Wheat-rye bread with rye malt (oven)

[Simple tea leaves]

Wheat-rye bread with rye malt (oven)

Category: Yeast bread

Ingredients
Wheat flour	300 g
Rye flour	180 g
Old curdled milk serum (with curdled milk clots)	220 ml
Beer dark Porter	100 ml
Vegetable oil	3 tbsp. l.
Salt	1.3 tsp
Sugar	1 tbsp. l.
Dry yeast	1.5 tsp.
Spices for bread	1 tbsp. l.
Welding:
Rye malt	2 tbsp. l.
Boiling water	100 ml

Cooking method

• Simple tea leaves
• Pour boiling water over rye malt, stir and let cool completely.
• Dough
• Put all the ingredients for the dough into the bowl of the food processor, add the rye tea leaves, knead the dough for 10 minutes, until elasticity and formation of gluten threads. Mix at low speed, then knead at high speed.
• The dough is very soft in consistency, smears on the bottom of the bowl, sticks to the hands.
• Sprinkle the bowl with a little vegetable oil, lay the dough neatly, cover the bowl with a bag on top, put it on a proofer in a warm place - oven at 30 * C until the dough doubles.
• Kneading the dough, and then forming round bread on a baking sheet. cover the dough piece with a bag to prevent crusting and weathering of the dough.
• We put the dough piece on the second proofer in a warm place until it doubles.
• We turn on the oven at 220-230 * C, heat up the oven along with a ceramic stone.
• Sprinkle flour on the dough piece, make an incision or several cuts, put the dough in the oven on a hot stone.
• After 10-15 minutes, we reduce the temperature to 180-190 * C, then even up to 170-160 * C and bring the bread to readiness, check the readiness with a temperature probe.
• Put the finished bread on a wire rack until it cools completely.
• 
• 

Note

Wonderful bread turned out!

Soft inside, slices in the cut do not hold their shape, tilt and fall!

The taste is good and bready from rye custard malt, and also a pleasant smell and taste from the spices for bread!

Everything is compatible!

Cook with pleasure and bon appetit!

Immediately I will shout MANY THANKS for your hard work in this field.
I mean cooking at home and chatting on the forum. I want to inform you that when working with a computer
I'm a complete kettle. This can be checked by my registration. But there is a desire and this is the case
master. Once again I THANK all the bakers.
PS This is my first forum post.

[gudvin]

gudvin, with a nervous bread on the forum, congratulations! Such a handsome man turned out!

Thank you for the kind words addressed to me!

Let's cook and bake bread together!

I didn't expect such a quick reaction to my writing. That's just where to write, until I figured it out.
Poke your finger, if not hard.

I didn't expect such a quick reaction to my writing. That's just where to write, until I figured it out.
Poke your finger, if not hard.

What to write about, what is the topic of conversation - then we will "poke our finger"

Dear Admin, I consider myself a novice baker, I have been baking for four months, but I realized that I still like wheat-rye bread. Darnitsky from Fugaska became my favorite, I only bake it with whey or kefir + water, add panifarin, malt. I have repeatedly opened this recipe of yours. I'd like to try to do it, but do it in a bread machine. Do I need to make any adjustments to the recipe in this case? I am very embarrassed by the large amount of liquid: whey and beer and water for brewing malt (220 + 100 + 100) for 480 g of flour. Can you tell me if this bread can be baked in a bread maker?

Why not, if there is a desire and bread turns out, bake to your health!

If you make your own adjustments to the recipe, your ingredients, it will already be your author's recipe - you can do it your own way and post it on the forum as your author's recipe - that's also good.

Bread contains a large amount of rye flour, it requires more water.
The malt takes up a lot of liquid, absorbs immediately, resulting in a thick mass.
Panifarin and other additives I do not favor or use, bread and without them turns out to be good and tasty.
The beer contains malt, hops, gives the bread dark color and helps to raise the dough with its additions.
Kefir and other acids are very necessary for rye dough.

The amount of liquid should not confuse you - when you knead the dough, you may have a different flour / liquid balance, which determines the consistency of your dough.
About wheat-rye dough, see the pictures here Gingerbread man made from wheat-rye flour. Master Class. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

You can bake wheat-rye bread in a x / oven on the main (basic) program, with two proofings.

