Ludmila
Evgeniya, the author has not appeared on the forum since 2012. But in theory, in Panasik it is a rye regime. But you can also Basic, the ratio of hw-psh flour allows both.
Bober_kover
Simply excellent bread! A very good crust, crisp but not oaky. Seeds are very, very appropriate. I love this bread very much, one of my favorite wheat-rye will now be)))
Rye bread Sun (bread maker)
Rye bread Solnyshko (bread maker)
echeva
I endure a BIG THANKS! The bread is amazing! Airy, soft, thin crusty crust! I write it down to my favorites, I prescribe it forever)
Kneading was done in KhP (mode - RYE dough, proofing in the form of L7, baked in the oven.
Rye bread Sun (bread maker)

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