Wheat-rye 50x50 bread with live yeast (bread maker)

Wheat-rye 50x50 bread with live yeast (bread maker)

Category: Yeast bread

Ingredients
Wheat flour c. from.	200 g
Peeled rye flour	200 g
Yeast press. (live)	6-8 g
Water	290 ml
Natural apple cider vinegar 6%	20 ml
Honey	35 g
Salt	1.5 tsp.
Dry malt	2 tbsp. l.
Vegetable oil (corn)	2 tbsp. l.
Ground coriander	1 tsp

Cooking method

• Knead yeast, all the wheat flour and 150 ml of water in the HP on the "pizza" program for 10 minutes. Reset the program and immediately set the "rye" program (in Panasonic this gives a pause in the form of "temperature equalization" from half an hour to one hour).
• Dissolve salt, honey and vinegar in the remaining warm water.
• During the "temperature equalization" pour rye flour, malt, coriander on top of the dough, pour a solution of salt, honey, vinegar, and oil.
• It is advisable not to leave the stove completely to the mercy of fate: you can help to collect all the flour with a spatula, and at the end of the kneading add a little oil to make the dough round.
• 

The dish is designed for

670 g

Time for preparing:

3 h 40 min

Cooking program:

rye, pizza

Note

She brought out this recipe "for herself", based on the information collected on the forum (based on a couple of recipes). I wanted to get fragrant bread "with bacon", but the result was bread that my children, who are the most fastidious critics, eat with great pleasure.

The first time I put 40 g of honey - my husband said that he was too sweet. The second time I put in 30 g - I didn't have enough sweets. In general, it came to 35 BC.
I don't brew malt - I think that boiling water deprives it of that aroma and properties that make up value.
I use apple cider vinegar 6% naturally fermented... Perhaps it will be too much for someone, so you can vary, but consider the vinegar as a liquid, so add water when reducing the vinegar.
The roof turns out to be convex, for perfect evenness, you would need to round the dough with your hands before baking, but I can do without it.
When I have the opportunity to track the kneading of the dough, I do not immediately add butter, but pour it in slowly, 10 minutes after the start of the kneading on the "rye" program. This allows you to get a more or less rounded dough piece at the end of the batch.

The recipe was worked out under Panasonic using the "rye" program (the total duration of this program is 3 hours 30 minutes: up to one hour "temperature equalization", mixing, one proofing, bakery products).

The advantage of two-stage mixing:
1. Yeast has time to activate well, and wheat flour has its own processes of swelling of starch grains and gluten, which take time.
2. The dough with rye flour rises once (which, as far as I know, is required).

Rina, a very interesting recipe, I'm going to give you "thank you"! I swore not to bake rye breads in HP, since none of them came out normally, but your recipe is very intriguing. I will bake, I will definitely report. : girl_claping: Also tell me, please, apple cider vinegar, how many percent do you have?

[MOM SONY]

MOM SONYI hope you succeed.
Today, before photographing this bread, I do not know why, I put it back in the mold. I completely forgot that I decided to soak the pin and poured some water into the bucket! She snatched bread, but the damage was already done - the bottom was wet. I, as far as I could, blotted with a towel and napkins, but some crookedness of the bottom is visible in the photo. Now the impression that the bread does not have a crust below - it is soaked and completely equal to the crumb

[Rina]

RinaThank you very much for such a great idea with the "dump"!
I bake now according to my recipe, but according to your method
The bread has not risen so high yet, I was even scared that it would settle ahead of time and turned on baking 20 minutes earlier
Next time I will put in a half dose of yeast, I think, with your method, it will pull out in half! I'll tell you tomorrow how it happened

04.02.2011
I managed to sag slightly. The roof is flat. Fortunately, it did not affect the taste, I did not overexpose it for long. Now I know for sure that yeast is half! The idea is great! I saw with my own eyes how wheat dough, easily infused with yeast, lifts heavy rye flour (I had 2/3 rye)
I did not expect such agility, so the moment spanked, it is my own fault

Rina, your bread is just kneading. Does the flour need to be added when kneading, the bun is smeared along the bottom and stuck to the wall?

[MOM SONY]

MOM SONY, alas, I was not there. How are you doing?

[Arka]

I saw with my own eyes how wheat dough, easily infused with yeast, lifts heavy rye flour (I had 2/3 rye)
I didn’t expect such agility, so the moment slipped, it’s my own fault [/ i]

Arka, I am glad that the idea came up. I did not expect that even that proportions would work. What recipe did you use?