Good luck! Bake to your health!

As always, I could not resist the seduction and put the ingredients in the bakery. And now I'm waiting to see what happens
The previous experience of making such bread was unsuccessful, though not according to your recipe. About two years ago I cooked according to the recommended recipe from the attachment to the bread maker and in no way, after that I was afraid to even think about
this.
I'll tell you about my new impressions when I try

There is no need to be afraid of experiments, all our recipes are based on them, and the bread turns out to be excellent!

Jdemssssss results

The bread for some reason sank at the very beginning of baking
🔗
In my opinion it is damp, I pulled the attachment out of the loaf, and the raw dough stuck to it ..
When it cools down, let's look at the structure (maybe it's just that it is still hot)
Here is the bread and cooled down
🔗
All the same, it tastes damp and resembles "Ukrainian bread", and our family adores it. I would like to achieve a good result
What could be the problem? What's wrong, maybe because of the height? If it were lower, ordinary round, would it be baked?
HELP!!!!

The crumb of bread is hard to see, but judging by your descriptions (damp), there is probably a lot of liquid in the dough.
The roof of bread usually falls off in two cases: a lot of yeast and a lot of liquid.

In the above post, I paid attention to the fact that we are tracking the balance of flour / liquid, kolobok. The dough should be soft, but in moderation.

The bread is very tasty !!! As for the liquid, I will take everything into account and next time I will report on the result
I am sure that everything will work out, because cooking according to your recipes is a pleasure
Thanks again

Cook to your health and let everything work out for you!

[Admin]

Admin, Tatiana, thank you for the delicious bread recipe! I tried, and this is what happened:


BUT from the back side it turned out to be some kind of nightmare (hole at the bottom of the temperature probe)
What he didn’t like, I did something wrong ... Please tell me how to cope with this
And the bread turned out to be very tasty, the size was amazing. Thank you

Olya, the bread is just handsome! So big and good crumb! Congratulations on the victory!

Disgrace with a gap, this is the cost of proofing, dough temperature. Apparently the dough began to rise quickly, and then it was put into the oven - well, the crust could not stand such a test

Experience, experience, watch and read our work and advice for the thousandth time

Thank you, Tanya! Indeed, during the second proofing, the dough began to rise quickly, I still tried to persuade him - wait, the oven has not yet warmed up ... I will read and study further!

[the dough commands our actions, prompts what to do - you just need to learn to understand its prompts]

Olya, here I often came across this "I still persuaded him - wait, the oven has not yet heated up"
Therefore, it is necessary to regulate the time and temperature of the proofing, adjust the proofing time, turn on the oven earlier, and so on.

We always remember: the dough commands our actions, prompts what to do - you just need to learn to understand its prompts

Another help topic: How to check if the dough is ready for baking? Finished dough temperature https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158608.0.html

Thanks again for the recipe, this is one of our favorite breads: nyam: in our family! I bake in a bread maker: Basic mode, dark crust.
I made a few flavors, I can share: fennel, thyme, cinnamon and cumin - just a little bit, just 2-3 grains, and a pinch of cinnamon. Try it, you won't regret it

[Tyana]

And I like to add such a mixture of spices to the dough. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8242.0, took the composition from Pokhlebkin and have been using it for many years, I like

Tyana, thanks for the kind words, bake to your health!

I baked such bread twice, and both times the roof fell down, it tastes delicious anyway, it turned out as black as Borodinsky, yours is lighter

The roof fell if you did not observe the flour / liquid balance, and there was more liquid in the dough than was required for the dough at the moment the dough was kneaded.
Track the consistency of the dough. Repeat kneading again.

The bread does not turn out completely dark, such as in the photo, it is lighter.

I also baked bread, it turned out very tasty. Thanks for the recipe. But, apparently, she strained with proofing. The whole roof was torn, the view was just awful. I was really afraid that it would not work at all. But everything turned out to be not so scary.

I also baked bread, it turned out very tasty. Thanks for the recipe. But, apparently, she strained with proofing. The whole roof was torn, the view was just awful. I was really afraid that it would not work at all. But everything turned out to be not so scary.

