Bread is very similar to "Fragrant" (bread maker)

Category: Yeast bread
Bread very similar to Fragrant (bread maker)

Ingredients

Wheat flour 280 g
Rye flour 320 g
Kefir 370 ml
Salt 1.5 tsp.
Sugar 2 tsp
Mustard oil 30 g
Yeast 1.75 tsp
Kvass wort 60 g
Vinegar 10 g

Cooking method

  • I decided to bake rye bread. I have no starter culture and, frankly speaking, I don't want to start. There is no panifarin either. But there is leaven wort. I conjured up a recipe and decided to let it be.
  • Bread very similar to Fragrant (bread maker)
  • Bread very similar to Fragrant (bread maker)
  • Bread very similar to Fragrant (bread maker)

Cooking program:

Basic Mode

Note

Delicious bread turned out. And if you lightly anoint on top with butter, generally mortality. Reminds of "Fragrant", well, very close.
Something else is put in the shop "Fragrant" for taste. What, I haven't figured it out yet. Maybe someone knows? Tell me.

Admin

Very pretty!
And the dough is thin, good for rye dough.
Elena, this amount of yeast flour is too much, reduce it to 1.5 tsp. I also had, the roof sat down, reduced the yeast, they even smelled. Liquids, it seems to me, are normal, both in the photo and in% to flour. The problem is probably the amount of yeast.
Additives - well ground coriander 2 tbsp. l. put immediately when mixing.

Soon I'll post my version on kefir.
Elena Bo
Admin
Do you need to leave kefir 350 ml? or is it 320? I will reduce the yeast. I'll try to add coriander.
Thanks for the help.
Admin
Quote: Elena Bo

Admin
Do you need to leave kefir 350 ml? or is it 320? I will reduce the yeast. I'll try to add coriander.
Thanks for the help.

It is difficult to judge the quality of the crumb from the photo, if it is normal and not liquid or wet dull, then you can leave 350 ml. The crumb is immediately visible, it will show everything, it should be wet-dry, well porous. You yourself know that.
And the crust of the top falls off from a large amount of yeast, I convinced myself. Reduced yeast to 1.5 tsp. (about the same amount of flour) and the crust recovered.
Try to play with the amount of kefir and wort within the total amount.
Elena Bo
Admin
The crumb is of excellent quality, I myself did not expect such a result from myself (this is my first bread with rye flour). If it hadn't been for the collapsed roof .... I'll try to play yeast - liquid.
Zhorzhevna
Today I tried to bake bread according to this recipe. It took me a long time to form a bun, I had to add art. a spoonful of kefir. And the bread itself practically did not rise. I haven't tasted it, it's still getting cold ...

rye.jpg
Bread is very similar to "Fragrant" (bread maker)
Elena Bo
It is better to use kefir old, when the liquid has already come off. Shake well.
If kefir is fresh, then you need to look at its density. If it is thick, then part of the kefir (ml. 50) can be replaced with water.
zabu
Something else is put in the shop "Fragrant" for taste. What, I haven't figured it out yet. Maybe someone knows? Tell me.
They began to produce fragrant bread when the Baltic states banned the production of Riga bread for us. Therefore, feel free to add chopped cumin to Fragrant!
Pearl1
Hello everybody! I tried to replace the liquid with birch sap, it turned out very well !!!
Tosha
Quote: Elena Bo

Delicious bread turned out. And if you lightly anoint on top with butter, generally mortality. For example, "Fragrant", well, very close.
Something else is put in the shop "Fragrant" for taste. What, I haven't figured it out yet. Maybe someone knows? Tell me.
Lemon zest, fennel seeds, anise seeds, and caraway seeds are added to Riga bread.
Hairpin
Quote: Elena Bo

It is better to use kefir old, when the liquid has already come off. Shake well.

And if it is sour-sour? Will it fit?
himichka
Well, don't pour the vinegar, replace it with water, and that's it.
Quote: Hairpin

And if it is sour-sour? Will it fit?
Hairpin
I poured soda into my sour Tibetan kefir, how it hisses! And how it will climb out of the cup! I barely ran away! Well, she didn't put the vinegar. Instead of kvass wort, I brewed malt. And she added molasses. We are waiting!

-------------------------

Well, I made it. I liked the taste, but the roof ... And then I began to re-read, and Elena Bo's roof is also collapsed. But my roof is worse. I want to try again. I think that not on the main mode, but on rye. Maybe it will be more fun.

And I still don't know if it's worth using kefir from the Tibetan mushroom ... Now I put buckwheat, I almost always get it, replacing the water with kefir. If it is unsuccessful, then nefir is also to blame.
mailgor
I didn't like the kefir bread from the Tibetan mushroom at all, it rises worse and the taste is not pleasant. I tried it a couple of times, the family rejected it, I no longer bake, such kefir does not fit.
Olch
Eating is simple. and the smell is right!
Zvezda askony
Will it work on the water?
I didn't like yogurt (though another recipe).
Astik
wonderful crust - crispy and aromatic (added coriander and caraway seeds)
mvastafyeva
And tell me your kvass wort is dry, but if you add liquid, then you need to reduce the liquid by the same ml, right?
Admin
Quote: mvastafyeva

And tell me your kvass wort is dry, but if you add liquid, then you need to reduce the liquid by the same ml, right?

You can take a liquid, at the rate of about 1-2 tbsp. l. for 400-500 grams of flour.

Never calculate the liquid like that, each time it will be a different amount of water and flour, it all depends on the moisture content of the flour at a given moment in the time of kneading the dough. It will be much more correct to maintain the balance of flour / liquid upon kneading.
mvastafyeva
Quote: Admin

You can take a liquid, at the rate of about 1-2 tbsp. l. for 400-500 grams of flour.

It will be much more correct to maintain the balance of flour / liquid upon kneading.
Thank you so much!
Tomorrow I'll try the recipe :-)
I will keep an eye on the kolobochk, just rye is still more difficult for me ... it is in any case very sticky and I add to correct it, I think all the time, what if it should be so ... all the time I look at your master class :-)
Olga VB
Lenaaaaa!
Did you still bake this bread or did you stop at the first experiment?
I want to try it with sourdough, and I will bake it in the oven. So I think if you have any additions / corrections / clarifications for this recipe

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