[Rina72]

Rina72, Thank you! very interesting bread recipe

Rina, I added 5 tbsp. l. flour, but in vain. The gingerbread man remained the same sticky and sticky, and the crust after baking turned out to be hard. It can be seen in the photo how "curly" he is. Next time I'll leave it as it is. Whatever it was, this is the most successful of all my rye bread, I will definitely bake it again.



And what percentage of vinegar do you have? I filled in only 8 ml (I have 9%), the acid is still strong enough.

I have 6% (that is, your 8 ml roughly corresponds to my 12), but everyone selects the level for themselves, I just love the sourness in rye bread. Also, I am using exactly natural apple cider vinegar, maybe its acid is not so pronounced? In large bottles and inexpensive, it is often regular chemical vinegar with added apple flavor.

One more thing, I added it a little later - if you are already watching the kneading with rye flour, then you can add a little butter at the end of the batch - it will allow the workpiece to gather and round out.

But in any case, the roof of the bread is rounded, and the crumb, it seems to me, with good porosity. By the way, it turned out quite light - did you add malt?

Thank you very much for clarifying about vinegar, this is important. I just have a chemical store. I'll go buy a normal one. Next time, when I bake, I will definitely show a photo. I put in the malt according to the recipe, it's no photographer for me. ... The bread is really delicious, but I need to bring it to the "mind".

[Arka]

Arka, I am glad that the idea came up. I did not expect that even that proportions would work. What recipe did you use?

I tell you:
Yeast dry. 1.6 tsp
Sugar 2 tbsp. l.
Flour psh. 200 BC
Liquid kefir 200 ml
It went into the dough and was mixed at the beginning.
Then she threw it over the dough:
Seeded rye flour 400 g.
Cumin + coriander, ground 1 tsp each.
Dry rye malt 30 g.
Poured the mixture onto the dry ingredients:
Liquid kefir 280 ml + salt 2 tsp. + 1.5 tbsp. l. rye 100% sourdough directly from the refrigerator.
And all this happiness was sprinkled on top of 50 g of sunflower. sunflower seeds

I wrote about the rest

Rina, me again! This time I baked with new vinegar (Kühne 5%), poured less liquid by 20 ml, olia at the end of the batch - everything as the doctor ordered. The gingerbread man was almost perfect. But, apparently, due to the fact that she reduced the liquid, the crust was very hard, greased with olive oil. And I will bake for the third time, already everything according to the recipe! I really liked this bread.

what a pretty ... and today I baked this bread again. Indeed, the dough sticks to one point on the bucket and spins like a crocodile. You have to help with a spatula and add oil at the end of the batch. The bump is also obtained from the side, but this does not affect the taste in any way.

[Rina]

And I baked bread according to the method Rina, for which I am grateful
In my Orionchik 27 there is no Rye program, but Rina gave me advice to knead the dough with wheat flour, let it stand for 1-1.5 hours, add rye flour, oil, malt and spices and bake on a suitable setting with a single batch. Orion 27 has this "glute-free" regime.
Everything worked out, the current I, confused, withstood the dough for 40 minutes, overcame me. So the roof burst ...
And here is the bread ...

[ukka, Ol,]

ukka, Ol, thanks for the experiment. I think the same tactic can be used in Panas 254/256. In general, having a program with one knead, proofing without deboning and baking. Honestly, I assumed that this could be "quick" bread (I will have to check if there are deboning on this program)

[ukka, Ol,]

ukka, Ol, ... In general, having a program with one knead, proofing without deboning and baking. To be honest, I assumed that it might be "quick" bread

In my BORK I have a program "Fast baking" 2 h-10 min and a program "dough" - 1 -30.
In my opinion, then.
I'm going to try!

I'm going to try!

(whispering) good luck!

Thanks!
Already sintered, tomorrow I'll cut it, take a picture and post it.

However, the first impression was that it did not fit.
For a weight of 690 gr. small loaf

Here is such a bun.



A little bit of a loaf broke the roof



But in the context:


As a result, we have:
1. Too much rye flour or did you not let the dough take a walk?
2. On a quick dough, otherwise you cannot name this process, I usually let the dough sink, but here, on the rise, after an hour and a half, I fell asleep rye.
3. Made without vinegar.
4. Put butter butter.

What are the opinions?
Yes, I completely forgot, I was pouring not water, but 310 ml milk, and all at once + wheat 200 gr.

