Whole grain wheat bread, rye bread with dough and custard malt

[dough]

Whole grain wheat bread, rye bread with dough and custard malt

Category: Yeast bread

Ingredients
Dough	200 g
Rye flour	200 grams
Warm water	11 g
Fresh yeast
Malt brew:
Fermented red malt
Boiling water
Bread Spice Mix
Basic dough:
Dough - all
Steamed malt - whole
Whole grain wheat flour	370 g
Water	225 ml
Vegetable oil	2 tbsp. l.
Sugar	1 tbsp. l.
Salt	1.5 tsp

Cooking method

• Ingredients
• dough
• rye flour - 200 grams
• warm water - 200 ml.
• fresh yeast - 11 grams
• malt brew
• fermented red malt - 50 grams
• boiling water - 125 ml.
• a mixture of spices for bread - 1 tbsp. l.
• main dough
• dough - all
• steamed malt - whole
• whole grain wheat flour - 370 grams
• water - 225 ml.
• vegetable oil - 2 tbsp. l.
• sugar - 1 tbsp. l.
• salt - 1.5 tsp.
• kneading in a Kenwood combine
• baking in ceramic small tins and in aluminum factory tins
• Dough
• Crumble fresh yeast into warm water, add rye flour, mix, cover with foil. let stand on the table for about an hour, then put in the cold for about 12 hours. this is what the dough looks like after the refrigerator.
• 
• 
• Malt brew
• Pour malt into a bowl, add spices for bread, pour boiling water over, stir, cover and leave until the mass cools completely.
• 
• Basic dough
• Combine the dough, tea leaves, other products in a bowl and knead the dough. I knead in the combine at first to a minimum. speed, then switch to speed 1 and 2 and knead the dough until the formation of gluten threads and elasticity of the dough.
• The dough for this bread is watery.
• 
• We put the dough right in the bowl for the first proofing in the oven at 30 * C until the dough doubles in volume.
• Put the dough on a floured rug, knead with wet hands (or grease your hands with a little butter). the dough is not crumpled well, because it is very soft. inside the dough is covered with bubbles.
• Grease the molds with butter, sprinkle with flour lightly.
• Fill the molds with dough to a third of the volume, put on the second proofing in the oven at 30 * C until the volume doubles.
• We turn on the heating of the oven by 200 * C, as soon as the oven reaches the set temperature, we reduce it to 180 * C, baking is in progress.
• During the heating of the oven, the dough will increase in volume as much as necessary, therefore, it is not necessary to increase the proofing of the dough by 2.5-3 times, the dough may settle.
• Put the hot bread on a wire rack and let cool.
• 
• 
• 
• 

Cooking program:

Kneading in a Kenwood Combine Baking in small ceramic tins and aluminum factory tins

Note

The bread turned out to be airy - a pure wheat-rye biscuit!

The crumb is porous, the bread breathes the spirit of bread, malt!

I broke small breads right hot - delicious, I will not save !!!

And if you put on top of homemade orange marmalade - pure Ambrosia will be, that is, "food of the Gods" !!!



The loaf does not want to stand on its own feet, or rather stands, but bends under its own weight - laid it on its side to cool. But I still tore off a piece from the corner - there the bread is also airy and all porous!
Delicious bread!

Cook with pleasure and enjoy your meal!

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hello, how to recalculate the recipe for less flour to bake bread in HP?
what is malt brew?

hello, how to recalculate the recipe for less flour to bake bread in HP?
what is malt brew?

According to the recipe (see above):
Malt brew:
Fermented red malt - 50 g
Boiling water - 125 ml
Bread spice mixture - 1 tbsp. l.

Pour malt into a bowl, add spices for bread, pour boiling water over, stir, cover and leave until the mass cools completely.

Thanks for the question, the lines jumped and the recipe is written with an error

I made corrections to the recipe - now it's written correctly! The bread tastes worthy!

Well, now everything is clear, today I put the dough and tomorrow I bake bread. If I want to reduce the amount of flour, then I need to reduce the ingredients in the dough, or can I leave the same amount in the dough and reduce it in the main dough ??

A small loaf is obtained and 3 small buns and something we ate them right hot

If you reduce the flour, then in proportion reduce the rest of the ingredients.

There is a topic on the recalculation of ingredients, maybe it will help you figure it out https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0, or ask questions

hello, here's what I got:



I did everything according to the recipe, I made a dough for the first time, I really liked the taste of the bread, my husband took half of the bread to my mother to show off, so the loaf sold out in one day, thank you for such a recipe !!!

[Gulya]

Gulya, what a beautiful and tall bread turned out, super! And such a bread smell blew from him, yum-yum

Eat for health

Thank you for using the recipe, it's nice to see that the bread turned out!

this is my favorite bread too! only sometimes the crumb is moist? What can be wrong?

this is my favorite bread too! only sometimes the crumb is moist? What can be wrong?

