Rye bread with honey (bread maker)

Category: Special bread

Kitchen: Russian

Ingredients
Rye flour	425 g
Malt Red	50 g
Ground cumin	40 g
Anise	5 g
Agram	50 g
Panifarin	25 g
Yeast	5 g
Wheat flour, premium	125 g
Salt	7.5 g
Vegetable oil	1 tbsp. l.
Honey	2 tbsp. l.
Water	620 ml

Cooking method

And so I decided to write down how I get bread. Moreover, to write not already after the fact, from memory, but directly in the process of bread-making.
What is inspired and what is taken as a basis. On the one hand, this is the Laralaram recipe for Karelian bread
Dough:
Tea leaves - all
Rye flour -325 g
Panifarin 25 g
Yeast 5 g
Cold water 250 ml.
We mix flour, panifarin and yeast and separately - tea leaves with cold water. Cold water will equalize the brewing temperature and then you can mix both mixtures. I cover the container with the dough with a plastic wrap, prick it in several places with a knife and send it to the warmest place, for 1.5 - 3 hours, depending on the temperature. My saucepan was practically in an embrace with the central heating radiator.
Dough:
Wheat flour, premium grade - 125 g
Salt - 7.5 g
Vegetable oil (I took olive oil) - 1 tbsp. l.
Honey - 1 tbsp. l. heartily
Water - 70 ml (the volume can be increased up to 100 ml)
Flax seeds, sesame seeds, etc. - to taste
Add a mixture of flour with salt and honey and butter diluted in water to the dough. This operation can be done already in the bread maker, placing the ingredients in the order indicated in the instructions.
I do not have a special program for baking rye and Borodino bread (HP bread maker de Longhi BDM1200.S) and I used the INTEGRALE mode, it is for baking wholemeal breads, so the first batch starts in half an hour (during which preheating occurs). In addition, despite the output of a loaf of bread weighing 750 g - 1 kg, I programmed the HP as for bread weighing 1.2 kg.
After 30 minutes from laying in the container, the first batch began, it will remain for some time to stay close and keep the ears on the top of the head while waiting for the sound signal to fill the seeds. I covered a couple of handfuls of sesame and flax seeds - we don't need more.
The whole program lasts 3 hours 45 minutes, but this time has never been enough bread. Therefore, you have to bake it for about 40 minutes.

The dish is designed for

1200 g

Time for preparing:

9.5 h

Cooking program:

for wholemeal flour + oven

Nagira

Weidana, with the initiative, dear

Delicious, probably bread
9.5 hours is YES! Well done!

Can I put in my own five kopecks, but what is there - one kopeck? About the ears - on the top of the head, on the sound signal - small seeds can be laid immediately: neither flax nor sesame seeds will crush the stirrers

And also add, pzhlsta, in the ingredients, which yeast you use - dry or pressed.

And about the taste of bread, pliz

Weidana

Thank you Nagira for the warm welcome
And for the hint about seeds, too - I'm used to "collecting" Easter cake, flax with sesame seeds and really smaller than raisins with candied fruits will be

Yeast used dry Saf-moment, because, according to my estimates, pressed should have gone about 1-2 grams, and I have not seen such tiny packs on sale

Nagira, everything is complicated with taste, after all, I wanted to get Riga bread at the exit, so caraway zababahala 2 tbsp. l., but alas, neither in taste, nor in the structure of the crumb, my bread was not like Riga at all.
It turned out with a rich rye taste, perhaps this is its most accurate definition.
In principle, if you replace cumin with coriander (ground and seeds), you get an ordinary Borodino. And if you replace red malt with white, then a Riga resident will be born.I cannot, of course, be absolutely sure of this, but it seems that my assumptions are very real, it remains only to support the theory with practice

Oh, yes, I forgot to comment on the main photo: a piece of a knife is sticking out of the bread. I photographed it freshly baked, hot - the guests strove to quietly break off pieces from it, I had to cut it like that.

Nagira

Hi, Weidana, I was busy in confectionery preparations

Quote: Weidana

Yeast used dry Saf-moment, because according to my estimates, pressed should have gone about 1-2 grams, and I have not seen such tiny packs on sale

If this is not a typo, then let me correct it: 1 g of dry yeast is equal to 3-4 g of press., I.e., according to your recipe, you need 5 x 3 (4) = 15 (20) g, although I don't even have such small packs I saw only 100 grams, .. but they cost only 10 rubles ...

To be honest, I don't remember the taste of Riga, I tried different rye, but since my favorite is Borodinsky, all the others somehow merged: the governor's (Samara, hearth loaf), Karelian, boyar, some other ... I remember exactly only about Roshchinsky - I liked it because of the soaked grains of rye-wheat: I myself have never succeeded, I don't know how they achieve that the grains on the surface of the loaf do not dry out to stone ...)

And I couldn't see a knife in bread

Happy experiments!