[b]

At the moment, I also have this bread on the proofer. Prethb no waycki!

Rinochka, wait (or wait?) with the report!

[Crochet]

Crochet, no misters" ...
and I'm waiting ...

Grandfather is a baker, well, with such changes, I can't say anything at all. Maybe it makes sense exactly this halving of the liquid, maybe when replacing it was not milk that was needed, but sour milk (in my opinion, any bread-baked bread requires acid).

The roof of my bread is also tearing - I do not pay attention to it.

Why does it tear the roof? Maybe you need to give more proofing?
Thanks for the recipe, I'm interested, I'll try.

I would not say that "vomits". It's just that there is always a crack on the roof. This is seen in the photo.

[Grandfather is a baker,]

//////////
Grandfather is a baker, well, with such changes, I can't say anything at all. Maybe it makes sense just this halving of the liquid, maybe when replacing it was not milk that was needed, but sour milk (in my opinion, any breadbread requires acid).

The roof of my bread is also tearing - I do not pay attention to it.

Rina!
First, I mixed it according to the recipe, and the bun turned out to be excellent. I thought, how can I interfere with a ready-made bun, in fact, 200 gr. flour and liquid 150?
I took it, refilled everything and manually charged it.
The rest is higher.

Stage 1 - knead wheat flour and half of the liquid on the "pizza" program until the state of the finished kolobok, stop the program after receiving the kolobok and let the dough come up.
Stage 2 - after about an hour, add rye flour, malt, salt and honey (sugar) in the second half of the liquid and turn on the program, which will knead, let the proofer for about an hour and bake.

It turns out 50/50 not only in the ratio of the types of flour, but also in the amount of products - half of the flour and liquid in the form of a dough, the second is already at the kneading stage.

[Rina]

Rina
Sorry there is no "scratching my turnips" emoticon

So, how did you do it?

[Rina]

Rina
I brought you a huge thank you from all my family !!! The loaf flew away in half a day ... The first half of the loaf was pounded without even letting it cool down, and they know / understand very well assholesthat hot bread is not good, but ... but what can you do with them ... I liked it incredibly !!! A daughter who does not have a special love for rye-wheat breadsABOUTThe most part, even gave Dad a head start ... And how they praised, how they praised ...and for today they asked to repeat ...

Rinochka, a huge plus for you for this recipe and I went to put this bread again in order to be in time for dinner ...

P.S.Somehow it didn't work out with the photographs ... The bread began to be broken while it was still hot, so the loaf had the same vidocq ... in the evening I came to my senses and captured the last piece, I don’t know what came of it, I haven’t looked yet ... as soon as I get to the camera, I’ll look, if something more or less sensible came out, I’ll definitely show it ...

So, how did you do it?

I'll try strictly according to your recipe, but without vinegar, because sour does not go.

[Crochet]

Crochet, I am very glad that the bread came. Here and fugaskin Darnitsky, and With a beautiful roof from Brad Pete, if memory serves.

Baker grandfatherif you take apple cider vinegar natural fermentation, at least 10 grams, you will not feel acid at all. But ... acid affects the quality of the crumb. Yeast dough was called sour for a reason. In the industrial accelerated production of bread, various kinds of improvers are used, for example, acids are referred to them. You can add a little ascorbic acid.

Although ... the taste and color ... For example, someone really likes tall, airy loaves from bread makers, but I love the crumb denser. In general, try

[Crochet]

Crochet, I am very glad that the bread came.

Rinochka
It didn’t just come, I just feel that "he came to us to live forever "!

By the way, I counted the loaf into bABOUTlshenka size, baked from 600 gr. flour, from 400 gr. in my bucket of bread "will be lost", the bucket is hefty. And how was I right that I counted on a large one, otherwise it would not have been enough for mine before dinner ... to be honest, at such a speed rare breads fly away in our family ... although everyone loves my home bread, and they eat any with pleasure !

And in this bread, my eaters really liked the sourness, it's just not much, not a little for them, as it happened! But this is of course a matter of taste ... I used apple cider vinegar ITLV (Spain), well, that's me ... just in case, suddenly someone will come in handy ...

[Baker grandfather]

.........
Baker grandfatherif you take apple cider vinegar natural fermentation, at least 10 grams, you will not feel acid at all. But ... acid affects the quality of the crumb. Yeast dough was called sour for a reason. In the industrial accelerated production of bread, various kinds of improvers are used, for example, acids are referred to them. You can add a little ascorbic acid.