Malt can give some moisture to the dough - or too much liquid, not baked (if baked in the oven)

Very worthy bread! Only I baked it in a slow cooker, hence the slightly concave roof (in the shape of a saucepan). this did not affect the taste at all. Delicious bread, thank you!

[azaza]

Well, now there is the experience of baking this bread in a slow cooker

azaza, thank you, we made you happy with bread!

Malt can give some moisture to the dough - or too much liquid, not baked (if baked in the oven)

I want to try baking this bread today. There is no malt, there is only a half-package (1 tablespoon - left over from the previous experiment) of kvass wort from a kvass package. I added the first half-packs to rye-wheat bread - I liked it. The question is how much water to add in my case (the recipe contains 125ml of water for brewing malt, which I will not use). My baking experience is only 2 loaves, so I can't figure it out on my own. I will knead in BOSCH MUM, I like baking in a slow cooker.
I counted the total amount of flour and water and decided that there was no need to reduce the water. Quietly with myself I am chatting ...

Then leave the dough cycles and the main dough, you do not need to brew. Add kvass wort to the main dough, 1-2 tbsp. l. that's enough. Count the water (together with the wort) to the desired balance.

I decided to make bread according to this recipe .. putting the dough into a mold, I thought that nothing would work .. too batter for bread, I thought I mixed something up (I generally don't get rye, either the roof falls through, or you won't crust the crust). And how he started to rise in the oven when he turned it on! It turned out to be tall, with a soft but crispy crust! And he himself is really like a pie, soft and fluffy))) Very tasty bread, Thank you very much for the recipe! Now there will be my favorite)))

[benignity]

benignity, bake for health, delicious bread! It's nice to hear that the bread is loved

Please tell me in what proportion to replace dry yeast? How many grams of dry to use?

And what kind of pride to use?

Please tell me in what proportion to replace dry yeast? How many grams of dry to use?

And what kind of arrogance to use?

I use this spice mixture: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8242.0

For this amount of flour and malt, you need to take 2 teaspoons of dry active yeast, such as Saf-moment.

f

I use this spice mixture: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8242.0

For this amount of flour and malt, you need to take 2 teaspoons of dry active yeast, such as Saf-moment.

Excellent.
Jakuy!

[Admin!]

Admin! This bread urgently needs to change its name. Superfood You just noticed - a biscuit. Delicious!!! My favorite long dough, cold oven. From the decoration - mustard oil and ground coriander, the last time she sprinkled art. l. flaxseed tea.





The last two times I couldn't do anything with the dough that came up (it sticks !!!) So I scraped it from the bowl into the mold with a spatula, leveled it a bit, and into the oven
Thanks for the recipe!

Please accept my New Year's words of gratitude and, of course. best wishes.

[Hope]

Hope, and really pleased! A good gift from you for the New Year, THANKS!
And what handsome men, to the envy of many!

I wish you a Happy New Year, be happy and have good bread!

Thank you, dear Admin, and I am very glad that such a success.

[Admin]

Adminthanks for the delicious bread

Be kind, judging by the photo, there is an excess of water in the bread?
When kneading in HP, the mixer did not turn the dough over, "rotated under the thickness", does this mean that the dough is too liquid?

[nimart]

nimart, yes a lot of water. The dough must be made with a soft bun, so that there is not a lot of daub under the shoulder blade, and the dough does not float in the liquid

The bread is delicious!

[nimart]

nimart, yes a lot of water. The dough must be made with a soft bun, so that there is not a lot of daub under the shoulder blade, and the dough does not float in the liquid

The bread is delicious!

I will try

Admin, thanks for the recipe!
now it's much better !!
Home liked


changed:
flour CZ different
brewed malt with coriander
2st. l raff. sub. butter and 1 tbsp. l olive

a strip of paper in a multicooker saucepan with the width of the bottom diameter
baking 90 min in a multicooker DEX 50
with half valve! to reduce humidity
did not overturn
pulled out, pulling on the paper, the bread seemed to come out of the saucepan

Well, wise men! Bake such bread in a slow cooker

It turned out beautiful, so dark! Bake for health!

Hello. The bread is already being baked (the smell is breathtaking) .... And how much to keep in the oven? I haven't made friends with her yet (only the third piece of bread) ...

Hello. The bread is already being baked (the smell is breathtaking) .... And how much to keep in the oven? I haven't made friends with her yet (only the third piece of bread) ...

Hold until baked, about 40-50 minutes. I can't say the exact time, I always check with a temperature probe, the inside of the crumb should be 94-96 * C.
You can check with a wooden knitting needle, it should be dry when sticking into the crumb, but here it is not always possible to guess the readiness of the bread, the crumb may be wet.

