Wheat-corn bread with rye flour

Category: Yeast bread
Wheat-corn bread with rye flour

Ingredients

Wheat flour 440 g
Rye flour 30 g
Corn flour 90 g
Kefir
+ milk
180 ml
200 ml
= 380 ml
Salt 1.5 tsp.
Honey 1 tbsp. l.
Butter 50 g
Dry yeast 2 tsp

Cooking method

  • I added butter to warm milk.
  • Mode - basic - 4 hours, Crust - dark, size -XL.
  • Wheat-corn bread with rye flour


Rucheek
I baked breads according to your recipe, fragrant, rose well, but the top fell completely, I don't know anymore, well, I have no luck on the tops, the bun was elastic, did not stick, and there seemed to be not a lot of yeast, I baked in the French mode, you need less yeast or flour so that it was absolutely cool, I read the topic about the bun, everything seems to be correct, help it.
Admin

How long does the French regime last? The author of the recipe suggests the oven on the main mode, 3.50 in time approximately. This is sufficient for gluten-free rye and cornmeal.

It is possible that your dough is overdone if the baking time has been increased.
Rucheek
Admin thanks for the quick response! There is even less time, 3.24, the bread is beautiful, rosy baked, maybe you need less yeast, my bread always rises to the edges of the bucket (based on products per 1 kg of loaf), and then the top falls. Even when it rises slowly during detuning, after the start of baking, it rises up and the top falls. Admin tell me in this case, in your opinion, what is wrong? Again tonight or tomorrow I want to repeat the same bread, well, in the end I don’t suck with a crooked hand, I always cope with the dough with my hands, but it’s there that I can feel it with my hands, but I want to achieve the result in the bread maker, because it’s so convenient, I just bought it began to understand it. I bought different kinds of flour (corn, rye, whole grain) oat flour). And I liked this bread so much. Thank you in advance.
Admin
Try starting with this amount:
Wheat flour 440 g
Rye flour 30 g
Corn flour 30 g
total flour 500 grams
Kefir + milk 180 ml 150 ml = 330 ml
Salt 10 grams
Honey 1 tbsp. l.
Butter 30 g
Dry yeast 1.5-1.7 tsp

Track the bun, the butter will melt and give some more liquid.

If you get bread, add more cornmeal, and gradually.

Good luck! Write what happens
Admin

I looked in detail at the author's recipe:
dry and flour 440 + 30 + 90 = 560 grams
liquid 180 + 200 + 50 + 15 = 445 ml. Approximately at a rate of 380, it is about 60 ml., And this is 3-4 tbsp. l.
And for my taste and experience, the butter can be slightly subtracted, it can also affect the dough.

The author of the recipe is always right! Perhaps the flour was dry, it took a lot of liquid, and so on - I don't presume to judge the author

But you pay attention to this moment, first add the liquid at the rate, and then in fact adjust and add a little water, or make a bookmark "flour in water" then you will most likely guess with flour.
Rucheek
Thank you, I will try to do so, and then unsubscribe what happened.
Rucheek
Yesterday I baked bread taking into account the advice. The whole liquid with milk was topped up to the 200ml mark. then measured out 180 ml. kefir, no more flour to add, the bun turned out to be quite dense, the bread turned out to be denser than the holes, not so airy, the crust was thicker and crispy, the top came out much better, but still with tubercles, and not convex and beautiful as in the photo. Before the last proofing, I took out the stirrers, formed a "sausage" and put the dough back into the mold, and before baking, I gently greased the top with some water, the smell of the bread, of course, is wonderful and the taste is more like a roll or pastry, in the morning with cream and tea: girl_love: But the bread is crumbling, so I still haven't completely mastered this recipe.Admin Thank you very much for your advice. When I again saw not such a dome as I wanted, I was very upset, but still I am not going to lose heart and I think I can do it.

Admin So I just saw a post with the amount of ingredients you suggested, I'll try it again.
Admin

Bread can crumble more from flour - corn flour gives bread crumbling, there is a lot of it in the recipe

SerVas333
Thanks for the recipe!
I baked, it turned out to be a bit too much liquids, I had to add 3 tbsp. l. flour.
The bread is delicious, homemade rated 5+

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