Whole grain bread with rye flour and semolina

Category: Yeast bread
Whole grain bread with rye flour and semolina


Whole grain wheat flour 210 g
Rye flour 150 g
Flour (small semolina groats)
(instead of spelled)
150 g
Total flour is different 510 g
Beer dark 150 ml
Curd serum
(forgot to boil potatoes)
120 ml
Salt 1.5 tsp.
Buckwheat honey
(instead of molasses)
1 tbsp. l.
Mustard vegetable oil 2 tbsp. l.
Yeast SAF-instant 1.5 tsp.
Liquid kvass wort (instead of malt) 1 tbsp. l.
Instant chicory
(instead of coffee and cocoa)
1 tbsp. l.

Cooking method

  • The dough was kneaded in a bread maker, and in the same place I made the first proofing of the dough - in the Dough mode - until the end of the program.
  • The first proofing of the dough was not very high. The gingerbread man turned out to be soft.
  • For such a composition of flour (whole grain, rye, semolina), you do not need to make a steep bun.
  • And you need to keep in mind that such flour takes in more liquid than just wheat flour.
  • I recommend kneading the dough according to the "flour in water" principle.
  • Then I kneaded the dough well and formed a bun and made the second proofing of the dough in the basket. The proofing temperature in the oven was 30 * C.
  • After doubling the dough, I spread the dough piece on a baking sheet (tipping over the basket), make cuts in the crust of the piece and put it in the oven for baking - temperature 180 * C.
  • After the crust has hardened and reddened, I insert a temperature probe into the bread and reduce the baking temperature to 165 * C and bring the bread to readiness.


I took the recipe as a basis Wheat-rye whole grain with beer and potato broth

But as always it turns out that this is not in Russia, then it needs to be replaced, etc. Therefore, I got my own version of bread.
And for the idea of ​​such a combination of flour and other products, thanks s.
Bread crumb is soft, finely porous, moderately moist. The bread is cut well.
The bread tasted interesting - all the flour tastes were reflected - and whole flour, and rye, and buckwheat honey with a little bitterness - just in moderation.

Bake and eat your homemade bread for health.

Wow !!! This is some bread !!! The beauty!!! Admin, as always, will think of something !!! I have a bookmark with Roma's recipes! For all occasions!!! THANK YOU!!!

Nice to hear it, thanks

Bake for health - you will love the taste of bread
Admin, except "WOW" and nothing to say !!!
And I am mastering the German version of "Borodinsky" (liquid also beer + whey). Fortunately, I finally got hold of leavened wort.
The first experience was very successful. Only for a very long time. : (Mode "dough" + "basic".
I still want to try to bake it in the oven. What do you think will work out? And then I have doubts. In the recipe, the ratio of rye and wheat flour is 350 and 200 gr, respectively. I bake with gluten.

Stеrn , Thank you

Here in the oven it will work out - it has more opportunities to change the temperature, time, and other subtleties.
It is much more convenient to observe everything happening behind the glass and you can intervene in time.

The ratio is normal, not critical. Of course, you have to suffer until you reach the truth.

I also want to start making such bread, although this is not my option - strongly rye bread is not for me.
But panifarin and so on will not be used by others.

For color I add Instant Chicory - this is a natural product, a root.

Admin, please tell me, in your recipes "Kvass wort" - does this mean kvass wort concentrate, which is sold in cans?

Exactly! Kvass wort, concentrate in cans!
Thank you very much for your reply!
Quote: Homochka

Thank you very much for your reply!

Thank you for not getting off Bake to health and share your impressions!

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