Thank you so much. Baked for 50 minutes, the bread came out wonderful in every way

My favorite bread is for the New Year.

[Nadia]

My favorite bread is for the New Year.

Nadia, pleased with bread! Straight to me a gift for the holiday!
Pekies to health, it's great!
HAPPY NEW YEAR!

And you, dear Tanyusha, with the coming. Health, health, health !!!

[Nadia]

And you, dear Tanyusha, with the coming. Health, health, health !!!

Nadia, THANK YOU!!!

[Tatyana,]

Tatyana, It seems like I’ve studied everything, today it’s sour, tomorrow it’s bread. I have long wanted to bake it, so that day and hour has come. while reading, saliva came out ..... I'll try to report. Good luck, thanks!

[Tatyana,]

Tatyana, It seems like I’ve studied everything, today it’s sour, tomorrow it’s bread. I have long wanted to bake it, so that day and hour has come. while reading, saliva came out ..... I'll try to report. Good luck, thanks!

Alla, calmness, only calmness! everything should work out

Well, I can't part with him. This is Love!

Nadia, well, you give out handsome men! Very good!

[Tatyana]

Tatyana, I started this bread today. In this regard, the question is about baking. Let the bread stand in the oven at 30 g, and then without taking it out start preheating the oven to 200 grams, and then lowering the temperature to 180? I want to bake it with steam, which baking algorithm should I choose? I can't figure it out myself

Galya, I quote myself:
Fill the molds with dough to a third of the volume, put on the second proofing in the oven at 30 * C until the volume doubles.

We turn on the heating of the oven by 200 * C, as soon as the oven reaches the set temperature, we reduce it to 180 * C, baking is in progress.

During the heating of the oven, the dough will increase in volume as much as necessary, therefore, it is not necessary to increase the proofing of the dough by 2.5-3 times, the dough may settle.

Yes, so! Let it sit in the oven, then heat it up to 200 * C and then reduce it to 180 * C. And you do not need to greatly increase the volume, the dough will catch up when the oven is warming up. I heat it up to 200 to create the temperature in the oven, then I decrease it, but the temperature is kept inside the oven.

Tatyan, now I understand it. And when to turn on the steam and how much?

Tatyan, now I understand it. And when to turn on the steam and how much?

Galya, I don't bake with steam
But according to theory, steam is fed into the oven when setting the form with the dough into the oven already during baking (and not proofing), which means we put a tub of boiling water in the oven at the beginning of baking, when the temperature is set to 200 *
And let's go here to read https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=371011.0

I do not need to put the bucket on, my steam is automatically supplied, or when I turn it on myself. So then it is necessary right away. Thank you.

I do not need to put the bucket on, my steam is automatically supplied, or when I turn it on myself. So then it is necessary right away. Thank you.

This is even better! The oven does not need to be opened again

[Tatyana]

Tatyana, I report. First, here's what happened


To my taste, the bread turned out to be very similar to Borodino, good tasty Borodino bread with good crumb.
Now analysis of errors. When I stood at the second proofing very well and for some reason quickly got up (I let him rise no more than twice). And when she began to bake, he began to sink in front of our eyes. Did I overexpose it? But he parted with me for about 40 minutes in total. Or was there a lot of water in it? In general, the dough was airy and bubbly, maybe it should be made denser? And although I baked with steam, but the crust turned out to be quite dry, it took it out of the mold with difficulty. I also have the impression that my oven takes less time and is lower than the temperature, but I have to adapt to it myself. I think I dried the bread a little and overexposed it.

[Galinka]

Galinka, the bread turned out beautiful! When you take my recipes, my shaking begins, it will work out, it will not work and will you like it

I liked both the look and the crumb
Maybe it was not worth baking this bread with steam, maybe the excess moisture affected the roof? After all, steam gives additional moisture.
The rise time also needs to be revised, forget about the clock - look only at the dough, it will tell you when it's time to bake.
In general, we analyze and bake more.

It is best to control readiness with a temperature probe, 100% guarantee.

[Tatyan]

When you take my recipes, my shaking begins, it will work out, it will not work and will you like it

Yeah, and you're scared ..... It's okay, Chief!

In general, we analyze and bake more.

Have to. All by trial and error ...
And you need to buy a new temperature probe. I have a thermometer, but now it began to show only in Fahrenheit
Tatyan, and what temperature probe do you have?

Gal, this one turned out to be the most practical for baking. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4648.0 brought from Holland a hundred years ago, and is still plowing, it will definitely be 15 years old, periodically I clean his eyes of scale - and order

Tatyan, and this is suitable, it is true for meat is positioned
🔗
And another question: at what stage do you insert it into bread?