.................
try

Thank you very much!!!!

We, men, always need help from the pros!

[Rina]

And here is my bread ... Super tasty !!! And what aromas were worn during baking ... RinaThank you so much for the recipe
The roof sagged a little, although I added 1 tbsp. l. psh. flour to a bun. Probably worth adding a little more. And I would add a little more to my taste, just a little bit of salt. Although my husband said that nothing should be added, only in moderation !!! We liked it very much, I will bake it again!

["PIZZA" / "RYE"]

My technique is designed for 255/257 Panasonic. But today it turned out that I missed the batch on the rye program, but it was necessary to correct the bun (I poured a little more water) and add oil, and the batch had already ended. The option to knead on the "pizza", let the distance and turn on the "baking" did not work - it was necessary to urgently leave on business. I had to urgently think, decided to try instead of the second launch of the rye program, to run the "main fast". Program duration 1:55, kneading starts immediately, one proofing, baking a little less than an hour. Now I returned home, opened the bread maker, and there was a good loaf with a beautiful slightly convex roof. The children asked what it smells like. I will cut it either later in the evening or tomorrow.

Conclusion: on Panasonic you can combine programs
"PIZZA" / "RYE" (5 minutes "pizza", turn off and immediately turn on "rye")
"PIZZA" / "BASIC FAST" (5 minutes "pizza", reset the program, in an hour enable "main fast")

the second option is quite applicable for 254/256.

And yesterday I baked bread according to this recipe, only added rye sourdough p / f from Viki, reducing the water and rye flour accordingly. The bread turned out to be just a miracle. This morning I already had a whole big hunk instead of breakfast. Delicious. Thank you.

["PIZZA" / "RYE"]

Conclusion: on Panasonic you can combine programs
"PIZZA" / "RYE" (5 minutes "pizza", turn off and immediately turn on "rye")
"PIZZA" / "BASIC FAST" (5 minutes "pizza", reset the program, in an hour enable "main fast")

Rina
So how? Which method gave the best result? I have already mixed dough by the way. Photo of yesterday on fast in the studio pliz

right now ...
the photo is canceled - the card reader is covered

We'll have to in words - "fast" was after mixing with "rye", because I had to adjust the bun. That is, the batch was lengthy. But the proofing was enough. And quality bread was baked.

Yeah, I see, thank you. It turns out that after laying everything else, you had two mixes at once, that is, the mix time was increased, right?

nuuuuu .... yesterday I got it like this (double kneading with rye flour). I don’t know if it was a good thing or not. For example, it seemed to me that the sweetness was not enough - either due to the fact that the honey was heated (it was heavily sugared), or because of a long batch ...

In a couple of days I will try just dough + fast.

In a couple of days I will try just dough + fast.

I'm already trying

boom wait

boom wait

In general, you can no longer wait, I, during the kneading on the fast, decided to leave for a minute (yeah, for a minute), and of course I didn't have time to pour in the oil. I turned it off, poured it in, turned on the fast one again, it kneads ... and then it hit me in the head, and suddenly there is a kneading on the fast one, but it should be present, or maybe it shouldn't, I can't bake it on the fast one. Disconnected completely. Now I sit and wait for it to settle and turn on the baking. Now I don't want to forget that my test is going up there.Conclusion: someone with sclerosis is not looking for easy ways

As far as I remember, there is no kneading on the fast one ... but there is nothing to do, I will have to cook with baking

[Rina]

Rina
I report on bread:
I'll report on the taste later, when it cools down

beautyaaaaa ...
By the way, you have model 257, why didn't you use the rye program? Afraid to miss the batch?

beautyaaaaa ...
By the way, you have model 257, why didn't you use the rye program? Afraid to miss the batch?

Duc I also have rye in the 253rd, but I’m not looking for easy ways. Now I cracked a piece of bread with pleasure, what can I say ... I really liked its taste. That’s just right, all mine is salt and honey, in general, super simple! This is for you, Rinochka

Oh girls, I put this bread in the oven, But in my opinion, nothing will work: (I kneaded the pizza for 5 minutes, then fermented the dough for 1 hour, then threw everything on the quick bread - the bun turned out to be normal and suddenly, just before baking, I heard the blade spun literally 5-8 sec., that is, deboning is still on the "quick bread" program is It is already baking

(I climbed into the corner and I sit quietly waiting ...)
and what kind of stove is a Panasonic?

Yes -255 is already ready, took it out and cools down Now the camera's battery will be charged and I will show what happened