Well, this is a profitable business, over time it will definitely turn out as it should. The main thing is that the taste of bread suits, then you can continue to train

Bake for health, it's great!

: hi: This is my fourth bread in general, and wheat-rye bread is the first! I'm still a beginner, my eyes are big: girl_cleanglasses: This bread was baked not according to Romin's recipe, but with malt (without brewing) Before baking my first bread, I shoveled a bunch of Roma's articles. And when I decided to bake wheat-rye, I lost this topic. Today baked, in the evening right at the computer - and lo! found a recipe. I'll bake it tomorrow. What I want to say about my bread: it looks normal, but on the cut ... True, I cut it hot (the family insisted on this), the taste - I think it will be different by morning, so I can't say whether I like it or not. The gingerbread man was, in my opinion, too soft. Recipe: wheat flour. a / c - 250 g, rye flour - 100 g, dry yeast - 6 g, water - 250 ml, apple vinegar - 2 hours. l., salt - 1 tsp., sugar - 3 tsp., malt - 2.5 tbsp. l., olive oil - 2-3 tbsp. l.





I have already personally thanked Admin for the science, I want to say "thank you!" for the correct approach to business and: doctor: debriefing. Maybe you can tell me if the photos are attached (not a fact)

But the cut of the cooled bread, but the taste, you want a denser one, and still something is missing. But what ?! I'll try on Romin's recipe from this topic. By the way, the bread turned out to be 590 gr. (in HP). After baking, I greased the loaf with olive oil.

But the cut of the cooled bread, but the taste, you want a denser one, and still something is missing. But what ?! I'll try on Romin's recipe from this topic. By the way, the bread turned out to be 590 gr. (in HP). After baking, I greased the loaf with olive oil.

Thanks for the kind words!

You should never cut bread hot! The process of finishing baking is still going on in it, the taste of bread is born. And such bread is cut very badly, it gets jammed and sticky.
Taste is an individual matter! And we will select the taste and texture of the bread ourselves, based on personal preferences You can make various additives, make the crumb denser or softer - the main thing is that the very principle of kneading dough and baking is clear and it works!
And then do not be afraid to experiment - this is how our bread is born

thank you very much!
masterpiece. happy, no words.
my cherry is perfect. thank you very much


This is my photo.

[ellak]

ellak, beautiful bread turned out! Congratulations!

Tanyusha is sharing my little happiness. Here he is. His Majesty, MY FIRST BLACK BREAD. Air pulp.Not just porous, but mousse. When you eat, there is no habitual grain satiety. Very delicate and lightweight. The dough was made in a food processor. Baked in the oven. Not a drop of coolness and plasticine-like. From spices - coriander, dill, ginger, cinnamon, cumin. I replaced 50 g of wheat flour with semolina. Thank you very much. I'm sitting on my phone and can't insert a photo. I chew His Majesty with forshmak. Thank you Tanya from my heart for the Golden Hands!

[Irishka]

Irishka, Thanks for the kind words! Such tender and unusual words
I am always pleased to hear when bread is obtained and tastes right for you.

Here he is my darling! Has already baked three times. But the firstborn is always the heartiest. Thank you again, Tanya.

[Irishka]

Irishka, very nice bread, neat! Well, you are a GOOD MAN!

[Irishka]

Irishka, very nice bread, neat! Well, you are a GOOD MAN!

Tanya is so nice to bake it !!!! Just like a child, I carry around with every loaf. He is fragrant, so tiny! And what casseroles come out of it !!!! Om-Nom-nom. Especially if you grind it on a blender with garlic and olive oil, and then potatoes, minced meat on it .... By the way, I licked this method of grinding the crumb in fish cakes. Stunned! It is baked with a fragrant crust. I would kiss you straight! : a-kiss: You are my inspirer! Thanks to your Temks, I have experienced so many happy minutes! Thank you!

[Irishka]

Well, that's it! It is necessary to put a red lip smack on my cheek. Beauty will be!
Irishka, Thanks for the kind words! It's nice to be an inspiration in your kitchen